Program Educational Objectives
1.To teach students in the field of food technologies the fundamental concepts such as food raw materials, additives, packaging materials, and hygiene, and to support this knowledge with practical application skills.
2.To equip students with the competence to produce high-quality, healthy, and safe food products by utilizing technological innovations in food production and processing.
3.To cultivate virtuous professionals who contribute to society and the world by embracing quality management systems, sustainability principles, and environmental awareness in the food industry.