Slaughtering of poultry; Design of poultry slaughter houses. Poultry meat characteristics: chemical composition, physical attributes, nutritional profile. Microbiological quality. Fresh and frozen poultry meat. Processed poultry meat products: formed cured and breaded products. Egg products: fresh, dried and frozen. Food safety control in chicken meat production and production of table eggs. Food laws, food safety risk and HACCP principles.
Faculty
Department
FACULTY OF AGRICULTURE
Agricultural Production and Systems
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
