General Information about Programme
Under the Department of Food Processing, there are two programs: Food Technology and Food Quality Control and Analysis. The Food Quality Control and Analysis Program was established in 2019, and our first cohort of graduates celebrated their graduation in 2023. The Department of Food Processing comprises a team of seven academic staff, including one Professor, one Associate Professor, and five Lecturers, as well as one Food Technician. Our department provides full-time education in Turkish. The program aims to train qualified technical personnel equipped with theoretical knowledge and practical skills who can meet the needs of the food industry. Graduates are expected to analyze problems, propose solutions, ensure safe food production conditions, perform food quality control, and uphold the ethical standards required by the profession.

Our graduates are eligible to work in the following types of organizations:

-Food Production Facilities
-Laboratories
-Ministry of Agriculture and Forestry and Affiliated Institutions
-Private Consulting Firms
-Hotels, Restaurants, and Mass Food Production Facilities
-Research and Development Centers
-Import and Export Companies

Our graduates may also take the undergraduate placement exam to pursue the following bachelor's degree programs:

-Food Engineering,
-Nutrition and Dietetics,
-Dairy technology,
-Chemistry,
-Chemical Engineering,
-Biotechnology,
-Agricultural Machinery and Technologies Engineering,
-Agricultural Engineering.

Facilities
Computer Laboratories:
Students may use all computers labs, all labs have the Internet.

Microbiology Laboratory:

This laboratory is used for microbial analysis of food products. Students learn various techniques to isolate, count, and characterize foodborne pathogens, molds, and yeasts.

Pathogen Laboratory:
The pathogen laboratory is specifically designed to detect the presence of harmful microorganisms (such as bacteria, viruses, parasites) in food products. Students gain experience in the detection and identification of food pathogens, their transmission routes and prevention.

Process Laboratory:
A field where food processing techniques and technologies are applied. Students learn the production processes of food products.

Chemistry Laboratory:
Used for chemical analysis of food components and examination of their properties. Students learn various chemical methods and techniques for food analysis. They can also specialize in food chemistry by gaining experience in determining nutritional values in foods, analyzing additives, and assessing food quality.

Library
There is a Library and Information Center on our campus for all students.

Academic Staff