KURSUS INI MERANGKUM TREN DALAM INDUSTRI DAGING DAN CORAK PENGAMBILAN DAGING, MEKANISMA DALAM PENGECUTAN OTOT, PENYEMBELIHAN HAIWAN, TEKNIK PENGAWETAN DAN PENGKIURAN, SOSEJ DAN HASILAN HANCUR, HASILAN BENTUK SEMULA, PENYALUTAN HASILAN DAGING, HASILAN KER(THIS COURSE COVERS TRENDS IN MEAT INDUSTRY AND MEAT CONSUMPTION PATTERN, MECHANISMS IN MUSCLE CONTRACTION, ANIMAL SLAUGHTERING, PRESERVATION AND CURING TECHNIQUES, SAUSAGE AND MINCED PRODUCTS, REFORMED PRODUCTS, BREADING OF MEAT PRODUCTS, DRY PRODUCTS AN)