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Faculty of Engineering and Architecture

 
 
 
 
 
 
 
 
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Food Engineering
Qualification Awarded

Food Engineer

Level of Qualification

Bachelor of Science

Objectives
The main objective of the Food Engineering Department undergraduate program is to educate food engineers, with the ability to design, operate and develop systems to produce safe, high quality and value-added food products by watching the developments in the food industry, equipped with contemporary knowledge and skills to compete in the international arena; in other words, ideally endowed with scientific and engineering methods, having environmental consciousness, fond of their occupation and country.
Specific Admission Requirements
admission to higher education is based on a nation-wide Student Selection Examination (ÖSS). The examination is held once in a year and is administered by the Student Selection and Placement Center (ÖSYM). Candidates gain access to institutions of higher education based on their composite scores consisting of the scores on the selection examination and their high school grade point averages.
Specific Arrangements for Recognition of Prior Learning
The students of our University have the right to request the recognition of their prior learning at different universities. For the recognition of their prior learning, they should submit their transcript and course contents to the relevant department in the first semester of their registration year.
Qualification Requirements and Regulations
Students, complete total of 196 local course credits or 240 ECTS credits and a GPA of weighted mean at least 2.00 out of 4.00, have a passing grade. Maximum study period to receive First Cycle Degree is 7 years.
Profile of The Programme
Department of Food Engineering was established on 4th July 2011 with in the body of Engineering-Architecture Faculty at Mehmet Akif Ersoy University. The department has started undergraduate program in 2012-2013 Academic Year Fall Semester and graduate program in 2012-2013 Academic Year Spring Semester. It consists of Food Science and Food Technology. Food Engineering Department gives four years period of education. English preparation class is offered. There are three faculty members at the department.
Program Learning Outcomes
After successful completion of this program, the students will be able to;
 1-  To gain the ability to use the knowledge of fundamental sciences and engineering knowledge in food engineering area
 2-  To gain the theoretical and/or practical education in the areas of food chemistry, food technology, food safety, food packaging, nutrition and sensory evaluation
 3-  Can improve food production and preservation methods considering the public health as the priority
 4-  To define the problems during food production
 5-  To obtain information on national and international standards and food regulations
 6-  To provide the sustainability by using the food components and by-products economically and environmentally efficient way during food processing
 7-  To learn the evaluation of the data obtained from food analyses
 8-  To gain skills in the areas of experiment/project design and product development
 9-  To gain the ability to work as an individual
 10-  To gain the ability of demonstrating engineering as a job towards ethical, social and legal standards
 11-  To gain the ability of understanding the new techniques developed for food sector
 12-  To gain the ability to work with side industries serving the food industry
 13-  Gaining the ability to follow issues related to environment, occupational safety and other current matters
 14-  To gain awareness about lifelong learning, professional / social developments
 15-  To have the sufficient level of English language knowledge in order to monitor English resources
 16-  To use language learning strategies effectively
 17-  To comprehend the methods about the production of scientific knowledge
Occupational Profiles of Graduates
Graduated students can work in production, import and export, marketing, quality and R&D departments of food industry as engineer and manager. Upon a successful completion of the programme, student may continue with master and doctoral studies in the same or similar scientific areas, which may accept students from Food Engineering.
Access to Further Studies

The students graduating from this program may apply to graduate programs.

Examination Regulations, Assesment and Grading

All exams and other activities are graded based on 100 points. The midterm and final exams represent 40% and 60% of the final grade, respectively. However, a student who gets a grade below 30 out of 100 is graded as FF. A student obtaining one of the grades of (AA), (BA), (BB), (CB), (CC), (G), and (B) is considered successful in that course. To enter exams, students must meet following requirements that are specifically outlined in “Mehmet Akif Ersoy University Regulation for Vocational and Undergraduate Education and Examination”:

a) Enrolment for the course in question,
b) At least 70% attendance of the course,
c) At least 80% attendance of the practices in the course,
d) Successfully completing practical projects.
Other matters related to learning and exams are given in “Mehmet Akif Ersoy University Regulation for Vocational and Undergraduate Education and Examination”.

Grade conversion is carried out from the 100 grade scale into the Letter grade scale and 4 point grade scale using the table given below for Bachelor’s Degree Programs at Mehmet Akif Ersoy University.

Grade in Points Grade in Letters Grade in Points Status 90-100 AA 4,00 Successful 80-89 BA 3,50 Successful 70-79 BB 3,00 Successful 65-69 CB 2,50 Successful 60-64 CC 2,25 Successful 55-59 DC 1,75 Fail* 50-54 DD 1,25 Fail* 40-49 FD 0,75 Fail <= 39 FF 0,00 Fail - F1 0,00 Not Attended

*A student with a (DC) or (DD) grade is considered successful if they had a yearly Grade Point Average (GPA) of minimum 2.25 in the given year.
G: Successful in non-credited courses, internship, industry based training, professional orientation program, and the practice,
K: Unsuccessful in non-credited courses, internship, industry based training, professional orientation program, and the practice,
M: Exempt,
B: Successful.

Graduation Requirements
It is required to succeed in all courses of the program (a total of 240 ECTS), have at least 2 (70/100) GPA over 4, present a graduation project and complete the internship period successfully.
Mode of Study
Full - Time
ECTS Coordinator

Assist. Prof. Dr. Melike BARAN EKİNCİ
melikebaran@mehmetakif.edu.tr

Contact
Mehmet Akif Ersoy University, Faculty of Engineering Architecture, Istiklal Campus, 15030 Burdur/TURKEY
Course & Program Outcomes Matrix
Course Unit Title P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16 P17
Analytical Chemistry
Applied Mathematics 4 3 3 4
Ataturk's Principles and Revolution History I
Ataturk's Principles and Revolution History II
Basic Concepts in Biology
Biochemistry 3 2 3 2
Cereal Technology
Computer
Design in Food Engineering 4 5 5 5
Diction
Differential Equations 3 3 3
Edible Oil Technology 4 5 4 4 5 4 4 1 1 4 1 1 1
Enzyme Science and Technology 4 4 4 4 4
Enzymology 4 4 5 2 4 4
Fluid Mechanics 3 2 3 2
Food Analysis Techniques 1 5 3 4
Food Analysis Techniques II 3 5 3 3
Food Biotechnology 3 3 3 3
Food Chemistry 5 2 3 3
Food Engineering Unit Operations I 4 2 2 3
Food Engineering Unit Operations II 5 4 3 3 1 1 3
Food Microbiology 3 5 5
Food Preservation Techniques 1 4 5 3 2 1 1 1 4 1 1 1
Foreign Language
Foreign Language I 2 1 1 4 5 5
Foreign Language II
Fruit and Vegetable Technology 4 5 4 4 2 1 2 4 1 4 1 1
Functional Dairy Products
General Chemistry I
General Chemistry II
General Microbiology 4 4 3 4 3
Graduate Thesis II 3 4 3 4 4
Heat Transfer 2 3 3
Industrial Microbiology 4 5 4 4 5 5 5
Internship 5 5 4 4
Introduction to Anatolian Civilizations
Introduction to Molecular Biology 5 3 2 3 1 1 2 3 3 3 4 4 3 5 3 2 3
Introduction To Statistics 4 4 4 4 4 4 5 3 4 4 4 4 4 4 4 4
Management of Factories and Organisation
Managing the Human Resource
Material and Energy Balances 4 3 3
Material Science
Mathematics I
Mathematics II
Microbiological Quality Control 5 4 5 4 4
Milk Technology 3 4 4 4
Nutrition 3 4 4 4
Olive Oil and Health 2 5 4 3 5 4 2 1 1 3 4 1 1 1 1
Organic Chemistry
Physics I
Physics II
Plant Sanitation 4 3 4
Practical Applications in Food Engineering 5 5 5 4
Principles of Economy
Reaction Kinetics 5 4 4 3 3 4 5 4 4 3 3 3 4 4 1 3 4
Residues and Contaminants in Dairy Products
Sensory Evaluation of Foods
Social Elective I
Social Elective II 4 3 4 4 4
Social Elective III
Technical Drawing
Technical Elective 5 6
Technical Elective I
Technical Elective II 4 4 5 4
Technical Elective III 3 2 4 4 4
Technical Elective IV 4 4 3 4 4
Technical Elective V
Technical Elective VI
Technical English
Thermodynamics 3 4 3 3
Total Quality Management
Turkish Language I
Turkish Language II
Undergraduate Thesis I
Work Safety
Evaluation Questionnaires
 THE OVERALL EVALUATION OF THE COURSE V. Good Good Average Poor V. Poor No Idea
 1. Stating the content and objectives at the beginning of the course
 2. Supplementing the course with current issues
 3. The clarity of the exam questions and their appropriateness to the course
 4. The contribution of the course to your knowledge and skills
 5. Access to the course sources
 6. The relativeness of the course compared to the other courses in the department
 7. The selection of the sources according to the objectives of the course
 8. The contribution of the assignments to the course
 
 THE EVALUATION OF THE INSTRUCTOR Very Good Good Average Poor Very Poor No Idea
 1. The way the instructor handles the course
 2. The instructor's competence in answering the questions in the class
 3. The instructor's encouragement to take part in the class by allowing different ideas and comments
 4. The instructor's preparation for the class
 5. The efficient use of class time
 6. The instructor's in-class management
 7. The instructor's objective evaluation of the exams and assignments
 8. The instructor's punctual and regular attendance
 9. The instructor's rapport with the students
 10. The availability of the instructor’s time except for the class time and the sufficiency of the time s/he allocates to you
 
 LEVEL OF THE CONTRIBUTION OF COURSE OUTCOMES TO PROGRAMME COMPETENCIES 5 4 3 2 1 X
Graduates who successfully complete this program;
 1. have high level information and skills supported by the course books that include the most recent information, application equipment and other scientific sources related to education technologies, teaching profession, general information and basic sciences; use these informations and skills in daily life and in jobs,
 2. examine and evaluate concepts about education technology and teaching profession, ideas and data with scientific methods; diagnose, analyze and discuss complicated problems and subjects; develop suggestions based on scientific discoveries and evidences,
 3. inform the audiences who are not expert and do not have information about education technology and teaching profession; express related ideas about these problems and solutions with written and oral,
 4. have learning to learn, self control, critical thinking, creative thinking skills and perform independent studies related to study field,
 5. get responsibilities and try to produce solutions when faced with unexpected and complicated cases in applications of education technologies and teaching professions,
 6. know students’ interests, wishes and needs; know social, cultural and economic properties of families and environment; plan, apply and manage learning and teaching process suitable for these properties; get students active participation in learning process,
 7. know information about education technologies and teaching professions and comprehend adequately; have information about foreign language in level of communicating with professional colleagues,
 8. have information about computer software and hardware in level of teaching computer and information and communication technologies courses and supporting other teachers; use information and communication technologies,
 9. consider social, scientific and ethic values in levels of gathering data, analyzing, interpreting, announcing when doing teaching professions or working in private sector, being researcher or source of data,
 10. continuously try to develop with doing self assessment; be on new information and ideas ; play affective role in developing of themselves and their intuition; know and behave according to the laws about their job, main values and principles, know the rights about job security and social security; have conscious about protecting social values and environment,
 11. evaluate students’ improvement and learning, get students to evaluate themselves and other students; use the results of evaluation for better instruction; share the results with student, family, managers and teachers.

 WORKLOAD DETERMINATION - ECTS
 1. Your percentage of attendance
 2. Did you do any preparations for this course? (except some activites like quiz, homework, labs,mid-term exams, final exams)

    

a. If yes, preparation time per week (hour)

 3. Did you do any assignments as a part of this course?

    

a. If yes, number of the assignments done

b. Average time spent in preparing the assignment (hour)

 4. Did you prepare any presentations or seminars as a part of this course?

    

a. If yes, number of the presentation/seminar done

b. Average time spent in preparing each presentation/seminar (hour)

 5. Did you take a midterm exam in this course?

    

a. If yes,number of the mid-term exams you done

b. The average time you spent on preparing for each mid-term exam (hour)

 6. Did you make any projects as a part of this course?

    

a. If yes, number of the projects done

b. The average time you spent on doing each project (hour)

 7. Did you attend any laboratory work as a part of this course?

    

a.If yes, number of the laboratory works you attended

b.The average time you spent on each work (hour)

 8. Did you attend any field surveys as a part of this course?

    

a. If yes, number of field surveys you attended

b. If yes, the average time you spent on each survey (hour)

 9. Did you take the final exam of this course?

    

a. If yes, the average time you spent on the final exam (hour)

 

   1stYear (Fall Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401160 Ataturk's Principles and Revolution History I Required 2 2
  1401109 Computer Required 2 3
  1401111 Basic Concepts in Biology Required 2 3
  1401105 Physics I Required 4 5
  1401101 General Chemistry I Required 3 5
  1401107 Mathematics I Required 4 5
  1401103 Organic Chemistry Required 2 3
  1401170 Turkish Language I Required 2 1
  1401180 Foreign Language I Required 4 3
    Total : 25 30


   1stYear (Spring Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401104 Analytical Chemistry Required 3 5
  1401260 Ataturk's Principles and Revolution History II Required 2 2
  1401106 Physics II Required 4 5
  1401102 General Chemistry II Required 3 5
  1401108 Mathematics II Required 4 5
  1401110 Technical Drawing Required 3 4
  1401270 Turkish Language II Required 2 1
  1401280 Foreign Language II Required 4 3
    Total : 25 30
    Annual Total : 50 60


   2ndYear (Fall Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401207 Biochemistry Required 4 5
  1401201 Differential Equations Required 4 5
  1401203 General Microbiology Required 3 5
  1401211 Food Biotechnology Required 4 5
  1401209 Material and Energy Balances Required 3 5
  1401205 Thermodynamics Required 4 5
    Total : 22 30


   2ndYear (Spring Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401208 Fluid Mechanics Required 4 5
  1401212 Food Analysis Techniques 1 Required 3 5
  1401206 Food Chemistry Required 4 5
  1401204 Food Microbiology Required 3 5
  14012010 Heat Transfer Required 4 5
  1401202 Applied Mathematics Required 4 5
    Total : 22 30
    Annual Total : 44 60


   3rdYear (Fall Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401307 Food Analysis Techniques II Required 3 5
  1401304 Food Engineering Unit Operations I Required 3 4
  1401301 Introduction To Statistics Required 3 4
  1401314 Internship Required 0 0
  15501 Social Elective I Required 3 4
  1401305 Milk Technology Required 3 5
  15601 Technical Elective I Required 3 4
  1401403 Edible Oil Technology Required 3 4
- Social Elective I   3 4
    Total : 24 34


   3rdYear (Spring Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401309 Food Engineering Unit Operations II Required 3 4
   Practical Applications in Food Engineering Required 0 2
  1401308 Design in Food Engineering Required 3 4
  1401302 Fruit and Vegetable Technology Required 3 4
- Social Elective II   3 4
- Technical Elective II   3 4
- Technical Elective III   3 4
- Technical Elective IV   3 4
    Total : 21 30
    Annual Total : 45 64


   4thYear (Fall Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401406 Nutrition Required 2 4
  15401 Plant Sanitation Required 3 3
  15407 Undergraduate Thesis I Required 2 3
  15531 Social Elective III Required 2 4
  15403 Cereal Technology Required 3 4
  15701 Technical Elective V Required 3 6
  15751 Technical Elective VI Required 3 6
- Social Elective III   2 4
- Technical Elective 5 6   3 6
    Total : 23 40


   4thYear (Spring Semester)
 Course Code Course Title Type of Course N.C.* ECTS
  1401408 Graduate Thesis II Required 2 5
-   3 5
    Total : 5 10
    Annual Total : 28 50




  Electives
 Course Code Course Title Type of Course N.C.* ECTS
  15561 Introduction to Anatolian Civilizations Elective 2 4
  1401443 Industrial Microbiology Elective 3 4
  1401441 Enzymology Elective 3 4
  14607 Enzyme Science and Technology Elective 3 4
  1401447 Functional Dairy Products Elective 3 4
  14609 Food Preservation Techniques Elective 3 4
  15707 Sensory Evaluation of Foods Elective 3 6
  15507 Diction Elective 3 4
  1401424 Managing the Human Resource Elective 2 3
  1401426 Work Safety Elective 2 3
  1401422 Management of Factories and Organisation Elective 2 3
  1401449 Material Science Elective 3 4
  1401452 Microbiological Quality Control Elective 3 5
  15709 Introduction to Molecular Biology Elective 3 6
  14605 Reaction Kinetics Elective 3 4
  15735 Residues and Contaminants in Dairy Products Elective 3 6
  1401445 Technical English Elective 3 4
  15511 Principles of Economy Elective 3 4
  15537 Total Quality Management Elective 2 4
  15717 Olive Oil and Health Elective 3 6
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