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The program will interest
Managers and specialists of the meat processing enterprise
wishing to expand their knowledge and seeking to acquire professional skills and competencies
Those who want to get a new specialty
and open your own profitable and sought-after enterprise
Employees of small and medium-sized businesses
specializing in the field of food technology of animal origin and striving to improve their professional skills
Study for 25% cheaper
when paying for the course before december 30, 2022.
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During your studies, you will learn
- Legislation of the Russian Federation and standards in the production of products of animal origin
- Principles of raw meat processing, food microbiology of meat and meat products
- Physicochemical basics of raw meat processing, basics of rheology of meat and meat products
- Dietary supplements in the meat industry
- Scientific foundations of research in the field of raw meat processing
Program modules
Themes:
- Primary livestock processing
- Primary processing of poultry at the enterprises of the industry
- Offal processing
- Processing of endocrine-enzymatic raw materials (EFS)
- Production of natural casings
- Processing of leather raw materials
- Production of edible rendered fat from raw fat
- Production of blood products
Theme:
- Enzymatic and microbial processes in meat production
Themes:
- The role of meat products in human nutrition, nutritional and biological value
- Refrigeration processing of meat and meat products
- Cutting meat carcasses for industrial processing
- Technology of meat and meat-containing semi-finished products and frozen semi-finished products in dough
- Production of sausages and meat products and equipment for their production
- Technology of meat and meat-containing canned food
Themes:
- Introduction, concept, classification of food additives
- The concept, classification, purpose of biologically active food supplements
- Food additives that improve taste, color, aroma
- Structure-forming food additives: the principle of action, structural features and their application
- Concepts, principle of operation, features of the use of preservatives and antioxidants in food technology
Themes:
- Concepts, goals and objectives of product quality management
- Quality management concepts
- Main provisions of quality management standards
- Seven Quality Control Tools
- Development of quality systems at enterprises
Document
After completing the training and successfully passing the final certification, a Diploma of professional retraining.
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