Examination of Department Preference Perceptions of Students Who Win the  Food Processing Department: The Example of Ezine Vocational School

Çağlar Kaya; Şehnaz Özatay

Article Details

Examination of Department Preference Perceptions of Students Who Win the Food Processing Department: The Example of Ezine Vocational School

Authors:

Çağlar Kaya | Şehnaz Özatay

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Mühendisliği

Journal:

Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi Vol.5 Issue 9, pp.25-32

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001322181

pISSN:

2717-8285

Keywords:

Abstract:

 Vocational schools play a pivotal role in meeting the demand for intermediate staff in our country. Recently, programmes in the Food Processing Department have gained popularity. The Covid-19 pandemic has emphasised the significance of food science and technology, as well as agricultural activities, in increasing food supply. This study aims to identify the factors that influence the preferences, perceptions, and decision-making processes of newly enrolled students in the Food Processing Department programmes at Ezine Vocational School. The study analysed data from a survey of 50 students enrolled in EMYOs Food Quality Control and Analysis and Dairy and Products Technology programmes. The survey consisted of 11 questions and the data was evaluated using Microsoft Excel. The results indicated that over half of the students were female, with the majority hailing from provinces in the Marmara Region. It was observed that the majority of students in the Food Processing Department had graduated from Vocational High School or Anatolian High School. Additionally, 20 of them had chosen the department due to their positive perception of the city of Çanakkale. Most students had selected the Food Processing Department with a clear awareness of the good job opportunities it offers.

 Vocational schools play a pivotal role in meeting the demand for intermediate staff in our country. Recently, programmes in the Food Processing Department have gained popularity. The Covid-19 pandemic has emphasised the significance of food science and technology, as well as agricultural activities, in increasing food supply. This study aims to identify the factors that influence the preferences, perceptions, and decision-making processes of newly enrolled students in the Food Processing Department programmes at Ezine Vocational School. The study analysed data from a survey of 50 students enrolled in EMYOs Food Quality Control and Analysis and Dairy and Products Technology programmes. The survey consisted of 11 questions and the data was evaluated using Microsoft Excel. The results indicated that over half of the students were female, with the majority hailing from provinces in the Marmara Region. It was observed that the majority of students in the Food Processing Department had graduated from Vocational High School or Anatolian High School. Additionally, 20 of them had chosen the department due to their positive perception of the city of Çanakkale. Most students had selected the Food Processing Department with a clear awareness of the good job opportunities it offers.

 Vocational schools play a pivotal role in meeting the demand for intermediate staff in our country. Recently, programmes in the Food Processing Department have gained popularity. The Covid-19 pandemic has emphasised the significance of food science and technology, as well as agricultural activities, in increasing food supply. This study aims to identify the factors that influence the preferences, perceptions, and decision-making processes of newly enrolled students in the Food Processing Department programmes at Ezine Vocational School. The study analysed data from a survey of 50 students enrolled in EMYOs Food Quality Control and Analysis and Dairy and Products Technology programmes. The survey consisted of 11 questions and the data was evaluated using Microsoft Excel. The results indicated that over half of the students were female, with the majority hailing from provinces in the Marmara Region. It was observed that the majority of students in the Food Processing Department had graduated from Vocational High School or Anatolian High School. Additionally, 20 of them had chosen the department due to their positive perception of the city of Çanakkale. Most students had selected the Food Processing Department with a clear awareness of the good job opportunities it offers.

 Ülkemizde ara eleman ihtiyacının karşılanmasında Meslek Yüksekokulları oldukça önemli bir yere sahiptir. Son yıllarda özellikle Gıda İşleme Bölümü başlığı altında yer alan programlar tercih görme açısından dikkat çekmektedir. Covid 19 salgını ile birlikte gıda arzındaki artış tarımsal faaliyetler ile birlikte gıda bilim ve teknolojilerinin önemini bir kat daha ön plana çıkartmıştır. Bu çalışmanın amacı, Ezine Meslek Yüksekokulu EMYO Gıda İşleme Bölümü programlarına yeni kayıt yaptıran öğrencilerin tercih algılarını ve karar verme süreçlerini etkileyen faktörleri belirlemektir. Çalışma kapsamında Ezine MYO, Gıda Kalite Kontrolü ve Analizi ile Süt ve Ürünleri Teknolojisi programlarına kayıtlı 50 öğrenciyle yapılan 11 sorudan oluşan anketten elde edilen verilere göre, öğrencilerin yarısından fazlasının bayan öğrencilerden oluştuğu, öğrencilerin büyük oranla Marmara Bölgesine bağlı illerden geldikleri görülmektedir. Buna ek olarak Gıda İşleme Bölümüne kayıt yaptıran öğrencilerin çoğunluğunun Meslek Lisesi ve Anadolu Lisesi mezunu oldukları belirlenmiştir. Aynı zamanda, bölümü tercih etme sebebi içerisinde 20lik kısmın Çanakkale şehrine olan olumlu yönde bir algılarının olduğu tespit edilmiştir. Öğrencilerin tamamına yakın kısmının Gıda İşleme Bölümünü bilinçli bir farkındalık ile tercih ettiklerini ve bölümü tercih etme yönünde seçtikleri İyi iş olanakları seçeneği bunu belirgin şekilde göstermektedir.

Article Details

Examination of Department Preference Perceptions of Students Who Win the Food Processing Department: The Example of Ezine Vocational School

Authors:

Çağlar Kaya | Şehnaz Özatay

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Mühendisliği

Journal:

Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi Vol.5 Issue 9, pp.25-32

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001322181

pISSN:

2717-8285

Çanakkale

Ezine

Food specialized organized industrial

EconomyÇanakkale

Ezine

Gıda ihtisas organize sanayi

Ekonomi

Issues

Article Details

Authors: Çağlar Kaya | Şehnaz Özatay

Publisher: Çanakkale Onsekiz Mart University

Main Topics: Gıda Mühendisliği

Journal: Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi Vol.5 Issue 9, pp.25-32

Document Type: Article

Publication Date: 6/2024

Document Language: Turkish

Document ID (Org No.): 2001322181

pISSN: 2717-8285

Issues

Authors:

Çağlar Kaya | Şehnaz Özatay

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Mühendisliği

Journal:

Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi Vol.5 Issue 9, pp.25-32

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001322181

pISSN:

2717-8285