Those are cpts :Five called POSTMORTEM CHANGES IN MEAT and Six called MEAT PRESERVATION TECHNIQUES
The module deals with the farming practices and crop husbandry of the main staple and cash crops. In staple food crops, the module covers the production of common bean, soybean, maize, rice, wheat and Irish potatoes. In cash crops, the module covers the production of tea, coffee and pyrethrum.
The module will discuss all farming practices from sowing to harvest and post-harvest. It will also discuss the main pests and diseases, currently prevalent in Rwanda, to which every specific crop is susceptible.
The course aims to provide the basics of Dairy Science and Technology practice. The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of milk production, milk as a colloidal system and the basic unit operations of dairy processing.
Having successfully completed the module, students should be able to demonstrate
knowledge and understanding of Milk products processing and laboratory work in this area; Apply learned knowledge to solve different tasks in dairy plant; Apply the principles of dairy science and technology to quality
enhancement of milk products; Apply these principles to solve the problem of preservation, hygienic
industrial milk production, processing, and preservation in Rwanda; and Carry out a scientific research in dairy science and technology.