Istanbul Aydın University -Education & Training Information System - Food Engineering

English

13040 FOOD ENGINEERING - Programmes With Thesis
LEVEL: Master's Degree, TYYÇ: Level 7, EQF-LLL: Level 7, QF-EHEA: Second Cycle

FOOD ENGINEERING

Master’s Degree Program with thesis in Food Engineering is a 120 ECTS credits program with a duration of 2 academic years composed of 4 consecutive 30-ECTS semesters. The regular program consists of 7 courses of 21 local credits, a seminar and a thesis. Both the course work and the thesis worth 60 ECTS credits each. Upon a request by the program director, the institute may require the prospective student to enroll additional courses if his/her background is not considered to be sufficient to follow the program.

The program offers graduate study leading to the master’s degree for graduates of other related engineering disciplines, such as chemical engineering, environmental and agriculture engineering, and the interdisciplinary programmes such as biotechnology and bioengineering, material engineering etc. Through our program graduate students receive in-depth training in the core disciplines of food chemistry, food microbiology, food engineering and processing.

DEPARTMENT (PROGRAMME) ACADEMIC STAFF

Head of Department :
Prof. Dr. ZEYNEP DİLEK HEPERKAN

E-mail :
Ext. : 22406
CV :

ECTS & ERASMUS Coordinator :
Prof. Dr. ŞÜKRÜ KARATAŞ

E-mail :
Ext. : 22401
CV :

DEPARTMENT (PROGRAMME) TEACHING STAFF

Prof. Dr. ALİ GÜNEŞ

E-mail :
Ext. : 22101
CV :

Prof. Dr. AVNİ ÇAKICI

E-mail :
Ext. :
CV :

Prof. Dr. ZEYNEP DİLEK HEPERKAN

E-mail :
Ext. : 22406
CV :

Assist. Prof. Dr. EYLEM GÜLCE ÇOKER

E-mail :
Ext. : 22204
CV :

Assist. Prof. Dr. GÜLAY BAYSAL

E-mail :
Ext. : 22409
CV :

Assist. Prof. Dr. ÖZGE EREN

E-mail :
Ext. :
CV :

Links

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.