The basic principles governing the technology and production of meat products are very important for plant managers, production managers and heads of departments of companies operating in this field. Knowledge from this training program will help participants to enrich their knowledge on issues related to productivity and competitiveness of their business by producing new and innovative products as well as to improve the quality of their existing products.


Last day to book: 09/03/2022
Registration: Registration form
Inquiries: contact us at info@solcon.com.cy or at 24-000030


Price: €500.00 +VAT
HRDA Subsidy: €357.00
Cost after subsidy: €143.00+VAT

16, 23 & 30 /03/2022
09:00 – 17:30
Duration: 21 hours

Place: TBA

Trainer: Andreas Pouros

Seminar Content

  • Definitions
  • Meat composition
  • Meat Biochemistry
  • Analysis of the main categories of additives used in the production of meat products
  • Production of minced meat products (burgers, meatballs, etc.)
  • Production of breaded products
  • Production of marinated products
  • Production of pre-cooked products
  • Quality and safety of meat products

From this course participants will: 

  1. Recognize the legal obligations governing the activity of their business
  2. Know the basic principles of microbiology relating to the production of meat preparations
  3. Recognize the basic principles of meat chemistry, technology and composition
  4. Recognize the importance of raw materials used in the production of meat products
  5. Choose the right raw materials such as meat, ingredients and packaging materials for the production of meat products
  6. Design and produce new products based on the knowledge gained 
  7. Assess the organoleptic characteristics of meat preparations

Who should attend:

Business Owner / Managers
Production Manager
Quality Manager
R&D Manager
Quality Manager
Operations Manager
Procurement / Purchasing Manager

Get a Quote