Food Technology Program
With the advancement of technology and science, the production of high-quality, safe, and innovative products in the food sector is becoming increasingly important. In this direction, the Food Technology Program has been established to train qualified intermediate personnel specialized in food science and technology, knowledgeable in food processing techniques, proficient in food safety and hygiene rules, possessing quality control and analysis skills, following innovations in the sector, and knowledgeable about food legislation.
Within the scope of this program, it is aimed to close the gap of qualified intermediate manpower needed by the sector by focusing on topics such as food production and processing techniques, analysis and quality control methods, food preservation and packaging techniques, and the use of modern food processing equipment. Program graduates will also have the competence to participate in academic and sectoral research.
Education Subjects
- Food chemistry and microbiology
- Food analyses and quality control methods
- Food processing and preservation techniques
- Food additives and functional foods
- Dairy and dairy products technology
- Meat and meat products processing techniques
- Cereal and bakery product technologies
- Food safety and hygiene rules
- Packaging and shelf life analyses
Programs Offered
- HACCP and Food Safety Systems
- Food Chemical Analyses
- Microbiological Analysis Techniques
- Food Additives and Risk Analyses
- Packaging and Labeling Techniques
Working Areas
Graduates of the Food Technology Program can be employed in various titles in different areas of the food industry. Graduates can work in;
- Food production facilities,
- Quality control and laboratory services,
- Dairy and meat products processing sectors,
- Bakery and cereal processing industry,
- Fruit-vegetable processing and canning sectors,
- Food packaging and logistics companies,
- Restaurant and catering services,
- Government institutions and municipalities,
- R&D and academic research laboratories.
Vertical Transferable Departments
Graduates of the Food Technology Program can continue to the following undergraduate programs based on their success in the Vertical Transfer Exam (DGS) conducted by ÖSYM:
- Food Engineering
- Nutrition and Dietetics
- Food Technology
- Chemistry
This program contributes to the development of the food industry by training equipped, innovative, and competent individuals in the field of food technology needed by the sector.