This course will provide participants with knowledge and comprehension on: slaughtering, stunning an carcass handling and judgement at the abattoir, biochemistry of postmortem muscle characteristics of beef, sheep, goat, horse, camel and ostrich meat, meat spoilage and preservation, examination of meat adulteration and species determination, microbial and chemical meat hazards, meat fermentation and processing, new technologies to enhance the safety of meat and meat products, meat packaging, HACCP. In addition, fish and seafood safety is covered.