Gıda Mühendisliği Lisans Diploması

ISCO:08

ISCO:08

• To train graduates who work in private or public institutions and organizations in the national/international food sector.
• To train graduates who can pursue postgraduate studies at various universities in our country.

• Education and training are carried out in the form of distance education in formal and necessary situations (natural disaster, epidemic, etc.). In addition, practical training is provided in the laboratories within the university, as well as practical training in the form of internships and management in industry, public institutions and other workplaces.

• Adequate knowledge of mathematics, science and related engineering discipline-specific subjects; Ability to use theoretical and applied knowledge in these fields in complex engineering problems.
• Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
• The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
• Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
• Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
• Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.

Possesses the key competencies listed below at an advanced level.

• Literacy competency
• Multilingual proficiency
• Mathematical competence and competence in science, technology and engineering
• digital competence
• Personal, social and learning to learn competence
• civic competence
• Entrepreneurial competence
• Cultural awareness and expression competence

• In the program, a midterm exam and a final exam are held for each course given. The impact of midterm exams, short-term exams and assignments on the success grade is 40%, and the final exam is 60%. In order to take the term exam, the student must meet the attendance requirements written in the regulations. All exams are evaluated out of 100 points and a relative evaluation system is applied in calculating students' success grades. In this evaluation; The instructor of the course takes into account the statistical results of the scores received by the students taking the course from the semester/year and final exams and the grades obtained are converted into a 4-letter system within the framework of the principles specified in the regulation.

In order to monitor the quality of higher education programs;

• YÖK is responsible for the planning, organization, management and supervision of education, training and other activities carried out in higher education institutions.

• "University Monitoring and Evaluation Reports" of higher education institutions, prepared every year within the framework of the criteria determined by YÖK, are published. Reports prepared according to these reports, containing quantitative and qualitative evaluations for higher education institutions, are 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 undergraduate 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 undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each 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 after being accepted by the relevant Deans Council.

2. Measurement-Evaluation: How to measure and evaluate the learning outcomes that each undergraduate program will provide to the student is carried out in accordance with the education, training 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 undergraduate programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receives a bachelor's 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.

• Food Engineering program only accepts students who take centrally-organized university entrance exam for high school graduates and Lateral Transfer Exam for graduates of two-year vocationbal colleges. In addition, Program also accepts double-major students. There is a quota for international students who are admitted through selection by the university amoung the applicants.

• Food Engineers take professional role in establishment of many public and private sector; Ministry of Food, Agriculture and Livestock, Ministry of Environment and Forestry, Ministry of Health, Ministry of Development, National Productivity Centre, Control and Certification Bodies in Food industry and Food Industry etc.

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.