This course is designed to give postgraduate students an idea of the role of microorganisms in the manufacture and preservation of food, and the relationship of such microbes to food spoilage of animal origin (dairy and its products as well as meat and its products, fish and its products, animal waste, eggs and its products) including the relationship of microbes to diseases transmitted through these foods and its sources of contamination , food poisoning as well, where the student "after passing the course" becomes able to evaluate food of animal origin and determine its validity on the basis of the quantitative and qualitative content of bacteria and fungi present. In addition, an area in the course was also allocated for ways to prevent damages and protect consumers from expected harms.

The courses teach the economic and nutritional value of meat and its products - slaughterhouses and their importance - the carcass (main cuts and chemical composition) - the structure and function of meat muscles - changes in meat muscles after slaughter - factors affecting the palatability of meat - identification of meat types - slaughter and processing of poultry and rabbits - meat and fish products processed meat (cured meat - sausage products - smoked meat - dried meat - canned meat - canned, smoked and dried fish) - by-products of meat, poultry and fish hygiene.

The curriculum presents the physical and chemical characteristics of milk and its products, heat treatments of milk, factors affecting the quantity and quality of milk, sources of contamination of milk and its products, diseases transmitted through milk and its products, how to prevent pathogens, food poisoning, starters, indicator organisms, detergents and disinfectants of food factories. Mastitis, antibiotics residues and pesticides in milk and milk products, detection methods, HACCP system and application methods in dairy factories, dairy products manufacturing, and how to protect consumers from adulteration and matching with Libyan standard specifications.

The courses teach the economic and nutritional value of meat and its products - slaughterhouses and their importance - the carcass (main cuts and chemical composition) - the structure and function of meat muscles - changes in meat muscles after slaughter - factors affecting the palatability of meat - identification of meat types - slaughter and processing of poultry and rabbits - meat and fish products processed meat (cured meat - sausage products - smoked meat - dried meat - canned meat - canned, smoked and dried fish) - by-products of meat, poultry and fish hygiene.

Definition of HACCP - Reasons for using HACCP - Advantages of HACCP - The Seven Rules of HACCP, which include: Rule One: Perform a Hazard Analysis Rule Two: Determine critical control points Rule Three: Set Critical limits Fourth rule: Develop Procedures to Monitor Fifth rule: Introducing corrective actions Rule Six: Establishing a Verification System Seventh rule: Develop a documentation system

The curriculum presents the physical and chemical characteristics of milk and its products, heat treatments of milk, factors affecting the quantity and quality of milk, sources of contamination of milk and its products, diseases transmitted through milk and its products, how to prevent pathogens, food poisoning, starters, indicator organisms, detergents and disinfectants of food factories. Mastitis, antibiotics residues and pesticides in milk and milk products, detection methods, HACCP system and application methods in dairy factories, dairy products manufacturing, and how to protect consumers from adulteration and matching with Libyan standard specifications.

The course deals with the common diseases that are transmitted through eating foods of animal origin in terms of the different causes of such diseases, sources of pollution, heat treatments of food and their effect on pathogens, symptoms of diseases in humans and animals, as well as how to prevent the transmission of such pathogens and methods of dealing with products of infected animals to eliminate pathogens, and the practical approach is exposed to how to isolate these pathogens.

That the student be able to understand the methods of action of medicinesThat the student be able to understand the methods of action of drugs inside cellsThat the student understands the difference between the therapeutic effects of the cells and those harmful to them

This course studies the composition, chemical composition, nutritional value of eggs and their products, freshness determination, as well as how to detect the microbiological content and isolate pathogenic and spoilage microbes in eggs, methods of preserving eggs, egg products, microbial defects in eggs and how to detect and isolate the causes, food poisoning, antibiotic and pesticide residues and how to detect them, as well as the methods used to prevent problems with eggs and their products, and how to protect the consumer.

This course covers the factors affecting the growth of microbes in food and knowledge of the basics of food preservation and spoilage in order to produce high quality food free of defects. It also includes knowledge of the environment to which microbes associated with food are exposed during manufacturing, handling and storage, and how to deal with them in the laboratory. The detergents and disinfectants that are used during food processing are also studied.

The food technology course is one of the branches of food sciences, which provides the student with methods of manufacturing foods of animal origin, methods of preserving such foods, methods of packaging and storage, as well as dealing with the HACCP system and critical points for contamination of such foods and control points, the course also deals with physical and chemical characteristics of raw materials for manufacturing with the final product and the extent to which it conforms to the Libyan standard specifications or the standard specifications in force in Libya.

Animal by-products, which are essential or secondary products extracted when preparing animal, poultry or fish sacrifices for marketing or that are not suitable for this, as well as some inorganic materials such as shell powder and bones. These are utilized as mineral feed materials in addition to dairy factory waste. Advantages of using animal waste in animal and poultry feed. Preparing animal waste for use as feed materials (waste collection, waste preparation, follow appropriate processing method for the type of waste, packaging, sterilization, storage).

Evaluation of food safety and quality standards, especially genetically modified and organically produced foods, by studying methods for determining the content of amino acids – the composition of fatty acids – protein analysis – the detection of genetically engineered foods using the polymerase chain reaction (PCR) technique.

In this course, food poisoning is identified that occurs when a person consume food contaminated with food poisoning pathogens or their toxins, or the food is chemically contaminated with pesticides, lead or mercury, in addition to some parasites, fungi and viruses. Methods for detecting these causes are also studied in the laboratory.

This course includes quantitative and qualitative analysis of foods of animal origin "for each product separately" from the physical and chemical aspects "standard methods" in addition dealing with standard specifications in detail and dealing with methods of detecting adulteration in each product, and includes chemical analysis to detect residues in food.

This course explains the importance of poultry and rabbit meat hygiene and control and their products - Slaughter and preparation methods for poultry and rabbit meat - Pre and post slaughter detection - Judging the most important diseases affecting poultry and rabbits - Factors affecting the quality and safety of poultry and rabbit meat - Risks of mishandling and display of poultry and rabbit meat - Differentiation between frozen, fresh and chilled poultry, detection methods and determination suitability for human consumption – Application of the HACCP system in poultry and rabbit skinners and poultry and rabbit meat products factories.

This course introduces the basics of food microbiology, where the study includes methods of isolating and classifying different groups of microbes with a formal and structural description of each group and methods of studying their functions. The study also includes a brief introduction to infectious diseases in terms of their types, types of microbes that cause them, and methods of controlling microbial infections.

The use of modern techniques in the field of genetic engineering, molecular biology and radioactive isotopes in diagnosing microbes present in food. It includes an explanation of some modern techniques in the field of molecular biology in order to isolate genes that have limited functions using radioisotope numbering for nucleic acids.

This course provides knowledge of the importance of fish hygiene and control - Factors affecting the quality and safety of fish - Methods used for preserving fish - Risks of poor handling and presentation of fish - Natural phenomena (red tides) - Avoiding the risks of fish food poisoning.