The Food Engineering Program Educational Objectives have been updated as follows:

EA-1) Our graduates utilize their technical skills and expertise to work in public institutions, industry, and private organizations, or to create a workforce as entrepreneurs.

EA-2) Our graduates pursue postgraduate studies and work in academia.

EA-3) Our graduates continue their professional education after graduation to enhance their knowledge and skills, assuming responsibilities within the institutions and organizations they work in.

Food Engineering Program Program Outcomes:

PO-1

Adequate knowledge of mathematics, science, and Food Engineering-specific topics; the ability to apply theoretical and applied knowledge in Food Engineering to complex engineering problems.

PO-2

The ability to identify, define, formulate, and solve complex Food Engineering problems; the ability to select and apply appropriate analysis and modeling methods for this purpose.

PO-3

The ability to design a complex system, process, device, or product to meet specific requirements under realistic constraints and conditions; the ability to apply modern design methods to this end.

PO-4

Ability to develop, select, and use modern techniques and tools necessary for analyzing and solving complex problems encountered in Food Engineering practices; ability to effectively use information technologies.

PO-5

Ability to design and conduct experiments, collect data, analyze, and interpret results to investigate complex Food Engineering problems and research topics specific to the Food field.

PO-6

Ability to work effectively in interdisciplinary and multidisciplinary teams; ability to work individually.

PO-7

Ability to communicate effectively in Turkish, both verbally and in writing; knowledge of at least one foreign language; ability to write and understand effective reports, prepare design and production reports, make effective presentations, and give and receive clear and understandable instructions.

PO-8

Awareness of the necessity of lifelong learning; ability to access information, monitor developments in science and technology, and continuously improve oneself.

PO-9

Act in accordance with ethical principles, awareness of professional and ethical responsibility; knowledge of standards used in Food Engineering practices.

PO-10

Knowledge of business practices such as project management, risk management, and change management; awareness of entrepreneurship and innovation; and knowledge of sustainable development.

PO-11

Knowledge of the global and societal impacts of Food Engineering practices on health, the environment, and safety, as well as contemporary issues reflected in engineering fields; awareness of the legal implications of Food Engineering solutions.

Curriculum

The Food Engineering Department has revised its curriculum due to the commencement of its Internship Engineering program in the 2018-2019 academic year. The new program, which will be implemented starting with students admitted in the 2018-2019 academic year, can be accessed through the link below. You can also access departmental information through this link or on the bulletin board.

Departmental Curriculum