Simultaneous Micro-teachings sessions on the exhibition floor. Tuesday 26, Wednesday 27 and Thursday 28 February from 1:00 p.m. to 3:00 p.m., in the Conference and Continuous Training Area.

  • Choose your topics
  • Come to the corresponding module
  • Request your kit to participate in the talk
  • Duration: 20 minutes
  • Repeat within 2 hours
  • Attend all that are of your interest.
Micro-teaching Knives Sharpening
Micro-teaching Carcass cut costing
Micro-teaching Natural borders of bovine cuts
Micro-teaching Anatomical borders of pork cuts
Micro-teaching Importance of right angle cuts
Micro-teaching The most important vector of contamination are the hands
Micro-teaching Use of luminescence for preoperative inspection
Micro-teaching What is the latent heat of fusion and what is it used for in sausage processing?
Micro-teaching What is the PH and how to measure it?
Micro-teaching What is the cost and benefit of Quality?
Micro-teaching What is the cost and benefit of the Harmlessness?