OBJECTIVES

The IPK, within the frame of its mission, brings together new ideas, trends and practices related to the sector, from the academic and research community and disseminates them to businesses. 

At the same time, it promotes good practices and presents challenges derive from business experience, to the academic community and research centers.

Among the objectives of the IMP are the following:

– promotion of meat products and meat preparations
– their contribution to gastronomy, cooking, catering and tourism
– highlight the special heritage of the traditional national products of the sector
– highlight and promote the local gastronomy of regions of our country, the wealth of raw materials, as well as the knowledge created from years of experience in the manufacturing industry
– training through modern teaching methods, executives of the businesses of the sector and all those interested in the field of retail trade tourism, butchers, chefs, etc.
– interpretation of the legislation, in order to avoid misinterpretations
– cooperation with public and private schools of meat
– cooperation with relevant centers and bodies abroad
– coordination of research programs with assignments in specialized scientific centers
– organization of seminars in order to enrich knowledge and provide better training to professionals of the sector
– practical training in pilot workshops  in cooperation with university schools
– technological support of small and medium sized enterprises in the sector, which do not have their own R&D departments and scientifically qualified staff