The Food Technology Program provides education aimed at training graduates who serve as intermediate staff between food engineers and workers. The program covers the entire process from the production of agricultural and livestock-based raw materials to their consumption by end-users.
It emphasizes the use of modern processing technologies and ensures safe food production through sensory, physical, chemical, and microbiological control services. In short, it adopts the “from farm to fork” approach, preparing graduates to contribute effectively to food production and quality assurance.
