Department of Nutritional Sciences

Lecturer	Hind HOUSSOU
Information	Master - Agri-food and quality control Department of Nutritional Sciences Website : https://www.univ-soukahras.dz/en/module/5259 Semester : S1 Unit : UEF 3.1.3 Credit : 4 Coefficient: 2
Content	This course addresses the meat and meat products sector, enabling students to thoroughly understand meat biochemistry and the mechanisms involved in transforming muscle into meat. It provides knowledge on the raw materials of butchery and examines the techniques used to transform live livestock into food products progressively.
Evaluation	Continuous assessment and semester exam