Commodities of animal origin constitute a major component of the diet of people worldwide, providing essential nutrients, such as proteins and fat, through fresh, minimally processed and full processed products. In this course, different aspects of muscle and meat, principles involved in the conversion of living animals to meat and by-products; inspection, grading, processing, preservation, and identification as well as efficient utilization of all types of meat as food. Further, the physicochemical properties of milk are examined as are the processing method involved in the conversion of milk to other dairy products such as cheese, yoghurt and butter. The chemistry, structure, properties, and methods of processing other animal food such as eggs and fish are also examined.