Information Package / Course Catalogue
| 1. | Students will acquire fundamental, up-to-date, theoretical, and practical knowledge in the field of dairy technology; they will explain dairy processing technologies, production processes, quality control, food safety, and preservation methods. |
| 2. | Gains knowledge about quality assurance systems, food regulations, hygiene and sanitation, occupational health and safety, environmental protection, and the principles of sustainable production in the production of milk and dairy products, and applies this knowledge in professional practice |
| 3. | Effectively and accurately applies the methods, techniques, tools, and laboratory equipment used in the production, quality control, and analysis of milk and dairy products. |
| 4. | Effectively uses information technologies related to their profession, as well as software, digital applications, and data analysis tools used in laboratory and production processes. |
| 5. | Evaluates quality, hygiene, and production issues encountered in the production processes of milk and dairy products using an analytical and critical approach; develops and implements appropriate solutions based on scientific data. |
| 6. | Presents information, findings, and results of applications in the field of dairy technology using the Turkish language correctly and effectively, through written, oral, and visual communication channels, in a clear and understandable manner that complies with professional ethical standards. |
| 7. | Effectively participates in teamwork related to the production of milk and dairy products, quality control, and R&D activities; takes responsibility and demonstrates the ability to work independently when necessary. |
| 8. | Mesleki gelişimini yaşam boyu öğrenme anlayışı doğrultusunda sürdürür; süt teknolojisi ve süt endüstrisindeki güncel gelişmeleri takip ederek bilgi ve becerilerini sürekli geliştirir. |
| 9. | It carries out production, quality control, analysis, storage, and reporting processes related to milk and dairy products in accordance with national and international standards, with a sense of scientific, ethical, environmental, and legal responsibility. |
| 10. | Uses a foreign language at a level sufficient to keep abreast of national and international scientific sources, technical documents, and industry developments in their field; communicates effectively with colleagues and stakeholders. |
| 11. | Identifies the raw materials and auxiliary materials used in the production of milk and dairy products; explains the principles of hygiene and sanitation, as well as the production, processing, storage, and quality control processes for milk and dairy products, and effectively applies them in professional practice |