EBS
English

80020 FOOD TECHNOLOGY -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
Course-Programe LOs Relations
Compulsory Course Units
No Name of the Course Unit Programme Learning Outcomes
12345678910111213141516171819202122232425262728T%
1 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I00000000400303500324000000002417.14
2 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II00000000000300020404020300302115.00
3 INFORMATION TECHNOLOGY-I000000000000000000000000000000.00
4 INFORMATION TECHNOLOGY-II000000000000000000000000000000.00
5 ENTREPRENEURSHIP00000000500505300404450440044733.57
6 ENGLISH-I000000000000000000000000000000.00
7 ENGLISH-II000000000000000000000000000000.00
8 STATISTICS40300004340000000000000000001812.86
9 MARKETING MANAGEMENT0000300020020200000000000010107.14
10 MATHEMATICS-II5000300300000000002000000000139.29
11 MATHEMATICS-I5000300300000000002000000000139.29
12 SOCIAL RESPONSIBILITY AND ETHICS11110200410504525505054040005539.29
13 TURKISH LANGUAGE-I11111111220001403452220010003625.71
14 TURKISH LANGUAGE-II11111111220001403452220010003625.71
15 GENERAL CHEMISTRY52421134313311111111111113225237.14
16 FOOD CHEMISTRY55544445445444142200300344449265.71
17 GENERAL MICROBIOLOGY24545455333343333111331344349064.29
18 FOOD MICROBIOLOGY455543454354442442224203444410071.43
19 INTRODUCTION TO FOOD TECHNOLOGY555554453533342542134315555510977.86
20 NUTRITION24323222233302133202300433336345.00
21 PROFESSIONAL ENGLISH I00000000000000123301305300002115.00
22 PROFESSIONAL ENGLISH II000000000000000030000050000085.71
23 ENZYME AND BIOTECHNOLOGY00200004420300020000000000001712.14
24 VEGETABLE OIL TECHNOLOGY33333320300300020000000020003021.43
25 WATER PRODUCTS AND TECHNOLOGY33333303323300020000200022004028.57
26 INSTRUMENTAL ANALYSIS00250025105151012000000000223424.29
27 MILK AND DAIRY PRODUCTS TECHNOLOGY03333023333333023000000222204834.29
28 CEREAL TECHNOLOGY1330000000030000000000000000107.14
29 MEAT AND MEAT PRODUCTS TECHNOLOGY0100000011030003000030000000128.57
30 FRUIT-VEGETABLE PRODUCTS TECHNOLOGY040000003000000000000000000075.00
31 FOOD ANALYSIS433543353353543344044344555510675.71
32 FOOD PRESERVATION TECHNIQUES01133332344444333304400444447956.43
33 FERMANTATION TECHNOLOGY30200002302300000000300000001812.86
34 FOOD HYGIENE AND SANITATION00535400102202011000100135314028.57
35 FOOD ADDITIVES05020101312200020000000010002014.29
36 FOOD QUALITY CONTROL31145543315342333304330344558762.14
37 INDUSTRIAL FOOD PRODUCTION000000000004000000000000000042.86
38 APPLICATION WORKSHOP22222221512505555505340544448661.43
39 SCIENTIFIC RESEARCH METHODS00000003050000435451550200004230.00
40 THESIS00000005050304545454540300005640.00
41 WORK PLACEMENT I054444355555555455054404444411179.29
42 WORK PLACEMENT-II054444355555555455054404444411179.29
43 WORK PLACEMENT III25344543404545535405000044449064.29
Related number of course units / 432023252222201826302319301323212623221121221671922161816--
Level of contribution617274707359528894666910151747073807431687052216170616259--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
Programme Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
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1 PACKAGING IN THE FOOD INDUSTRY00124000000200020000000023001611.43
2 MEDICAL AND FUNCTIONAL FOOD00000001510500050000000500002215.71
3 SPECIAL FOOD030040000000000000000000000075.00
4 FOOD TOXICOLOGY32342433333444444403330335538963.57
5 SENSORY ANALYSIS22534224445444344304400444449165.00
6 FOOD SAFETY AND LEGISLATION04453330403434344303300455558460.00
7 BEVERAGE TECHNOLOGY03224133333424244304300433337352.14
8 INDUSTRIAL FOOD WASTES01123300400404430404000030304330.71
9 TRADITIONAL FOOD04011110500504543503210322225640.00
10 FOOD MACHINERY00001300500505440404000004434632.86
11 ORGANIC FOOD AND AGRICULTURE01034000522504500505000043215136.43
12 ORGANIZATION IN FOOD ENTERPRISES00043520501515533505000333336747.86
Related number of course units / 1228691186410561159910690952079998--
Level of contribution5201626332214114313174714383537223603515402629323124--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
Faculty Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
12345678910111213141516171819202122232425262728T%
1 TURKISH ECONOMY000000000000004003000000000075.00
2 SOCIAL MEDIA000000000000000000500400000096.43
3 OCCUPATIONAL HEALTH AND SAFETY00000500302300300303000000502719.29
4 MULTI CRITERIA DECISON MAKING 400000000000000000400000000085.71
5 ADVANCED TOTAL QUALITY MANAGEMENT02331134335333343303400343457654.29
6 YATIRIM PROJELERİ HAZIRLAMA VE DEĞERLENDİRME000000000000000000000000000000.00
7 VİSUAL COMMUNİCATİON30000003023020433454330200004431.43
Related number of course units / 72111121222322142243322021121--
Level of contribution723316376510653147613141077054395--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
University Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
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1 WOMEN AND EXERCISE000000000000003000000000000032.14
2 ESPORTS ECONOMICS000000000000000000000000000000.00
3 SPEAKING TECHNIQUES00000000000000500540000000001410.00
4 CYBER SECURITY0000000000000030043000000000107.14
5 PEER GUIDANCE000000000000000000000000000000.00
6 RHYTHM DANCE AND ORFF TRAINING000000000000000000000000000000.00
7 EDUCATION WITH COMPUTER GAMES000000000000000000000000000000.00
8 MULTIMEDIA DESIGN AND PRODUCTION000000000000000000000000000000.00
9 INSTRUCTIONAL DESIGN000000000000000000000000000000.00
10 APPLICATIONS IN INSTRUCTIONAL TECHNOLOGY000000000000000000000000000000.00
11 MODERNISATION AND THE ARTS000000000000000000000000000000.00
12 DESIGN FOR EVERYBODY000000000000003000000200000053.57
13 INTRODUCTION TO PHOTOGRAPHY000000000000003000000000000032.14
14 INTERPERSONAL COMMUNICATION000000000000004004000000000085.71
15 HUMAN RIGHTS (ECHR AND CASE LAW)000000000000000000000000000000.00
16 CONSUMER LAW000000000000000000000000000000.00
17 KARİYER PLANLAMA000000000000000000000000000000.00
18 FİNANCİAL LİTERACY000000000000000000000000000000.00
19 EUROPEAN PALACE GARDENZ000000000000000000000000000000.00
20 TECHNOLOGY ADDICTION000000000000000000000000000000.00
21 SOCIOLOGY000000000000000000000000000000.00
22 CONTEMPOARY APPROACHES IN PEACE STUDIES000000000000000000000000000000.00
23 DIGITAL COMMUNICATION0000000000000030045000000000128.57
Related number of course units / 230000000000000070043001000000--
Level of contribution0000000000000024001712002000000--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.