IN THIS SECTION
About the Department
Plant and Animal Production
The currently active program of education in our department is the "Olive Cultivation and Processing Technology Program."
The program was first established as "Olive Industry" in the 2004-2005 academic year within the Balıkesir University Edremit Vocational School. Following changes made under the scope of İKMEP in 2010, the program gained academic autonomy as a head of department and continues its education under the title "Olive Cultivation and Processing Technology Program" within the "Department of Plant and Animal Production."
| Olive Cultivation and Processing Technology - Program Information | |
| Language | Turkish |
| Duration (Years) | 2 (Associate Degree) |
| Maximum Duration (Years) | 4 |
| Quota | Current quota and minimum score information are published annually by ÖSYM (Student Selection and Placement Center). |
| Internship Status | Mandatory (Yes) |
| ÖSYM Exam Type | TYT (Basic Proficiency Test) |
Program Mission
To establish a contemporary teaching and scientific culture equipped with universal knowledge and technology, emphasizing research, participation, sharing, originality, and aesthetic values, and to train Olive Cultivation and Processing Technicians who are professionally competent and respectful of social values.
Program Vision to Achieve This Mission
To be a center of attraction for students by providing a rich faculty staff, extensive educational opportunities, and resources that enable close monitoring of technological developments and a suitable research environment.
The program aims to graduate individuals who:
Continuously develop their acquired knowledge.
Can generate practical and quick solutions.
Stand out with their harmony in collaborative work.
Are successful in human relations and possess leadership skills in the professional field.
Serve society in line with national needs.
Are socially responsible, sharing and valuing knowledge, and are proficient in both written and oral expression.
The program strives to be:
A continuously developing program that adopts the principles of total quality management and respects universal values.
One with a participatory and shared management style that encourages teamwork.
One that conducts studies aimed at solving the problems of our district and region and contributes to university/industry/society cooperation.
Program Educational Objectives
To be equipped with knowledge regarding olive grove management, including recognizing the olive plant and its varieties, cultural practices, harvesting, and agricultural pest control.
To know and apply various techniques in the production of high-quality olives and olive products (table olives, olive oil, olive oil soap, olive tea, pomace products, etc.).
To learn and apply the fundamental tools and equipment used for production and olive fruit processing methods.
To comprehend the basic principles of olive processing machinery necessary for the production technologist role in high-quality and healthy olive products.
To understand basic knowledge in the fields of agriculture, food, biology, chemistry, and marketing.
To ensure that production in olive product manufacturing facilities complies with hygiene standards.
To recognize the general structure of food chemicals used in the preparation of olive products.
To have the ability and knowledge to ensure the proper packaging of produced goods and perform quality control.
To ensure the proper valorization or disposal of olive by-products without causing harm to the environment or health.
To take samples from olives and additives for the purpose of checking the suitability for health and quality of table olives and olive oil.
To know the basic quality and purity parameters of table olives, olive oil, etc., and to analyze and evaluate the resulting data.
To prepare and communicate the analysis reports of olive products to relevant parties.
To assist in the acquisition and interpretation of statistical data regarding olive cultivation.
To play a role in ensuring communication between the supervisor and the responsible personnel within the working unit.
To know all the relevant regulations (Turkish Food Codex, TSE, etc.) that must be followed in olive enterprises and to base production activities on these regulations.
To possess sufficient knowledge and skills in the sales and marketing of olive products.
To improve basic computer knowledge for agricultural production and commercial activities and to use office and packaged software programs.
To be equipped with the knowledge and ability to use materials related to mathematics and science built upon the competencies gained in secondary education.
Program Infrastructure Facilities
Within the scope of the project numbered TR22/14/SKMDP/0073, "These Children are Our Future in Olive Cultivation," supported by the South Marmara Development Agency (GMKA) in 2014-2015, a Boutique Olive Oil Production, Education, and Application Facility was established within the program. The facility includes a Boutique Continuous System Olive Oil Extraction Line (200 kg/h olive capacity) and related equipment. This facility enhances the quality of education in lessons and allows students to conduct research and practical applications.
Furthermore, within the scope of the related program, a Table Olive Processing, Education, and Application Facility (121 m²) and an Olive Oil Soap Production, Education, and Application Workshop were established through a Balıkesir University (BAP-2017/01 numbered) infrastructure project. Necessary machinery and equipment have been furnished in both the Table Olive Processing and Soap Production facilities, and they have been used in practical training since 2017 and 2018.
In addition, Balıkesir University Extra Virgin (Cold Press) Olive Oil was first produced in these facilities in the Fall semester of 2015 by students, faculty members, and technical staff of the Olive Cultivation and Processing Technology Program. An Enterprise Registration Certificate was obtained from the Provincial Directorate of Food, Agriculture, and Livestock on January 28, 2015, for the infrastructure provided under the project. The brand name Balıkesir University "Diplomalı Zeytinyağı" (Certified Olive Oil) was officially registered with the Turkish Patent Institute as of April 10, 2016. With these documents, our program has also fulfilled the legal requirements for food production. Starting from the Fall semester of 2017, students in the related program have been receiving training in the established facilities, conducting applications and research, and acquiring the necessary skills for the sector in the production of olive oil, table olives, and olive oil soap.
Admission and Registration Requirements
Student admissions to our Vocational School's programs are based on the central placement score within the quotas determined by the Student Selection and Placement Center (ÖSYM), and the main criteria related to these systems are determined by the Council of Higher Education (YÖK).
Students are admitted to the program through ÖSYM placement after high school graduates choose the program based on their Basic Proficiency Test (TYT) score, which is part of the Higher Education Institutions Exam (YKS). Current quota and minimum score information are announced annually in the "Guide to Higher Education Programs and Quotas" published by ÖSYM.
To ensure the adaptation of newly registered students to university life, orientation programs are organized by the Vocational School Directorate during the first week of the semester. At the time of initial registration, students can be granted the right to course exemption according to the provisions of the Regulation on Exemption and Adaptation Procedures, based on their request.
Graduation Requirements
For students to graduate, they must complete a minimum of 120 ECTS credits, have a cumulative grade point average of at least 2.00/4.00, and successfully complete the mandatory 30 working days of Internship or Vocational Application in the relevant semesters.
Exams and Assessment-Evaluation
Students are required to attend at least 70% of the courses to be eligible to take the final exam. At least one midterm exam and one final exam are administered for each course. The success grade is calculated by taking 40% of the midterm score and 60% of the final exam score. A minimum of 50 points must be obtained from the final exam, and the semester average must be at least 45 points. Success grades are converted into letter grades: AA, BA, BB, CB, and CC are considered successful; DC and DD are conditionally successful; and FF is considered unsuccessful.
Career Opportunities
Graduates of the Olive Cultivation and Processing Technology Program have a wide range of employment opportunities. Career and job opportunities are divided into two sectors: public and private.
There are job opportunities for olive technicians in public institutions such as the Ministry of Agriculture and Forestry and Research Institutes. In addition, private enterprises engaged in olive production and olive oil factories can be chosen as workplaces. Specialized work environments such as Microbiology Laboratories and Agricultural Consulting Offices are also available.
Program graduates can work in various enterprises related to olive farming. They can manage operations such as fertilization, irrigation, and pruning as a manager responsible for the care of olive groves. They also organize harvesting processes during the harvest period to increase productivity. Job opportunities are also available in olive processing facilities. They can manage production processes, conduct quality control, or develop marketing strategies in olive oil production facilities. They can also take part in the processes of converting olives into different products. There are also opportunities to provide consulting services in the olive sector, focusing on improving productivity, developing strategies for combating pests and diseases, or advising on marketing.
The career opportunities for students of the Olive Cultivation and Processing Technology program can be briefly listed as follows:
Technical staff in institutions affiliated with the Ministry of Agriculture and Forestry.
Roles in agricultural services/projects in municipalities and local governments.
Production/quality control manager in olive oil factories and processing facilities.
Consultancy in olive farming.
Roles in food analysis laboratories.
Employment in agricultural cooperatives and producer unions.
Job opportunities in the production, packaging, and export units of olive and olive oil brands.
Starting their own boutique olive oil business (entrepreneurship).
Organic olive cultivation and entrepreneurial activities.
Olive oil tasting specialist (panelist).
Working in the olive-olive oil sector in international organizations and EU countries.
Degree Awarded
Students who graduate from the program are awarded an "Associate Degree Diploma" and the title of "Technician" according to their relevant field.
Horizontal Transfer Opportunities
Students can transfer horizontally to other programs within Balıkesir Edremit Vocational School or to different higher education institutions. Students wishing to transfer with the central placement score must have YKS scores from their registration year that are equal to or higher than the minimum score of the program they wish to transfer to.
Vertical Transfer Opportunities
Graduates of the Olive Cultivation and Processing Technology Associate Degree Program can transfer to certain four-year undergraduate programs through the Vertical Transfer Exam (DGS) administered by ÖSYM. According to the ÖSYM guide, the undergraduate programs that these graduates can vertically transfer to based on their associate degree field are: Horticultural Crops, Plant Protection, Crop Production and Technologies, and Field Crops.
Double Major Opportunities
Students of the Balıkesir University Edremit Vocational School Olive Cultivation and Processing Technology Program can also become Double Major students in the Medicinal and Aromatic Plants Program at Altınoluk Vocational School, subject to the quota, in accordance with the BAÜN Double Major Program Directive and Procedures and Principles, thus earning two diplomas.
Detailed information about the program content and courses can be found at the following link: https://obs.balikesir.edu.tr/oibs/bologna/index.aspx?lang=tr&curOp=showPac&curUnit=14&curSunit=4988
