Gıda Teknolojisi (Diyarbakır Tarım MYO) Ön Lisans Diploması

ISCO 08

ISCO 08

The aim of the Food Technology Program is to train a workforce that will have theoretical and practical knowledge on food safety, food regulation, physical, chemical and microbiological quality control of foods, food processing, raw materials and composition of foods. This manpower will be able to work with the title of "Food Technician" in quality control laboratories and the food industry.

1. Theoretical Classrooms

Theoretical Education: Theoretical courses are taught in a classroom environment.

Projection: Course contents supported by visual presentations are conveyed.

Educational Materials: Textbooks, articles, current standards and regulations are shared.

2. Laboratories

Food Analysis Laboratories: Applied studies are shown in the laboratories of our internal and external stakeholders.

Food Microbiology Laboratory: Our specially equipped laboratory is used for food safety, chemical analysis and microbiological tests.

Hands-on Experiments: Students conduct ingredient analyzes of food products and test production processes.

3. Pilot Production Facilities

Practice Kitchen: Our small-scale unit used to learn food production techniques such as pasteurization, sterilization and fermentation.

Practical Applications: It provides hands-on learning of food processing technologies.

4. Computer Laboratory

5. Field Studies

Factory Tours: Students visit food production facilities and observe production processes.

Internship Programs: Direct work experience is provided in the food industry.

Vocational Training Course in Business Administration: They receive training in business administration in the 4th semester within the scope of the 3+1 Model.

6. Innovation Studies

Food Product Development: Hands-on activities working on new product formulations.

Group Projects: Students are enabled to design and produce a food product through teamwork.

7. Library and E-Resources

Print and Digital Resources: Books, journals, research articles and standards related to food technology.

Online Education Platforms: Video lessons and interactive educational content.

•   He/she has basic, current and applied information about his/her profession.
•   Have knowledge about occupational health and safety, environmental awareness and quality processes
•   Follows current developments and practices in her profession and uses them effectively
•   Effectively uses information technologies (software, programs, etc.) related to his/her profession
•   Solving professional problems and issues independently with an analytical and critical approach Has the ability to evaluate and propose solutions
•  Express their thoughts effectively through written and verbal communication at the level of knowledge and skills. can present and express in an understandable way.
•   Solving complex and unpredictable problems encountered in field-related applications Takes responsibility as a team member.
•   Has awareness of career management and lifelong learning.
•   In the stages of collecting data related to the field, applying it and announcing the results has social, scientific, cultural and ethical values
•   Follows the information in her field and communicates with her colleagues by using a foreign language.
•   Raw materials, additives, packaging materials, hygiene used in the food industry and explains sanitation issues.
•   Explains and applies food production and processing technologies.
•   Implements quality management systems and quality assurance protocols in the food industry.

Possesses the key competencies listed below at a pre-advanced level.

•  Literacy competence
•  Multilingual competence
•  Mathematical competence and competence in science, technology and engineering
•  Digital competence
•  Personal, social and learning to learn competence
•  Citizenship competence
•  Entrepreneurial competence
•  Cultural awareness and expression competence

Each student must register for classes at the beginning of the semester and attend at least 70% of the classes and 80% of the practical sessions in order to take the final exam. Students are subjected to at least 1 midterm exam and 1 final exam for each course. The contribution of the midterm exam (the scores obtained from assessment tools such as homework, laboratory exam, quiz, etc. can also be taken into account as the midterm grade) to the success grade is 40%, and the contribution of the final exam is 60%. All exams are evaluated out of 100 points. It is mandatory to get at least 60 points from the final exam. Success grades and weight coefficients are as follows.

Success Grade (in Numbers) Success Letter Grade Weight Coefficient Meaning

90-100                                      AA                        4,00                     Passes

85-89                                        BA                        3,50                     Passes

75-84                                        BB                        3,00                     Passes

70-74                                        CB                        2,50                     Passes

60-69                                        CC                        2,00                     Passes

0-59                                            DC                        1,50                   Does Not Pass

For the supervision of higher education programs;

• YÖK is responsible for the planning, regulation, publication and supervision of education, training and other information in the regulation of higher education.

• According to the framework distributed by YÖK, "University Monitoring and Evaluation Reports" for the higher education unit offered are published every year. Reports prepared according to these reports, containing good and quality evaluations for higher education institutions, are also shared with the public by YÖK.

Every year, YÖK publishes the "Foundation Higher Education Institutions Report", which includes academic, administrative and financial data of foundation higher education institutions. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK.

Quality assurance of associate degree programs in higher education is provided according to the "Procedures and Principles for Providing Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curriculum:

1.1.   YÖK determines the minimum standards and criteria required for the opening of associate degree departments and programs in higher education institutions.

1.2.  The curriculum of associate degree programs in higher education institutions and the learning outcomes that each diploma program will bring to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.3.   The curriculum of National Core Education Programs is implemented by higher education institutions with the approval of YÖK.

2.   Measurement-Evaluation: How to measure and evaluate the learning outcomes that each associate degree program will provide to the student is carried out according to the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3.  Certification: Students enrolled in associate degree programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receives an associate degree.

4. Self-Evaluation-External Evaluation: In the context of continuous monitoring, higher education institutions enter the "Institution Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. The "Institutional Feedback Report" prepared by YÖKAK regarding the external evaluation of higher education institutions is shared with the public. In addition, accreditation decisions made by accreditation bodies authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is ensured. It carries out regular review activities regarding the qualifications determined in accordance with the YÖKAK legislation.

1. To have graduated from secondary education institutions or foreign secondary education institutions whose equivalence is approved by the Ministry of National Education and to have met the conditions for admission to associate degree programs of higher education institutions.

2. Being placed in the relevant associate degree program of the higher education institution with the TYT score as a result of the central exam conducted by the Measurement, Selection and Placement Center (OSYM), the procedures and principles of which are determined by YOK.

Candidates who have successfully completed their Associate Degree education, take the Vertical Transfer Exam (DGS) and, according to the quotas; They can study in undergraduate programs by transferring to the departments of Food Engineering, Nutrition and Dietetics, Dairy Technology and Chemistry.

Graduates of the Food Technology Program can work in food industry-related public (organizations affiliated with the Ministry of Agriculture and Forestry, Municipalities, Provincial Health Directorates, etc.) and private sector organizations (fruit and vegetable products, meat and dairy products, vegetable oil and grain products and fermented food products). They can work as "Food Technicians" in businesses where products are produced, ready-made food industry and private laboratories and their R&D and quality control laboratories.

1. Higher Education Law No. 2547

1.1.  Regulation on the Principles of Transfer Between Associate and Undergraduate Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer

1.2.  Regulation on the Continuation of Undergraduate Education for Graduates of Vocational Schools and Open Education Associate Degree Programs

2.     Higher Education Law No. 2547 (Additional Article-35)

2.1.  Higher Education Quality Assurance and Higher Education Quality Board Regulation

The qualification is valid at all times.