Food Technology Program

The Food Technology Program of the Technical Sciences Vocational School was established in 1992 under the name Food Quality and Health Control. In 1993, it began providing education as the Food Technology Program with modern technological equipment within the scope of the World Bank–Council of Higher Education II. Industrial Training Project. In 2002, the curriculum was revised in accordance with the Law on Vertical Transfer Without Examination.

During the 2006–2007 academic year, education was offered under three separate options. These options were removed in the 2009–2010 academic year. In the 2011–2012 academic year, course plans compatible with the IKMEP (Human Resources Development through Vocational Education Project) began to be implemented.

The aim of the Food Technology Program is to educate qualified personnel who possess theoretical and practical knowledge about food raw materials, food composition and processing, physical, chemical, and microbiological quality control, food safety, and food legislation. Graduates are trained to work in production and quality control laboratories in the food industry with the title of “Food Technician.”

Higher Education Input Indicators (YÖK ATLAS)

ACADEMIC STAFF

• Assist. Prof. Dr. Nur YÜKSEK

• Assist. Prof. Dr. Süreyya S. EVRENSEL

• Lecturer Çiğdem GÜCEYÜ (Head of Program)

COURSES

You can access the course plans here.

You can access the Bologna Course Catalog here.