Through on-site practical training, students gain direct industry experience in food production facilities, quality control laboratories, research and development centers, and related businesses; they have the opportunity to observe and participate in food production and control processes on-site. Theoretical knowledge is integrated with professional practices through applied courses, technical trips, industry seminars, and business visits. The Advisory Board established within the program consists of academics, representatives from the food sector, representatives from public institutions, and alumni, and plays an active role in the development of the education program, the updating of course content, and the reflection of sector expectations in the program. Thanks to this structure, the program continuously adapts to technological developments, quality standards, and current professional requirements in the food sector.

With sector collaborations, on-site practical training, and the contributions of the advisory board, the aim is to train our students to be ready for the food sector after graduation, with developed practical skills, awareness of quality and food safety, and high competitiveness.