The qualification characteristics of the master's program "Technology of meat and meat products" include skills and knowledge of: European and national legislation on animal welfare during transport, slaughter and slaughter; the basic hygienic and technological rules for the primary processing of carcases, refrigeration and storage of meat and food by-products; the production of different types of meat products; the development and implementation in the production of new recipes for meat products; monitoring and control of technological operations; traceability of the main and additional raw materials, materials and finished meat products; the management of the systems for production of safe and quality meat and meat products (Good production and hygiene practices / GMP / and Hazard analysis and control of critical control points / HACCP /).