The Dairy and Dairy Products Technology Training Program provides participants with comprehensive knowledge and skills in milk processing technologies, dairy product production, food safety, and quality control.
The training is for professional development purposes and is provided by the Vocational School. The certificate obtained does not replace the MYK authorization certificate in training that requires it.
-
Fundamentals of Milk and Dairy Products
-
Components and characteristics of milk
-
Classification of dairy products
-
History and importance of dairy products today
-
Milk Processing Technologies
-
Milk processing stages (pasteurization, homogenization)
-
Milk processing machinery and equipment
-
Dairy product production techniques
-
Dairy Product Production
-
Production of cheese, yogurt, butter, and ice cream
-
Hygiene and sanitation in production stages
-
Nutritional values of dairy products
-
Food Safety and Quality Control
-
Food safety standards (ISO, HACCP, etc.)
-
Quality control methods and tests
-
Microbiological analysis in dairy products
-
Innovative Technologies in Dairy Products
-
Fermented dairy products and probiotics
-
New production methods for dairy products
-
Health benefits of milk and dairy products
-
Dairy Product Marketing and Trade
-
Marketing strategies for dairy products
-
Consumer demands and market research
-
International trade of dairy products and regulations
The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.