Introduction

Food Technology Bachelor’s Program; can closely observe changes in production methods and consumer behaviors, especially in the processing of food; to be able to use scientific methods at all levels (such as raw material procurement and control, production, marketing and distribution, packaging, preservation, storage, transportation and food safety) extending from the raw material stage to the consumption stage by keeping at an extraordinary level to nutrition and nutrients, and healthy food to meet consumers; which is important for research and development and product development activities in achieving this goal; is to train qualified “Food Technologists” who have the ability to solve the problems that may arise in all these matters.

Graduates of Food Technology Department; In the food control and analysis laboratories of ministries and municipalities such as Food, Agriculture, Village Works, Forestry, Health, Finance, Economy and European Union as well as the research and development units of these public institutions and organizations, food and beverage manufacturing and sales enterprises operating in private sector controlled and food laboratories, packaging, packing, storing and marketing activities of food and beverages in private sector owned enterprises and in particular in the private sector control and food laboratories at all stages from the acceptance of raw materials to the final stage of consumption thereof possess qualifications and qualifications that can work.