249 FOOD ENGINEERING

GENERAL INFORMATION
This program has two major diciplines as Food Science and Food Technology. These diciplines consist of 10 subdisciplines: Food Chemistry, Food Microbiology, Food Quality Control, Food Engineering Operations, Milk Technology, Meat Technology, Cereal Technology, Fruit-Vegetable Technology, Oil and Fat Technology and Biotechnology.

Objective
The objectives of this programme are to give basic knowledge to the students in the field of food engineering, to improve their technical and academic capabilities in professional ethics for the employment in food industry, and to adopt the students for the necessity of life-long professional development and learning.


Admission Requirements
In order for students to enroll our program they need to have a high school diploma and a necessary score from a centralized national university placement examination.

Graduation Requirements
Students are required to complete all compulsory and elective courses in the curriculum successfully, including compulsory practical training, and satisfying requirements as stated in Pamukkale University’s undergraduate program guidance.

Career Opportunties
Graduates are employed at departments related to their profession in public and private sector as an administrator, manufacturer, designer etc.

Qualification Awarded
Food Engineering

Level of Qualification
First Cycle (Bachelor's Degree)

Recognition of Prior Learning


Qualification Requirements and Regulations
Students are required to complete all compulsory and elective courses in the curriculum successfully, including compulsory practical training, and satisfying requirements as stated in Pamukkale University’s undergraduate program guidance.

Access to Further Studies
Candidates who have successfully completed their undergraduate studies can study in post-graduate programs provided that they receive valid grades from ALES and have sufficient knowledge of English.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Prof. Dr. YAHYA TÜLEK+90 258 296 3105 ytulek@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Assoc. Prof. Dr. FATMA IŞIK+90 258 296 3111 fisik@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Assoc. Prof. Dr. HAKAN KARACA+90 258 296 3085 hkaraca@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1To have sufficient knowledge about the topics of Mathematics, Science and Food Engineering; the ability to use theoretical and practical knowledge in these areas for engineering solutions.
2To be sufficient at mathematics including differential equations, organic chemistry, physical chemistry and biological sciences.
3Adequacy at the knowledge of kinetics, material science, heat and mass transfer, information systems, process control and food processing systems.
4The identifying, formulating, and solving complicated engineering problems related to food engineering and ability of selecting and applying appropriate methods of analysis and modeling.
5To identify, define, formulate, and solve Complex engineering problems related to food engineering area; to choose the appropriate analytical methods and modeling techniques and to have application skills for this purpose.
6Ability of using modern techniques and tools effectively in food engineering applications; ability of using interactive technologies effectively.
7Ability of experimental design, experimentation, data collection, analyzing and interpreting the results in food engineering area.
8In addition to ability of working individually, ability of studying disciplinary and interdisciplinary effectively.
9Ability to communicate verbally and in writing effectively in Turkish, at least one foreign language and Turkey revolution history knowledge, have ability to wirte and understand reports as well as to give presentation.
10Awareness of the need for lifelong learning, information access, monitoring, and continuous self-renewal ability in science and technology developments.
11Learn professional and ethical responsibility as well as have knowledge on standarts used at engineering applications.
12Information about project, risk and change management in business applications; awareness about entrepreneurship, innovation and sustainable development.
13Information about the effects of engineering applications on health, environment and security in universal and social dimensions, awareness about the legal implications of engineering solutions.
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators

Learning Outcomes - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

Learning Outcomes - Fields of Education Relation (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
COMPETENCIESLearning Competence 04
COMPETENCIESLearning Competence 05
COMPETENCIESLearning Competence 06
COMPETENCIESLearning Competence 07
    

Learning Outcomes - Fields of Education Relation (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
SKILLS  06