Organization

Food Technology Department was established within Safiye Çıkrıkçıoğlu Vocational School with the decision date of 15/04/2009 of the Executive Board of Higher Education. Food Technology Program started education by accepting its first students in 2010-2011 academic year.

Mission

Among the Food Technology Programs, the leading innovative and high quality in Turkey, to provide associate degree education, to contribute to the development of the country with the results based on research and practice, to train food technicians who are lacking in society and industry.

Vision

To train well-equipped food technicians who are preferred in their field.

Degree Awarded

Graduates gain the title of “Food Technician”.

Program Objectives

The aim of the Food Technology Program is to train manpower who will have theoretical and practical knowledge on food safety, food regulation, physical, chemical and microbiological quality control of foods, food processing and composition. This manpower will be able to work in quality control laboratories and food industry with the title of “Food Technician”. In this program, theoretical and practical education is given at the two-year associate degree level. In all kinds of food production enterprises, the necessary technical staff who can work at every stage of production and quality control from the table to the fork are trained. Each year, 50 students are enrolled in the program as formal and secondary education program.

Program Educational Objectives

EA 1- To provide students with theoretical and practical knowledge about food raw materials and food composition, food processing, physical, chemical and microbiological quality control, food safety and food legislation.

EA 2- To train manpower who can work with the title of “Food Technician” in production and quality control laboratories in the food industry with the knowledge they will receive.

Occupational Profiles of Graduates

Graduates of the Food Technology Program can work as “Food Technician” in public (institutions affiliated to the Ministry of Food, Agriculture and Livestock, Public Health Institute, Municipalities, Provincial Health Directorates, etc.) and private sector organizations (fruit and vegetable products, meat and dairy products, vegetable oil and cereal products and fermented products, ready-to-eat food industry and private laboratories and their R&D and quality control laboratories).

Transition to Higher Degree Programs

Students who graduate from the Food Technology Program are required to take the Vertical Transfer Exam (DGS) conducted by the Measurement, Selection and Placement Center (ÖSYM) in order to continue their undergraduate education. Students who graduated from this program can find detailed information from the Vocational Schools Graduates' Vertical Transfer Examination (DGS) Guide, which shows the undergraduate programs they can apply for within the scope of vertical transfer, the conditions of these programs and the number of students to be admitted to these programs. Graduates who have successfully completed their associate degree education can make vertical transfer to 4-year undergraduate programs such as “Food Engineering”, “Chemistry”, “Nutrition and Dietetics”, “Plant Protection” and “Agricultural Biotechnology” Departments of universities, provided that they have enough points from the DGS (Vertical Transfer Exam) organized by ÖSYM.

Address and Contact Information (Program Head, ECTS/DS Coordinator)

Program Coordinator: Prof. Dr. Ertuğrul ŞAHMETLİOĞLU

Mail: sahmetlioglu@kayseri.edu.tr