Internal Network
 | DMTC is an independent Polytechnic Education and Training centre with approximately 280 employees. DMTC is a place of human resource development for the meat industry as well as for the food industry in general. DMTC develops plans and implements relevant training activities, has full scale training facilities for slaughtering, de-boning and further processing. Further, DMTC educates Veterinarian students from FACULTY OF LIFE SCIENCE, KU, in practical meat inspection as well educates auxiliaries. HACCP and hygiene educational programmes for the food industry are other important areas. A large number of specialized teachers are involved in the educational activities of approximately 9000 students per year. DMTC has operated internationally for more than 20 years in Europe as well as in 3rd world countries and has been involved in several funded projects, such as FAO, DANIDA, UNDP,EBRD Phare and Tacisprogrammes. |
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 | Danish Crown is a Danish cooperative owned by 17.000 Danish farmers. The business is concentrated around slaughtering, cutting and deboning of pork and beef, and meat processing. Danish Crown is the largest pig slaughterhouse and meat processor in Europe and the world´s leading pork exporter. |
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Key Person
Karen Wahlgreen 
(International Project Manager)
Role in Q-PorkChains
DMTC supports the communication with the industry and SMEs for the set up of pilot and demonstration chains, as well as training and dissemination of results to SMEs in the Danish pork sector.
Key person
Søren Tinggard 
(Project Manager)
Role in Q-PorkChains
- Danish Crown is involved in the project with knowledge of the pork industry from farming over production to the sales process and will contribute with experience in product innovation and the marketing of new products.
- Furthermore Danish Crown is involved in research related measurement of other meat quality parameters as color and amount of intramuscular fat. Danish Crown exports meat to different countries and different costumers, and depending on how the meat is used or processed the costumer has different demands to meat content and meat quality. Meat content and fat depth are rather easy to measure with different kind of equipements. Where by meat quality parameters are difficult to measure on-line. For example the pH-value must be measured at least 24 hours after slaughter, and at that time the carcasses have left the Danish Crown slaughterhouses.