The Food Quality Control and Analysis Associate Degree Program provides students with a comprehensive education and enables them to specialize in the field of quality control and analysis in the food sector. The academic content and curriculum of the program has a structure supported by theoretical courses and practical applications. While students gain a broad knowledge of food science and technology, they have the opportunity to put this knowledge into practice through laboratory studies.
In the first year, students start with basic science courses. These include courses in general chemistry, biology, mathematics and physics. These courses provide students with an understanding of basic scientific concepts and prepare them for advanced topics in food science. In addition, courses such as basic food science, food microbiology and food chemistry are also offered during this year. These courses cover topics such as the chemical structure of food, nutrients, microbial contamination and food safety.
The second year focuses on more specific and advanced courses. Courses such as food quality control methods, food analysis techniques, food additives and packaging technologies form an important part of the curriculum. Students receive hands-on training in various laboratory instruments and analysis techniques. For example, food samples are analyzed using methods such as spectrophotometry, chromatography and microscopy. They are also given detailed information on food safety management systems such as HACCP (Hazard Analysis and Critical Control Points) and ISO 22000.
The food legislation and regulations course in the program teaches students national and international food standards. This course helps students understand the legal requirements for food production and inspection. The food toxicology course examines foodborne toxins and their effects on human health.
The internship program, another important component of the curriculum, aims to provide students with practical experience in the sector. Students have the opportunity to apply their theoretical knowledge by doing internships in food production facilities, laboratories and quality control units. The internship process enables students to adapt to the business world and increase their employment opportunities after graduation.
The teaching materials and methods used during education provide students with a quality learning experience. Materials such as textbooks, academic articles, digital resources and laboratory manuals help students to consolidate their theoretical knowledge. In addition, projects and group work contribute to the development of students' problem-solving and collaboration skills.
Students have the opportunity to put their theoretical knowledge into practice and produce innovative solutions by conducting various projects and research throughout the program. These projects usually focus on food analysis, new product development and quality control processes.
As a result, the Food Quality Control and Analysis Associate Degree Program offers a comprehensive education that provides students with in-depth knowledge and skills in food science, analysis techniques and quality control. This program has a broad and detailed curriculum that prepares graduates for a variety of career opportunities in the food industry.