Gıda Teknolojisi (Mustafakemalpaşa MYO) Ön Lisans Diploması

ISCO:08. 3139.09

ISCO:08. 3139.09

Educational Objectives and Goals of the Food Technology Program:

• To have professional knowledge, skills, and equipment related to food raw materials and their composition, food production and processing, physical, chemical, and microbiological quality control, food safety, and food legislation.

• To be able to follow professional developments using a foreign language, operate computer programs related to the field, and be innovative and socially responsible.

• To adhere to professional ethical values, be aware of occupational health and safety, and be solution-oriented and able to take initiative.

• To be aware of career management and lifelong learning, and to be capable of working as a “Food Technician” in food industry production and quality control laboratories, effectively using written and oral communication, and being a good team player.

• The education and training in the Food Technology Program is provided through formal education, and when necessary (due to natural disasters, epidemics, etc.), through distance learning. Additionally, practical training is conducted in 1 chemical, 1 microbiological, and 1 application and production laboratory within our vocational school. Moreover, applied education is also provided through internships and workplace training in factories, public institutions, and other workplaces.

• The experienced academic staff reflects its success in industry collaboration in the educational program. In addition to technical visits to numerous food industry facilities, seminars given by industry representatives in our department add richness to our extracurricular activities

• To have basic, current and applied knowledge about Food Technology.
• To have knowledge about occupational health and safety, environmental awareness and quality processes
• To follow current developments and practices for her/his profession and to use them effectively.
• To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
• To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
• To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
• To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
• To have awareness about career management and lifelong learning
• To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
• To follow the information in the field and communicate with colleagues using a foreign language.
• To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
• To explain and apply food production and processing technologies.
• Implementing quality management systems and quality assurance protocols in the food industry.

Has advanced level of the following key competencies:

• Literacy competence
• Foreign language 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

• Measurement and evaluation are conducted in accordance with the Associate and Bachelor's Degree Education and Training Regulations of Bursa Uludağ University.
• Each student must have attended at least 70 % of the lessons and 80 % of the practice so that they can enter final exams. Students must have for each school subject at least 1 mid-term visa exam and mid-term final exam. Mid-term visa exam has an influence of 40 % and mid-term final exam of 60 % to calculate the final grade. (Mid-term visa exam grade can be calculated through the points of homework, lab exam, quiz, etc..).
• All exams are evaluated out of 100 points. Students must have at least 50 points out of 100 at mid-term final exam.The weighted average of mid-term visa andmid-term final exams must also be at least 50 in order to pass the course.
• Students are considered successful when they get AA, BA, BB, CB, and CC on the exams. DC and DD are considered conditionally successful grade. A student must have ,at least, an acumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.

In order to monitor 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 criteria determined by YÖK are published every year. The reports prepared according to these reports, which include quantitative and qualitative evaluations of higher education institutions, are shared with the public by YÖK.

• “Foundation Higher Education Institutions Report”, which includes academic, administrative and financial data of foundation higher education institutions, is published every year by YÖK. 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 provided according to the “Procedures and Principles for Providing Quality Assurance of Higher Education Diploma Programs”:

1. Creation and Approval of Curriculum: The Council of Higher Education determines the minimum standards and criteria required for opening 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 students are determined by the senates of higher education institutions in accordance with the basic principles determined by the Council of Higher Education on these issues.

1.2. The curriculum of the National Core Curriculum is implemented by higher education institutions with the approval of the Council of Higher Education after being approved by the relevant Deans' Council.

2. Measurement and Evaluation: The measurement and evaluation of the learning outcomes that each undergraduate program will provide to students is carried out in accordance with the education and examination regulations prepared by higher education institutions in accordance with the basic principles determined by the Council of Higher Education on these issues.

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

4. Self-Assessment-External Assessment: In the context of continuous monitoring, higher education institutions enter the “Internal Institutional Assessment Reports” of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. YÖKAK shares the “Institutional Feedback Report” prepared by YÖKAK regarding the external assessment of higher education institutions with the public. In addition, accreditation decisions made by accreditation institutions authorized or recognized by YÖKAK also show that the quality assurance of the program qualifications is provided. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with its legislation.

Association for the Evaluation and Accreditation of Vocational Education (MEDEK)

Accreditation Start/End Date:

01.01.2025- 31.12.2026

The aplicants have to be graduated from a high school or an equivalent school. The admission and registration essentials are Determined by Student Selection and Placement Center (ÖSYM)´in accordance with the related legislations of the Council of Higher Education of Turkey. Students are admitted to the Food Technology program with the TYT score of the ÖSYM exam.

Graduate students can be employed as “Food Technician” ;in Catering industry, special laboratories and in their R&D and quality control laboratories; in private establishments where fermented products, cereal product, meat and dairy products, fruit and vegetable products are produced; in Public institutions that are related to “Food,Agriculture and Livestock Ministry”, Healthcare Institutes, Municipaities and Local Health authorities.

Graduate students having successully completed their pre-Bsc degree can pass vertially to a Bsc degree program in departments of “Food Engineering”, ”Chemistry”, “Nutrition and Dietetics” and “Food Processing” in condition that they get enough points at DGS (Vertical Passage Exam) organised by OSYM (Student Selection and Placement Center).

 1.Higher Education Law No. 2547

1.1. Regulation on the Principles of Transfer Between Associate and Undergraduate 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.Higher Education Law No. 2547 (Additional Article-35)

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

The qualification is valid at all times.