PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 |
1 |
Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems. | 1 | 4 | 1 | 0 | 1 | 0 | 1 | 0 | 8 | 20.00 |
2 |
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment. | 5 | 3 | 4 | 3 | 3 | 0 | 0 | 0 | 18 | 45.00 |
3 |
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health. | 3 | 5 | 5 | 0 | 5 | 0 | 0 | 5 | 23 | 57.50 |
4 |
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work. | 3 | 0 | 4 | 4 | 4 | 0 | 5 | 4 | 24 | 60.00 |
5 |
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions. | 3 | 0 | 0 | 3 | 4 | 0 | 0 | 3 | 13 | 32.50 |
6 |
They can ensure that occupational health and safety conditions in the working environment are adequately applied. | 3 | 0 | 0 | 3 | 3 | 2 | 0 | 3 | 14 | 35.00 |
7 |
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities. | 4 | 0 | 0 | 0 | 4 | 0 | 2 | 4 | 14 | 35.00 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 |
1 |
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science | 5 | 4 | 5 | 0 | 5 | 0 | 0 | 1 | 20 | 50.00 |
2 |
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility. | 5 | 0 | 0 | 3 | 3 | 4 | 0 | 5 | 20 | 50.00 |
3 |
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information. | 4 | 0 | 0 | 2 | 4 | 0 | 2 | 0 | 12 | 30.00 |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
Autonomy & Responsibility |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 |
1 |
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies. | 4 | 3 | 0 | 4 | 0 | 0 | 0 | 0 | 11 | 27.50 |
2 |
Food industry can take responsibility at various stages of production. | 5 | 0 | 4 | 4 | 4 | 4 | 0 | 5 | 26 | 65.00 |
3 |
In the laboratories in the food sector, they recognize and use the necessary devices. | 3 | 0 | 3 | 0 | 4 | 0 | 0 | 0 | 10 | 25.00 |
4 |
The food industry conducts a given task independently using the basic information it receives. | 5 | 0 | 0 | 4 | 4 | 3 | 0 | 5 | 21 | 52.50 |
Learning to Learn |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | T | % |
1 |
Lifelong learning has a cultural product. | 0 | 0 | 0 | 3 | 0 | 0 | 3 | 0 | 6 | 15.00 |
2 |
Participates in training, seminars, fairs, etc. related to the food field. | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 4 | 10.00 |
3 |
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology. | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 7.50 |
4 |
It gains the ability to constantly renew itself. | 0 | 0 | 0 | 4 | 0 | 3 | 5 | 0 | 12 | 30.00 |
Communication & Social |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | T | % |
1 |
They present presentations (both verbally and in writing) using information technology effectively. | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 4 | 10.00 |
2 |
Professional ethics and responsibility gain consciousness. | 2 | 0 | 0 | 0 | 0 | 5 | 0 | 5 | 12 | 30.00 |
3 |
Contemporary research can be used to prepare and implement projects related to food science using literature. | 0 | 0 | 0 | 3 | 0 | 3 | 5 | 0 | 11 | 27.50 |
4 |
Who can prepare social responsibility projects. | 0 | 0 | 0 | 0 | 0 | 3 | 4 | 0 | 7 | 17.50 |
5 |
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues. | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 4 | 10.00 |
6 |
The fairs and professional developments related to the field are followed. | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 5 | 12.50 |
Occupational and/or Vocational |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | T | % |
1 |
Has the competence to harmonize the studies carried out in the field of food with the legislation. | 0 | 0 | 2 | 5 | 4 | 0 | 5 | 0 | 16 | 40.00 |
2 |
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector. | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 8 | 20.00 |
3 |
They can take precautions for critical control points in work areas. | 3 | 0 | 0 | 5 | 4 | 0 | 0 | 5 | 17 | 42.50 |
4 |
They can support the execution of the works with the quality assurance for the sector and can follow the documentation. | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 8 | 20.00 |
Related number of programme learning outcomes/ 28 | 18 | 5 | 9 | 16 | 15 | 9 | 12 | 11 | - | - |
---|
Level of contribution | 64 | 19 | 32 | 60 | 56 | 31 | 44 | 45 | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |