Head of Department : Dr. Faculty Member Ülkü SOYDAL

Erasmus Coordinator : Lecturer Dr. Aysun ORAÇ

Farabi Coordinator : Lecturer Hilal ARSLAN BAYRAKCI

Mevlana Coordinator : Lecturer Dr. Halime ALP

ECTS Coordinator : Lecturer Dr. Çiğdem Konak GÖKTEPE

About :

The food sector is in continuous development because of new technological advances, increasing diversity of products and globalization. In addition, the awareness of consumers in terms of nutrition, to give importance to healthy food consumption increased sensitivity on food.

The biggest concern of university students is the unemployment problem after graduation. Due to the rapidly growing sector of the food industry in Turkey to operate in this field is increasing day geçtikte needs qualified intermediate staff. In this context, our vocational school educates students to meet this need through Food Processing department programs.

S.Ü Karapınar Aydoğanlar Vocational School, which is the first high school with ISO9000 Quality Management System Certificate, increases the quality of the vocational high school on the basis of education and research.


Food processing department graduates have practical opportunities (laboratory, field, technical trips etc.) in order to be fully equipped in both theoretical and practical terms about food.

In this way, in terms of practice, graduates of our graduates have increased their employment opportunities and become the reason of preference by the enterprises.

Food Technology, Food Quality Control and Analysis, and Milk and Products Technology Programs in the Food Processing department of our Vocational School aim to train graduates who have the necessary knowledge and skills in food chain, which can serve as intermediate elements in the food chain, starting from the production of raw materials to the use by the consumer. . The graduates of the Food Processing department are given the Associate Degree diploma and the Technician (according to the program they have completed: Food Technician, Food Quality Control and Analysis Technician or Milk Technician).

Vision :

Our vision;

In line with the needs of the food industry, scientific and technological developments are followed, to provide technical training in sectors related to the field of vocational qualifications to provide employees with vocational qualifications.

Mission :

Our mission;

Competent in the field of food technology, professional knowledge, skills and equipment, innovative, productive and creative, researchers, teamwork and professional staff conscious of professional responsibility is to train.

Purpose :

Our aim;
In the food chain, starting from the production of food raw materials to the consumer's use, it is necessary to train graduates who have the necessary knowledge and skills to be able to function as intermediate members between food engineers and workers.

Language of Program :

Program Language: Turkish

Definition of Program :

The aim of this course is to educate the principled food technicians who have professional ethics, who are able to use the knowledge and practices that are equipped with sufficient information with universal knowledge ideal, in the fields of food production, quality assurance, research and development and food control.

Admission and Registration Requirements :

Students have to get enough points from the University Entrance Exam.

Recognition of Previous Education :

The higher education institutions in Turkey and in foreign countries, Selcuk University For students who want to make vertical or horizontal transition "in Higher Education Institutions and Bachelors Degree Level Between Programs in Transition, Double Major, the Interagency Minor Credit Transfer of the Regulation on the Principles of" shall apply. The previous education of the students from other universities is recognized in accordance with the relevant regulations of the Council of Higher Education and under the coordination of the Adjustment Commission.

Graduation Requirements :

Candidates must have a high school diploma.

Assessment and Evaluation Regulations :

Each student must have at least 70% of the courses and at least 80% of the courses in order to register for the courses at the beginning of the semester and to take the final exam. Students are subjected to at least 1 midterm and final exam for each course. The contribution of the midterm exam (mid-term exam grade, homework, laboratory exam, quiz etc. scores obtained from measurement tools can be taken into consideration) contribution is 40%, the final exam contribution is 60%. All exams are evaluated over 100 points. Students taking one of the letter grades AA, BA, BB, CB and CC are considered successful. DC and DD are conditionally successful grades. The FF grade is given to students who fail the course. In order to be successful in a course with a DC or DD grade, the student must have a GPA of at least 2.0. Students whose weighted grade point average (AGNO) is less than 1.00 for two consecutive semesters cannot take courses from the following semester.

Employment Oppurtunities :

Food Processing graduates,

In the organizations affiliated to the Ministry of Food, Agriculture and Livestock,

Institute of Hygiene,


Provincial Health Directorates etc.

They can work in private sector organizations (fruit and vegetable products, meat and dairy products, vegetable oil and cereal products and fermented products, ready food industry, R & D and quality control laboratories).

Access to Further Studies :

If they are successful in the Vertical Transfer Exam conducted by ÖSYM, the universities in our country and in the Turkish Republic of Northern Cyprus,

Food Technology program graduates;

Plant protection
Food Technology
the food Engineering
Nutrition and Dietetics
Agricultural Biotechnology
Agricultural Genetic Engineering
Plant Production and Technologies,
Food Quality Control and Analysis program;

Plant protection
Food Technology
the food Engineering
Nutrition and Dietetics
Agricultural Biotechnology
Agricultural Genetic Engineering
Plant Production and Technologies,
Those who completed the program of Milk and Products Technology;

Dairy Technology
Food technology
the food Engineering
Nutrition and Dietetics can make vertical transfers to undergraduate programs.

At the same time, they can continue their education by enrolling in the Open Education Faculty Programs.