Head of Department: Prof. Dr. ASUMAN KAN
Erasmus Coordinator: Assist. Prof. Dr. NİHAT TELLİ
Farabi Coordinator: Assist. Prof. Dr. RABİA SERPİL GÜNHAN
Mevlana Coordinator: Assist. Prof. Dr. RABİA SERPİL GÜNHAN
Purpose: The aim of the program is to train food technicians who have absorbed the concepts and principles related to the subject that can meet the needs of the sector, who have sufficient awareness of quality, food safety, public health, worker health, occupational safety, environmental and natural resources conservation, who have developed skills in using the devices necessary for food safety analysis and quality-control in food laboratories, who know food production methods, take responsibility and find solutions that can meet the demands and developments of the sector in possible complex and / or unforeseen situations that may be encountered in food production / processing stages, who can follow professional and academic developments in their field, and who can transfer their thoughts and suggestions at the level of knowledge and skills to the relevant people in written and verbal form.
Vision: Our vision is to become a distinguished and stakeholder department in the field that provides education for its students with an understanding of continuous development, presents its knowledge for the benefit of the society, perceives and meets the changing needs of the sector, pioneers the community with scientific research at a universal level, with high quality.
Mission: Our mission is to contribute to the development of food science, food technology and food safety by training innovative and qualified technicians who are conscious of professional ethics and deontology, aware of their social responsibilities, who care for public health.
Medium of Instruction: Turkish
Description of the Program: It is an associate degree program aiming to equip the students with professional and academic qualifications.
Admission and Registration Requirements: If the candidates have a high school or equivalent diploma and get enough grades from the Basic Proficiency Test (TYT) in Higher Education Institutions Exam (YKS), they are eligible to enroll in our programs depending on the quota. The associate degree programs that the graduates of Vocational and Technical High Schools can enrol by obtaining additional marks are explained in the HIGHER EDUCATION INSTITUTION EXAM (YKS) GUIDELINE.
Recognition of Previous Learning: Students who have previously studied in another higher education institution can apply for exemption from some courses. For this, they have to submit the transcript and course content as explained in the terms of application. They can be exempted from the appropriate courses after necessary evaluations.
Requirements for Graduation: In order to obtain an associate degree from the Food Technology program, students must successfully complete all the required and optional courses (a total of 120 ECTS) in the program and their GPA must be at least 2.0 out of 4.00. In addition, at the end of the 2nd and 4th terms, they have to do their internships, each consisting of 30 working days.
The Principles of Assessment and Evaluation: Students are required to have attended at least 70% of the theoretical courses and at least 80% of the applied courses in order to enter the final exams. There is at least one midterm and a final exam for each course. The contribution of the midterm exam (grades obtained from measurement tools such as homework, laboratory exam, quiz etc. can be taken into consideration as the midterm grade) is 40% and the contribution of the final exam is 60%. All exams are evaluated over 100 points. Students who get one of the letter grades AA, BA, BB, CB and CC from a course are considered successful in that course. DC and DD grades are conditional successful grades. In order that students are successful in a course with a DC or DD grade, the general weighted GPA must be at least 2.0.
Employment Opportunities: Graduates of the Food Technology Program can work as food technicians in relevant public (organizations affiliated to the Ministry of Food, Agriculture and Livestock, Institute of Hygiene, Municipalities, Provincial Health Directorates etc.) and private organizations (enterprises producing fruit and vegetable products, meat and dairy products, vegetable oil and cereal products and fermented products, ready-made food industry and private laboratories, and their R&D and quality control laboratories).
Transition to Higher Degree Programs: Students can take the Vertical Transfer Examination (DGS) held by ÖSYM every year and continue their undergraduate education by transferring to the faculties related to their field indicated in DGS catalogue.