Languages

Practical training

Food hygiene and consumer protection

sensory, chemical, microbiological and histological methods of food analysis
• species differentiation
• investigation of various food products and their evaluation
• preparation of written examination protocols using the current legal bases

Milk hygiene

sensory, chemical and microbiological methods of analysis of milk and milk products
• differentiation of milk or milk products of bacteria isolated
examination of milk and milk products
the production of fermented dairy products
• preparation of written examination protocols involving milk legislation

Meat hygiene

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