Extra-Mural training

Skills Development

Specific Foundation / Core

Gaining practical experience in businesses in the broader sector of the animal-based food industry: ●First contact with the professional field and acquiring the necessary extroversion. ●Getting acquainted with market trends and the skills required. ●Applying the knowledge acquired at the University to the field of work of interest. ●Getting acquainted with the various subjects of the professional field, so that they can choose the one that offers them the most benefits on a professional & personal level.

The 8th semester Practical Training is carried out in enterprises of the broader sector of the animal origin food industry, such as slaughterhouses, meat cutting plants, meat processing and sausage production plants, milk processing and dairy products production plants, table egg packing plants and pasteurized egg products production sites, fish cutting and processing plants, honey packaging units, and ready-to-eat meal production units (catering). In addition, the Internship can be carried out in food analysis laboratories, food safety and quality management system certification bodies, and food business consulting offices on aspects of hygiene and technology of animal origin foods. The Practical Training can also be carried out in Host Institutions abroad, provided that supervision of the educational process is possible. The Internship takes place exclusively at the Host Organization's facilities or service provision sites where the student intern is present.

25-02-2025