Hygiene of milk Edible fats & Oils The aim of the course is to acquire students with the basic knowledge and skills of hygienic production of fluid milk, enable them to analyze concerned samples to evaluate their quality and to report their acceptability for consumption and processing. Hygiene of dairy products and table eggs The aim of the course is to acquire students with the basic knowledge and skills of hygienic production of table eggs, hygienic processing of dairy and egg products, enable them to analyze concerned samples to evaluate their quality and to report their acceptability for consumption. Meat and Fish Hygiene and Control The course aims to: *Provide the basic knowledge of hygienic production of meat (red and white meat), meat products, fish and animal byproducts *Analyze meat samples, sensory, chemical and microbiology, and to write a report about the suitability of each sample for human consumption. *Provide students the knowledge about the bacterial, viral and parasitic diseases that affecting slaughters animal and their judgement. Meat and Fish Hygiene and Technology The course aims to: *Analyze meat products samples, sensory, chemical and microbiology, and to write a report about the suitability of each sample for human consumption. *Provide students with an appropriate background covering the meat spoilage and meat-borne illness. *Support the students with the different methods of meat preservation.

The college, as an educational institution in North Sinai, seeks to graduate veterinarians who are able to compete in the labor market and are oriented to the surrounding community, participating in making a difference in various fields of the veterinary field and public health, while ensuring the development of values.