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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 Adequate knowledge in mathematics, physical sciences and the engineering subjects of individual branches; the ability to implement theoretical and practical knowledge in the respective areas to modeling and solving engineering problems. %80.00
2 Ability to identify, define, formulate and solve complex engineering problems; ability to select and implement the appropriate analysis and modeling methods in this respect. %80.75
3 Ability to design and conduct experiments for analyzing engineering problems or research subjects specific to the discipline, to collect data, to analyze and interpret the results. %81.25
4 Ability to use, choose and develop modern techniques and means required for engineering applications; ability to use information technologies effectively. %81.00
5 Ability to design a complex system, process, device or product to meet specific requirements under realistic restrictions and conditions; ability to implement the modern design methods for this purpose. %0.00
6 Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems required for engineering applications; ability to use information technologies effectively. %0.00
SKILLS
(Described in terms of cognitive and practical skills) Percentage of Success
1 Ability to design experiments for analysing engineering problems, to conduct experiments, to collect data, to analyse and interpret the results. %80.50
2 Ability to work effectively in interdisciplinary and multi-disciplinary teams and individual works. %81.00
3 Ability to communicate efficiently both in oral and written ways in Turkish; knowledge of at least one foreign language. %80.75
4 Awareness of the necessity of lifelong learning; ability to reach information, follow the latest developments in science and technology; ability to ensure self-renewal perpetually. %80.00
5 Knowledge of applications in business life like project management, risk management and change management; awareness about entrepreneurship, innovativeness and sustainable development. %81.25
6 Ability to communicate and collaborate with relevant organizations. %85.75
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility Percentage of Success
1 Designs a complex system, process, device or product to meet specific requirements under realistic restrictions and conditions; implements the modern design methods. %81.00
Learning to Learn Percentage of Success
1 Useses , chooses and develops modern techniques required for engineering applications; uses information technologies effectively. %80.75
2 Be aware of the necessity of lifelong learning; reaches information, follows the latest developments in science and technology; ensures self-renewal perpetually. %80.00
Communication & Social Percentage of Success
1 Works effectively in interdisciplinary and multi-disciplinary teams and individually works. %81.00
2 Effective communication in Turkish oral and written; At least one foreign language is known; Understand effective report writer and written reports, prepare design and production reports, make effective presentations, give clear and understandable instructions %80.25
3 Acts in line with ethical principles, sense of professional and ethical responsibility; knows the standards of engineering applications. %82.75
Occupational and/or Vocational Percentage of Success
1 Information about the effects of engineering applications on universal and social health, environment and safety and problems of the age; awareness of the legal consequences of engineering solutions. %80.25
2 Awareness of food safety applications in food engineering, hygiene, environmental and work safety. %81.75
3 Solve and discuss complex problems related to Food Engineering. %79.75
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.