Vision

The vision of Çanakkale Onsekiz Mart University Biga Vocational School Milk and Products Technology Program; is to be a department that contributes to science, technology, industry and society within the scope of sustainable development goals with its education, training and research activities, produces innovative products and technological solutions by evaluating the food system from all aspects, and is recognized on a national and international platform.

Mission

The mission of Çanakkale Onsekiz Mart University Biga Vocational School Milk and Products Technology Program is; Knowing the milk and other food systems, being able to apply the technologies required for the healthy and safe production, processing and preservation of milk and products in business life in the light of the scientific education received, following and contributing to the developments in science and technology with a focus on sustainability and innovation, and to train dairy technicians having professional and ethical responsibility.

The purpose of the Milk and Products Technology Program; To train manpower who has theoretical and practical knowledge about milk processing, chemical and microbiological quality control, preservation and marketing of dairy products, food safety and food legislation, and who can work with the title of "Dairy Technician" in production and quality control laboratories in the Dairy Industry.

What are the Job Descriptions and Duties of Dairy Technicians?

Job description:

Dairy Technician ensures that milk and its products and other foodstuffs are produced, packaged, stored, collected and transported in accordance with health conditions, and these products; They take part in preventing physical, chemical and microbiological contamination. He is also the person who performs sensory, physical, chemical, physiological and microbiological controls and analyzes on samples taken from milk and its products, and interprets the data together with the responsible supervisor.

Duties:

• Organizing work

• Applying hygiene and sanitation rules

• Checking and regulating storage conditions

• Preparing before analysis

• Preparing the sample for analysis

• Conducting sensory, physical, chemical and microbiological analyzes of the sample

• Performing post-analysis operations

• Filling out analysis forms

• Evaluating analysis results according to legislation

• To carry out activities related to professional development

Job Opportunities for Dairy Technicians

Students who graduate from the Milk and Products Technology Program are given the title of "Dairy Technician". Graduates of the Milk and Products Technology Program can work as "Dairy Technicians" in public and private sector organizations related to the food industry, or become responsible managers in some food businesses. It is also possible to work in their own businesses.

Dairy Technician Working Areas (Public and Private sector)

1 - Can work as a dairy technician in public and private sector organizations related to the dairy industry

2 – In the food control laboratories of the Ministry of Agriculture and Forestry,

3 – Our local dairy products are very rich and will further increase the need for program graduates.

4- In the facilities of the Hygiene Institute

5- Municipalities

6- They can work as responsible managers in dairy and some other food businesses.

7- Provincial Health Directorates

8- Factories that process all kinds of dairy products and businesses where related products are packaged and stored

9- As a technical staff assisting food engineers in enterprises where different foodstuffs, including dairy products, are produced.

10-Quality control centers of enterprises.

11- Businesses producing baby food, medicine and functional foods

12- Commercial microbiology laboratories producing starter cultures

13- Environmental protection laboratories

Graduation Requirements and Degree:

Graduates who successfully complete the Milk and Products Technology Programs; They are eligible to become Dairy Technicians and receive an associate degree from the Food Processing Department. Students who successfully complete at least 120 ECTS courses are entitled to receive an associate degree. Students are required to successfully complete industry-based internship training (30 working days) before graduation.

Click for the course schedule...

Course Contents are in the appendices section.

Click for Education Information System...

Transition to Higher Education Programs

Students who graduate from the Milk and Products Program must take the Vertical Transfer Exam (DGS) conducted by the Measurement, Selection and Placement Center (ÖSYM) in order to continue their undergraduate education. Students who graduate from this program can access detailed information from the Vertical Transfer to Undergraduate Education Examination (DGS) Guide for Vocational School Graduates, which shows the undergraduate programs they can apply for within the scope of vertical transfer, the conditions of these programs and the number of students to be admitted to these programs. Graduates who have successfully completed their associate degree education, provided that they have sufficient scores from the DGS (Vertical Transfer Exam) organized by ÖSYM, will be able to make vertical transfer to 4-year undergraduate programs to the departments of universities such as "Milk Technology", "Food Engineering", "Nutrition and Dietetics", "Food Technology" and "Chemistry".

According to your Vertical Transfer Exam Result:

You can continue your career journey in one of the undergraduate fields such as Dairy Technology, Food Engineering, Nutrition and Dietetics, Food Technology and Chemistry.

Courses Taken in the Dairy and Products Technology Program

Milk and Products Technology Program courses: Ataturk's Principles and History of Revolution, Turkish Language and English courses, in order to develop basic knowledge and provide infrastructure for the field; Courses such as Basic Operations in Dairy Enterprises, General Chemistry, Food Chemistry, General Microbiology, Vocational Mathematics, Dairy Animal Breeding, Food Packaging Techniques, Dairy Facilities Establishment and Organization, Dairy Microbiology, Hygiene and Sanitation, Laboratory Techniques, Drinking Milk and Concentrated Milk Technology, Raw Milk Analysis, Fermented Dairy Products Technology, Cheese Production Techniques, Food Industry Machines, Butter Production Technology, Food Additives, Ice Cream Production Technology, Dairy Products Analysis and Dairy By-Products are offered.

What are the characteristics that a dairy technician should have?

Have business discipline,

Paying attention to the use of laboratory tools and equipment,

Using hands and fingers skillfully,

Providing eye and hand coordination,

Careful and responsible,

Paying attention to occupational safety,

Having a desire for lifelong learning,

They must be people with vocational training.

Education language

Turkish

Academic Staff in the Department:

Prof. Dr. Songül ŞENTÜRKLÜ

Assistant Professor Dr. Ahmet UZATICI

Lecturer Ertuğrul BİLGÜCÜ

Lecturer A. Erbili BODUR