Abant İzzet Baysal University ECTS Information Catalog

General Description

History

Department of Food Engineering started to receive undergraduate students in 2004. Students are obliged to take all compulsory courses and practical lectures. In addition all third and final year students should select at least two lectures from each semester and have to take at least 8 courses among the optial lectures pool. The curricullum is prepared in accordance with the basic principles developed by the Chamber of Food Engineers and food engineering departrments of other universities. In the department, apart from undergraduate education, post-graduate education (at masters and doctorate levels) is also provided. Department has 9 academic staff, 1 lecturer, 5 research assistants and 2 supporting staff.

Qualification Awarded

Department is liable to curriculum comprising minimum 151 credit and 240 ECTS and the students fulfilling credit minimum are graduated with the title of Food Engineer.

Specific Admission Requirements

Students intending to recruit the department have to succeed the central admission exam performed by Turkish Higher Educational Council /OSYM. This group of students form the backbone of the department. Additionally, students applied to horizontal transfers system from other food engineering departments can also be admitted to the department. Department keeps its rights to accept or reject the courses taken by the student during their prior learning program. The pre-undergraduate students from vocational high schools who pass nationwide exam for vertical transfer program can also be admitted to the department. These students must succeed the prep courses before their final admission to the department. The students coming from other national or international institutes in the frame of an agreement signed by our university and other institutions are also accepted. A good command of Turkish is mandatory for these students. Students applied to Farabi exchange program are admitted to the department.

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

Department recognize only formal prior learning modules. The students applied to vertical transfer program have to fulfill prep courses before their recruit is finalized. The students fulfilling prep courses are recruited to 6th semester. The acceptance of practical trainings completed by the student during their former learning process is liable to departmental board's evaluation. In-formal and/or non-formal learning programs are not welcome by the department.

Profile of The Programme

The lectures in the department are classified into two groups (compulsory and optional courses). All students can select lectures from optional lectures pool unless they are decided not to be opened in that semester. The compulsory courses are basically related with food engineering and basic angineering subjects. The food technology lectures in general take place in the ooptional lectures pool. The academic staff responsible to the lecture is free to determine the content of the lecture. However, the lectures and the ratio between the lecture groups (i.e. food engineering : food technology : social sciences) is determined by the departmental board and approved by the univeristy senate. The department considers the curriculum of other food engineering departments and basic principles developed and recommended by the Chamber of Food Engineers of Turkey.

Occupational Profiles of Graduates With Examples

Our alumni are basically employed in food industry and related industries. The State also employ food engineers. The students graduated from food engieering department can work in the department of R&D, quality control, marketing, import and export as engineers and/or managers. Additionally, the students graduated from the department can apply graduate courses of the other universities and/or institutes. In case they apply to graduate program of our university, they are given no privilege or priority, and they must conform all conditions for the admission to the program.

Access to Further Studies

Students graduated from food engineering program can apply to graduate programs of the food engineering department at same or different universities/ institutions. In case, they apply to graduate programs of disciplines other than food engineering they must conform the pre-requisities fo the admission of these programs (if any).

Examination Regulations, Assessment and Grading

The students must have at leats one midterm exam and one final exam. The number of midterm exam is decided by the lecturer. Additionally, the lecturer may use the marks given to quiz, assays, seminars etc. in the calculation of final mark. In the lectures comprising practical courses as well, the exam of practical studies is not the pre-requisite for taking final exam. However, the lecturer may take into consideration the performance of the students in the practical studies and midterm quiz. For the acceptance of the summer training, the students must pass oral exam related with his/her performance during the tgraining program.

Graduation Requirements

There is no any specific exam before the graduation of the students. Each student must be successfull in each lecture to deserve the graduation. All students must undertake at least 151 credit and 240 ECTS for their graduation. Students must be successfull in their summer training exam and submit a original and successfull graduation thesis for graduation. The rsults of the graduation thesis must be presented orally. The summer training is given no credit however, it is compulsory to succeed to graduate.

Mode of Study (Full-Time, Part-Time, E-Learning )

0

Address, Programme Director or Equivalent

Head of the Department : Prof.Dr.Barbaros Özer Tel: ++90 (374) 254 10 00/ 2617

Facilities

Department has 11 research laboratories and students use the laboratories with no obligation. These laboratories include microbiology/biotechnology, meat technology, dairy technology, cereal technology, oil technology, fruits and vegetables technolgy research groups. The dairy technology laboratory has a pilot cheese-making unit. Also, the technology development center of the department (TEKMER) has a pilot yogurt-making unit and pasta-making unit. Department also has 6 advanced research laboratories in the Innovative Food Research Center. These laboratories are used in product development and innovation studies. Department has a computer room that is open to students access.


Key Learning Outcomes

Knowledge

  • Graduate has adequate technological knowledge to contribute to safety food production
  • Graduate gains adequate knowledge in food technology and biotechnology and follows-up recent developments
  • Graduate gains basic engineering knowledge required for food engineering

Skills

  • Graduate gains ability to use techniques and modern equipments required for engineering applications
  • Graduate gains ability to define, formulate and solve engineering problems

Competences

Taking Responsibility and Demonstrate Autonomy
  • Graduate perceives the professional ethics and responsibilities
Learning to Learn
  • Graduate improves the consciousness of the requirement of lifelong learning
  • Graduate follows up academic scientific research, to reach a globally competitive academic level, and shares these with industry
Communication and Social
  • Graduate has oral and written communication skills in foreign language
Professional and Vocational
  • Graduate applies the basic engineering knowledge in food processing
  • Graduate improves the capability of determining, modelling, analysing and evaluating the changes occuring in food
  • Graduate contributes to the development of food engineering and food safety
Entrepreneurship
  • Graduate has knowledge and capability of improving the existing systems and designing novel systems in food industry
  1. Graduate has adequate technological knowledge to contribute to safety food production
  2. Graduate gains adequate knowledge in food technology and biotechnology and follows-up recent developments
  3. Graduate gains ability to use techniques and modern equipments required for engineering applications
  4. Graduate gains ability to define, formulate and solve engineering problems
  5. Graduate perceives the professional ethics and responsibilities
  6. Graduate improves the consciousness of the requirement of lifelong learning
  7. Graduate follows up academic scientific research, to reach a globally competitive academic level, and shares these with industry
  8. Graduate has oral and written communication skills in foreign language
  9. Graduate applies the basic engineering knowledge in food processing
  10. Graduate improves the capability of determining, modelling, analysing and evaluating the changes occuring in food
  11. Graduate contributes to the development of food engineering and food safety
  12. Graduate has knowledge and capability of improving the existing systems and designing novel systems in food industry
  13. Graduate gains basic engineering knowledge required for food engineering

Course Structure Diagram with Credits

Course CodeCourse NameCourse TypeTPLECTS
1901001012010Mathematics I Compulsory3206.00
1901001112004Introduction To Food Engineering Compulsory2004.00
1901001132004Turkish Language I Compulsory2002.00
1901001152004Principles Of Atatürk And The Revolution I Compulsory2002.00
1901001252007General Biology Compulsory2003.00
1901001272013PhysicsCompulsory2025.00
1901001312010Chemistry Compulsory3026.00
1901001172004English I Compulsory2002.00
182430.00
Course CodeCourse NameCourse TypeTPLECTS
1901002312013Food Analysis Compulsory2025.00
1901002132010Reaction Kinetics in Food Compulsory2004.00
1901002232011Engineering MathematicsCompulsory2004.00
1901002252011Mass and Energy Balances Compulsory2004.00
1901002272010Thermodynamics Compulsory3004.00
110221.00
Course CodeCourse NameCourse TypeTPLECTS
1901002222013Instrumental AnalysisCompulsory2024.00
1901002022005Fluid Mechanics Compulsory3004.00
1901002042005Heat and Mass Transfer Compulsory3004.00
1901002062005Food Chemistry Compulsory3004.00
1901002082005General Microbiology Compulsory2025.00
130421.00
Course CodeCourse NameCourse TypeTPLECTS
1901003292013Food Quality ControlCompulsory2004.00
1901003012010Food Biochemistry Compulsory3004.00
1901003312013Food Microbiology ICompulsory3025.00
1901003212013Traning ICompulsory0005.00
80218.00
Course CodeCourse NameCourse TypeTPLECTS
1901003322013Food SafetyCompulsory3004.00
1901003342013Unit Operations in Food EngineeringCompulsory3005.00
1901003362013Food Engineering DesignCompulsory1204.00
1901003022013Biotechnology Compulsory2205.00
94018.00
Course CodeCourse NameCourse TypeTPLECTS
1901004312013Meat and Meat Products TechnologyCompulsory3004.00
1901004332013Milk and Dairy Products TechnologyCompulsory3004.00
1901004352013Fermentation TechnologyCompulsory3004.00
1901004372013Food Technology Practices ICompulsory0042.00
1901004212011Graduation Thesis ICompulsory0402.00
1901004412013Training IICompulsory0005.00
94421.00
Course CodeCourse NameCourse TypeTPLECTS
1901004262013Fruit and Vegetable Products TechnologyCompulsory3004.00
1901004282013Cereal Products TechnologyCompulsory3004.00
1901004302013Oil TechnologyCompulsory3004.00
1901004322013Food Technology Practices IICompulsory0043.00
1901004222011Graduation Thesis II Compulsory0403.00
94418.00

Elective Courses

Seçmeli (III.Donem)

Course CodeCourse NameTPLECTS
1901003232007Common Law 2000.00
1901003242007Human Resources Management 2000.00
1901002332013Food and Work Ethics2000.00

Seçmeli (IV.Donem)

Course CodeCourse NameTPLECTS
1901002142005Research and Experimental Methods 2000.00
1901003062005Business Management 2000.00
1901003082005Process Control 2000.00
1901002192005Reading and Speaking in Foreign Language 2000.00
1901004292010Principles Of Nutrition 2000.00

Seçmeli (V.Donem)

Course CodeCourse NameTPLECTS
1901003092005Industrial Microbiology 2000.00
1901003112005Food Rheology 2000.00
1901003212007Food Additives 2000.00
1901003132005Food Machinery and Equipments 2000.00
REKL0023000.00
REKL0033000.00
REKL0043000.00
REKL0053000.00
REKL0063000.00
REKL0073000.00
REKL008Brand Management3000.00
REKL009Management Of Technology 3000.00
REKL0103000.00
REKL0113000.00
REKL0123000.00
REKL0133000.00
REKL0143000.00
REKL015Business Law 3000.00
REKL016Job Security3000.00
REKL0173000.00
REKL018History of Science3000.00
REKL019Introduction To Economics 3000.00
MIM00013000.00
MIM00023000.00
MIM00033000.00

Seçmeli (VI.Donem)

Course CodeCourse NameTPLECTS
1903003382013Food Microbiology II2000.00
1901003142005Special Foods Technology 2000.00
1901003162005Sensory Analysis 2000.00
1901003182005Foreign Language For Business 2000.00
1901003222007Food Preservation Techniques 2000.00
1901003302011Basic Meat Science2000.00
REKL0023000.00
REKL0033000.00
REKL0043000.00
REKL0053000.00
REKL0063000.00
REKL0073000.00
REKL008Brand Management3000.00
REKL009Management Of Technology 3000.00
REKL0103000.00
REKL0113000.00
REKL0123000.00
REKL0133000.00
REKL0143000.00
REKL015Business Law 3000.00
REKL016Job Security3000.00
REKL0173000.00
REKL018History of Science3000.00
REKL019Introduction To Economics 3000.00
MIM00013000.00
MIM00023000.00
MIM00033000.00

Seçmeli (VII. Donem)

Course CodeCourse NameTPLECTS
1901004112005Functional Foods 2000.00
1901004152007Business Foreing Language III 2000.00
1901004232007Molecular Biology and Genetic 2000.00
1901004292010Principles Of Nutrition 2000.00
1901004192005Catering Technology 2000.00
1901004252007Food Packaging 2000.00

Seçmeli (VIII.Donem)

Course CodeCourse NameTPLECTS
1901004142005Poultry Technology 2000.00
1901004162007Product Development 2000.00
1901004182007Professional Foreign Language IV 2000.00
1901004202007Cheese Technology 2000.00
1901004242007Milling Technology 2000.00
1901003102005Feasibility Technique 2000.00
1903004342013Food Legislation2000.00