The Food Technology Program aims to enhance students' professional development by supporting educational activities with practice and research. Research activities conducted within the scope of the program focus on areas such as food safety, quality control, production technologies, and the development of local food products.
In line with this, students actively participate in research processes through practical training, project work, and laboratory analyses performed within their coursework. The studies concentrate on food analysis, shelf-life determination, hygiene and sanitation practices, and new product development.
Our program also encourages efforts aimed at evaluating local products in accordance with regional needs and developing high value-added food products. Activities carried out in this context both enhance students' practical skills and contribute to regional development.
Thanks to projects and activities conducted within the framework of industry partnerships, students gain the opportunity to observe and practice in real production environments, thereby making research activities an integral part of the educational process.
Adopting continuous development as a core principle, our program monitors innovations in the field of food technologies, updating its research activities accordingly and integrating them into learning and teaching processes.