The National Occupational Standard for the milk processing element in the Turkish dairy sector was created by MAKÜ

In Burdur, one of Turkey's important milk production centers, a significant step has been taken that closely concerns the future of the dairy sector. The “Milk Processing Element (Level 3)” National Occupational Standard prepared by Burdur Mehmet Akif Ersoy University was approved by the Vocational Qualifications Authority and published in the Official Gazette dated September 6, 2026, numbered 33362, and came into effect.

Important step for qualified workforce in the dairy sector

The prepared standard establishes a framework for the necessary knowledge, skills, and competencies for the Milk Processing Element (Level 3) who will work in the dairy sector.

Within the scope of the standard; activities such as working in accordance with occupational health and safety, environmental protection, and food hygiene rules, acceptance and filtration of raw milk, and support for thermal processing processes, as well as the physical processes carried out in the production of dairy products such as drinking milk, yogurt, cheese, and butter are defined.

In addition, participation in professional development activities is also included in the scope of the standard.

Working conditions in the sector will now be shaped according to the established standard

With the entry into force of the national occupational standard, the professional knowledge, skills, and competencies of personnel who will work in the field of milk processing will be evaluated in accordance with the established national criteria.

In this respect, the standard is considered an important step that will contribute to the creation of a qualified workforce in the sector, the increase of professional competence, and the strengthening of quality and safety in production processes.

A concrete example of university-institution collaboration

The “Milk Processing Element (Level 3)” National Occupational Standard also stands out as a concrete and exemplary output of university-institution collaboration on a national scale in Turkey.

The standard, prepared by bringing together the academic knowledge accumulation of Burdur Mehmet Akif Ersoy University with the needs of the sector, will particularly contribute to strengthening the professional quality and human resources in the dairy and dairy products sector.

The transformation of Burdur, one of Turkey's important centers in the field of milk and livestock, into a national occupational standard is considered an important indicator of the contribution that the city and the university provide to the sector.

The relevant standard can be accessed through The National Occupational Standards of the Vocational Qualifications Authority.