EBS
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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:

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 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.
   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.
   3 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. (Realistic restrictions and conditions may include economy, environmental issues, sustainability, reproducibility, ethics, health, safety, social and policy issues depending on the nature of design.)
   4 Ability to use, choose and develop modern techniques and means required for engineering applications; ability to use information technologies effectively.
  • Lecture & In-Class Activities
  • Laboratory
  • Reading
  • Project Work
  • Practice at a workplace
  • Mid-Term Exam
  • Final Exam
  • Short Exam
  • Presentation of Report
SKILLS
(Described in terms of cognitive and practical skills)
   1 Ability to design experiments for analysing engineering problems, to conduct experiments, to collect data, to analyse and interpret the results.
   2 Ability to work effectively in interdisciplinary and multi-disciplinary teams and individual works.
   3 Ability to communicate efficiently both in oral and written ways in Turkish; knowledge of at least one foreign language.
   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.
   5 Sense of professional and ethical responsibility.
   6 Knowledge of applications in business life like project management, risk management and change management; awareness about entrepreneurship, innovativeness and sustainable development.
   7 Information about the effects of engineering applications on health, environment and safety in terms of universal and social aspects and information about the problems of the era; awareness about the legal results of engineering solutions.
   8 Solve and discuss complex problems related to Food Engineering.
   9 Apply modern design tecniques under realistic limitations by analyzing the system, its components and the processes in the field of Food Engineering.
  • Group Work
  • Project Work
  • Web Based Learning
  • Thesis Work
  • Mid-Term Exam
  • Computer Based Presentation
  • Final Exam
  • Short Exam
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
      Learning to Learn
          Communication & Social
             1 Sense of professional and ethical responsibility.
              Occupational and/or Vocational
                  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.