Post-harvest Management & Value Addition of Milk, Meat, Poultry and Fish Products

Overview of milk in Ethiopia in the past, present, and in the future Sources and composition of milk, Clean milk production, collection, sampling of milk, storage distribution and processing of mil. Sources, composition of meat, fish and poultry; Factors affecting meat production and quality; Slaughtering of animals, inspection and grading of meat; Meat quality evaluation; Mechanical deboning; meat tenderization; Meat preservations; Meat plant sanitation and safety; Poultry: classification, composition, preservation  methods and processing; Structure, composition, nutritive value and functional properties of eggs and its preservation by different methods; Fish production in Ethiopia, processing and preservation methods of fish and fish based products; Management of bi-products  (wastes) from meat, poultry and fish processing industries.