Faculty and Curriculum
The Department has nine full-time professional and experienced faculty members with different specialties providing students with a diverse learning environment.
The department’s courses are divided into three categories:
1. Management direction: Courses include Economics, Management, Marketing, Statistics, Accounting, etc.
2. Food Technology direction: Courses include Food Processing, Food Processing Laboratory, Food Chemistry, Food Chemistry, Frozen Food, Food Microbiology, Food Microbiology Laboratory, Food Microbiology Laboratory, Food Analysis, Food Analysis Experiment Food Analysis Laboratory, etc.
3. Healthcare and Medicine direction: Courses include Nutrition, Nutrition and Diet Therapy, disease prevention and health food, etc.