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.