To understand the protection of public health from important foodborne pathogens. To manage the impact of microorganisms on product quality and safety. To learn the basic chemical structures of foods.

To understand the protection of public health from important foodborne pathogens. To manage the impact of microorganisms on product quality and safety. To learn the basic chemical structures of foods.

To learn, slaughtering process, meat inspection. Decision making about meat according to the legislations and how to preserve meat and meat products, To understand the protection of public health from important foodborne pathogens. To manage the impact of microorganisms on product quality and safety. To learn the basic chemical structures of foods, To learn milk hygiene, milk tecnology and milk microbiology. Sanitation in milk and milk products units, To learn the techniques of slowing down microbial activity and preservation techniques depending on the factors affecting microbial growth

Turkish

Associate Prof. Dr. Banu KAŞKATEPE E-mail : Banu.Kaskatepe@ankara.edu.tr CV :

Head of Sub-Department Prof. Dr. Tarık Haluk ÇELİK E-mail : thcelik@ankara.edu.tr CV :

Prof. Dr. Fatma Seda ERGENEKON E-mail : sbilir@veterinary.ankara.edu.tr CV :