During the theoretical and practical lessons of the Inspection module of meat products, eggs and honey are given the basics for the acquisition of knowledge related to:
 Meat products: definitions and characteristics of meat products, definition, classification and characteristics of cured meat, raw fermented sausages, ham, cooked meat products, cooking system conventional and unconventional, animal fats, food spoilage of cured meat.
 Eggs and egg products: regulations and definitions; morphology and egg composition; rearing of laying hens (egg labeling typologies); egg classification based on freshness and weight; egg traceability; egg risk factors; control of salmonellosis in laying hens; egg products, production technologies, hygiene and inspection of egg products.
 Honey and beehive products: basics of hive management, honey production, chemical and honey characteristics, honey labeling, alterations and defects of honey, hygiene aspects of honey and honey extraction laboratories; beehive products: definitions, production techniques and sanitary aspects of pollen, propolis, royal jelly and beeswax.