Meat, Poultry and Fish Technology

Post-harvest physiology, biochemistry and microbiology of meat, poultry and fish products.  Chemistry of animal flesh and poultry products. Techniques used in processing eggs, meat, poultry and fish.  Technologies used in the production of valuable products from animal products. Safety of animal products with emphasis on emerging pathogens.  Regulatory controls of meat, poultry and fish products trade.