The general objective of the �Meat quality and safety� course is to provide an introduction and overview to meat quality, safety, meat characteristics and factors influencing it. The aim of the course - to become familiar with principles of historical aspects of quality management and quality control, understanding genetic and non-genetic as well as other factors influencing meat quality and safety.

The topics covered will include: Historical aspects of quality management and quality control; Overview of quality management and control systems; Understanding the process in quality management; Process visualisation; Application of general quality control tools in the process; Meat quality indexes and their importance; Genetic and non-genetic factors influencing beef quality; Genetic and non-genetic factors influencing pork quality; Cholesterol and fatty acids in food; Food safety and toxicity; Drug residues in food; Evaluation of meat quality indexes; The system of food control in Lithuania; An influence of various factors on meat sensory characteristics

The course will consist of:

Home task:

1. Students have to prepare a short presentation (5-10 min.) on their own research work or research they are planning to do in the future and it�s relevance.
2. Students have to define how they understand �quality� of meat or other goods or products. They have to choose one product or service that they know best from previous studies and define as much as they can quality indicators for it. They are expected to describe briefly how each indicator can be used to control quality of that product or service. It is not necessary to study any special literature for that, just write your own understanding.

Face-to-face meeting:

Lectures will be given by Lithuanian teachers as well as the practical training. Students are expected to do short (5-7 min.) presentations of their research work and positively participate in group discussions.