22nd May 2008
CCFRA, Campden

This course is an introduction to the area of meat and meat processing. It aims to provide an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes. Other areas intrinsically related to the manufacture of meat products are also covered, e.g. legislation, microbiology, hygienic design and layout.

The course will be of interest to a wide array of people involved in the meat products industry. It will appeal to those involved in new product development, quality control and technical management as well as auditors and production staff. Non-technical delegates who wish to gain an understanding of meat and meat products are also welcome.

Further Details
Additional information about this event is available on +44 (0)1386 842104 or online