Food Engineering Laboratory to Be Renovated

Food Engineering Laboratory Renovated Atatürk Üniversitesi, which benefits science and humanity through numerous research and application centers within its structure, continues to undertake important responsibilities in serving society with laboratories compliant with the Next Generation University Design and Transformation Project and the New YÖK Vision. Within this scope, Atatürk Üniversitesi has redesigned the Agricultural Faculty Food Engineering Department Laboratories in terms of technical infrastructure and design, conducting education, research, scientific publication and community-based activities in laboratories equipped with modern analytical instruments that can be used by national and international researchers. The Food Engineering Laboratories, where Atatürk Üniversitesi Agricultural Faculty Food Engineering students are provided with numerous opportunities to reinforce theoretical knowledge learned during university education through practice, also support with laboratory facilities the practical knowledge students need after completing their university education. Redesigned with the support of Atatürk Üniversitesi Rector Prof. Dr. Ömer Çomaklı and operating under the slogan "Food Engineering Laboratories Serve All Researchers," the laboratories conduct analyses of dairy and dairy products, meat and meat products, fruits and vegetables and their products, cereals and their products, as well as microbiological analyses for food.

"Laboratories Equipped with Latest Technology Systems"

Rector Prof. Dr. Ömer Çomaklı, providing information about the laboratories which have become among Atatürk Üniversitesi's brand units with their renovated appearance, stated that the Food Engineering Laboratories, where work is conducted on the analysis of food substances which are a basic human necessity, hold an important position in fulfilling their mission of contributing to society. Noting that in the Food Engineering Department decisions are made and implemented by combining institutional and applied knowledge acquired in the engineering field with fundamental sciences, Rector Çomaklı emphasized that in this direction, new food products and production systems are designed and implemented for healthy and quality living while taking into account economic, environmental, sustainability, health and ethical matters, stating that the laboratories are equipped with latest technology systems in line with this vision.   Source