This training is for professional development purposes and does not replace the MYK authorization certificate in trainings where MYK authorization is mandatory.

The Meat and Meat Products Technology Training Program teaches meat processing, product diversification, food safety, quality control, and meat product production. Participants learn modern production techniques and gain practical experience.

Basics of Meat and Meat Products

• Biological and chemical properties of meat

• Types and uses of meat

• Health effects of meat consumption

Meat Processing Techniques and Technologies

• Cutting, chopping, and processing meat

• Methods to increase meat durability

• Meat processing machinery and equipment

• Production techniques for salami, sausages, and cured meats

Product Diversification and Innovative Production

• Diversification strategies for meat products

• Freezing, smoking, and drying techniques

• Vegan and vegetarian meat alternatives

Food Safety and Hygiene

• Microbial control in meat products

• HACCP, ISO, and other food safety standards

• Creating a hygienic meat processing environment

• Traceability and labeling of meat products

Quality Control and Testing Methods

• Meat quality assessment (visual and organoleptic tests)

• Physical and chemical analyses

• Product development according to consumer expectations

Market and Distribution Strategies

• Packaging of meat and meat products

• Marketing and consumer analysis for meat products

• Global meat market trends and opportunities

This training is open to institutional cooperation (package programs for institutions/companies with legal entity status), and individual applications are not accepted. Training content can be replanned according to your institutional participant profile and needs. Through mutual discussions, the scope of the training and the training method (Face-to-Face, Online) are determined and relevant processes are completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors, as well as the training location, are determined.