About
This professional program for veterinary and animal health experts covers the technical foundations of poultry processing. It details critical stages including stunning, scalding, picking, and evisceration, with a specific focus on maximizing carcass yield. Students will learn how to identify and mitigate common defects like bruising, skin lesions, and contamination through evidence-based management strategies. The curriculum incorporates quality control protocols used by industry leaders to maintain high standards and operational efficiency in production animal health.
You can also join this program via the mobile app. Go to the app
Price
€30.00