Programme Aims (PA)
PA-1
To educate graduates who possess the technical competencies required to ensure quality and safety throughout all production and distribution processes in the food sector.
PA-2
To educate food technicians who are capable of performing comprehensive analyses of food products and effectively managing quality control processes.
PA-3
To train professionals who can effectively implement hygiene practices, food legislation, and quality assurance systems.
PA-4
To educate research-oriented and solution-focused graduates who can effectively use up-to-date laboratory technologies.
PA-5
To educate food technicians who adhere to ethical values, demonstrate environmental awareness, and are committed to lifelong learning.
Program Objectives (PO)
PO-1
To educate graduates who can apply quality control and food safety standards throughout all stages of the food sector, from raw materials to the final product.
PO-2
To develop students’ ability to perform physical, chemical, microbiological, and sensory analyses in food laboratories.
PO-3
To ensure that graduates acquire professional working habits in compliance with food legislation, hygiene and sanitation requirements, and occupational health and safety principles.
PO-4
To educate technicians who can effectively use technological equipment and information systems employed in food production and quality control.
PO-5
To ensure that graduates possess strong communication skills in Turkish, are able to use a foreign language at a professional level, and communicate effectively with stakeholders in the food sector.
PO-6
To support students in developing the ability to analyze professional problems, adopt solution-oriented approaches, and apply critical thinking skills.
PO-7
To educate individuals who follow current developments and are capable of contributing to research, innovation, and R&D activities.
PO-8
To ensure that graduates enter the sector as professionals who adhere to occupational ethics and demonstrate a high level of environmental and social responsibility.
PO-9
To encourage students to become individuals who can work effectively in teams, take responsibility, and develop leadership skills.
PO-10
To prepare graduates who are conscious of lifelong learning and career development and who can adapt to the changing needs of the food industry.
