Content (Syllabus outline)


Meat marketing and economy.

Structure and properties of tissue - muscle, connective and fatty tissue.

Chemical composition and nutritional value of meat - proteins, water, carbohydrates, minerals, vitamins.

Post-mortem changes in muscle tissue and meat quality - glycolysis and proteolysis.

Sensory properties of meat - colour, texture (tenderness, juiciness), smell, taste, aroma.

Pre-slaughter handling and slaughterhouse operation - cattle, pigs, sheep, poultry.

Meat preservation methods: a) physical, b) chemical, c) biological.

Production and distribution of fresh meat - cold and warm boning, macro- and micro-packaging, packaging and stability.

Processing of meat products - raw materials, processing technologies, distribution, quality (cured and smoked meat products, dried meat, sausages, canned meat - sterilized, fats, fish products).

Hygiene, legislation - in the processing and distribution of meat and meat products.


History and economic importance of dairy farming. Development of dairying in the world and in Slovenia, production and consumption of milk and dairy products. 

Physical properties and chemical composition of milk. Structure and basic physical properties of milk. Lipids, proteins, lactose, mineral system of milk, vitamins, enzymes and antimicrobial system of milk.

Basics of hygienic milk production. Milking hygiene, primary and secondary microbiota of milk, influence of mammary gland health and environmental factors on the size and composition of milk microbiota, pathogenic bacteria of raw milk. 

Introduction to the primary treatment and processing of milk. Milk cooling and the effect of different temperatures on the kinetics of microbial population growth. Procedures in the preparation of drinking milk - typing, bactofuging, microfiltration, homogenization and deodorization. Processes of thermal treatment of milk - thermalization, pasteurization, UHT thermal processes. 

Milk processing. Description and overview of the main groups of dairy products and technological processes – fermentation, acidic and enzymatic coagulation, ripening. Hygiene, regulations - in the production and distribution of milk and dairy products – ensuring quality and safety.


Completed conditions for enrollment in the third year.