Public Health

Public Health as taught in the department is focussed on areas that are directly/indirectly concerned with safeguarding human health with regard to human association with animals, handling and consumption of animal food products. Core areas of training include: meat inspection and meat hygiene, milk hygiene and quality, fish hygiene, water hygiene, honey, environmental hygiene, foodborne diseases and food preservation, food safety and Hazard Analysis Critical Control Points (HACCP) procedures in food processing is a part of the course. Research carried out addresses topic areas of the course of zoonotic diseases transmitted from animals to humans through contact or consumption of animal source foods.