The academic content and curriculum of the Food Quality Control and Analysis Associate Degree Program is designed to provide students with a comprehensive training in quality control and analysis techniques in the food industry. This program includes courses covering the basic principles of food safety, analysis of foodstuffs and quality control processes.
Basic Science Courses: The first phase of the program includes courses in basic sciences such as chemistry, biology and physics, as well as mathematics. These courses provide students with the foundations of analytical and quantitative skills to be used in food science.
Food Science and Technology: Students study subjects such as food processing, food engineering, food chemistry and food microbiology. These courses provide information about the composition of foodstuffs, spoilage processes and methods of preservation.
Food Analysis Techniques: A significant part of the program is devoted to chemical, physical and microbiological methods of analysis of foodstuffs. These courses familiarize students with the various laboratory techniques used to assess the safety and quality of foodstuffs.
Quality Management and Safety Standards: These courses cover topics such as food safety management, quality control systems and international food safety standards. Students learn about quality management systems and legal regulations applied in the food industry.
Hands-on Laboratory Studies: In addition to theoretical knowledge, students are given the opportunity to work on real food samples using modern laboratory techniques. These laboratory studies help students to put their knowledge into practice and develop their skills to perform analyses in accordance with industry standards.
Nutrition and Dietetics: Nutrition and dietetics are also addressed to understand the effects of food quality on human health. These courses cover the effects of food choices and food safety on human health.
Law and Ethics: Topics such as legal regulations, ethical standards and consumer rights specific to the food industry are also included. This gives students an awareness of ethical and legal responsibilities in the food industry.
The program provides students with all the necessary tools to be trained as technical staff who are suitable for the needs of the food industry, scientifically and technically equipped, specialized in quality control and safety issues. Graduates can pursue careers in quality control, product development, food safety and analysis laboratories in the food industry.