Was established within the Food Processing Department.
The purpose of this program is:
Food production, packaging and storage in accordance with the health conditions and food codex, food, sensory, physical, chemical and microbiological quality control analysis and the results of the results will be trained to train staff to work. Those who complete this program work as food technicians and help food engineers.
Major Courses:
Mathematics, Chemistry, Analytical Chemistry, General Microbiology, Food Chemistry, Business Hygiene and Sanitation, Laboratory Techniques, Food Analysis and Quality Control, Food Microbiology, Functional Foods, Food Codex and Standards, Fermented Foods, Nutrition Principles, Spices and Food Supplements, Food Machinery and Equipment and all kinds of food-specific processing technologies are taught. The applications of the courses are carried out in the Food Analysis Laboratory within the school.
Required Qualifications:
Students who want to work in the field of food technology are expected to be relevant and successful in biology and chemistry. Those who want to have this profession should be careful, responsible and able to adapt to team work.
Title of Graduates:
Students who complete this program receive "Food Technician" title. A technician who grows in the field of food technology ensures that all kinds of herbal and animal foods are produced and stored hygienically without losing their nutritional values.
Working places:
They work in the production and laboratory departments of food producing factories in public and private sectors. They work together with Food Technicians, Food Engineers, Chemical Engineers, Biologists, Veterinarians and Dietitians.
Vertical Transitions: Food Engineering, Chemistry, Nutrition and Dietetics, Plant Protection, Agricultural Biotechnology
