Gıda Mühendisliği (İngilizce) Lisans Diploması

ISCO:08

ISCO:08

Our educational objectives of Yeditepe University Food Engineering undergraduate program;

• Contributes to the sustainability of the food system by working as an engineer, manager, marketer or entrepreneur in different areas of the food system (food production, design, planning, quality control and safety, procurement, logistics, R&D, etc.) in national/international companies and public sector,
• Conducting scientific studies in master's and doctoral programs at universities in Turkey and abroad, R&D centers or units,

to train engineers.

Learning takes place in the form of formal, open or distance education. Moreover; Practical training is provided in laboratories and workshops within higher education institutions or as internships or workplace training in industry, health institutions and workplaces.

• Sufficient knowledge of subjects specific to the discipline of mathematics, science, and food engineering. Ability to use theoretical and applied knowledge in these fields in solving complex engineering problems.
• Ability to identify, formulate, and solve complex food engineering problems. Ability to select and apply appropriate analysis and modeling methods for this purpose.
• The ability to design a complex system, process, device, or product to meet specific requirements, under realistic constraints and conditions. Ability to apply modern design methods for this purpose.
• Ability to select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in food engineering applications. Ability to use information technologies effectively.
• Ability to design, conduct experiments, collect data, analyze, and interpret results for the study of complex food engineering problems or discipline-specific research topics.
• Ability to work effectively in intradisciplinary and multidisciplinary teams; individual study skills.
• Ability to communicate effectively verbally and in writing; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
• Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology, and constantly renew oneself.
• Knowledge of compliance with ethical principles, professional and ethical responsibility, and standards used in engineering practices.
• Knowledge of business practices, such as project management, risk management, and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
• Information about the effects of food engineering applications on health, environment, and security at universal and social dimensions and the problems of the age reflected in the field of food engineering; Awareness of the legal consequences of food engineering solutions.

Possesses the key competencies listed below at an advanced level.

• Reading and writing competence
• Multilingual competence
• Mathematical competence and competence in science, technology and engineering
• Digital competence
• Personal, social and learning to learn competence
• Citizenship competence
• Entrepreneurial competence
• Cultural awareness and expression competence

Within the scope of the provisions of Clauses 1, 2, and 5 of Yeditepe University Undergraduate Education Regulation Article 37, "Quick exams, midterm exams, and final exams are held to evaluate the students in the courses given in the faculties and colleges of the university. At the beginning of the semester, the instructor of each course informs the students in writing about the weight of the midterm exams, final exams, homework, practice, and other studies for which the students are responsible, in the semester grade. The weight of mid-term exams and other studies in the semester grade cannot be less than 30% and more than 70%. Quizzes are not included in the academic calendar and are administered by the instructor in charge of the course without prior notice to the students. Final exams are exams held during the exam period that follow the normal curriculum and are included in the academic calendar. The final exam program is announced on the date specified in the academic calendar. "End-of-semester exams are held for all courses, except for courses that do not require an exam by the relevant board of directors due to their nature, such as project, laboratory, workshop, practice, and internship courses." Within the scope of the provisions of Article 42, paragraph 1 of the same regulation, students are given a letter grade for each course they take, as a success grade, by the relevant instructor, taking into account the practical, laboratory, and similar studies, exams and academic activities during the semester.

Within the scope of the provisions of Article 42, Paragraphs 1, 2, and 3 of Yeditepe University Undergraduate Education Regulations, the numerical grades given to students by the relevant instructor for each course they take, taking into account the practical, laboratory, and similar studies, exams and academic activities during the semester. A letter grade is given as the success grade from the values. Success grades and coefficients are shown in the table below:

Success Grade Coefficient

AA                     4.0

BA                     3.5

BB                     3.0

CB                     2.5

CC                     2.0

DC                    1.5

DD                    1.0

FA                      0.0   Fail (Not eligible to take the end-of-year exam due to absenteeism)

FF                     0.0 Fail (Failure to take the end-of-year exam and fail)

To oversee the quality of higher education programs;

- YÖK is responsible for planning, organizing, managing and supervising education and training and other activities in higher education institutions.

- "University Monitoring and Evaluation Reports" of higher education institutions prepared within the framework of the criteria determined by YÖK are published every year. The reports prepared according to these reports, including quantitative and qualitative evaluations of higher education institutions, are shared with the public by YÖK.

- "Foundation Higher Education Institutions Report" containing academic, administrative and financial data of foundation higher education institutions is published annually by CoHE. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK. Quality assurance of undergraduate programs in higher education is ensured according to the "Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curricula: YÖK determines the minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions.

1.1. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.2. The curricula of the National Core Curricula are adopted by the relevant Council of Deans and implemented by higher education institutions with the approval of the Council of Higher Education.

2. Assessment and Evaluation: The measurement and evaluation of the learning outcomes of each undergraduate program is carried out according to the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in undergraduate programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receive a bachelor's diploma.

4. Self-Assessment-External Evaluation: Higher education institutions, in the context of continuous monitoring, enter the "Institutional Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares the "Institutional Feedback Report" prepared for the external evaluation of higher education institutions with the public. In addition, accreditation decisions issued by accreditation bodies authorized or recognized by YÖKAK also indicate that the quality assurance of the qualifications of the programs is ensured. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with the legislation.

Accreditation Organization Name; MUDEK (Association for Evaluation and Accreditation of Engineering Programs)

ACCREDITATION START AND END DATE;

01.05.2025 / 30.09.2026

It is necessary to have completed Turkish secondary education or received an equivalent education abroad and to have received sufficient scores in the numerical field in the national university exam (YKS).

Food engineers can find jobs in a wide variety of places including factories, restaurants, catering companies, offices and laboratories, work in the units of the Ministry of Agriculture and Forestry, or continue their professional careers as lecturers by completing a master's degree. They can also be hired as auditors in international certification bodies.

1. Higher Education Law No. 2547

1.1. Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, Double Major, Minor and Inter-Institutional Credit Transfer in Higher Education Institutions

1.2. Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education

Law No. 2547 on Higher Education (Additional Article-35)

2.1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

Qualification is continuous