1 |
The student use this information for understanding the production methods of food production. |
%81.50 |
2 |
Food products, compounds and additives as some knowledge of the production, use of this information. |
%81.25 |
3 |
Food production and quality control laboratory to assess the results with information obtained. |
%81.50 |
4 |
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk. |
%81.25 |
5 |
Food product processing by following the advances of age can participate in R & D activities. |
%79.75 |
6 |
Food business, and laboratory workflow level of computer use in the computer system to follow. |
%80.75 |
7 |
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have. |
%79.75 |
8 |
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can. |
%81.75 |
9 |
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work. |
%80.50 |
9 |
|
%80.50 |
10 |
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches |
%81.00 |
11 |
Food in general has adopted the moral and ethical values of professional |
%81.50 |
12 |
Learning and can apply what they learn in the field of food regardless of the display. |
%80.50 |
13 |
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show. |
%81.25 |
13 |
|
%81.25 |
13 |
|
%81.25 |
13 |
|
%81.25 |
13 |
|
%81.25 |
13 |
|
%81.25 |
13 |
|
%81.25 |