In Mustafakemalpaşa Vocational School of Food Technology, formal education program was started in 2007-2008 academic year and evening education program was started in 2009-2010. Until 2010-2011 academic year education was given under “milk and milk products” option and in 2011-2012 academic year that option was removed. In 2011-2012 teaching plans suited to İKMEP were implemented. The Food Technology Program at Mustafakemalpaşa Vocational School was accredited in 2024. In the 2026–2027 academic year, the program was incorporated into the 3+1 program, and the curriculum was revised to consist of three semesters of on-campus coursework and one semester of vocational training at companies. The program’s enrollment capacity for the 2025 academic year has been updated to 30. 2026 academic year has been updated to 30
2
Qualification Awarded
This program consists of two years of pre-Bsc and 120 hours of ECTS (European Credit Transfer System). When the program is successfully completed and the program requirements are met, students can obtain an pre-Bsc degree .
3
Level of Qualification
Short Cycle
4
Specific Admission Requirements
The aplicants have to be graduated from a high school or an equivalent school. The admission and registration essentials are Determined by Student Selection and Placement Center (Ösym)´in accordance with the related legislations of the Council of Higher Education of Turkey
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Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
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Qualification Requirements and Regulations
In order to get pre-Bsc degree at Food Technology Program, the total of compulsory and elective hours of the lessons must be the equivalent of 120 ECTS and fully succeeded . The cumulative grade point average must be at least 2.0 out 4.00.
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Profile of The Programme
Mission of the Food Technology Program at the Mustafakemalpaşa Vocational School of Bursa Uludağ University: To educate individuals who possess national and spiritual values, the cultural knowledge required by the information age, and communication skills; who can adapt to changing conditions; who, guided by their scientific education, apply the technologies necessary for the healthy and safe production, processing, and preservation of food in their professional lives; to follow and contribute to developments in science and technology focused on sustainability and innovation; to possess problem-solving skills and a spirit of teamwork; and to be qualified to assume leadership roles—all while integrating with stakeholders to carry out these responsibilities through quality management in accordance with universal standards—and to train food technicians who possess professional and ethical responsibility. Vision of the Food Technology Program at Bursa Uludağ University Mustafakemalpaşa Vocational School: To be a program that trains mid-level professionals who possess the national and moral values and professional competence required by the national economy; who contribute to science, technology, industry, and society through education, teaching, and research activities within the framework of sustainable development goals; who can evaluate the food system from every angle to produce innovative products and technological solutions; and who are recognized on both national and international platforms. The educational objectives of the Food Technology program are as follows: PEA1 To prepare graduates with the technical competence to be employed in both the public and private sectors in production and processing operations, as well as laboratory applications, within the food industry. PEA2 To ensure that graduates are individuals who can effectively utilize information and digital technologies in the field of food technology and adapt to industry applications. PEA3 To ensure that graduates are individuals who understand the principles of food safety, quality, hygiene, and occupational health and safety, and can apply them within the framework of professional ethics. PEA4 To support graduates in becoming individuals who can sustain their academic and professional development through career planning, lifelong learning, and communication skills.
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Key Learning Outcomes - TYYÇ - TAY Relationship
8.1
Key Learning Outcomes
1.
To have basic, current and applied knowledge about Food Technology.
2.
To have knowledge about occupational health and safety, environmental awareness and quality processes
3.
To follow current developments and practices for her/his profession and to use them effectively.
4.
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
5.
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
6.
To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
7.
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
8.
To have awareness about career management and lifelong learning
9.
To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
10.
To follow the information in the field and communicate with colleagues using a foreign language.
11.
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
12.
To explain and apply food production and processing technologies.
13.
Implementing quality management systems and quality assurance protocols in the food industry.
8.2
Key Learning Outcomes - TYYÇ Relationship
Key Learning Outcomes
TYYC-1 KNOWLEDGE (Theoretical - Applied)
TYYC-2 SKILLS (Cognitive - Applied)
TYYC-3 COMPETENCE (Independent Working and Responsibility)
TYYC-4 COMPETENCE (Learning Competence)
TYYC-5 COMPETENCE (Communication and Social Competence)
TYYC-6 COMPETENCE (Field-Specific Competence)
1
To have basic, current and applied knowledge about Food Technology.
1
1,2
1,2
1,3
1,2,3,4
1
2
To have knowledge about occupational health and safety, environmental awareness and quality processes
1
1,2
1
1,2,3
1,2
2
3
To follow current developments and practices for her/his profession and to use them effectively.
1
1,2
1,2
1,2,3
1,2,3,4
1
4
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
1
1,2
1
2,3
4
1
5
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
1
1,2
1,2
1,2
1,2
1
6
To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
1
2
1,2
7
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
1
2
1,2,3
1
2
8
To have awareness about career management and lifelong learning
1
1
1,2,3
3,4
1,2
9
To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
1
2
1,2,3
1,2,4
1
10
To follow the information in the field and communicate with colleagues using a foreign language.
1
1,3
11
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
1
1,2
1
1,2,3
1,2
1
12
To explain and apply food production and processing technologies.
1
1,2
1,2,3
1,2
1,2,3
1
13
Implementing quality management systems and quality assurance protocols in the food industry.
1
2
1,2,3
1,3
1,2
1,2
8.3
Key Learning Outcomes - TAY Relationship
Key Learning Outcomes
TAY-1 KNOWLEDGE (Theoretical - Applied)
TAY-2 SKILLS (Cognitive - Applied)
TAY-3 COMPETENCE (Independent Working and Responsibility)
TAY-4 COMPETENCE (Learning Competence)
TAY-5 COMPETENCE (Communication and Social Competence)
TAY-6 COMPETENCE (Field-Specific Competence)
1
To have basic, current and applied knowledge about Food Technology.
1,2
1,2
1,2
1
1
2
To have knowledge about occupational health and safety, environmental awareness and quality processes
1,2
1
1
3
To follow current developments and practices for her/his profession and to use them effectively.
1,2,5
1
1,2
1,3
1
4
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
1,2
1,4,5
1,2
1
5
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
1,2
1,2,5
1
2
1
6
To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
1,2,5
1
2
7
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
1,2
1
1
8
To have awareness about career management and lifelong learning
1,2,5
1,2
1,3
9
To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
2
5
1
1
1
10
To follow the information in the field and communicate with colleagues using a foreign language.
1,5
2
3
1
11
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
1,2
1,2
1,2
3
1
12
To explain and apply food production and processing technologies.
1,2
1,2
1
1,2
3
1
13
Implementing quality management systems and quality assurance protocols in the food industry.
1
1
1
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Occupational Profiles of Graduates With Examples
Graduate students can be employed as “Food Technician” ;in Catering industry, special laboratories and in their R&D and quality control laboratories; in private establishments where fermented products, cereal product, meat and dairy products, fruit and vegetable products are produced; in Public institutions that are related to “Food,Agriculture and Livestock Ministry”, Healthcare Institutes, Municipaities and Local Health authorities.
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Access to Further Studies
Graduates who have successfully completed their associate degree education can make vertical transfer to “Food Engineering”, “Chemistry”, “Nutrition and Dietetics” and “Food Technology” undergraduate programs of universities, provided that they have enough points from the DGS (Vertical Transfer Examination) organized by ÖSYM (Measuring , Selection and Placement Center).
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Examination Regulations, Assessment and Grading
Each student must have attended at least 70 % of the lessons and 80 % of the practice so that they can enter final exams. Students must have for each school subject at least 1 mid-term visa exam and mid-term final exam.
Mid-term visa exam has an influence of 40 % and mid-term final exam of 60 % to calculate the final grade. (Mid-term visa exam grade can be calculated through the points of homework, lab exam, quiz, etc..).All exams are evaluated out of 100 points.
Students must have at least 50 points out of 100 at mid-term final exam.The weighted average of mid-term visa andmid-term final exams must also be at least 50 in order to pass the course. Students are considered successful when they get AA, BA, BB, CB, and CC on the exams. DC and DD are considered conditionally successful grade. A student must have ,at least, an acumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.
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Graduation Requirements
In order to complete a program successfully, students must pass all the courses included in the program with 120 AKTS , which is equal to ,at least, an acumulative grade point average of 2.0 out of 4.00
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Mode of Study
Full-Time
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Address and Contact Details
MKP MYO Gıda Teknolojisi Program Başkanı Öğr.Gör. Dr. Neşe ÖZMEN Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Mustafakemalpaşa/Bursa Tel:02246133102/61554 e-mail:nozmen@uludag.edu.tr Dr. Öğr. Üyesi Pınar AYDINOL SÖNMEZ Tel:02246133102/61511 e-mail:paydinol@uludag.edu.tr Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Mustafakemalpaşa/Bursa Öğr.Gör. Saadet Dilek YILDIZ Tel:02246133102/61534 e-mail:sdilekyildiz@uludag.edu.tr Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Mustafakemalpaşa/Bursa
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Facilities
The Food Technology Program at Mustafakemalpaşa Vocational School is staffed by one Assistant Professor and two Lecturers—one holding a doctorate and the other a master´s degree. The program has three laboratories: a chemical and physical analysis laboratory, a microbiology laboratory, and a production laboratory. In these laboratories, students perform a wide range of food analyses and food production process applications using basic glassware and equipment, thereby applying their theoretical knowledge in practice. We have a partnership agreement with Eker Food Industry, under which scholarships are awarded to the first five students admitted to the Food Technology program. Our students also have the opportunity to participate in workplace training at food companies located in the Mustafakemalpaşa district and the surrounding region (such as Eker, Milk Academy, Toru Un, Gümüş Su, Tat, Dink, Sarten, Nestlé, Etçii, and Martaş). Our school has a library and a cafeteria.
