PROGRAMME LEARNING OUTCOMES |
LEARNING & TEACHING METHODS |
ASSESMENT & GRADING METHODS |
KNOWLEDGE |
(Described in terms of theoretical and factual knowledge) |
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Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems. |
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They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment. |
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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. |
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They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work. |
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They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions. |
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They can ensure that occupational health and safety conditions in the working environment are adequately applied. |
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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. |
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- Lecture & In-Class Activities
- Group Work
- Laboratory
- Reading
- Assignment (Homework)
- Seminar
- Internship
- Technical Visit
- Practice at a workplace
- Report Writing
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- Mid-Term Exam
- Final Exam
- Short Exam
- Homework Assessment
- Oral Exam
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SKILLS |
(Described in terms of cognitive and practical skills)
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Ability to design, conduct experiments, collect data, analyze and interpret results related to food science |
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Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility. |
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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. |
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- Lecture & In-Class Activities
- Laboratory
- Reading
- Assignment (Homework)
- Seminar
- Internship
- Technical Visit
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Autonomy & Responsibility |
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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. |
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Food industry can take responsibility at various stages of production. |
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In the laboratories in the food sector, they recognize and use the necessary devices. |
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The food industry conducts a given task independently using the basic information it receives. |
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- Lecture & In-Class Activities
- Laboratory
- Reading
- Assignment (Homework)
- Seminar
- Internship
- Technical Visit
- Implementation/Application/Practice
- Practice at a workplace
- Occupational Activity
- Thesis Work
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- Mid-Term Exam
- Final Exam
- Short Exam
- Homework Assessment
- Presentation of Thesis
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Learning to Learn |
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Lifelong learning has a cultural product. |
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Participates in training, seminars, fairs, etc. related to the food field. |
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It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology. |
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It gains the ability to constantly renew itself. |
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- Lecture & In-Class Activities
- Laboratory
- Reading
- Assignment (Homework)
- Seminar
- Internship
- Technical Visit
- Web Based Learning
- Practice at a workplace
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- Mid-Term Exam
- Final Exam
- Short Exam
- Homework Assessment
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Communication & Social |
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They present presentations (both verbally and in writing) using information technology effectively. |
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Professional ethics and responsibility gain consciousness. |
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Contemporary research can be used to prepare and implement projects related to food science using literature. |
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Who can prepare social responsibility projects. |
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Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues. |
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The fairs and professional developments related to the field are followed. |
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- Lecture & In-Class Activities
- Laboratory
- Reading
- Assignment (Homework)
- Project Work
- Seminar
- Internship
- Technical Visit
- Practice at a workplace
- Social Activity
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Homework Assessment
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Occupational and/or Vocational |
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Has the competence to harmonize the studies carried out in the field of food with the legislation. |
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They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector. |
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They can take precautions for critical control points in work areas. |
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They can support the execution of the works with the quality assurance for the sector and can follow the documentation. |
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- Lecture & In-Class Activities
- Laboratory
- Reading
- Assignment (Homework)
- Seminar
- Internship
- Technical Visit
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Final Exam
- Short Exam
- Homework Assessment
- Presentation of Thesis
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