This training is for professional development purposes and does not replace the MYK authorization certificate in trainings where MYK authorization is mandatory.

The Fruit and Vegetable Products Technology Training Program teaches modern technologies used in processing, storage, and packaging of fruits and vegetables. It focuses on food safety, quality control, and innovative production methods.

Basics of Fruits and Vegetables

• Biological characteristics of fruits and vegetables

• Effects of fruits and vegetables on health

• Varieties and uses of fruits and vegetables

Fruit and Vegetable Processing Technologies

• Processing techniques (drying, freezing, canning, etc.)

• Industrial processing methods and machinery

• Methods to improve fruit and vegetable quality

Storage and Preservation Techniques

• Proper storage conditions for fruits and vegetables

• Cooling and warehouse technologies

• Preserving products before spoilage or damage

Packaging and Distribution

• Packaging materials and techniques

• Transportation and distribution methods for fruits and vegetables

• Consumer demands and marketing strategies

Food Safety and Quality Control

• Food safety standards (ISO, HACCP)

• Microbiological analyses and quality control tests

• Labeling and traceability systems

Innovative Production Methods

• Organic fruit and vegetable production

• New processing methods and sustainable production techniques

• Technological developments in the fruit and vegetable industry

This training is open to institutional cooperation (package programs for institutions/companies with legal entity status), and individual applications are not accepted. Training content can be replanned according to your institutional participant profile and needs. Through mutual discussions, the scope of the training and the training method (Face-to-Face, Online) are determined and relevant processes are completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors, as well as the training location, are determined.