The objective of the Food Technology Program is to train qualified technical personnel who are needed by the food sector, proficient in food production processes, capable of applying quality and food safety standards, qualified to take part in analysis and control procedures, attentive to technological developments, and committed to ethical values.
The program also aims to prepare individuals who consolidate their theoretical knowledge through practical application, are compatible with industry needs, possess advanced problem-solving skills, and hold a sense of professional responsibility.
In line with its defined objective, the Food Technology Program aims to achieve the following goals:
To provide students with up-to-date knowledge and skills regarding food production, processing, preservation, and quality control processes
To train graduates who are conscious of food safety, hygiene, and sanitation, with high practical competence
To prepare technical personnel capable of performing analyses and evaluating results through laboratory applications
To enhance students' professional experience through industry partnerships and practical training
To strengthen students' adaptation to professional life through the 3+1 education model
To instill knowledge and awareness that will contribute to the development of local and regional food products
To train graduates equipped with an entrepreneurial mindset who are capable of establishing their own businesses
To cultivate individuals with a consciousness of continuous learning and self-improvement