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.
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.
phone: +37061520900
email ingrida.pauliukaityte@ktu.lt
Food Quality and Safety Management System Auditor, Meat Technologist-Engineer, Meat and Meat Product Researcher-Expert
Learn how to carry out sensory analysis for new product development and quality control. As much as 50% of the course time is dedicated to practical work.
On-campus learning / 8 ac. hrs.
K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt
