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Meat and Meat Products Technology Part 1: Functional Properties and Safety of Raw Materials

About this course

About this course

The variety of raw materials in the meat processing industry, including secondary raw materials, as well as the functional-technological properties of raw materials, safety indicators in relation to the specificities of the technological process, and product diversity. The following categories will be discussed in terms of raw materials, properties, safety, and legal regulations: 1. Meat raw materials, including secondary raw materials, their functional-technological properties, and safety; 2. Raw materials for food additives, substitutes, and fillers, their functional-technological properties, and safety; 3. Principles of raw material composition and recipe development.

 

You will learn:

About the diversity of raw materials in the meat processing industry, including secondary raw materials. You will gain knowledge about the functional-technological properties of raw materials, safety indicators in relation to the specificities of the technological process, and product diversity.

 

Pauliukaitytė Ingrida

phone: +37061520900
email ingrida.pauliukaityte@ktu.lt

Start date:
Duration: 6 ac. hrs.
Language: Lithuanian
Price: 250 Eur
Method of organisation: Blended learning
Skill area: Advanced technologies
Certificate: Issued

The training is designed for persons without teaching qualification, planning to work as a teacher in initial vocational training or a teacher in non-formal education of children

Blended learning / 180 ac. hrs.

Skill areas

Digital transformation
sustainable development
advanced technologies
entrepreneurship and innovation
personal development and leadership

Contacts

K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt