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13640 FOOD ENGINEERING - Programme for Bachelor's Degree Holders
LEVEL: Doctorate Degree, TYYÇ Level: 8, EQF-LLL Level: 8, QF-EHEA Level: Third 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
123456789101112131415161718192021T%
1 SCIENTIFIC RESEARCH METHODS00000000000000000000000.00
2 STATISTICAL ANALYSIS METHODS AND APPLICATIONS00000000000000000000000.00
3 THESIS55555055555555555555510095.24
4 THESIS555555555555555555555105100.00
5 THESIS555555555555555555555105100.00
6 THESIS5555555555555500555559590.48
7 ADVANCED FOOD PROCESSES5500555550055050505006057.14
8 MODERN FOOD MICROBIOLOGY4000303040040050404003129.52
9 ADVANCED FOOD CHEMISTRY5254343540242052000005047.62
10 FUNCTIONAL FOODS555555555555555555555105100.00
11 SEMINAR5500505050050000500003533.33
12 SEMINAR5550505050050050000004038.10
13 ADVANCED FOOD PROCESSES5500555550050050505005552.38
14 MODERN FOOD MICROBIOLOGY5400555505054544304006360.00
15 MODERN FOOD SAFETY5334003444333344535347066.67
Related number of course units / 151312871281310127713971171161066--
Level of contribution645438335639594957343061393353305228482829--
*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
123456789101112131415161718192021T%
1 ADVANCED NUTRITION PRINCIPLES555555555555555555555105100.00
2 FOOD DRYING AND STORAGE5321040355435021005545754.29
3 MODERN ANALYSIS METHODS5533420000503000220003432.38
4 QUALITY MANAGEMENT SYSTEMS5434344344355444453458480.00
5 FOOD SAFETY4100023240530200404554441.90
6 ADVANCED PHYTO CHEMISTRY5221110050013031000002523.81
7 EXPERIMENTAL DESIGN5544454445445455544459388.57
8 FUNCTIONAL FOODS555555555555555555555105100.00
9 SPECIAL TOPICS IN BIOTECHNOLOGY4554455555555445555549994.29
10 ADVANCED REACTION ENGINEERING5554555445555455545549994.29
11 NANOTECHNOLOGY AND FOOD555555555555555555555105100.00
12 STATISTICAL QUALITY CONTROL555555555555555555555105100.00
13 ENZYME CHARACTERIZATION AND KINETICS5554544555554453435549489.52
14 BIODEGRADABLE PACKAGING MATERIALS4554554334354355430558480.00
15 BIOMATERIALS5555555555550555430459186.67
16 BIOPROCESS ENGINEERING PRINCIPLES5555555555550525530559085.71
17 FOOD TOXICOLOGY5545445445555455444559691.43
18 FOOD SAFETY4100023240530200404554441.90
19 ADVANCED PHYTOCHEMISTRY5221110051331000000002523.81
20 MODERN ANALYSIS METHODS00000000000000000000000.00
21 FUNCTIONAL FOODS0505500505505555555507066.67
22 FUNCTIONAL FOODS555555555555555555555105100.00
23 SPRAY DRYING00000000000000000000000.00
24 BIODEGREDABLE PACKAGING MATERIALS4554304305040004430555855.24
25 ENCAPSULATION TECHNOLOGY5550505050005050500505047.62
26 SPECIAL TOPICS IN BIOTECHNOLOGY55445555555555555555510398.10
27 ADVANCED FOOD CHEMISTRY5254343253142355525347571.43
28 MOLECULAR CALCULATIONS0005404455500000000003230.48
29 ADVANCED FOOD BIOCHEMISTRY00000000000000000000000.00
30 SPECIAL STUDIES-II555555555555555555555105100.00
Related number of course units / 30252623242423222324222423212021212320182321--
Level of contribution1201109997101939894112102108100928495931048184110100--
*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.