Milk and Dairy Products Technology Program
Program Objective
The Milk and Dairy Products Technology Program was established to train qualified technical personnel needed by the milk and dairy products sector. The program aims to ensure that students have knowledge about modern milk processing techniques, food safety, and quality control processes. In addition, it aims to train individuals who can effectively use the equipment and technologies used in milk and dairy products production, conduct research, and apply innovative and sustainable production techniques.
In this direction, the program teaches the production processes of different dairy products such as cheese, yogurt, butter, ice cream, and fermented dairy products, and provides comprehensive training on quality management, hygiene, and sanitation practices in milk processing facilities.
Training Subjects
- Milk composition and properties
- Milk processing and preservation techniques
- Fermented dairy products production
- Cheese technology
- Ice cream and butter production processes
- Milk Powder Production Technology
- Food microbiology and hygiene practices
- Quality control and analysis methods
- Modern milk processing equipment and automation systems
- Food safety management systems
Programs and Technologies Provided Training
- Milk Analysis Devices
- Pasteurization and UHT Systems
- Fermentation Technologies
- Cheese Production Equipment
- Microbiological and Chemical Analysis Methods
- HACCP and ISO 22000 Food Safety Management Systems
Working Areas
Graduates of the Milk and Dairy Products Technology Program have the opportunity to work in a wide range of areas in the milk and dairy products sector. Graduates can be employed in the following areas:
- Milk processing facilities
- Cheese production factories
- Yogurt, kefir, and fermented dairy products production facilities
- Ice cream production enterprises
- Food safety and quality control laboratories
- R&D centers and innovation laboratories
- Consultancy and auditing firms for the food industry
- Government institutions and academic research laboratories
Vertical Transferable Departments
Graduates have the right to transfer to the following undergraduate programs with the Vertical Transfer Exam (DGS) organized by ÖSYM:
- Food Engineering
- Milk Technology
- Food Technology
This program aims to contribute to the development of the milk and dairy products sector by training individuals with the technical equipment needed by the sector, who are innovative and have developed research skills.