Food Hygiene and Technology

Also available in: Türkçe

Prof. Dr. Belgin Sarımehmetoğlu
Prof. Dr. T.Haluk Çelik
Prof. Dr.Özlem Küplülü
Prof. Dr.Ufuk Tansel Şireli
Assoc. Prof. Dr.Muammer Göncüoğlu
VET601
It obtained the knowledge of antemortem and postmortem inspection of food
animals, slaughtering process and hygiene,
Applications for slaughterhouses.

VET602
Hayvansal kaynaklı gıda maddelerinin bileşimleri, etkileri, gıdada meydana
getirdikleri değişiklikler, etkileşimleri hakkında bilgi edinilmesi amaçlanmaktadır.

VET603
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

VET604
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.

VET605
It provide the knowledge the formation of milk, milk ingredients, milking hygiene
and milk storage, producing technology of milk and milk products, quality
control.

VET606
Defining the duties and responsibilities of Veterinarians in public health.

VET607
It contains the information of muscles become to meat after slaughtering,
effective factors, quality evaluation and meat storage
.

VET608
It obtained the knowledge of sucuk, pastrami, sausage producing technology,
hygienic producing conditions and storage of products

VET609
It aims to inform about food contaminants, contamination routes, effects, legal
application forms, determination conditions

VET610
Inform the conservation and storage methods of foods, factors effected on the
shelf life, materials used in conservation