PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 1 |
1 |
Define complex scientific problems at an advanced level. | 5 | 5 | 10 | 100.00 |
2 |
Develop research on food chemistry, food microbiology and food technology. | 3 | 3 | 6 | 60.00 |
3 |
Expand background in mathematics, sciences and food engineering. | 5 | 5 | 10 | 100.00 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 1 |
1 |
Apply typical engineering methodologies to the design and operation of food processing plants. | 5 | 5 | 10 | 100.00 |
2 |
Apply theoretical knowledge in solving engineering problems in food engineering. | 5 | 5 | 10 | 100.00 |
3 |
Apply modern technology in food engineering. | 4 | 4 | 8 | 80.00 |
4 |
Conduct experiments in food engineering. | 0 | 0 | 0 | 0.00 |
5 |
Manipulate all food engineering applications (production, processing, storage, packaging, and quality management). | 0 | 0 | 0 | 0.00 |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
Autonomy & Responsibility |
1 | 1 |
1 |
Work as a responsible professional in the field of food engineering. | 5 | 5 | 10 | 100.00 |
2 |
Display self-motivation as a member of a team that designs and conducts experiments. | 5 | 4 | 9 | 90.00 |
3 |
Utilize most recent techniques in data analysis and in written-oral communication. | 5 | 5 | 10 | 100.00 |
Learning to Learn |
1 | 1 | T | % |
1 |
Comprehend the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health. | 4 | 5 | 9 | 90.00 |
2 |
Operate at the theoretical and practical branches of the food industry.theoretical Operate at the theoretical and practical branches of the food industry. | 5 | 5 | 10 | 100.00 |
Communication & Social |
1 | 1 | T | % |
1 |
Contact with the community in an intellectually stimulating and professional environment. | 4 | 4 | 8 | 80.00 |
2 |
Plan with the members of the community. | 4 | 4 | 8 | 80.00 |
Occupational and/or Vocational |
1 | 1 | T | % |
1 |
Manipulate the food chain from the production of raw materials to the ultimate product. | 4 | 4 | 8 | 80.00 |
2 |
Participate in designing and manufacturing safe, high quality, value added food products and in the distribution system itself.in | 0 | 0 | 0 | 0.00 |
Related number of programme learning outcomes/ 17 | 17 | 17 | - | - |
---|
Level of contribution | 78 | 78 | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |