Food Hygiene and Technology

Food Hygiene and Technology

This department studies the hygienic production, processing, preservation, transportation, and presentation of animal-origin foods (meat, milk, eggs, fish, etc.).
Students gain knowledge in food safety, microbiological and chemical risks, quality control methods, food legislation, and inspection techniques.
The training includes lab practices, microbial analysis, compliance testing with quality standards, and field visits.
Veterinarians in this field play an essential role in protecting consumer health, preventing zoonotic diseases, and supporting public health.