Istanbul Aydın University -Education & Training Information System -

13210 FOOD SAFETY - Programmes With Thesis
LEVEL: Master's Degree, TYYÇ: Level 7, EQF-LLL: Level 7, QF-EHEA: Second Cycle
Upon successful completion of the program designed in accordance with the aims and objectives of the program and the program learning outcomes in terms of knowledge, skills and competencies given below, students/learners will be able to:

PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

(Described in terms of theoretical and factual knowledge)

Percentage of Success

1	Define complex scientific problems at an advanced level.	%95.50
2	Develop research on food chemistry, food microbiology and food technology.	%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
3	Expand background in mathematics, sciences and food engineering.	%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00
3		%91.00

SKILLS

(Described in terms of cognitive and practical skills)

Percentage of Success

1	Apply typical engineering methodologies to the design and operation of food processing plants.	%95.25
2	Apply theoretical knowledge in solving engineering problems in food engineering.	%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
3	Apply modern technology in food engineering.	%90.25
4	Conduct experiments in food engineering.	%90.25
5	Manipulate all food engineering applications (production, processing, storage, packaging, and quality management).	%90.25
5		%90.25
5		%90.25
5		%90.25
5		%90.25
5		%90.25
5		%90.25
5		%90.25

PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS

Autonomy & Responsibility

Percentage of Success

1	Work as a responsible professional in the field of food engineering.	%95.25
2	Display self-motivation as a member of a team that designs and conducts experiments.	%95.25
3	Utilize most recent techniques in data analysis and in written-oral communication.	%95.25
3		%95.25
3		%95.25
3		%95.25
3		%95.25
3		%95.25
3		%95.25
3		%95.25

Learning to Learn

Percentage of Success

1	Comprehend the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health.	%95.50
2	Operate at the theoretical and practical branches of the food industry.theoretical Operate at the theoretical and practical branches of the food industry.	%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50
2		%95.50

Communication & Social

Percentage of Success

1	Contact with the community in an intellectually stimulating and professional environment.	%95.25
2	Plan with the members of the community.	%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25
2		%95.25

Occupational and/or Vocational

Percentage of Success

1	Manipulate the food chain from the production of raw materials to the ultimate product.	%95.00
2	Participate in designing and manufacturing safe, high quality, value added food products and in the distribution system itself.in	%95.00
2		%95.00
2		%95.00
2		%95.00
2		%95.00
2		%95.00
2		%95.00
2		%95.00
2		%95.00