Information Package / Course Catalogue
| 1. | Students will acquire fundamental, current, theoretical, and applied knowledge in the field of food technology; and will be able to explain food processing, preservation, packaging, quality control, and food safety processes. |
| 2. | In food production, they acquire knowledge of quality management systems, food legislation, occupational health and safety, hygiene and sanitation, environmental protection, sustainability, and professional ethics, and apply this knowledge in their professional practices |
| 3. | The individual effectively utilizes methods, techniques, and equipment for food production, processing, preservation, and quality control, and conducts laboratory work in a planned and accurate manner. |
| 4. | It uses information technologies, programs, and artificial intelligence tools effectively and efficiently in the field of food technology |
| 5. | It evaluates technical and quality problems encountered in food production processes with an analytical and critical approach; develops and implements solutions based on scientific data. |
| 6. | It presents information, findings, and application results related to the field of food technology in written and oral form in a clear, understandable manner and in accordance with professional ethical principles. |
| 7. | As a team member, they effectively fulfill their duties and responsibilities in laboratory, application, and project work related to their field. |
| 8. | By following current developments in food science and technology, they continuously improve their knowledge and skills through professional development. |
| 9. | The company conducts food production, quality control, storage, packaging, and distribution processes in accordance with legislation, ethics, environmental and professional responsibilities. |
| 10. | They use foreign languages ??at a level sufficient to follow technical documents and industry developments related to their field; they communicate effectively with colleagues and relevant stakeholders. |
| 11. | Evaluates the quality characteristics of food raw materials; effectively and accurately uses methods, techniques, equipment, and laboratory instruments related to food production, processing, the proper use of food additives, preservation, and quality control. |