FOOD TECHNOLOGY PROGRAMME

Establishment and Development

The Food Technology Programme was established in the 2000–2001 Academic Year within Altıntaş Vocational School of Kütahya Dumlupınar University and continues to educate qualified technical personnel for the food industry.

Programme Coordinator:

Lecturer Handenur BAŞARAN

Programme Aims and Objectives

The primary aim of the programme is to educate qualified intermediate-level professionals with the title of "Food Technician" who serve as a link between engineers and technicians in production and quality control processes at small, medium-sized, and large food processing enterprises. The programme also aims to equip graduates with the knowledge and skills required to establish their own businesses.

In line with these objectives, the programme aims to educate associate degree graduates who:

• Focus on safe food production that meets consumer expectations and needs.
• Receive practice-oriented training in the fundamental principles of food science and technology and adapt effectively to emerging technologies.
• Apply industry standards for quality, hygiene, and food safety effectively in professional settings.

Programme Scope and Learning Outcomes

Students enrolled in the Food Technology Programme receive theoretical and practical education in food composition, food processing, physical, chemical and microbiological analyses, quality management systems, and food legislation.

Our graduates are prepared for professional life with the following competencies:

• Food Science and Manufacturing: Understanding food processing technologies and carrying out food production processes.
• Equipment and Technology: Understanding the operating principles of food processing machinery and equipment and managing operational processes.
• Legislation and Quality: Applying national and international food safety regulations and standards, including the Turkish Food Codex, European Union food legislation, Hazard Analysis and Critical Control Points (HACCP), and ISO 22000 Food Safety Management Systems.
• Laboratory and Analysis: Performing quality control procedures and laboratory analyses throughout all stages of food production, from raw materials to finished products.

The Role of Food Technicians in the Industry:

Food Technicians are essential technical professionals who combine theoretical knowledge with practical skills and operational expertise. Their qualifications enable them to take on significant responsibilities in food production and quality control processes. With professional experience, graduates have opportunities to advance into supervisory positions, including production supervision, quality control supervision, and shift management.

Career Opportunities and Employment Prospects

Graduates of the Food Technology Programme receive an Associate Degree Diploma and are awarded the professional title of "Food Technician." They may pursue employment opportunities across a wide range of sectors within the food industry.

• Private Sector: Graduates may work in production and quality control departments of catering companies, dairy processing plants, meat and meat product processing facilities, bakeries and industrial bakery production facilities, fruit and vegetable processing plants, and beverage manufacturing companies.
• Public Institutions: Graduates may seek employment in institutions affiliated with the Ministry of Agriculture and Forestry, Provincial and District Health Directorates, municipal food inspection units, and relevant public laboratories, subject to applicable recruitment requirements.
• Responsible Management and Entrepreneurship: Subject to the conditions and limitations specified in applicable legislation, including installed motor power capacity limits where relevant, graduates may serve as responsible managers in certain small-scale food establishments, such as bakeries, pastry shops, and dairy processing facilities. They may also establish and operate their own food businesses.
• Internships and Social Rights: During compulsory internships and workplace-based vocational training, students are provided with insurance coverage in accordance with applicable occupational health and safety and social security legislation. They are also entitled to internship or vocational training remuneration under the conditions specified in the relevant regulations.

Undergraduate Programmes Available Through the Vertical Transfer Examination (DGS)

Graduates may continue their education at the bachelor's degree level by taking the Vertical Transfer Examination (Dikey Geçiş Sınavı, DGS) administered by the Measurement, Selection and Placement Center (ÖSYM).

The main undergraduate programmes available for vertical transfer include:

• Nutrition and Dietetics
• Food Engineering
• Food Technology
• Chemistry

Admission Requirements

Admission to the Food Technology Programme is carried out in accordance with the applicable higher education legislation, the principles established by the Measurement, Selection and Placement Center (ÖSYM), and the relevant regulations of Kütahya Dumlupınar University.

Students are admitted to the programme based on their scores in the Basic Proficiency Test (TYT), which is part of the Higher Education Institutions Examination (YKS) administered by ÖSYM.

The programme has an annual student admission quota of 25.

Admission through horizontal and vertical transfer procedures is conducted in accordance with the applicable higher education legislation and the relevant directives and regulations of Kütahya Dumlupınar University.

For internal and inter-institutional horizontal transfer applications, students' academic achievements, course contents, credit equivalencies, qualification compatibility, and announced admission quotas are taken into consideration. The academic adaptation and course equivalency procedures of admitted students are carried out in accordance with the decisions of the relevant academic boards.

Students may be granted exemptions from courses they have previously completed at other higher education institutions in Türkiye or abroad. Course exemption and academic adaptation procedures are conducted based on official documentation and a comparison of course contents and learning outcomes.

Following their final registration at the Vocational School, students wishing to obtain exemptions from previously completed courses must submit a formal application. Applications are evaluated by the Department Board, and exemptions are granted where the relevant course contents and learning outcomes are deemed equivalent.

Relevant Legislation and Regulations:

Higher Education Law No. 2547:

https://mevzuat.gov.tr/mevzuat?MevzuatNo=2547&MevzuatTur=1&MevzuatTertip=5

Kütahya Dumlupınar University Horizontal Transfer Directive:

https://oidb.dpu.edu.tr/tr/index/sayfa/6846/yonergeler-esaslar-senato-kararlari

Why Choose This Programme?

1. Growing Demand for Qualified Professionals

Population growth, changing lifestyles, and increasing consumer demand for safe and reliable food products contribute to the continuous development of the food industry. These developments create an ongoing need for qualified technical personnel in food production, processing, and quality control.

2. Food Safety and Public Health

One of the primary objectives of food processing is to provide consumers with hygienic, high-quality, and diverse food products while preserving their nutritional value. Achieving this objective requires effective quality control and food safety practices throughout the entire food supply chain, from raw materials to the consumer.

3. Strategic Location and Industry-Oriented Education

Our region benefits from access to agricultural raw materials and its location along important transportation and logistics routes. The Food Technology Programme provides an industry-oriented education based on the principles of HACCP, ISO standards, and the Turkish Food Codex, preparing students to meet professional expectations and adapt to the requirements of the food industry.