The Meat and Meat Products Technology Training Program teaches meat processing techniques, product diversification, food safety, quality control, and meat product production. Participants learn modern production methods and gain hands-on experience.
The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.
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Fundamentals of Meat and Meat Products
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Biological and chemical properties of meat
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Types of meat and their uses
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Health effects of meat consumption
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Meat Processing Techniques and Technologies
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Meat cutting, chopping, and processing
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Methods to increase the shelf life of meat
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Meat processing machinery and equipment
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Techniques for producing sausages, salami, and cured meats
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Product Diversification and Innovative Production Methods
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Strategies for diversifying meat products
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Freezing, smoking, and drying techniques
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Vegan and vegetarian meat alternatives
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Food Safety and Hygiene
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Microbial control in meat products
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HACCP, ISO, and other food safety standards
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Creating hygienic meat processing environments
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Traceability and labeling of meat products
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Quality Control and Testing Methods
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Quality assessment of meat (visual, organoleptic tests)
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Physical and chemical analysis
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Product development based on consumer preferences
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Market and Distribution Strategies
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Packaging of meat and meat products
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Marketing and consumer analysis for meat products
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Trends and opportunities in the global meat market
The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.