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COURSE'S CONTRIBUTION TO PROGRAM
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No
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Program Learning Outcomes
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Contribution
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1
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2
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3
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4
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5
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1
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Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.
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x
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2
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Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
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x
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3
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Theoretical knowledge about food processes and food technologies.
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X
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4
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Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
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5
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Theoretical knowledge about obtaining and maintenance of food quality and food safety.
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x
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6
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Theoretical knowledge about national and international food regulations and laws.
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x
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7
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Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
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x
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8
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Theoretical knowledge about applications of biotechnology in the food industry.
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9
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Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
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X
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10
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Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
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11
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Analysis of foods and evaluation of data.
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12
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Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
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x
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13
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Usage of knowledge on statistical and software in food process management.
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14
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Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
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x
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15
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Transfer of theoretical knowledge about food production processes and food quality and safety to application.
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X
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16
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Design and application of experiments in food processes, evaluation and discussion of data.
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x
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17
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Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.
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18
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Usage of information technologies to solve food engineering problems and to design processes.
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19
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Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
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x
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20
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Execution of planning, development and application steps of design together with food safety rules.
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x
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21
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Consideration of consumer types and properties while designing products.
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x
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22
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Efficient contribution to team work and inter disciplinary collaborations.
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X
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23
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Studying individually and taking initiatives when necessary.
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24
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Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.
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x
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25
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Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.
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X
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26
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Awareness of legal aspects of engineering practices.
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27
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Awareness of professional ethics and responsibilities.
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28
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Awareness of responsibilities and duties in project development, application and management for food manufacture.
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