a.     Anatomy and Physiology

b.    Meat Inspection and Legislation (theory)

c.     Meat Inspection (practical)

d.    Pathology (theory)

e.     Pathology (practical)

f.     Sanitation / hygiene

g.    Microbiology

h.     Epidemiology, Zoonoses and Disease control

i.      Parasitology

j.      Meat Preservation

Successful completion of the course should enable participants to:

a.     Assess the scope, depth and effectiveness of existing Meat Inspection programs in their home countries and be able to introduce / implement better methods to promote the effectiveness and social relevance of Meat Inspection.

b.     Organize and implement a sound Meat Inspection Programme where there is none existing

A certificate will be awarded to the candidate who successfully participates and satisfies all the requirements of the course