Karadeniz Technical University (KTU) provides a comprehensive dining service infrastructure to ensure balanced and adequate nutrition for its academic and administrative staff. These services, carried out under the coordination of the Department of Health, Culture and Sports, are implemented within a framework that prioritizes sustainable food security across the campus.

Meals are prepared in modern kitchens located on the Kanuni Campus, under the supervision of food engineers, dietitians, and chefs. They are designed to be nutritionally balanced and in compliance with hygiene standards, then served across numerous dining halls affiliated with KTU.

The nutritional needs of our academic and administrative staff are met through dining halls managed by the Department of Health, Culture and Sports. Menus are carefully prepared by our food engineer, dietitian, and chef, ensuring student satisfaction, adequate and balanced nutrient intake, and strict adherence to hygiene protocols (KTU Dining Services).