Modality: Virtual course

  • Starts: Monday 12 de July 2021
  • Duration: 4 months


  • Certification: Diploma

  • National University of Córdoba
  • Faculty of Agricultural Sciences
  • Agroglobal
  • DIPLOMA SPECIALIZED IN

    BOVINE CARCASS AND MEAT QUALITY


    Taking into account the changes that have occurred in beef producing countries in recent years, livestock farming is facing new opportunities for growth, development and market capture.

    In order to promote this new environment in both domestic and export business applied technical knowledge and resource management of livestock companies are extremely relevant.

    For this reason, it is essential that the people involved in the beef chain who work in any of its links, be it production, the meat processing industry, marketing or consumption, find greater productive efficiency and obtain a high-quality end product.

    General objective of the diploma

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    The Diploma in Bovine Carcass and Meat Quality promotes knowledge of the techniques, methods and procedures used in the production of bovine meat, providing strategic tools for the participant to identify and modify the characteristics of the product in the subsequent links of this agri-food chain (industrialization, marketing and consumption) with the aim of improving the technical and economic results of primary meat production, carcass quality, commercial cuts and meat products made from fresh meat.

    Syllabus



    • Unit 1

      INTRODUCTION TO QUALITY
    • Unit 2

      WHAT IS MEAT?
    • Unit 3

      QUALITY IN THE FARM
    • Unit 4

      ANIMAL WELFARE
    • Unit 5

      SLAUGHTER PROCESS
    • Unit 6

      INDUSTRIALIZATION AND PROCESSING
    • Unit 7

      HYGIENIC QUALITY
    • Unit 8

      MARKETING AND TRACEABILITY
    • Unit 9

      CONSUMPTION AND SENSORY QUALITY
    • Unit 10

      MEAT PRODUCTS
    • Unit 11

      VALORIZATION OF BOVINE BY-PRODUCTS

    Professor


    Ricardo I. Consigli
    Ing. Agr. Esp. M.Sc.


    He is an Agricultural Engineer and Professor at the Faculty of Agricultural Sciences of the National University of Córdoba (UNC) and the Catholic University of Córdoba (UCC) in various undergraduate and graduate degrees. He specialized in Animal Production at the International Center for Advanced Mediterranean Agronomic Studies (CIHEAM, based in France) obtaining the title of “Master of Science in Animal Production” in 1994. He is a livestock producer.

    He has more than 28 years of experience in the area of Beef Quality, expanding his work discipline to Animal Welfare and the influence on animal production, the quality of carcass and beef. Today he works as a teacher of the course “Bovine Carcass and Meat Quality” at AgroGlobal.

    Professor


    Gonzalo Aleu
    Méd. Vet. Dr. Mg.Sc.


    He is a Veterinarian (UCC), Professor and Researcher at the Faculty of Agricultural Sciences of the Catholic University of Córdoba (UCC) and the National University of La Rioja (UNLaR) in various undergraduate and graduate careers, as well as at the National University of Córdoba, National University of Río Cuarto and Miguel Hernández University (Spain).

    He is an expert in Science and Technology of Meat and Meat Products, Master in Science and Food Technology and Doctor in Agricultural Sciences (UCC). He completed his postgraduate training in Meat Science and Technology at IRTA-Monells (Spain).

    He is part of the CYTED-Spain International RED, Productos Cárnicos Más Saludables (Healthy Meat). He has more than 16 years of experience in the area of ​​the Meat Industry (inspection, quality control and process management). Today he works as a professor of the Diploma in “Bovine carcass and meat quality” at AgroGlobal.

    Companies that chose AgroGlobal for training


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