​​​​​​Food Technology is a branch of food science that deals with the production, preservation, quality control, research and development of food products. Food Technology Program is a training program that includes different basic disciplines in the training program due to the structure of the "Food Technician" profession. In this department, students graduate with theoretical and practical knowledge about the composition of foods, processing, physical, chemical and microbiological analyses, quality control, food-related legislation and business controls. This program trains intermediate staff with more practical skills than engineers in small, medium and large scale food production enterprises. Students who successfully complete this program are entitled to receive an associate degree in food technician and the title of "Food Technician". Our graduates work in the production, distribution, sales, marketing, purchasing and quality control departments of food factories, in the food production and food control departments of supermarkets, and in various companies as food safety auditors; As a food quality control officer, he works in cafeterias, patisseries and similar food producing companies, food packaging companies, Ministry of Agriculture and Forestry Control Laboratories, Hygiene Institute, Municipalities, Provincial Health Directorates, private sector institutions and organizations, food laboratories of factories producing ready-made and processed food and private sector offices. Can work in food laboratories. Graduates of the Food Technology Program can transfer to undergraduate programs in Food Engineering, Chemistry, Agricultural Biotechnology, Nutrition and Dietetics, Plant Production and Technologies, Plant Protection, and Agricultural Genetics Engineering with the Vertical Transfer Exam (DGS) conducted by ÖSYM.