Training Concept with Online and Practical Components Production of Low-Salt and Low-Fat Meat and Sausage Products

The Institute of Food Hygiene at the Faculty of Veterinary Medicine, Leipzig University, has collaborated with the Leipzig Chamber of Crafts, the German Butchers' Association, and a regional butcher's shop to develop a modular blended learning training concept for reducing fat and salt in sausage and meat products. In this project, funded by the Federal Ministry of Agriculture, Food and Regional Identity, the results from a wide range of research and development projects conducted by the Institute of Food Hygiene were aggregated and are now being offered as training for the butchery trade.