Food Technology Program Introduction
The aim of the Food Technology Program is to train qualified personnel who possess both theoretical and practical knowledge about food raw materials, food composition, food processing, and the physical, chemical, and microbiological quality control of foods, as well as food safety and legislation. Graduates of the program are equipped to work as Food Technicians in production and quality control laboratories within public and private institutions in the food industry.
Within the scope of the program, students gain:
< Knowledge of hygiene and sanitation
< Skills in laboratory analysis techniques
< Understanding of microorganisms and their effects on foods
< Competence in food quality control, food safety, and the implementation of the Food Codex
< Knowledge of food production technologies and nutrition
Career Opportunities:
Graduates earn the title of Food Technician and may work in the following fields:
< Public sector institutions related to the food industry (such as laboratories affiliated with the Ministry of Agriculture and Forestry)
< Laboratories of municipalities, provincial health, and environmental directorates
< Private sector laboratories in fields such as dairy and dairy products, meat and meat products, cereals and cereal products, vegetable oil production, fermented and traditional foods, confectionery production, and fruit and vegetable product manufacturing
< Ready-meal industry
< Research and development (R&D) units in both public and private sectors
< University research laboratories
Additionally, graduates may pursue undergraduate programs through the Vertical Transfer Examination (DGS) in fields such as:
In conclusion, the Food Technology Program trains food controllers responsible for ensuring that products are produced, packaged, stored, and delivered to consumers in a healthy manner.
This program plays a crucial role in safeguarding food safety, public health, and environmental health.