The course includes: chemical examination of food of animal origin including meat, meat products, meat by- products fish, poultry meat and its products, milk and its products edible fats oils and eggs. Testing food of animal origin for detection of adulteration and examination of these food for their coincidence with the standards locally and internationally chemical examination for detection food spoilage especially the incipient ones. Detection of the harmful residues in food. Detection of energies causing changes in food .
