Karadeniz Technical University (KTU) stands out with its initiatives aimed at enhancing access to scientific knowledge in the field of food safety and sustainable nutrition. In this context, the Faculty of Pharmacy, the Faculty of Science, and the Department of Nutrition and Dietetics at the Faculty of Health Sciences play central roles in conducting research and education directly related to food safety.
The Faculty of Pharmacy carries out studies on dietary supplements, food safety, the use of natural products, and public health. These initiatives ensure that students gain access to up-to-date knowledge and practices in food safety. Research conducted here emphasizes the importance of safe and healthy food consumption within society while contributing to the prevention of foodborne risks.
The Faculty of Science addresses food safety from a fundamental scientific perspective. Research in biology, chemistry, and environmental sciences focuses on food production processes, environmental impacts, biotechnological applications, and analytical methods. These efforts reinforce the production of scientific knowledge that supports safety across every stage of the food chain.
The Department of Nutrition and Dietetics, with its advanced laboratory infrastructure, provides students with hands-on training in nutrition and dietetics. Scientific research focuses on food analysis, assessment of nutrient composition, and the development of healthy nutrition policies. These laboratory-based studies ensure that food safety is supported by practical applications in real-world contexts.
Hazelnut and Tea UYGAR is one of the prominent research centers operating under KTU. The center’s primary mission is to conduct applied research on region-specific agricultural products, particularly hazelnuts and tea. Its work focuses on developing scientific approaches to improve the productivity, quality, and sustainability of these crops, thereby contributing to both regional development and global food security.
