Gıda Mühendisliği Lisans Diploması

ISCO:08

ISCO:08

The mission of the program is to train food engineers who have acquired fundamental engineering knowledge, can solve problems independently, access information resources, take part in R&D activities in food production, and are equipped with the necessary knowledge and skills in process control and food safety. Additionally, the program aims to conduct contemporary scientific and practical research that considers national and regional needs and to serve society by applying these findings.

Learning takes place in formal, open, or distance education formats. Additionally, practical training is conducted in the department's laboratories and through internships or workplace training in various enterprises.

• Gaining the ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area .
• Gaining the ability to identify, model and solve engineering problems related to food engineering.
• Gaining the ability to solve and design a system or process to meet the specified needs.
• Gaining the skills of developing, selecting and use of modern technical tools and efficient utilization of information technologies.
• Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results.
• Gaining the skills of intra- and interdisciplinary working.
• Gaining the ability to work as an individual.
• Gaining the skills of oral and written communications in Turkish and gaining at least one foregin language skill.
• Recognizing the importance of life-long learning and increasing awareness.
• Gaining the ability of demonstrating engineering as a job towards ethical, social and legal standards.
• Educating food engineers having knowledge on current problems, advanced research ability, management and entrepreneurship skills.
• Gaining the ability to produce safe food by using alternative, creative and critical thinking in food engineering applications and gaining the sustainablity of quality conscious Increasing the awareness of global issues such as environment, occupational safety and health in solving problems encountered in food engineering.
• Educating food engineers having knowledge on career applications such as project management, risk management and difference management.
• Educating food engineers having awareness on entrepreneurship, innovativeness and sustainable development.

Possesses advanced proficiency in the following key competencies:
•Literacy skills
•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

Assessment and evaluation methods, including the types of exams and their contribution to the course grade, are determined by the senates of higher education institutions in accordance with the fundamental principles set by the Council of Higher Education (YÖK). Various methods such as assignments, projects, practical applications, midterm exams, and final exams are used in assessment and evaluation. Letter-based or grade-based systems are employed to assess student performance.

Exams consist of midterm exam, final exam, make-up exam, make-up exam, additional exam and additional exam at the end of the maximum period.
Exams can be written, oral, both written and oral or practical.
At least one midterm exam is held for each course. Midterm exam dates are determined and announced by the relevant board of directors within the first month of each semester. Apart from midterm exams, quizzes, projects and other activities deemed appropriate by the instructor can be done. The number of these activities and their contribution to the success grade are specified by the instructor in the lesson plan. The contribution of final or make-up exams to the success grade is determined to be at least 40% and at most 60%. In distance education programmes, the contribution of the final or make-up exam to the success grade is determined as maximum 80%.
Success evaluation is made according to the table below.
Success evaluation    Letter grade    Success coefficient
Excellent    AA    4,00
Very good    BA    3,50
Good    BB    3,00
Avarage    CB    2,50
Satisfactory    CC    2,00
Provisionally successful    DC    1,50
Pass    DD    1,00
Fail    FD    0,50
Fail    FF    0,00
Also;
Ongoing DE,
Incomplete: E,
Pass G,
Fail: K,
Exemption M,
Leave of absence DZ,
Withdrawal from a class: I,
is expressed with a letter grade.
AA, BA, BB, CB, CC, G and M are successful letter grades.
DC and DD are conditionally successful letter grades. Students with a GPA of at least 2.00 are also considered successful in the courses in which they receive DC and DD grades. Students who have no failed courses, but whose GPA is below 2.00, must first retake their DC and DD courses and raise their GPA above 2.00 in order to graduate.
FD, FF, DZ and K are unsuccessful letter grades.
I grade is not included in the grade point average calculation.

To ensure the quality of higher education programs:

• The Council of Higher Education (YÖK) is responsible for planning, organizing, managing, and supervising education, training, and other activities in higher education institutions.
• "University Monitoring and Evaluation Reports," prepared based on the criteria set by YÖK, are published annually. These reports contain quantitative and qualitative assessments of higher education institutions and are shared with the public by YÖK.
• YÖK publishes an annual "Foundation Higher Education Institutions Report," which includes academic, administrative, and financial data of foundation higher education institutions. These reports, containing both quantitative and qualitative evaluations, are also shared with the public.
• The quality assurance of undergraduate programs in higher education is ensured in accordance with the "Procedures and Principles for Ensuring the Quality Assurance of Higher Education Diploma Programs":

1. Curriculum Development and Approval:
   • YÖK sets the minimum standards and criteria required for opening undergraduate departments and programs in higher education institutions.
   • The curriculum and expected learning outcomes of undergraduate programs are determined by the senates of higher education institutions in accordance with YÖK's fundamental principles.
   • The curricula of National Core Education Programs are implemented by higher education institutions after being approved by YÖK following acceptance by the relevant Deans’ Council.
2. Assessment and Evaluation:
   • The methods for assessing and evaluating the learning outcomes of each undergraduate program are carried out according to the teaching and examination regulations prepared by higher education institutions, in line with YÖK's established principles.
3. Certification:
   • Students enrolled in undergraduate programs receive a bachelor's degree upon successfully completing the required course credits and other obligations determined by higher education institutions.
4. Self-Assessment and External Evaluation:
   • Higher education institutions submit an "Institutional Internal Evaluation Report" at the beginning of each year, reflecting the previous year’s performance, into the Information System prepared by the Higher Education Quality Council (YÖKAK).
   • YÖKAK publicly shares the "Institutional Feedback Report" on the external evaluation of higher education institutions. Additionally, accreditation decisions made by accreditation organizations authorized or recognized by YÖKAK confirm the quality assurance of program qualifications.
   • In accordance with YÖKAK regulations, periodic reviews of established qualifications are conducted regularly.

To be admitted to the program, candidates must have graduated from a secondary education institution and passed the university entrance exam conducted by the Measurement, Selection, and Placement Center (ÖSYM) for undergraduate studies.

Foreign students and students who have completed their entire secondary education abroad must meet the conditions specified in the principles set by the Council of Higher Education (YÖK) and the University Senate, in accordance with Article 14, Paragraph (f) of Law No. 2547, to complete their final registration.

The admission requirements are detailed in the "Special Conditions" section of the Higher Education Programs and Quotas Guide, referenced in Table 4.

According to Condition No. 144:
For engineering programs (excluding Forestry, Agriculture, Agricultural Sciences and Technologies, Fisheries/Marine Sciences faculties, and programs such as Wood Products Industrial Engineering, Biosystem Engineering, Fisheries Technology Engineering, Fisheries Engineering, and Fisheries Industry Engineering; but including Food Engineering programs in Agricultural Faculties), candidates with a placement score lower than the score of the 300,000th ranked candidate in the relevant placement score type will not be placed. (The ranking is based on the placement score without additional points.)

Candidates who do not meet this requirement will not be able to select the program. Even if they submit a preference, their application will not be considered in the placement process (including general and other quota types).

Graduates of Food Engineering department can work in all subsectors of food industry from production to consumption. Potential positions in food plants include production, quality control, reseach and development, marketing and procurement. In addition they can also work as food safety auditor, expert, and engineer in both private and public sector.

1. Law No. 2547 on Higher Education
1.1. Regulation on the Principles of Transfer Between Associate and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor, and Inter-Institutional Credit Transfer
1.2. Regulation on the Continuation of Undergraduate Education for Graduates of Vocational Schools and Open Education Associate Degree Programs

2. Law No. 2547 on Higher Education (Additional Article 35)
2.1. Regulation on Higher Education Quality Assurance and the Higher Education Quality Board

The gualification is valid for lifetime