Modality: Virtual course
Certification: Diploma
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
Syllabus
Unit 1
INTRODUCTION TO QUALITYUnit 2
WHAT IS MEAT?Unit 3
QUALITY IN THE FARMUnit 4
ANIMAL WELFAREUnit 5
SLAUGHTER PROCESSUnit 6
INDUSTRIALIZATION AND PROCESSINGUnit 7
HYGIENIC QUALITYUnit 8
MARKETING AND TRACEABILITYUnit 9
CONSUMPTION AND SENSORY QUALITYUnit 10
MEAT PRODUCTSUnit 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
