Gıda Mühendisliği (%30 İngilizce) Lisans Diploması

ISCO 08

ISCO 08

Educational objectives for the Department of Food Engineering:

• Our graduates use their technical knowledge and skills to work in public institutions, industry, and private organizations, or create job opportunities as entrepreneurs.
• Our graduates pursue postgraduate studies and engage in academic careers.
• Our graduates continue their professional education after graduation to enhance their knowledge and skills and take on responsibilities in the institutions and organizations where they work.

• Learning takes place in formal, open, or distance education formats. In addition, practical training is conducted in laboratories and workshops within higher education institutions, or as internships or workplace training in industry, healthcare institutions, and workplaces.

• Gains sufficient knowledge in mathematics, science, and discipline-specific topics in food engineering; acquires the ability to use theoretical and practical knowledge in these areas to solve complex engineering problems.
• Develops the ability to identify, define, formulate, and solve complex food engineering problems; gains skills in selecting and applying appropriate analysis and modeling methods for this purpose.
• Acquires the ability to design complex systems, processes, devices/products under realistic constraints and conditions to meet specific requirements; gains skills in applying modern design methods for this purpose.
• Develops the skills to develop, select, and use modern techniques and tools necessary for analyzing and solving complex engineering problems; effectively uses information technology.
• Gains the ability to design experiments, conduct experiments, collect data, analyze and interpret results for the investigation of complex engineering problems or research topics specific to the discipline.
• Develops skills for working effectively in intra-disciplinary and interdisciplinary teams; gains the ability to work individually.
• Acquires the ability to communicate effectively, both orally and in writing; gains knowledge of at least one foreign language; develops skills in writing effective reports, understanding written reports, preparing design and production reports, delivering effective presentations, and giving and receiving clear and concise instructions.
• Gains awareness of the necessity of lifelong learning; acquires the ability to access information, follow developments in science and technology, and continuously renew oneself.
• Develops an awareness of respecting and maintaining professional ethical values.
• Gains knowledge of practices in the business world, such as project management, risk management, and change management; develops awareness of entrepreneurship and innovation, as well as knowledge about sustainable development.
• Gains awareness of the impact of food engineering and food safety practices on health and the environment, as well as an understanding of the legal dimensions of these practices.

Possesses advanced level in the following key competencies:

• Literacy competency
• Mathematical competence and competence in science, technology, and engineering
• Digital competence
• Personal, social, and learning to learn competence
• Entrepreneurship competence
• Cultural awareness and expression competence

regarding the grading system as per Article 34 of the Mersin University Associate and Bachelor's Degree Education and Examination Regulation:

Article 34 - Grading System

(1) Students are given a success grade out of 100 points based on their performance in the courses they take, and the following conditions are taken into account: a) A student must have a minimum grade of 60.00 to pass a course. The status of grades between 50.00 and 59.00 is specified in the third paragraph. b) The course success grade is obtained by evaluating the midterm and final (or make-up) exam scores together. If a student scores below 50.00 in the final exam, their course success grade will not be calculated and will be reflected as an F3 grade. c) The percentage weights of the midterm and final exams are determined by the relevant unit and decided by the department's administrative board, along with the teaching assignments and weekly course schedules specified in the academic calendar.

(2) The percentage weights of the exams for a course are announced in the Student Information System (ÖBS) during the first two weeks of the academic semester.

(3) The principles regarding letter grades and their evaluation are as follows: a) Grades are converted into one of the following letter grades using an absolute evaluation method, and fractional grades are rounded as follows: numbers five and above after the decimal point are rounded up to the nearest whole number, while numbers four and below are rounded down to the nearest whole number. The students' course success grades, corresponding letter grades, grade coefficients, and success evaluations are shown in the table below:

b) A student who receives one of the grades AA, BA, BB, CB, or CC in a course is considered successful in that course. c) At the end of a semester, students with a semester grade point average of 60.00 or higher are considered successful in courses for which they received grades of DC and DD. Students with a semester grade point average below 60.00 are considered unsuccessful in courses with grades of DC and DD. ç) A student who receives FD, FF, F1, F2, or F3 in a course is considered unsuccessful in that course.

(4) The definitions of the F1, F2, and F3 grades are as follows: a) F1: Given when a student cannot take the final exam due to failure to meet attendance requirements during the semester. When the student retakes the course, attendance is required. b) F2: Given when a student meets the attendance and other course requirements during the semester but fails to take the final exam despite being eligible. c) F3: Given when a student meets the attendance and other course requirements and takes the final exam, but scores below 50.00 in that exam. ç) F1, F2, and F3 grades are included in the calculation of the final semester and overall grade point averages as zero points.

To ensure the quality of higher education programs:

• YÖK (Council of Higher Education) is responsible for planning, organizing, managing, and supervising education, teaching, and other activities in higher education institutions.
• "University Monitoring and Evaluation Reports" prepared for higher education institutions according to the criteria determined by YÖK are published annually. Reports containing quantitative and qualitative evaluations for higher education institutions are shared with the public by YÖK.
• The "Foundation Higher Education Institutions Report," which includes academic, administrative, and financial data for foundation higher education institutions, is published annually by YÖK. These reports, which contain quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK. The quality assurance of undergraduate programs in higher education is ensured according to the "Procedures and Principles for Ensuring the Quality Assurance of Higher Education Diploma Programs":
• Curriculum Development and Approval: YÖK determines the minimum standards and criteria required for the establishment of undergraduate departments and programs in higher education institutions.
• The curriculum of undergraduate programs and the learning outcomes to be gained by students in each program are determined by the senates of higher education institutions in accordance with the basic principles set by YÖK.
• The curriculum of National Core Education Programs is implemented by higher education institutions after approval by YÖK, following acceptance by the relevant Deans' Council.
• Assessment and Evaluation: The assessment and evaluation of the learning outcomes to be gained by students in each undergraduate program are carried out in accordance with the teaching and examination regulations prepared by higher education institutions in line with the basic principles set by YÖK.
• Certification: Students enrolled in undergraduate programs receive a bachelor's degree upon successfully completing the course credits and other requirements determined by higher education institutions.
• Self-Evaluation and External Evaluation: Within the context of continuous monitoring, higher education institutions enter the "Institutional Internal Evaluation Reports" for the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares the "Institutional Feedback Report" prepared for the external evaluation of higher education institutions with the public. In addition, accreditation decisions by accreditation organizations authorized or recognized by YÖKAK indicate that program qualifications meet quality assurance standards. YÖKAK carries out regular review activities regarding the qualifications set forth by the regulations.

Accreditation Organization Name: Association for Evaluation and Accreditation of Engineering Programs (MÜDEK)

Start/End Date: 1.05.2023/30.09.2025

Candidates must have a high school diploma or an equivalent qualification and must have achieved a sufficient score in the relevant field of the centrally administered examination conducted by ÖSYM (Student Selection and Placement Center).

Candidates who successfully complete their undergraduate education may enroll in graduate programs, provided they achieve a passing score on the ALES (Academic Personnel and Graduate Education Entrance Exam), possess adequate English language proficiency, and pass the science examination.

Law No. 2547 on Higher Education

Regulation on the Principles of Transition Between Associate and Bachelor's Degree Programs in Higher Education Institutions, Double Major, Minor, and Inter-Institutional Credit Transfer

Regulation on the Continuation of Bachelor's Education for Graduates of Vocational Schools and Open Education Associate Degree Programs

Law No. 2547 on Higher Education (Additional Article 35)

Regulation on Higher Education Quality Assurance and the Higher Education Quality Council

The qualification is continuously valid.