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13710 FOOD SAFETY - Programme for Master's Degree Holders
LEVEL: Doctorate Degree, TYYÇ Level: 8, EQF-LLL Level: 8, QF-EHEA Level: Third 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 Prepare students for professional practice in food process engineering %100.00
2 Educate engineers and scientists in different aspects of food engineering and food processing with specialization in an area of food process engineering %100.00
3 Gain necessary skills in defining and solving complex engineering problems in food engineering %100.00
4 Have knowledge and understanding of the methodological and operational aspects of mathematics, physics, chemistry, inorganic and organic bases of information technology, food microbiology and food technology %100.00
5 Use the acquired knowledge and skills to develop and / or apply new ideas to applications and complex problems in food engineering research or industrial environments %100.00
6 Use the methodological and operational aspects of engineering sciences and, more in depth, of food engineering, in all its applications (production, processing, storage, packaging, and quality management) %100.00
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. %100.00
2 Design and develop innovative processes for the production of new food products %100.00
3 Select and apply appropriate analytical modelling techniques in food engineering %100.00
4 Acquire skills in designing and conducting experiments in food engineering %100.00
5 Apply the knowledge of modern technologies in Food industries %100.00
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility Percentage of Success
1 Work as professionals in the food engineering field %100.00
2 Work as a self-motivated member of a team in designinig and conducting experiments %100.00
3 Utilize most recent techniques for data analysis and written-oral communication. %100.00
Learning to Learn Percentage of Success
1 Understand the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health %100.00
2 Work on theoretical and practical aspects of the food industry %100.00
Communication & Social Percentage of Success
1 Have close contact with the community in an intellectually stimulating and professional environment %100.00
2 Work closely with members of the community and invite concerned parties to come,to meet the faculty, staff and students, and see what they are doing %100.00
Occupational and/or Vocational Percentage of Success
1 Get involved in the food chain from the production of raw materials to the ultimate utilization of products by consumers %100.00
2 Take part in designing and manufacturing safe, high quality, value added food products and production and distribution systems for the benefit of mankind %100.00
3 Work in food production industries, including the dairy industry, the canning industry, the pasta industry, the oil industry, the beverage industry, the wine industry; pharmaceutical and process industries; biotechnology industries; companies in the sector of the cold chain for storage and transport of frozen foods %100.00
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.