Meat processing: Animal slaughter. Carcass composition and quality, pre and post-mortem muscle metabolism. Meat hygiene practices at slaughter. Meat microbiology. Manufactured meat products including non-meat ingredients. Dairy processing: composition of milk. Food safety hazards. Microbiology of milk. Milk products and processing techniques including membrane technologies. Poultry and egg processing: animal slaughter and processing. Poultry microbiology. Handling and storage. Egg structure and composition. Assessment of egg quality. Poultry and egg microbiology. Egg products.