Food Engineering

   
 
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Food Engineering
Qualification Awarded
Level of Qualification
Objectives
Specific Admission Requirements
Specific Arrangements for Recognition of Prior Learning
Qualification Requirements and Regulations
Profile of The Programme
Program Learning Outcomes
After successful completion of this program, the students will be able to;
Occupational Profiles of Graduates
Access to Further Studies
Examination Regulations, Assesment and Grading
Graduation Requirements
Mode of Study
Full - Time
ECTS Coordinator


Contact
Course & Program Outcomes Matrix
Course Unit Title
Analytical Chemistry
Applied Mathematics
Ataturk's Principles and Revolution History I
Ataturk's Principles and Revolution History II
Basic Concepts in Biology
Biochemistry
Cereal Technology
Computer
Design in Food Engineering
Diction
Differential Equations
Edible Oil Technology
Enzyme Science and Technology
Enzymology
Fluid Mechanics
Food Analysis Techniques 1
Food Analysis Techniques II
Food Biotechnology
Food Chemistry
Food Engineering Unit Operations I
Food Engineering Unit Operations II
Food Microbiology
Food Preservation Techniques
Foreign Language I
Foreign Language II
Fruit and Vegetable Technology
Functional Dairy Products
General Chemistry I
General Chemistry II
General Microbiology
Graduate Thesis II
Heat Transfer
Industrial Microbiology
Internship
Introduction to Anatolian Civilizations
Introduction to Molecular Biology
Introduction To Statistics
Management of Factories and Organisation
Managing the Human Resource
Material and Energy Balances
Material Science
Mathematics I
Mathematics II
Microbiological Quality Control
Milk Technology
Nutrition
Olive Oil and Health
Organic Chemistry
Physics I
Physics II
Plant Sanitation
Practical Applications in Food Engineering
Principles of Economy
Reaction Kinetics
Residues and Contaminants in Dairy Products
Sensory Evaluation of Foods
Social Elective I
Social Elective II
Social Elective III
Technical Drawing
Technical Elective 5 6
Technical Elective I
Technical Elective II
Technical Elective III
Technical Elective IV
Technical Elective V
Technical Elective VI
Technical English
Thermodynamics
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)

 

 


  Required
 Course Code Course Title Type of Course N.C.* ECTS
  1401111 Basic Concepts in Biology Required 2 3
  1401101 General Chemistry I Required 3 5
  1401103 Organic Chemistry Required 2 3
  1401170 Turkish Language I Required 2 1
  1401109 Computer Required 2 3
  1401180 Foreign Language I Required 4 3
  1401107 Mathematics I Required 4 5
  1401105 Physics I Required 4 5
  1401160 Ataturk's Principles and Revolution History I Required 2 2
  1401108 Mathematics II Required 4 5
  1401280 Foreign Language II Required 4 3
  1401104 Analytical Chemistry Required 3 5
  1401260 Ataturk's Principles and Revolution History II Required 2 2
  1401270 Turkish Language II Required 2 1
  1401106 Physics II Required 4 5
  1401102 General Chemistry II Required 3 5
  1401110 Technical Drawing Required 3 4
  1401201 Differential Equations Required 4 5
  1401203 General Microbiology Required 3 5
  1401205 Thermodynamics Required 4 5
  1401207 Biochemistry Required 4 5
  1401209 Material and Energy Balances Required 3 5
  1401211 Food Biotechnology Required 4 5
  1401202 Applied Mathematics Required 4 5
  1401204 Food Microbiology Required 3 5
  1401206 Food Chemistry Required 4 5
  1401208 Fluid Mechanics Required 4 5
  14012010 Heat Transfer Required 4 5
  1401212 Food Analysis Techniques 1 Required 3 5
  1401301 Introduction To Statistics Required 3 4
  1401305 Milk Technology Required 3 5
  1401307 Food Analysis Techniques II Required 3 5
  1401309 Food Engineering Unit Operations II Required 3 4
  1401302 Fruit and Vegetable Technology Required 3 4
  1401304 Food Engineering Unit Operations I Required 3 4
  15403 Cereal Technology Required 3 4
  1401308 Design in Food Engineering Required 3 4
  1401314 Internship Required 0 0
  1401403 Edible Oil Technology Required 3 4
  15701 Technical Elective V Required 3 6
  15531 Social Elective III Required 2 4
  15501 Social Elective I Required 3 4
  15401 Plant Sanitation Required 3 3
  1401406 Nutrition Required 2 4
  1401408 Graduate Thesis II Required 2 5
   Practical Applications in Food Engineering Required 0 2
  15601 Technical Elective I Required 3 4
  15407 Undergraduate Thesis I Required 2 3
  15751 Technical Elective VI Required 3 6


  Elective
 Course Code Course Title Type of Course N.C.* ECTS
   Technical Elective II Elective 3 4
   Social Elective II Elective 3 4
   Technical Elective III Elective 3 4
   Technical Elective IV Elective 3 4
  14605 Reaction Kinetics Elective 3 4
   Social Elective III Elective 2 4
   Technical Elective 5 6 Elective 3 6
   Social Elective I Elective 3 4


 

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