The Department of Food Hygiene and Technology is a scientific field that focuses on ensuring hygiene, quality, and safety at all stages of animal food from production to consumption. Access to sufficient and reliable food is of great importance for healthy nutrition, and conducting this process based on scientific foundations falls within the responsibilities of veterinarians. Our department aims to ensure that animal foods are produced and presented to consumers reliably in line with the 'farm to table' approach.
Within the scope of the educational activities carried out by the department; theoretical and practical courses are offered at the undergraduate level on food hygiene and control, hygiene and technology of meat and meat products, hygiene and technology of milk and dairy products, food microbiology, and food chemistry. Graduate education programs aim to train researchers specialized in these fields.
Within the scope of research activities; scientific studies are conducted on topics such as the evaluation of microbiological and chemical quality characteristics of animal foods, contamination and spoilage factors in foods, hygiene practices, food safety systems, production and preservation technologies, risk analysis, and quality control methods. These studies are supported at national and international levels in line with current scientific approaches.
The Department of Food Hygiene and Technology aims to provide qualified contributions to the veterinary profession and the food sector through education and research activities, and to support the development of reliable animal food production.
Mission
To carry out education and research activities that focus on hygiene and quality in the stages of production, processing, preservation, and presentation of animal foods; to train competent veterinarians and researchers in the field of food hygiene and technology.
Vision
To be a respected department at the national level and recognized at the international level in the fields of education and research; to be a pioneering department in the field of food hygiene and technology with high scientific productivity.
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