The dairy and meat sectors are key components of the European food industry, known for their strong cultural heritage and economic significance. Today, these industries face increasing demands for quality, safety, authenticity, and sustainability.
This course introduces students to the essential principles of dairy and meat science, including raw material quality, microbiological safety, and processing technologies. It also covers European quality standards and regulatory frameworks. Special emphasis is placed on practical application. Students will work with real-world case studies and examples from current dairy and meat operations. Technical visits and discussions on industry practices will prepare students to meet the challenges of today’s agri-food sector.
