The students will be informed on the composition of poultry meat and egg, microbiological sources of contamination, preservation methods, poultry product processing technologies, quality control, and legal actions and regulations

components of poultry meat and egg and their nutritious value, microbiological contamination sources of poultry meat and decontamination methods, welfare, slaughtering methods of poultry and portioning, inspection and examination methods of poultry meat and egg, quality criteria, and legal regulations, the preservation methods of poultry meat and egg, poultry meat product processing techniques