Hygiene, preservation and production technologies of animal food products (meat and meat products, milk and dairy products, fish, eggs, honey), microbiological control methods of foodstuffs, hygiene and sanitation in food businesses, cleaning and disinfection practices, food analysis, infections caused by food It is a field of science that deals with food poisoning, food safety, the relationship between nutrition and health, legal regulations regarding foods and businesses, points to be considered in workplace inspections and the HACCP system. In our department, Legislation Information about food safety, standards, technology and veterinary public health is given.
In addition to the theoretical courses in which information such as quality control analyzes and production technologies of animal foods are transferred, the applications of the relevant courses will be made in the laboratory of the Department, various slaughterhouses and combines, and dairy enterprises.
The main objectives of our department are; Investigation of microbial contamination sources in meat and dairy products, isolation of microorganisms in different food production stages, search for pathogenic microorganisms that pose a potential danger to human health in animal food products, possibilities of using starter cultures in meat products, different methods applied in milk and meat products production technology, microbiological and is to conduct research on many subjects such as the examination of chemical quality. To carry out activities for the protection of public health within the principle of food safety from farm to table.
