English

13040 FOOD ENGINEERING - 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:

Classified Conjoined TYYÇ Level / TYYÇ Field of Education / IAU Programmme Comparison
PROGRAMME LEARNING OUTCOMES LEARNING & TEACHING
METHODS
ASSESMENT & GRADING
METHODS
KNOWLEDGE
(Described in terms of theoretical and factual knowledge)
   1 Define complex scientific problems at an advanced level.
   2 Develop research on food chemistry, food microbiology and food technology.
   3 Expand background in mathematics, sciences and food engineering.
  • Group Work
  • Laboratory
  • Reading
  • Implementation/Application/Practice
  • Practice at a workplace
  • Mid-Term Exam
  • Final Exam
  • Presentation of Report
  • Homework Assessment
  • Oral Exam
SKILLS
(Described in terms of cognitive and practical skills)
   1 Apply typical engineering methodologies to the design and operation of food processing plants.
   2 Apply theoretical knowledge in solving engineering problems in food engineering.
   3 Conduct scientific literature survey in order to plan a new project.
   4 Apply modern technology in food engineering.
   5 Conduct experiments in food engineering.
   6 Manipulate all food engineering applications (production, processing, storage, packaging, and quality management).
  • Group Work
  • Assignment (Homework)
  • Implementation/Application/Practice
  • Practice at a workplace
  • Mid-Term Exam
  • Final Exam
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
   1 Work as a responsible professional in the field of food engineering.
   2 Display self-motivation as a member of a team that designs and conducts experiments.
   3 Utilize most recent techniques in data analysis and in written-oral communication.
  • Laboratory
  • Implementation/Application/Practice
  • Mid-Term Exam
  • Final Exam
Learning to Learn
   1 Comprehend the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health.
   2 Operate at the theoretical and practical branches of the food industry.
  • Laboratory
  • Implementation/Application/Practice
  • Mid-Term Exam
  • Final Exam
Communication & Social
   1 Contact with the community in an intellectually stimulating and professional environment.
   2 Plan with the members of the community.
  • Laboratory
  • Assignment (Homework)
  • Implementation/Application/Practice
  • Mid-Term Exam
  • Final Exam
Occupational and/or Vocational
   1 Manipulate the food chain from the production of raw materials to the ultimate product.
   2 Participate in designing and manufacturing safe, high quality, value added food products and in the distribution system itself.
   3 Perform in food production industry, such as in the dairy industry, the canning industry, pasta industry, oil industry, beverage industry and the wine industry as well as in pharmaceutical and process industries and the companies in the sector of the cold chain for storage and the transport of frozen foods.
  • Laboratory
  • Implementation/Application/Practice
  • Mid-Term Exam
  • Final Exam
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.