Istanbul Aydın University -Education & Training Information System -

05040 FOOD ENGINEERING -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First 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	PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.	%80.50
2	PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.	%82.50
2		%82.50
2		%82.50
2		%82.50
2		%82.50
2		%82.50
2		%82.50
2		%82.50
2		%82.50
3	PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.	%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00
3		%90.00

SKILLS

(Described in terms of cognitive and practical skills)

Percentage of Success

1	PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.	%82.25
2	PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.	%89.00
2		%89.00
2		%89.00
2		%89.00
2		%89.00
2		%89.00
2		%89.00
2		%89.00
2		%89.00
3	PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.	%89.00
4	PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.	%82.00
4		%82.00
4		%82.00
4		%82.00
4		%82.00
4		%82.00
4		%82.00
4		%82.00
4		%82.00

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

Autonomy & Responsibility

Percentage of Success

1	PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.	%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50
1		%89.50

Learning to Learn

Percentage of Success

1	PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.	%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75
1		%87.75

Communication & Social

Percentage of Success

1	PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.	%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25
1		%86.25

Occupational and/or Vocational

Percentage of Success

1	PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.	%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75
1		%84.75