Sunday 21 June |
Monday 22 June |
Tuesday 23 June |
Wednesday 24 June |
Thursday 25 June |
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EGG & MEAT |
EGG |
MEAT |
EGG |
MEAT |
Technical tours |
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Opening session |
Egg quality I |
Hygiene and product safety I |
Physico-chemistry and biological activity of egg compounds I |
Meat composition and quality I |
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Challenges for future poultry production |
Egg quality II |
Hygiene and product safety II |
Physico-chemistry and biological activity of egg compounds II |
Meat composition and quality II |
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Lunch |
Lunch and poster session |
Lunch |
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Hygiene and product safety I |
Egg quality III |
Slaughter technique I |
Effect of alternative system on egg quality |
Breeding and management factors affecting meat quality |
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Hygiene and product safety II |
Egg quality IV |
Slaughter technique II |
New approaches to understand the biological basis of egg and meat quality |
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Closing ceremony |
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Registration and Get-together |
Banquet |
Parallel excursions: * Sauna party in the archipelago * Steamship cruise to Loistokari island |
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