WORKING GROUPS

Four (4) Working Groups were formed within the framework of the IMP, after identifying the most important issues that concern the meat sector and in particular the meat products sector. The Working Groups and the coordinators responsible for each of them are the following:

WORKING GROUPS
COORDINATORS
1. Nutritional value of meat. Myths & truths
Prof. G. Boskou
2. Traditional meat products
Prof. I. Amvrosiadis
3. Legislative framework and its implementation / Drafting of guidelines, manuals
V. Tsoukalas, Dr. St. Skaribas
4. International relations / Communication-IMP Promotion
Prof. Sp. Ramandanis, D. Bakirli, G. Economou