Knowledge and skills on structural, operational and hygiene requirements of slaughterhouse and slaughtering procedures of different species (domestic ungulates, poultry, lagomorphs, farmed and hunted) included in European legislation, implementation of Animal Welfare practices (discharge, lairage, stunning and bleeding methods), slaughtering hygiene and management of animal by-products. Moreover the student will acquire experience about the Veterinarian official controls at slaughterhouse, with particular regard to ante-mortem and post-mortem inspection.