Prof. Dr. T.Haluk Çelik
Prof. Dr.Özlem Küplülü
Prof. Dr.Ufuk Tansel Şireli
Assoc. Prof. Dr.Muammer Göncüoğlu
|Course Code||Course Name||T||U||K|
|VET604||Poultry Meat Hygiene||2||2||3|
|VET605||Milk Hygiene and Technology||2||2||3|
|VET606||Veterinary Public Health||3||0||3|
|VET608||Meat Products Technology||3||0||3|
It obtained the knowledge of antemortem and postmortem inspection of food
animals, slaughtering process and hygiene,
Applications for slaughterhouses.
Hayvansal kaynaklı gıda maddelerinin bileşimleri, etkileri, gıdada meydana
getirdikleri değişiklikler, etkileşimleri hakkında bilgi edinilmesi amaçlanmaktadır.
It aims to inform about the properties, contamination routes, isolation and
identification of microorganisms that caused to food infection and intoxications
and food spoilage, hazardous foods, advanced techniques
It aims to inform about the antemortem and postmortem conditions of
slaughtered poultry, slaughtering process, conservation, risk evaluation, hygienic
conditions of chain that production to consumption.
It provide the knowledge the formation of milk, milk ingredients, milking hygiene
and milk storage, producing technology of milk and milk products, quality
Defining the duties and responsibilities of Veterinarians in public health.
It contains the information of muscles become to meat after slaughtering,
effective factors, quality evaluation and meat storage
It obtained the knowledge of sucuk, pastrami, sausage producing technology,
hygienic producing conditions and storage of products
It aims to inform about food contaminants, contamination routes, effects, legal
application forms, determination conditions
Inform the conservation and storage methods of foods, factors effected on the
shelf life, materials used in conservation