976318 Technology of meat production


Type
Lecture
Semester hours
2
Lecturer (assistant)
Wetscherek, Wolfgang , Wernert, Wolfgang
Organisation
Offered in
Sommersemester 2022
Languages of instruction
Deutsch

Content

Slaughter and fresh meat technology, production of meat products, equipment for production, hygienic and legislative aspects

Objective (expected results of study and acquired competences)

This lecture aims understanding knowledge of techologies in meat production from slaughter to the consumer including hygienic and legislative aspects.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.