The course focuses on the principles and techniques employed by the meat industry in the production of raw and semi/fully cooked products. Lectures include a study of muscle structure and its relation to meat quality, the physical properties of meat proteins, lipids and flavour compounds important in meat processing. Practical applications of processing techniques (including producing different products in lab) packaging and merchandizing are emphasized in the laboratory. Other sources of animal proteins, such as eggs, are also covered. Emphasis is put on learning how various food science principles (e.g. emulsification, preservation, HACCP) are used to optimize meat products' quality and safety. (Offered in odd-numbered years.)