School of Land and Environment Master of Food Science

This subject studies: Meat production alternatives in Australia; microscopic and macroscopic structure of meat muscle; components of meat and interrelationships; surface chemistry; meat processing; role of non-meat functional ingredients; inhibition of microbial growth; factors influencing quality of product from farm to plate; fermentation of meat; prefabricated meat processing; packaging; storage conditions; identification of waste management issues; regulatory framework; current and future developments in products and processes

Handbook Entry

This subject is taught by Stirk Kyle