| Department | Program | Academic Staff | Extension Tel. | |
|---|---|---|---|---|
| Department of Food Processing Head of Department
|
Food Technology Program Program Coordinator
|
|||
| Asst. Prof. Dr. MERİÇ BALCI | 41 | mericbalci@akdeniz.edu.tr | ||
| Lecturer Dr. HÜSEYİN ÖZTÜRK | - | huseyinozturk@akdeniz.edu.tr | ||
| Lecturer Dr. HATİCE YILDIZ ACAR | - | haticeyildizacar@akdeniz.edu.tr | ||
| Lecturer Dr. MÜGE CANATAR | - | mcanatar@akdeniz.edu.tr |
The field of food technology is a branch of technology that processes agricultural and livestock-based raw materials by applying modern techniques. It focuses on executing sensory, physical, chemical, and microbiological food control services to produce food substances suitable for consumption and present them for human nutrition.
Enhancing production quality in the food sector relies heavily on high technology, advanced packaging, appropriate preservation, as well as robust distribution and storage systems. Developments in agriculture within our country have naturally reflected on our food industry, leading to an increase in the production of plant and animal-based foods. Production and processing facilities for cereals, milk, fruits and vegetables, tea, fats/oils, meat-fish, and fermentation products, alongside confectionery, have expanded nationwide. Consequently, the export of processed food products has increased, contributing significantly to the advancement of the food sector. Today, foreign currency inflows generated from food product exports have grown substantially. The development of the food industry in Turkey in parallel with global breakthroughs, alongside rising high-quality production and its ability to compete in foreign markets, depends on closely monitoring rapid scientific and technical advancements, implementing proper technology transfers, and manufacturing diverse, high-quality products. For the food sector to market and produce quality products at international standards, it is vital to increase quality control laboratories within enterprises and employ educated, qualified staff in these facilities.
Mission: To generate new values aligned with the objectives of a contemporary and democratic university committed to Atatürk's principles and revolutions; to meet the quality intermediate staff demands of national/international institutions and organizations, and to train food technicians who are open to development, innovative, entrepreneurial, and respectful of human and moral values. Furthermore, we aim to contribute to regional development by strengthening relations with the industrial and service sectors through various institutional projects.
Vision: To be a pioneering, innovative program working at world standards that continuously improves itself; a program that trains a highly qualified workforce that will contribute to the economy, while producing self-confident, reliable, respected graduates preferred in the business world and equipped with the qualifications to work abroad in accordance with the evolving needs of the food sector in our country.
Food Technology Program Regular Education Course Catalog 2020
Additionally, Food Technology graduates can work in public institutions and organizations (provincial and district directorates of the Ministry of Food, Agriculture and Livestock, research institutes, municipalities) and private enterprises, as well as establish their own businesses.
As specified in the ÖSYM DGS Guidelines, students registered in our program have the right to transfer to the following bachelor's degree programs, provided they meet the necessary rules and conditions:
- Nutrition and Dietetics
- Plant Protection
- Crop Production and Technologies
- Food Engineering
- Food Technology
- Chemistry
- Agricultural Genetic Engineering
- Agricultural Biotechnology
Event: ENVIRONMENTAL CLEANING DAY
Objective of the Event: In order to raise environmental awareness and sensitivity among our students, waste around our campus area is collected on designated days.
Event: WELCOME DINNER
Event Date: October 22, 2019
Event: TRENDY ASPENDOS TECHNICAL FIELD TRIP
Event Date: November 5, 2019
Course: Unit Operations in Food Processing
Instructor Organizing the Event: Lecturer Dr. Hüseyin Öztürk
Instructors Participating in the Trip: Lecturer Dr. Hüseyin Öztürk, Lecturer Dr. Müge Canatar
Objective of the Trip: To inform students about the operation of a hotel's quality management team. For this purpose, accompanied by instructors and the hotel's Quality Manager working as a food engineer, students visited each department of the hotel and acquired on-site and partially practical knowledge about how a food technician and food engineer operate during the stages of quality control, raw material reception, product presentation, execution of hygiene and sanitation rules, cold chain control, cooking, storage, and service preparation.
Event: EXPO AGRICULTURE FAIR
Event Date: November 29, 2019
Instructors Participating in the Trip: Academic staff of the Organic Agriculture and Food Technology Programs
Objective of the Trip: It aims to follow sectoral technologies by communicating with many local and foreign visitors and manufacturers within the agricultural industry.
Event: LAB PREMIUM TECHNICAL FIELD TRIP
Course: Laboratory Techniques
Event Date: December 11, 2019
Instructor Organizing the Event: Lecturer Dr. Müge Canatar
Instructors Participating in the Trip: Lecturer Dr. Müge Canatar, Lecturer Dr. Hüseyin Öztürk, Asst. Prof. Dr. Meriç Balcı
Objective of the Course: To recognize basic laboratory equipment and instrumental analysis devices. For this purpose, students were divided into groups and visited chemical and microbiological analysis laboratories accompanied by laboratory officials and instructors. Students gained detailed knowledge about how laboratory equipment is utilized, how analyses are performed, and the entire flow in a food laboratory from sample reception to report writing.
Event: PERMACULTURE SEMINAR
Event Date: 20.12.2019
Instructor Organizing the Event: Asst. Prof. Dr. Meriç Balcı
Event Participants: Asst. Prof. Dr. Meriç Balcı, Chairman of the Board of EHA Group and Nashira Hotel Resort SPA Hüseyin Aydoğan, students of the Manavgat Faculty of Tourism and Manavgat Vocational School
Objective of the Event: It is aimed to provide information to our students about permaculture principles and elements so that they can become self-sufficient by meeting their core needs. For this purpose, current topics presented by students who voluntarily conducted research on systems desired to be established in a Permaculture park to be constructed in a hotel garden include: introduction to permaculture systems, waste-built and energy-efficient house models, modern non-irrigation orchard systems, renewable energy sources, crop cultivation with aquaponic systems, water harvesting, and self-sufficient setups like balcony gardening.
Event: PERMACULTURE APPLICATIONS AT ADVENTURE PARK AND NASHIRA HOTEL
Event Date: Beginning of the 2019-2020 academic year - Ongoing.
Instructor Organizing the Event: Asst. Prof. Dr. Meriç Balcı
Event Participants: Students of Manavgat Vocational School and Manavgat Faculty of Tourism
Objective of the Event: To provide our students with the opportunity to practice the theoretical information given about permaculture principles and elements so that they can meet their basic needs and become self-sufficient. For this purpose, students witness the construction phases of many permaculture elements such as hügelkultur, modern guild companion planting orchard systems, passive solar house construction, raised plant beds, etc., at Adventure Park and Nashira Permaculture Hotel.
NASHIRA PERMACULTURE GARDEN
Nashira Permaculture Garden
NEWS IN THE PRESS
Students produced, tourists consumed 
Tourists loved the permaculture garden very much
Tourists loved the permaculture garden very much
The university cultivates in the garden of Nashira Resort Hotel, tourists consume
Tourists loved the permaculture garden very much
Tourists loved the permaculture garden very much
The university cultivates in the garden of Nashira Resort Hotel, tourists consume
Nashira Permaculture Seminar:
http://www.nehir.net/haber-manavgat-matso-turizm-fakultesi-nde-permakultur-semineri-36601.html
https://www.cnnturk.com/yerel-haberler/antalya/manavgat/fakultede-permakultur-semineri-1473004
https://www.milliyet.com.tr/yerel-haberler/antalya/manavgat/fakultede-permakultur-semineri-6122307
https://www.hurriyet.com.tr/yerel-haberler/antalya/manavgat/fakultede-permakultur-semineri-41419337
http://akdenizdenhaber.com/manavgat-turizm-fakultesinde-permakultur-semineri/
https://nashirahotels.com/basin-ve-duyurular/
Nashira Permaculture Park Created:
https://www.akdenizpazar.com/nashira-resort-hotelde-perma-kultur-bahcesi-olusturuldu/
https://www.tourismtoday.net/nashira-resort-hotel-de-perma-kultur-bahcesi-olusturuldu
October 6, 2020 - WORLD FOOD DAY
WATER WORLD LABORATORY TECHNICAL FIELD TRIP within the scope of FOOD MICROBIOLOGY course
MILK COLLECTION ACTIVITY WITH THE MILK UNION within the scope of MILK AND DAIRY PRODUCTS course: Each week a group of students will be dispatched to villages for milk collection.
RANI FARM TECHNICAL FIELD TRIP within the scope of MILK AND DAIRY PRODUCTS course
MARKOÇ MEAT TECHNICAL FIELD TRIP within the scope of MEAT AND MEAT PRODUCTS course
BİRLİK BREAD TECHNICAL FIELD TRIP within the scope of CEREAL TECHNOLOGY course
Son güncelleme : 6.06.2026 11:27:41