Head of Department: Prof. Dr. Kemal Kaan TEKİNŞEN

Erasmus Co-ordinator: Prof. Dr. Kamil ÜNEY

Farabi Coordinator: Prof. Dr. Uğur USLU

Mevlana Coordinator

ECTS Coordinator: Prof. Dr. Uğur USLU

Purpose: Food Hygiene and Technology Department, Faculty of Veterinary Medicine students food hygiene and technology, milk and dairy products, hygiene and technology, meat and meat products, hygiene and technology, meat inspection and abattoir information, veterinary public health, water hygiene, water products, technology, quality control systems, legislation, information, and pork quality aims to provide theoretical and practical knowledge.

Vision: Department of Food Hygiene and Technology plays an important role about teaching and researching about production of safe and quality of animal origin foods from farm to table and reaching the consumers. There is a division within the department with the same name. Aims of the lessons taught by Department of Food Hygiene and Technology are, having a knowledge and teaching of food production technologies, controlling of quality, training of personnel for requirement of food industry and transferring the last developments to the practise, raising awareness of manufacturer and consumer for healty foods. In addition, researches are done about development of the quality of present and new products. There are 5 professor 1 associate professor 3 research assistant for education, training and research activities. There are undergraduate and graduate programmes in our department Obligatory lessons in undergraduate programme Food Hygiene and Technology Veterinary Public Health Meat Inspection and Technology Milk Inspection and Technology Laboratories found in our department Laboratory of Biochemistry Laboratory of microbiology Laboratory of molecular analysis Unit of Research, Practise and Development of Meat and Dairy Products In addition to theoretical lectures, practise of related lessons are given in our laboratories, Unit of Research, Practise and Development of Meat and Dairy Products and slaughterhouses. Also in our department, we are analysing of the source of microbial contamination in meat and dairy products and isolating the microorganisms at different production stages. Investigating of pathogen microorganisms which are potential hazard for human health in meat, milk, poultry, seafood and their products. Analysing the physical, chemical, microbiological and organoleptic properties, developt the technology and evolving the quality of food.

Mission: To produce healthy and safe food, Develop new food processing techniques and methods,

Program Language: Türkçe

Program Description: Holds an important place in the diet of animal food , from farm to table safe and quality at all stages of the production and delivery to the consumer for the provision of the necessary training and plays an active role in conducting research . Part of an on-site with the same name cited the department is located. Department of Food Hygiene and Technology courses conducted by the technology of food production is known and taught , performing quality controls in the food industry in order to meet the needs of the training staff and be transferred to the field of new developments , raise awareness of healthy food producers and consumers are targeted. In addition, the food industry will contribute to the development of quality of existing products and new products are being made for the development of research . Our department of education and training activities 5 Professor, 1 Associate Professor, The academic staff consists of three research assistants carried out. Our department undergraduate and graduate education are Required courses in the undergraduate program Food Hygiene and Technology Veterinary Public Health Meat inspection and Technology Dairy Inspection and Technology Within our department Implementation Units Meat and Dairy Products Research , Development and Implementation Unit Biochemical Analysis Laboratory Microbiological Analysis Laboratory Molecular Analysis Laboratory Of theoretical courses as well as courses related applications in our department Laboratory , Meat and Dairy Products Research and Development Unit and the various abattoirs and slaughterhouses in our realizing . In addition, our department Meat and dairy products for microbial contamination sources to examine the different foods production stages isolation of microorganisms , Meat, dairy products and poultry products for human health and the potential threat of a pathogenic microorganisms ransacked, food, physical, chemical , microbiological and organoleptic quality examination , milk and meat products technology development and for improving the quality of research is being done on many issues .

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