Atatürk University, which benefits science and humanity with its many application and research centers, continues to undertake important responsibilities in terms of service to society with its New Generation University Design and Transformation Project and laboratories following the New CHE Vision.

 In this context, Atatürk University, which has redesigned the Food Engineering Department Laboratories of the Faculty of Agriculture in terms of technical infrastructure and design, carries out activities based on education, research, scientific literature, and social contribution in laboratories with modern analysis devices that national and international researchers can use.

 In the Food Engineering Laboratories, where many opportunities are provided for the Food Engineering students of the Faculty of Agriculture of Atatürk University to reinforce the theoretical knowledge they have learned during their university education, the practical information that the students need after the laboratory facilities support the university education.

 In the laboratories, redesigned with the support of Ataturk University Rector Prof. Dr. Ömer Çomaklı and set out with the slogan "Food Engineering Laboratories are at the Service of All Researchers", milk and dairy products, meat products, fruit-vegetables products, grain products are analyzed.

 Rector Çomaklı: “Laboratories Are Equipped With the Latest System Technologies”

 Sharing information about the laboratories that are among the brand units of Atatürk University with its renewed face, Rector Prof. Dr. Ömer Çomaklı said that the Food Engineering Laboratories, where studies are carried out on the analysis of foodstuffs, which are the basic needs of human life, are in an important position in terms of fulfilling the mission of contributing to society.

 Rector Çomaklı mentioned that in the Department of Food Engineering, the institutional and applied knowledge gained in the field of engineering is blended with basic sciences and decisions are taken and applied in this direction; Emphasizing that new food products and production systems for a healthy and quality life are designed and implemented by considering the economy, environment, sustainability, health and ethical issues, he stated that the laboratories are equipped with the latest system technologies in line with this vision.

 CORPORATE COMMUNICATION DIRECTORATE – 15.03.2022