Food Hygiene and Technology Department gives theoretical and practical information to veterinary faculty students on food hygiene and technology, hygiene and technology of milk and dairy products, hygiene and technology of meat and meat products, meat inspection and slaughterhouse information, veterinary public health, water hygiene, aquaculture technology, quality control systems, legislation knowledge and pork quality. Our department offers undergraduate and graduate education. It plays an active role in providing the necessary education and research in high quality and safe production of animal foods, which are important in human nutrition, and delivery to consumers in all stages from farm to table. The aim of the courses carried out by our department is to teach the production technologies of the foods, to make their quality control, to educate the staff to meet the needs of the food industry, to transfer the new developments to the field, to raise awareness of the producers and consumers about healthy foods. In our faculty, researches are carried out to improve the quality of existing products and create new products that will contribute to the development of the food industry. There are also researches carried out for the examination of microbial contamination sources in meat and dairy products, the isolation of microorganisms in different food production stages, the search of pathogenic microorganisms causing a potential danger for human health in meat, dairy products and poultry meat, the examination of physical, chemical, microbiological and organoleptic quality of foods, the development and quality improvement of dairy and meat production technologies.