1. Theoretical and applied knowledge on issues related to the field
2. Analytical and mathematical thinking skills
3. To have information about essentials of food technologies, to be able to analyze the quality of foods and to interpret the results, to recognize problems, and to find solutions.
4. To interpret food components & ingredients, food quality, and their effects on human health.
5. To have the knowledge and skills to ensure that production is carried out following hygiene and sanitation standards, legislation, and Turkish Food Codex.
6. To know about the systems and processes used in the food industry and to have skills about their use.
7. Ability to communicate effectively in Turkish orally and in writing, to have the ability to use a foreign language at least at the general level of European Language Portfolio A2
8. To follow national and international developments in the field and adapt quickly to the innovations required by the developments by adhering to professional ethical rules.
9. To be able to take responsibility to work effectively in disciplinary and multi-disciplinary teams and to work individually.
10. Having awareness of the necessity of lifelong learning, accessing information, following the developments in science and technology, and an effort to renew oneself constantly
11. To act with awareness on the universality of social rights, environmental protection, cultural values, occupational health, and safety