Bolu Abant İzzet Baysal Üniversitesi AKTS Bilgi Kataloğu

General Description



Food Engineering


History


Department of Food Engineering started to receive undergraduate students in 2005. Students are obliged to take all compulsory courses and practical lectures and should select optional lectures . The curriculum is prepared in accordance with the basic principles developed by the Chamber of Food Engineers and food engineering departments of other universities. In the department, apart from undergraduate education, post-graduate education (at masters and doctorate levels) is also provided. Department has 12 academic staff, 3 research assistants doctor, 4 research assistants and 2 supporting staff.


Qualification Awarded


Department is liable to curriculum comprising minimum 148 credit and 240 ECTS in engineering (Food Engineering). 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 (including students from abroad) and students who prefer our department with the central vertical passing examination can also be admitted to the department. The acceptance of the students is examined and evaluated privately in consideration of the conditions of each student and the degree of application. When necessary, horizontal transfer students may be required to repeat the courses previously taken and / or to take additional courses from the lower grades.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. If these students are proficient in Turkish language, they may register for any Turkish course that is indicated in the course schedule. As well as other food engineering programs within the country and scope of the program Farabi can be carried out with students as much as our quota.


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


Department only recognize partly and/or completely formal prior learning modules. The courses that the students who have passed the vertical transfer examination have been successful can be accepted if the department board approves it and the student can continue the education by starting from the class. 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 engineering subjects. A major part of technology-oriented courses are held in the optional course pool while the basic courses of food technology are included in the core courses. The academic staff responsible to the lecture is free to determine the content of the lecture. The department considers the curriculum of other food engineering departments and basic principles developed and recommended by the Chamber of Food Engineers of Turkey. The lectures and the ratio between the lecture groups (i.e. food engineering : food technology : social sciences) is determined balancedly by the departmental board.


Occupational Profiles of Graduates With Examples


Our graduated students 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 master and/or Ph.D courses of the other universities and/or institutes.


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. The student completed summer training, is registrated to Training lecture in the following term. For recognizing of the training, it is necessary that, student must be successful at training exam within the scope of Training I and Training II lectures.


Graduation Requirements


There is no specific midterm or final exam, except the necessary exams during the academic year, before the graduation of the students for completing the education and being Food Engineer. However, each student must be successfull in all of the lectures during undergraduate program to deserve the graduation. Besides, student takes summer training education for 40 working day anh she/he must be successfull in the training exams to graduate from the food engineering program. The experience that would be obtained from the training is considered within the scope, application and working load of the lectures. And, in addition to those, the student must successfully pass the Graduation Thesis I and Graduation Thesis II lectures, in accordance with necessary studies either theoretical or laboratory experimental, in the 7. and 8. terms.


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


0


Address, Programme Director or Equivalent


Head of the Department : Assoc. Prof.Dr. Seda Karasu Yalçın Tel: +90 (374) 254 10 00/ 4833


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 studies. Besides, there is a research and development (R&D) laboratory in our department used for student practising laboratory lectures and postgraduate studies, which include pilot cheese-making unit, butter machine, icecream machine and several equipments used for processing meat products such as fermented sausage (sujuk) and salami, and for other some food products. Also, our faculty has a computer laboratory that is open to food engineering 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


Graduate perceives the professional ethics and responsibilities

Graduate has knowledge and capability of improving the existing systems and designing novel systems in food industry

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

Graduate has oral and written communication skills in foreign language

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



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 basic engineering knowledge required for food engineering

4. Graduate gains ability to use techniques and modern equipments required for engineering applications

5. Graduate gains ability to define, formulate and solve engineering problems

6. Graduate perceives the professional ethics and responsibilities

7. Graduate has knowledge and capability of improving the existing systems and designing novel systems in food industry

8. Graduate improves the consciousness of the requirement of lifelong learning

9. Graduate follows up academic scientific research, to reach a globally competitive academic level, and shares these with industry

10. Graduate has oral and written communication skills in foreign language

11. Graduate applies the basic engineering knowledge in food processing

12. Graduate improves the capability of determining, modelling, analysing and evaluating the changes occuring in food

13. Graduate contributes to the development of food engineering and food safety


Knowledge Skills COMPETENCE
Competence to Work Independently and Take Responsibility Learning Competence Communication and Social Competence Field Specific Competence
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
Graduate gains ability to use techniques and modern equipments required for engineering applications
Graduate gains ability to define, formulate and solve engineering problems
Graduate perceives the professional ethics and responsibilities
Graduate has knowledge and capability of improving the existing systems and designing novel systems in food industry
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
Graduate has oral and written communication skills in foreign language
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

Course Structure Diagram with Credits

Course Code Course Name Course Type T P L ECTS
1901001012010Mathematics I Compulsory3206.00
1901001112004Introduction To Food Engineering Compulsory2004.00
1901001132004Turkish Language I Compulsory2002.00
1901001152004Principles Of Atatürk And The Revolution I Compulsory2002.00
1901001172004English I Compulsory2002.00
1901001252007General Biology Compulsory2003.00
1901001272013PhysicsCompulsory2025.00
1901001312010Chemistry Compulsory3026.00
Total:30
Course Code Course Name Course Type T P L ECTS
1901001082010Mathematics II Compulsory3206.00
1901001102004Introduction To Computer Compulsory2024.00
1901001122004Principles Of Atatürk And The Revolution II Compulsory2002.00
1901001162004Turkish Language II Compulsory2002.00
1901001182004English II Compulsory2002.00
1901001242010Computer Aided Technical Drawing Compulsory1203.00
1901001302011Organic ChemistryCompulsory2003.00
1901001362013Analytical ChemistryCompulsory2205.00
1901001382013Statistic Compulsory2003.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
1901002132010Reaction Kinetics in Food Compulsory2004.00
1901002232011Engineering MathematicsCompulsory2004.00
1901002252011Mass and Energy Balances Compulsory2004.00
1901002272010Thermodynamics Compulsory3004.00
1901002312013Food Analysis Compulsory2025.00
1901002992011Elective (III. Semester)Elective2009.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
1901002022005Fluid Mechanics Compulsory3004.00
1901002042005Heat and Mass Transfer Compulsory3004.00
1901002062005Food Chemistry Compulsory3004.00
1901002082005General Microbiology Compulsory2025.00
1901002222013Instrumental AnalysisCompulsory2024.00
1901002982011Elective (IV. Semester)Elective2009.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
1901003012010Food Biochemistry Compulsory3004.00
1901003212013Traning ICompulsory0005.00
1901003292013Food Quality ControlCompulsory2004.00
1901003312013Food Microbiology ICompulsory3025.00
1901003972011Elective (V. Semester)Elective20012.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
1901003022013Biotechnology Compulsory2205.00
1901003322013Food SafetyCompulsory3004.00
1901003342013Unit Operations in Food EngineeringCompulsory3005.00
1901003362013Food Engineering DesignCompulsory1204.00
1901003962011Elective (VI. Semester)Elective20012.00
Total:30
Course Code Course Name Course Type T P L ECTS
Course Code Course Name Course Type Semester Elective Group T P L ECTS
1901003232007Common Law Elective3Seçmeli (III.Donem)2003.00
1901003242007Human Resources Management Elective3Seçmeli (III.Donem)2003.00
1901002332013Food and Work EthicsElective3Seçmeli (III.Donem)2003.00
1901002182005Professional Foreign Language I Elective3Seçmeli (III.Donem)2003.00
1901002352019Spanish IElective3Seçmeli (III.Donem)2003.00
1901002372019Italian IElective3Seçmeli (III.Donem)2003.00
1901002142005Research and Experimental Methods Elective4Seçmeli (IV.Donem)2003.00
1901003062005Business Management Elective4Seçmeli (IV.Donem)2003.00
1901003082005Process Control Elective4Seçmeli (IV.Donem)2003.00
1901002192005Reading and Speaking in Foreign Language Elective4Seçmeli (IV.Donem)2003.00
1901004292010Principles Of Nutrition Elective4Seçmeli (IV.Donem)2003.00
1901002262019Italian IIElective4Seçmeli (IV.Donem)2003.00
1901002242019Spanish IIElective4Seçmeli (IV.Donem)2003.00
1901003172005Professional Foreign Language II Elective5Seçmeli (V.Donem)2004.00
1901003092005Industrial Microbiology Elective5Seçmeli (V.Donem)2004.00
1901003112005Food Rheology Elective5Seçmeli (V.Donem)2004.00
1901003212007Food Additives Elective5Seçmeli (V.Donem)2004.00
1901003132005Food Machinery and Equipments Elective5Seçmeli (V.Donem)2004.00
ANE0001Healthy Life Sport and Physical FitnessElective5Seçmeli (V.Donem)3004.00
ANE0002Applied SportsElective5Seçmeli (V.Donem)3004.00
BESY0001Outdoor Sports and RecreationElective5Seçmeli (V.Donem)3004.00
BESY0002Sport Knowledge and CultureElective5Seçmeli (V.Donem)3004.00
HEM0001First AidElective5Seçmeli (V.Donem)3004.00
HEM0002Family HealthElective5Seçmeli (V.Donem)3004.00
HEM0003Sexual HealthElective5Seçmeli (V.Donem)3004.00
HEM0004Adolescent HealthElective5Seçmeli (V.Donem)3004.00
HEM0005Family PlanningElective5Seçmeli (V.Donem)3004.00
HEM0006Research EthicsElective5Seçmeli (V.Donem)3004.00
HEM0007Health PromotionElective5Seçmeli (V.Donem)3004.00
İLH0001Today's Faith Islamic Faith and Theology ProblemsElective5Seçmeli (V.Donem)3004.00
İLH0002Religion-State Relationship in Islamic ThoughtElective5Seçmeli (V.Donem)3004.00
İLH0003The Life and Ethics of Prophet MuhammadElective5Seçmeli (V.Donem)3004.00
İLH0004Islamic AestheticsElective5Seçmeli (V.Donem)3004.00
İLH0005Anatolian Folk BeliefsElective5Seçmeli (V.Donem)3004.00
REKL001Entrepreneurship Elective5Seçmeli (V.Donem)2204.00
REKL002Elective5Seçmeli (V.Donem)3004.00
REKL003Elective5Seçmeli (V.Donem)3004.00
REKL004Elective5Seçmeli (V.Donem)3004.00
REKL005Elective5Seçmeli (V.Donem)3004.00
REKL006Elective5Seçmeli (V.Donem)3004.00
REKL007Elective5Seçmeli (V.Donem)3004.00
REKL008Brand ManagementElective5Seçmeli (V.Donem)3004.00
REKL009Management Of Technology Elective5Seçmeli (V.Donem)3004.00
REKL010Elective5Seçmeli (V.Donem)3004.00
REKL011Elective5Seçmeli (V.Donem)3004.00
REKL012Elective5Seçmeli (V.Donem)3004.00
REKL013Elective5Seçmeli (V.Donem)3004.00
REKL014Elective5Seçmeli (V.Donem)3004.00
REKL015Business Law Elective5Seçmeli (V.Donem)3004.00
REKL016Job SecurityElective5Seçmeli (V.Donem)3004.00
REKL017Elective5Seçmeli (V.Donem)3004.00
REKL018History of ScienceElective5Seçmeli (V.Donem)3004.00
REKL019Introduction To Economics Elective5Seçmeli (V.Donem)3004.00
MIM0001Free Hand DrawingElective5Seçmeli (V.Donem)3004.00
MIM0002Introduction to Philosophy of ScienceElective5Seçmeli (V.Donem)3004.00
MIM0003Advanced Modeling Techniques in ArchitectureElective5Seçmeli (V.Donem)3004.00
1903003382013Food Microbiology IIElective6Seçmeli (VI.Donem)2004.00
1901003142005Special Foods Technology Elective6Seçmeli (VI.Donem)2004.00
1901003162005Sensory Analysis Elective6Seçmeli (VI.Donem)2004.00
1901003182005Foreign Language For Business Elective6Seçmeli (VI.Donem)2004.00
1901003222007Food Preservation Techniques Elective6Seçmeli (VI.Donem)2004.00
1901003302011Basic Meat ScienceElective6Seçmeli (VI.Donem)2004.00
ANE0001Healthy Life Sport and Physical FitnessElective6Seçmeli (VI.Donem)3004.00
ANE0002Applied SportsElective6Seçmeli (VI.Donem)3004.00
BESY0001Outdoor Sports and RecreationElective6Seçmeli (VI.Donem)3004.00
BESY0002Sport Knowledge and CultureElective6Seçmeli (VI.Donem)3004.00
HEM0001First AidElective6Seçmeli (VI.Donem)3004.00
HEM0002Family HealthElective6Seçmeli (VI.Donem)3004.00
HEM0003Sexual HealthElective6Seçmeli (VI.Donem)3004.00
HEM0004Adolescent HealthElective6Seçmeli (VI.Donem)3004.00
HEM0005Family PlanningElective6Seçmeli (VI.Donem)3004.00
HEM0006Research EthicsElective6Seçmeli (VI.Donem)3004.00
HEM0007Health PromotionElective6Seçmeli (VI.Donem)3004.00
İLH0001Today's Faith Islamic Faith and Theology ProblemsElective6Seçmeli (VI.Donem)3004.00
İLH0002Religion-State Relationship in Islamic ThoughtElective6Seçmeli (VI.Donem)3004.00
İLH0003The Life and Ethics of Prophet MuhammadElective6Seçmeli (VI.Donem)3004.00
İLH0004Islamic AestheticsElective6Seçmeli (VI.Donem)3004.00
İLH0005Anatolian Folk BeliefsElective6Seçmeli (VI.Donem)3004.00
REKL001Entrepreneurship Elective6Seçmeli (VI.Donem)2204.00
REKL002Elective6Seçmeli (VI.Donem)3004.00
REKL003Elective6Seçmeli (VI.Donem)3004.00
REKL004Elective6Seçmeli (VI.Donem)3004.00
REKL005Elective6Seçmeli (VI.Donem)3004.00
REKL006Elective6Seçmeli (VI.Donem)3004.00
REKL007Elective6Seçmeli (VI.Donem)3004.00
REKL008Brand ManagementElective6Seçmeli (VI.Donem)3004.00
REKL009Management Of Technology Elective6Seçmeli (VI.Donem)3004.00
REKL010Elective6Seçmeli (VI.Donem)3004.00
REKL011Elective6Seçmeli (VI.Donem)3004.00
REKL012Elective6Seçmeli (VI.Donem)3004.00
REKL013Elective6Seçmeli (VI.Donem)3004.00
REKL014Elective6Seçmeli (VI.Donem)3004.00
REKL015Business Law Elective6Seçmeli (VI.Donem)3004.00
REKL016Job SecurityElective6Seçmeli (VI.Donem)3004.00
REKL017Elective6Seçmeli (VI.Donem)3004.00
REKL018History of ScienceElective6Seçmeli (VI.Donem)3004.00
REKL019Introduction To Economics Elective6Seçmeli (VI.Donem)3004.00
MIM0001Free Hand DrawingElective6Seçmeli (VI.Donem)3004.00
MIM0002Introduction to Philosophy of ScienceElective6Seçmeli (VI.Donem)3004.00
MIM0003Advanced Modeling Techniques in ArchitectureElective6Seçmeli (VI.Donem)3004.00
1901003402019Seafoods TechnologyElective6Seçmeli (VI.Donem)2004.00
1901004112005Functional Foods Elective7Seçmeli (VII. Donem)2003.00
1901004152007Business Foreing Language III Elective7Seçmeli (VII. Donem)2003.00
1901004232007Molecular Biology and Genetic Elective7Seçmeli (VII. Donem)2003.00
1901004292010Principles Of Nutrition Elective7Seçmeli (VII. Donem)2003.00
1901004192005Catering Technology Elective7Seçmeli (VII. Donem)2003.00
1901004252007Food Packaging Elective7Seçmeli (VII. Donem)2003.00
1901004142005Poultry Technology Elective8Seçmeli (VIII.Donem)2004.00
1901004162007Product Development Elective8Seçmeli (VIII.Donem)2004.00
1901004182007Professional Foreign Language IV Elective8Seçmeli (VIII.Donem)2004.00
1901004202007Cheese Technology Elective8Seçmeli (VIII.Donem)2004.00
1901004242007Milling Technology Elective8Seçmeli (VIII.Donem)2004.00
1901003102005Feasibility Technique Elective8Seçmeli (VIII.Donem)2004.00
1903004342013Food LegislationElective8Seçmeli (VIII.Donem)2004.00

Erasmus Courses

Course Code Course Name Type Semester T A L ECTS
1901003972011Elective (V. Semester)Elective520012.00
1901004352013Fermentation TechnologyCompulsory73004.00
1901004282013Cereal Products TechnologyCompulsory83004.00
HEM0006Research EthicsElective5300.00
HEM0006Research EthicsElective6300.00

Bolu Abant İzzet Baysal University ECTS Information Catalogue