GRADUATE SCHOOL OF HEALTH SCIENCES
besin_hijyeni_ve_teknolojisi Yüksek Lisans - Doktora - Tessiz Yüksek Lisans
Head of Department: Prof.Dr.Ümit GÜRBÜZ

Erasmus Co-ordinator: Doç Dr. Kamil ÜNEY

Farabi Coordinator: Doç Dr. Kamil ÜNEY

ECTS Coordinator: Prof.Dr.Ümit GÜRBÜZ

Purpose: In the Food Hygiene and Technology Second Cycle Programme safe production, preservation, consumption of animal-derived foods, their production technologies, and related legislations are given to the students, besides having them follow associated up-to-date information, plan scientific projects in the area of Food Hygiene and Technology, and participate in the ongoing research in the Department.

Vision:

Mission: To educate individuals, who have proficiency in knowledge, skills and ethics in the field of Food Hygiene and Technology, who can work in food-related areas with the awarded Masters Degree Education, who knows and applies ethical rules, who investigates and questions, who continuously enhances him/herself, who fits within internationally acceptable norms of a professional in this subject.

Program Language: Turkish

Program Description: After the successful completion of this program, the program requirements are met will be awarded the Master degree in the field of Food Hygiene and Technology of science.

Admissions Requirements: Faculty of Veterinary Medicine, Food Engineering, Nutrition and Dietetics graduates may apply to the Master program.Applications to the program, according to the Regulation Seçuk University Graduate and Doctoral Education will be accepted.

Recognition of Prior Learning: Food Hygiene and Technology master program within the framework of horizontal transition from the students may be exempt from certain regulations in some courses. Relevant college / faculty / institute approved by the board and the duration of the course content will be resorted to in the course, students will be exempted.

Graduation Requirements:

Principles of Assessment and Evaluation:

Employment Opportunities: Graduates of this program, public or private laboratories, public or private slaughterhouses, meat, dairy and poultry sectors, such as employment is derivable, and a faculty member on the Higher Education Authority if they provide the necessary conditions need to be employed at the universities.

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