Master in butcher shop and elaboration of meat products + university degree

The meat industry is a type of food industry responsible for producing, processing and distributing animal meat to consumption centers. And like any other industry, it is not isolated from changes, but that this sector has evolved in technology, tastes and way of manufacturing. It has adapted to the new times, although there factors such as safety and bioprotection that must always be present. With this course the student will learn the necessary knowledge to perform the corresponding tasks for conditioning meat for industrial use.

- Analyze the industrial cold application procedures and refrigeration, freezing and maintenance of products. - Identify sampling techniques, for the verification of the quality of raw materials and the elaborate meat. - Apply the measures and inspections of personal and general hygiene, adapting them to the work systems, to minimize the risks of alteration or deterioration of the products evaluating the consequences for the safety and health of products and consumers. - Specify the ideal conditions of entry or exit of the merchandise and auxiliary products, according to their composition, the amounts, the protection and external transport needs. - Classify goods, applying criteria appropriate to the characteristics of food products and storage. - Control the cold cameras for the treatment and storage of channels, meat parts and developed meat derivatives, in order to conveniently conserve them in the face of their subsequent use or sale. - Analyze storage procedures and select locations, times, media and itineraries and merchandise manipulation techniques. - Use computer control equipment and programs. -Identify the requirements and carry out the cleaning, preparation and maintenance operations of the exploded room, of its equipment and auxiliary media. -Deshue and wake up channels, file and chulear the meat pieces and prepare them for commercialization, achieving the required quality and hygiene, carrying out the traceability of the process. -Apply the preparation techniques for the marketing or industrial use of edible spoils, achieving the quality and hygiene required. -Analize the process of conversion of the muscle and other animal tissues into meat and edible spoils, its impact on the quality of the product obtained and the identification and assessment of the characteristics of the meat.

Food industry / butcher shop.

This Master in Carnage and Development of meat products prepares you to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in butcher shop and elaboration of meat products

This Master in Carnage and Development of meat products is aimed at professionals in the sector who want to continue training in the field or specialize in these functions.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.