Food technology is a branch of technology that deals with the techniques and principals involved in processing raw materials with the aim of preservation. This research area comprises procurement, development, production and marketing of foods. Nowadays, consumers prefer fresh, natural and nutritious foods which also have good taste and long shelf life. Additionally, there is a considerable interest in special nutrition requirements and food policies. Therefore, food technology deals with various concepts of foods such as physical, chemical and microbiological properties, legal regulations, processing techniques, product development to meet specific demands, food economics and business management etc.

Food production sector consists of different segments such as meat, fruits and vegetables, dairy, cereals and pulses, fats and oils, and beverages. Each region in Turkey has a unique production range. Production in Marmara region of Turkey is mainly based on meat, dairy, fruits and vegetables and also seafood. Totally 36 plants active in Marmara region meet 40 % of the total seafood exports of Turkey. According to the 2023 export strategies report, it is predicted that seafood (42.6 %), dairy (29.8 %) and meat and poultry (27.2 %) exports will take the first 3 places, respectively in total food exports of Turkey. The contribution of exported foods to economy is huge. This intensive production plan and innovations in food sector creating need for qualified food technologists. In this context, it is aimed that the graduates of “Food Technology” will have knowledge about monitoring, verification, research, development and risk analysis in the area of food production with a “field to fork” perspective. In addition, the graduates of “Food Technology” will have knowledge about marketing, sales, food quality determination, food development and statistical evaluation.