Information Package / Course Catalogue
| 1. | They will acquire fundamental, current, and applied knowledge specific to the field of food quality control and analysis; and will apply this knowledge effectively and accurately in quality control and analysis processes. |
| 2. | They are knowledgeable about occupational health and safety, environmental protection, sustainability, and quality management system principles in food quality control and analysis processes; and they conduct their professional practices in accordance with standards. |
| 3. | They follow scientific, technological and sectoral developments in the field of food quality control and analysis; and effectively use current methods, techniques and practices in their professional work. |
| 4. | It uses information technologies, programs, and artificial intelligence tools effectively and efficiently in food quality control and analysis processes. |
| 5. | It evaluates professional problems and processes encountered in the field of food quality control and analysis from an analytical and critical perspective; and develops appropriate solutions in line with scientific data and quality standards. |
| 6. | The student expresses information, findings, and results related to food quality control and analysis studies clearly, understandably, and effectively in both written and oral form, using accurate, effective, and grammatically correct Turkish. |
| 7. | They actively participate in teamwork in food production, quality control, and analysis processes; take responsibility; and demonstrate the ability to work independently when necessary. |
| 8. | They pursue their professional development in line with the concept of lifelong learning; they continuously improve their professional competence and career management by following current developments in food science and technology, analyzing and interpreting them. |
| 9. | In food quality control and analysis processes, it carries out sampling, analysis, verification, reporting, and data management stages in accordance with scientific, ethical, legal, and quality standards. |
| 10. | They use a foreign language at a level sufficient to follow national and international scientific resources and technical documents related to their field; they communicate effectively with colleagues and stakeholders. |
| 11. | Gains knowledge about raw materials, additives, and packaging materials used in food production processes, as well as hygiene and sanitation principles; performs chemical, physical, and sensory analyses in food quality control laboratories using appropriate methods and equipment, and evaluates the results. |