Reviewing some basic information that may be needed in the clinic and linking this information with clinical practice Ability to refer the patient to the relevant clinic as a result of the preliminary examination, Clinical examination of the patient may be required direct-indirect examination methods (palpation, puncture, local anesthesia, probing etc.) ultrasonographic, radiographic, endoscopic examination methods To teach to be able to evaluate and diagnose with laboratory tests. To teach to be able to choose the most appropriate treatment method by considering the patient, patient owner and financial possibilities. To give sufficient knowledge about sampling food and a clear understanding of microbiological and chemical analysis of foodstuff , mainly for sausages, and ability practice of food microbiological and chemical analysis, to give main principles of microbiological and chemical analysis of foodstuff, to give main principles of meat inspection, due to technical visits to processing plants to improve the students knowledge about processing, to teach the processing methods of main meat and milk products

1. Blood tissue, lymphatic drenage and immune system 2. Respiratory system 3. Digestive system 4. Female reproductive system 5. Endocrine system 6. Placenta 7. Biology of the stem cell 8. Gain sufficient knowledge about systematic inspection of carcasses and organs, hygiene and sanitation techniques in a processing plant, the basic principles of products processing techniques, the legal obligations and how to comment on these obligations about milk and dairy products, applying a HACCP system