To give information about the subjects such as taking raw materials and auxiliary materials into operation, pre-checking operations, the checking the production of drinking milk and dried milk products. To give information about the emulsion-type sausages and fermented meat products and the production of similar products in accordance with the Turkish Food Codex and TS.

Animal products, meat, milk and eggs for human health, the importance of the concept of quality and standard of meat, meat composition and nutritional value, preserving the quality of the red and white meat, meat microbiology, egg quality and technology, milk and milk products technology.