Study location	Lithuania, Kaunas
Type	Short duration course, full-time
Nominal duration	16 hours
Study language	English
Awards	No degree

Tuition fee	€1,800 per programme

Entry qualification

Undergraduate diploma (or higher) Bachelor or Master of Veterinary Science, Food science, Animal science, Animal and Human interaction. The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents as well as verified copies along with you when you finally go to the university.

Language requirements	English

Other requirements	At least 2 reference(s) should be provided.

More information	international.lsmuni.lt/..oretinal-surgery

Overview

https://international.lsmuni.lt/cms/medfellowships/eyesi-surgical-dry-lab-cataract-surgery-training-for-advanced-trainees

Programme structure

Introduction lecture on animal-based food raw material safety and quality parameters, in relation with the animal rearing technologies (2 hours). / Lectures on the main meat and milk safety and quality parameters (2 hours). / Training (3*4 hours, in total 12 hours) includes laboratory practice (discussion including) – pH with a pH meter (model Inolab 3, Hanna Instruments, Italy) / Colour assessment with a Minolta Chroma Meter colorimeter (CR-200, Minolta Camera, Osaka, Japan) / The water holding capacity (WHC) / Drip loss / Cooking loss (CKL) / Shear force (SF) in a TA-XT Plus texturometer coupled to a Warner-Bratzler device / Dry matter (DM) content / Ash content / Intramuscular fat content by using a Soxhlet SE 416 Columbus macro automatic system for fat extraction (Gerhardt, Germany) / The protein content by the Kjeldahl method / The biogenic amines content by high-performance liquid chromatography (HPLC) (by using Agilent 1200 HPLC, Carlsbad, CA, USA) equipped with diode-array detector and Chemstation LC software was employed) / Fatty acid content according to current standards – ISO 5555:2001 Animal and vegetable fats and oils.