The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail.

Relevant quality traits of milk, meat and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered, with special emphasis on economically relevant issues.