The study "Product Quality, Food Safety & Outbreak Management" teaches you how to explain the concept of quality assurance programmes, analyze the local situation, and propose a new feed safety program approach. You learn how to assess the relationship between production methods and meat quality and process poultry, under decent hygienic conditions. And how to dissect a poultry and pig carcass to understand meat conservation and preservation methods. You can perform an Ante Mortem check during the production phase to discover major carcass abnormalities, and why a carcass is rejected. With your newly developed competencies, you return to your home country a confident and well-trained professional.