| 1 | To have knowledge about the importance of quality, to understand the principles of total quality management |
| 2 | To understand the importance of quality and procedures of security systems and their advantages, to have knowledge about accreditation |
| 3 | To have information about the System of Hazard Analysis of Critical Control Points (HACCP (ISO 22000), TS ISO EN 9001, ISO 14001 Environment Management System (EMS) and OHSAS 18001 Occupational Health & Safety Advisory Services, FSSC 22000, BRC, IFS, Halal Food Certificate, GLOBALGAP Certificate |
| 4 | Gaining the ability to act ethically in relation to colleagues and other professionals, Gaining the ability to act ethically in Food Engineer-Employer, Food Engineer-employee relations, Feeling and living the social responsibility of Food Engineer, |
| 5 | To learn the definition and importance of legislation, definition of law, decree law, regulation and communiqués and the designs for preparing them |
| 6 | To have information about Turkish Food Codex Regulation and Turkish Food Codex communiqués and TSE standards, To have information about the laws and regulations related with food engineering, To have information about Codex Alimentarius, To learn how to access laws, regulations or communiqués related with foods |