FOOD PROCESSING DEPARTMENT FOOD

QUALITY CONTROLAND ANALYSIS PROGRAM

In parallel with the rapidly increasing world population, the importance of food control and analysis has increased in order to protect consumer health due to the increasing need for foodstuffs, urbanization and changes in people's lifestyles, the need for high quality and diverse foodstuffs, the development of travel and transportation facilities, new food processing and marketing methods. Quality food production is of great importance in order to compete with industrialized countries in this regard, to meet consumer needs in the best way and to contribute to the efficient operation of enterprises working in this field. Effective realization of quality control, which is an important step in ensuring food safety, will positively affect the harmonization for our country on the way to the European Union.

Graduates of the Food Processing Department in the Food Quality Control and Analysis program; In order to ensure food safety and quality, food and substances and materialsin contact with food, including the primary production stage of food and food contact materials and materials, by observing the minimum technical and hygienic conditions at the stages of production, processing and distribution, in accordance with the regulation, food inspection and control services will be able to perform food inspection and control services and will be trained as assistant staff who can prepare an inspection report when necessary. At the same time, sampling at all stages of the process from production to consumption of food, sampling at all stages

Our Mission

To train technical intermediate staff who adopt contemporary and ethical values, who are researcher, creative, productive, prone to teamwork and aware of their professional responsibility, who can contribute to today's scientific, technological and economic developments in the food sector and contribute to society and science.

Our Vision

To be a pioneer and preferred department in the food sector based on universal science and education, to train technical staff who can combine theoretical knowledge with practice in accordance with its mission; to be a pioneer and preferred department in its region.

Our Values

Innovation and Creativity

Scientific Vision

Awareness of Professional  Ethics

Tendency to Team-work

Social Responsibility

Our Targets

Our goal is to graduate technicians who are proficient in food sector technologies, can utilize them efficiently and effectively, meet the demands of their profession, understand their responsibilities in the field, generate solutions, possess analytical thinking skills, and have a strong sense of responsibility.