HAS University of Applied Sciences offers new online course Meat technology in the Netherlands

News 27 July 2018
new online course ‘Meat technology in the Netherlands’ - HAS University of Applied Sciences

HAS University of Applied Sciences has over 10 years’ experience in delivering the Meat Technology course in person. The new online version in English is as a result of wanting to share our knowledge and experience with professionals from across the globe, whenever and wherever best suits them.

HAS University of Applied Sciences is offering a new English course ‘Meat technology in the Netherlands’ for professionals from the global meat sector. The online course is a first, and will start in October 2018. HAS University of Applied Sciences has over 10 years’ experience in delivering the Meat Technology course in person. The new online version in English is as a result of wanting to share our knowledge and experience with professionals from across the globe, whenever and wherever best suits them.

8 modules

The Netherlands is one of the world’s largest export countries of agricultural and food products. The meat processing industry accounts for around 16% of Dutch agrifood exports and is, therefore, one of the most important sectors in food export. The online Meat Technology in the Netherlands course consists of 8 modules that discuss topics such as general meat technology and specifically for beef, chicken and pork meat and meat products. Trends and developments in the Dutch meat technology are also extensively discussed.

Who is the target group for this online course?

The course Meat technology in the Netherlands is aimed at anyone interested in the Dutch meat industry who wants to gain a better insight into the sector. Because the course is in English, import companies outside of the Netherlands can also gain valuable knowledge and expertise.

A practical approach

The course is offered in a personal online environment, enabling participants to learn irrespective of time and place. The course adopts a practical approach and applies a variety of working methods: from videos and short articles, to practical assignments. The online environment has above all been designed in such a way that participants are not only able to interact with the lecturer, but also with fellow participants.

Methods

The different teaching methods give participants greater insight into processes and types of meat and provide useful information about the meat industry. At the end of the course, participants are able to act as a knowledgeable partner for their colleagues, customers and suppliers. This brings the relationship between customer and supplier to the next level and strengthens the competitive position of their company. It also improves internal communication and so efficiency within the operation.

For more information about the course, click on the link: https://has.nl/en/training/online-course-meat-technology-netherlands