Aim

Meat and Products Technology program carries out education and training activities in order to train personnel who perform operations such as slaughtering, classifying and producing meat products of butchery animals and poultry. Starting from the breeding of butchery and poultry, they will be trained in slaughtering, carcass inspection and preservation, shredding, classification, packaging, preservation and conversion of them into meat products, processing of fishery products, and they will take charge in various units of the private sector and public institutions. In addition to theoretical and practical information, they will have the necessary information on processing, hygiene, microbiology, quality control of meat and its products. The main objectives of the program are to train qualified intermediate technical personnel who can think scientifically, who can put this knowledge into practice, and which are needed by public and private sector organizations.

Candidates wishing to study in this program should be successful in chemistry and biology, have strong senses of sight, taste and smell, cautious and responsible.