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

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.