Program Qualifications
Program Learning Outcomes: Upon successful completion of this program, students will be able to:
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Demonstrate fundamental theoretical and practical knowledge in food science, chemistry, microbiology, and quality control.
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Identify and apply knowledge related to food components, food additives, and food production processes.
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Perform physical, chemical, microbiological, and sensory analyses in food laboratories and evaluate the results.
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Follow and apply food legislation, quality management systems, and critical control points.
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Ensure appropriate hygiene, sanitation, and occupational safety conditions throughout production, storage, packaging, and distribution processes.
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Effectively use laboratory and production equipment, instruments, and information technologies.
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Approach professional problems from analytical and critical perspectives and develop appropriate solutions.
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Use Turkish effectively and communicate in at least one foreign language at a professional level.
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Assume individual responsibility and participate effectively in teamwork.
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Follow current developments in food safety, quality control, and food analysis, and apply relevant innovations.
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Act in accordance with professional ethics and demonstrate sensitivity to environmental, social, and cultural values.
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Demonstrate an awareness of lifelong learning and undertake initiatives for continuous career development.
