General Information about Programme

Food Technology and Food Quality Control and Analysis programs are located within the Food Processing Department. There are 7 academic staff, including 1 Professor, 1 Associate Professor and 5 Lecturers, and a Food Technician working in the Department of Food Processing.  Our department provides full-time Turkish education. The Food Technology Program provides training to train qualified technical personnel who meet the requirements of the age and are needed by the field of food science and technology.

Graduates are expected to analyze problems, offer solutions, ensure safe food production conditions, perform food quality control and comply with 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