Establishment and Development
The Food Technology Program was established in 2010 and received its first students in the 2010-2011 Academic Year.
Purpose of the Program
food technology program; It is a 2-year higher education program that aims to train intermediate manpower to assist managers in the quality control and production departments of the production unit in small, medium and large-scale enterprises that process food raw materials, or to train specialists who can open and run a business on their own behalf.
Program Goals
food technology program; A company that is affiliated with a workplace and/or on its own behalf, determines the goods and services that customers or food consumers want and needs, introduces them to them, informs them, observes customer satisfaction, and can adapt to developing technologies by performing an application-oriented training on the basic principles and issues of food. aims to train qualified intermediate staff with a bachelor's degree.
Scope of the Program
The students of the Food Technology program graduate after taking the composition, processing, physical, chemical and microbiological analysis of foods, quality control, food-related regulations and business controls theoretically and practically. In this direction, students are given theoretical knowledge and skills that are knowledgeable in food science, skilled in manufacturing processes, able to maintain and repair food processing machinery and equipment, apply food regulations and legislation, and perform quality and control in food laboratories in a way that responds to the demands and developments of the sector.
Food Technician, due to his position in the private sector or public institution, takes a place between a senior manager or engineer and technician. While he carries more theoretical knowledge than the technician, he is an intermediate technical staff with more application skills than the engineer. A technician with this knowledge and skill can find employment at the leadership and managerial levels in businesses.
Graduates of the food technology program are given an associate degree diploma and the title of Food Technician. A food technician is a manager who has completed his associate degree education in the field and is responsible to the engineer in enterprises and laboratories or directly responsible under conditions in accordance with the legislation.
Fields of Study and Job Opportunities
Our graduates can work in every branch of the food industry, both in production and laboratory departments. They can work in management, production and laboratory areas in public institutions such as Ministry of Agriculture and Forestry Control Laboratories, Hygiene Institute, Tariş, Municipalities, Provincial Health Directorates and in the food industry affiliated to the private sector, or they can work in dairy and so on. can open private businesses by establishing businesses. In particular, the demands for our graduates from the ready-to-eat sector and food processing factories are increasing. Our graduates can also work as responsible managers in small food businesses such as patisseries, dairy, dairy and bakery. In addition, graduates of our program can work as responsible managers in enterprises with an engine power of less than 60 horsepower.
During their vocational education, students receive monthly wages not less than 30% of the minimum wage in the business where they train their skills. Insurance premiums related to occupational accidents, occupational risks and occupational diseases of the trainees are covered by the state. Benefit from all student rights. Benefit from the social opportunities provided by the training company. Employees in the private sector receive varying amounts of wages, not less than the minimum wage, according to their talents and the wage policy of the enterprise. Those working in the public sector; According to high school graduates, they start with a higher degree and are paid 2-3 times the minimum wage.
Vertical Transferable Undergraduate Departments
With the Vertical Transfer exam; It is possible to transfer to the undergraduate programs of Nutrition and Dietetics, Plant Protection, Plant Production and Technologies, Food Engineering, Food Technology, Chemistry, Agricultural Genetic Engineering and Agricultural Biotechnology. In addition, the Open Education Faculty can transfer to the departments of Labor Economics and Industrial Relations, Economics, Public Administration, Finance, International Relations, Business Administration, Hospitality Management, Public Relations and Advertising, Public Relations and Publicity.
Why Choose This Program?
The food sector, which processes raw materials based on agriculture and animal husbandry and produces foodstuffs suitable for consumption by performing food control services in various aspects to ensure safe food production; It is in continuous development due to various factors such as changes in lifestyles (rapid population growth, the importance of time factor and increase in income level, etc.), modernization, new technological advances, and the increasing variety of products. Therefore, the development of the food industry in Turkey in parallel with foreign developments, the increase in quality production and competition in the foreign market, the monitoring of very rapid scientific and technical developments, technology transfer, the production of various and high quality products.
One of the purposes of food processing is to offer different food options with variety, ease of preparation and use to the consumer, while maintaining and increasing the nutritional value of foods, and providing other quality control functions. Quality control and analysis are of great importance in the protection of consumer health and in the production of quality, reliable food.
Quality control in food continues from the raw material until it reaches the consumer. Our country and the region we are in is very rich in terms of food raw materials and at the same time, it is a region on the road where food transportation is carried out.
In order to solve the problems of the food sector in our country and to reach the deserved place on the world scale, quality systems such as "Law Decree on the Production, Consumption and Inspection of Foods" ISO (International Standard Organization) and HACCP (Hazard Analysis and Critical Control Points) are implemented in the food sector. There are also national and international laws, communiqués and regulations, such as "Turkish Food Codex Regulation", "Regulation on Food Production and Sales Places", EU Food Legislation.
It is estimated that there will be developments in professions such as food quality control and food processing staff in the food sector, and accordingly, the need for trained personnel in these professions will arise. Especially in recent years, due to the increasing importance of food safety and quality management systems, it is thought that students who graduate from this program in this field will make significant contributions to this developing sector.