FOOD QUALITY CONTROL AND ANALYSIS

The importance of assuring and protecting food quality in terms of human health and life is known by everyone. On the other hand, food resources are being limited day by day due to reasons such as increasing human population, climate changes, war and unconscious agricultural practices. Considering such reasons, the need for food quality control is increasing day by day, considering the damage to the currently limited food resources due to the negativities that may occur during production, as well as the damaging effect on the company image and public trust.

 

At the same time, in order to keep up with the rapidly developing world, trained personnel are needed for the production of healthy and reliable food and its controlled delivery to the consumer. From the producer to the consumer, healthy and safe food supply and protection of the nutritional values ??of foods will be realized by the regular execution of quality control functions.

 

In recent years, the importance of food safety and quality management systems has been better understood and it is thought that our students who graduate from this program will make important contributions to the developing sector.

In this direction, the graduates of the Food Quality Control and Analysis Program will be trained in the food industry and will respond to the needs as intermediate staff to assist food controllers. Students who graduate as technicians have the chance to be employed in both the private sector and public institutions.

 

Graduates who successfully complete the program; In order to ensure food safety and quality of public and private institutions and organizations, they can carry out food inspection and control services by observing minimum technical and hygienic conditions in the production, processing and distribution stages, including the primary production stage of substances and materials in contact with food. In addition, they may have the opportunity to work in laboratories related to microbiological analysis of foods in institutions and organizations in the public and private sector. For this purpose, they can work in the general directorate of food control laboratories affiliated to the Ministry of Food, Agriculture and Livestock, in public institutions such as the Hygiene Institute, Tariş, Municipalities, Provincial Health Directorates, and in the management, production and laboratory areas of the private sector food industry, they can provide consultancy and they can also open their own private workplaces.