Bolu Abant İzzet Baysal Üniversitesi AKTS Bilgi Kataloğu

General Description



Food Engineering Ph.D


History


Department of Food Engineering started to receive graduate students in 2010. The graduate students are free to select any courses from the pool. Every student must register the lesson Scientific Research Techniques and Publication Ethics. The graduate program provides opportunities to study in the fields of food chemistry, dairy technology, meat technology, microbiology, biotechnology, oil technology, fruits and vegetables technology, cereal technology, basic processes of food engineering and food rheology. The graduate program has 13 academic staff, 2 Dr. research assistant, 4 research assistants, 1 Dr. specialists and 1 specialist. The missions of the department are: to graduate food engineers who are well-equipped with advanced science and engineering knowledge, are able to transfer the knowledge to their professional career, are able to monitor the recent advances in the field of food engineering, focus on research and development, are respectful to ethical issues and are demanded by the state and/or private sectors in which employs food engineers with doctoral degree.


Qualification Awarded


The PhD students have to complete minimum 30 credit limit from the department of food engineering and/or close related departments. Completion of lessons and other qualifications required for the graduation (i.e. seminar, proficiency exam, thesis based on original research etc.) have to be met by the students. The students who complete all qualifications are successfully awarded with degree of PhD in the field of Food Engineering.


Specific Admission Requirements


Students who are willing to recruit graduate program have to success all legal qualifications (i.e. presenting central exam scores (ALES), proving foreign language qualifications etc.) and pass the oral and/or written exam done by the Department. Each application is investigated and evaluated individually prior to admission of the students. Students who come from graduate programs other than food engineering in the frame of horizontal transfer program must be given a scientific preparation course and those who successfuly completed these courses are accepted to the program. Foreign students can apply for a Turkish lesson in the departments program if they have enough comprehend in Turkish language. Students coming from international (i.e. ERASMUS program ) or national (i.e. FARABİ program) institutes in the frame of bilateral or general aggreements are also accepted to the graduate program.


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


Food Engineering Department accepts students who have formal education background. The courses taken and/or studies carried out by the students coming from other food engineering departments in the frame of horizontal transfer program are evaluated individually by the departmental board.


Qualification Requirements and Regulations


The student must provide acceptance and registration requirements.


Profile of The Programme


The graduate students are free to select any courses from the pool. Every student must register the lesson Scientific Research Techniques and Publication Ethics. However, students are encouraged to select courses related with the topic of the thesis on which they plan to study. The program courses can be opened in both terms. Regarding the number of students, there is no lower limit to open a course. If necessary, the students can be given a co-adviser as well.


Occupational Profiles of Graduates With Examples


Food engineers graduated from our graduate program are employed in various units of food companies as qualified PhD food engineers and managers or they can work as academicians in university. They can also have position in state institutions.


Access to Further Studies


PhD program is the highest degree in education.


Examination Regulations, Assessment and Grading


In the graduate program, 1 midterm and 1 final exam are essential for each course. The lecturer who is responsible for the course may increase the number of midterm exams and/or consider additional evaluation criteria (e.g. extra midterm exam, quiz, seminar, essays etc.).


Graduation Requirements


For the graduation, students must pass all the exams and meet all other qualification criteria. Students should be successful in proficiency exam after completing the lessons. The student must complete an original thesis and defend it in front of the scientific board. The thesis accepted by the scientific committee must be submitted to the Institute of Natural and Applied Sciences in time.


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


0


Address, Programme Director or Equivalent


Head of the Department : Assoc. Prof. Dr. Seda KARASU YALÇIN +90 (374) 254 10 00/ 4833 e-mail: yalcin_s@ibu.edu.tr


Facilities


Department has 11 research and student laboratories. These laboratories include microbiology/biotechnology, meat technology, dairy technology, cereal technology, oil technology, fruits and vegetables technology research groups. In addition, there is a R&D Laboratuary which has a pilot cheese production machine, butter machine, ice-cream machine and also equipments for production of meat products such as sausage.

Key Learning Outcomes

Knowledge


To gain advanced knowledge in food science and its applications based on PhD level qualifications

Using and developing advanced knowledge about food science in his/her own study field

Using and developing advanced knowledge about food technology in his/her own study field

To graduate food engineers who are able to contribute to the field of food engineering on practical and/or theoretical grounds

To graduate engineers who are able to provide strong links between food industry and academic institutions and are able to reflect this cooperation to the academic literature

To graduate engineers who monitor the recent scientific advances in the field of food engineering, have academic level with world standards and are willing to share these information with the food industry

To graduate food engineers who can work and/or direct the R&D departments of food industry

To graduate engineers who can be employed as managers/directors in the state and/or private sectors

Skills


To be able to critically analyze, synthesize and evaluate ideas and developments in food science and gain the ability to manage this process

To be able to apply a new or known scientific method to a different field, to research, comprehend, design, implement and make a contribution to a scientific subject

Competences


Independently to determine, design, apply and conclude of an original research topic by following the latest developments in the field of Food Engineering

To gain scientific background to take responsibility for indisciplinary and interdisciplinary R&D studies

To train academical candidates who will be able to contribute to society in the meaning of practical and / or theoretical levels by conducting advanced research in food engineering

To reach the latest information in an area, to understand them, to have a high level of competence in the required methods and skills

To gain the ability to make and present written and oral academic presentations in a wide range of scientific and social communities, both nationally and internationally

Contributing to the scientific and technological literature by publishing the outputs of academic studies

To develop the cooperation between the food industry and food engineering departments and to educate those who can provide industrial-university development and using these developments in the literature

To evaluate scientific, technological, social and cultural developments and to transfer them to society with scientific impartiality consciousness and ethical responsibility



1. To gain advanced knowledge in food science and its applications based on PhD level qualifications

2. Using and developing advanced knowledge about food science in his/her own study field

3. Using and developing advanced knowledge about food technology in his/her own study field

4. To be able to critically analyze, synthesize and evaluate ideas and developments in food science and gain the ability to manage this process

5. To be able to apply a new or known scientific method to a different field, to research, comprehend, design, implement and make a contribution to a scientific subject

6. Independently to determine, design, apply and conclude of an original research topic by following the latest developments in the field of Food Engineering

7. To gain scientific background to take responsibility for indisciplinary and interdisciplinary R&D studies

8. To train academical candidates who will be able to contribute to society in the meaning of practical and / or theoretical levels by conducting advanced research in food engineering

9. To reach the latest information in an area, to understand them, to have a high level of competence in the required methods and skills

10. To gain the ability to make and present written and oral academic presentations in a wide range of scientific and social communities, both nationally and internationally

11. Contributing to the scientific and technological literature by publishing the outputs of academic studies

12. To develop the cooperation between the food industry and food engineering departments and to educate those who can provide industrial-university development and using these developments in the literature

13. To evaluate scientific, technological, social and cultural developments and to transfer them to society with scientific impartiality consciousness and ethical responsibility

14. To graduate food engineers who are able to contribute to the field of food engineering on practical and/or theoretical grounds

15. To graduate engineers who are able to provide strong links between food industry and academic institutions and are able to reflect this cooperation to the academic literature

16. To graduate engineers who monitor the recent scientific advances in the field of food engineering, have academic level with world standards and are willing to share these information with the food industry

17. To graduate food engineers who can work and/or direct the R&D departments of food industry

18. To graduate engineers who can be employed as managers/directors in the state and/or private sectors


Knowledge Skills COMPETENCE
Competence to Work Independently and Take Responsibility Learning Competence Communication and Social Competence Field Specific Competence
To gain advanced knowledge in food science and its applications based on PhD level qualifications
Using and developing advanced knowledge about food science in his/her own study field
Using and developing advanced knowledge about food technology in his/her own study field
To graduate food engineers who are able to contribute to the field of food engineering on practical and/or theoretical grounds
To graduate engineers who are able to provide strong links between food industry and academic institutions and are able to reflect this cooperation to the academic literature
To graduate engineers who monitor the recent scientific advances in the field of food engineering, have academic level with world standards and are willing to share these information with the food industry
To graduate food engineers who can work and/or direct the R&D departments of food industry
To graduate engineers who can be employed as managers/directors in the state and/or private sectors
To be able to critically analyze, synthesize and evaluate ideas and developments in food science and gain the ability to manage this process
To be able to apply a new or known scientific method to a different field, to research, comprehend, design, implement and make a contribution to a scientific subject
Independently to determine, design, apply and conclude of an original research topic by following the latest developments in the field of Food Engineering
To gain scientific background to take responsibility for indisciplinary and interdisciplinary R&D studies
To train academical candidates who will be able to contribute to society in the meaning of practical and / or theoretical levels by conducting advanced research in food engineering
To reach the latest information in an area, to understand them, to have a high level of competence in the required methods and skills
To gain the ability to make and present written and oral academic presentations in a wide range of scientific and social communities, both nationally and internationally
Contributing to the scientific and technological literature by publishing the outputs of academic studies
To develop the cooperation between the food industry and food engineering departments and to educate those who can provide industrial-university development and using these developments in the literature
To evaluate scientific, technological, social and cultural developments and to transfer them to society with scientific impartiality consciousness and ethical responsibility

Course Structure Diagram with Credits

Course Code Course Name Course Type T P L ECTS
61030006992015Elective Courses Pool IElective30030.00
Total:30
Course Code Course Name Course Type T P L ECTS
61030006982015Elective Courses Pool IIElective30022.00
6103008052017SeminarCompulsory0202.50
6103008102017Scientific Research Techniques and Publication EthicsCompulsory3005.00
Total:29.5
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103008002015Ph.D. Thesis Compulsory01024.00
6103008902015Special StudiesCompulsory5006.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103008002015Ph.D. Thesis Compulsory01024.00
6103008902015Special StudiesCompulsory5006.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103008002015Ph.D. Thesis Compulsory01024.00
6103008902015Special StudiesCompulsory5006.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103008002015Ph.D. Thesis Compulsory01024.00
6103008902015Special StudiesCompulsory5006.00
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
6103006022010Special Courses in Dairy TechnologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006042010Modified Fats and Production TechnologiesElective1DR Seçmeli Dersler Havuzu I3007.50
6103006052010Olive oil Production TechnologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006062010Food Ingredients and ContaminantsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006072010Procesing Methods Based on Pulsed Electric Fields and High Pressure in FoodElective1DR Seçmeli Dersler Havuzu I3007.50
6103006082010Analysis and Modeling in Food Processing Elective1DR Seçmeli Dersler Havuzu I3007.50
6103006092010Spectroscopic and Chromatographic Methods in Food AnalysesElective1DR Seçmeli Dersler Havuzu I3007.50
6103006102010Culture Preservation Methods and Preparation of Culture Collection in MicrobiologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006112010Yeast and Moulds Using in Food IndustryElective1DR Seçmeli Dersler Havuzu I3007.50
6103006142010Genetic Engineering Applications in MicroorganismsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006152010Applied Biopolymer RheolojiElective1DR Seçmeli Dersler Havuzu I3007.50
6103006162010Physical Biochemistry Applications in IndustryElective1DR Seçmeli Dersler Havuzu I3007.50
6103006172010Novel Food Production TechniquesElective1DR Seçmeli Dersler Havuzu I3007.50
6103006182013Essential OilsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006192013Spice Science and TechnologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006202013Aroma Chemisty and TechnologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006222015Culture Media Used in MicrobiologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006232015Cell Structures in Microorganisms and Their FunctionsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006242015Technology and Chemistry of Dried Fruits and VegetablesElective1DR Seçmeli Dersler Havuzu I3007.50
6103006252015Special Topics in Fruit and Vegetable ProcessingElective1DR Seçmeli Dersler Havuzu I3007.50
6103006262015Mechanisms of Macromolecular Hydrodynamics in Food and Biomedical IndustryElective1DR Seçmeli Dersler Havuzu I3007.50
6103006272015Technologic Innovations in Food PackagingElective1DR Seçmeli Dersler Havuzu I3007.50
6103006282015Viral and Parasitic Foodborne InfectionsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006292015Microbial MetabolismElective1DR Seçmeli Dersler Havuzu I3007.50
6103006302015Bread Production TechnologyElective1DR Seçmeli Dersler Havuzu I3007.50
6103006312015Special Topics in Food Process EngineeringElective1DR Seçmeli Dersler Havuzu I3007.50
6103006322015Nutritional BiochemistryElective1DR Seçmeli Dersler Havuzu I3007.50
6103006332015Novel (Innovative) FoodsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006532015Protein Separation and Identification TechniquesElective1DR Seçmeli Dersler Havuzu I3007.50
6103006542015Emulsions and SurfectantsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006552016Technology of Glucose SyrupsElective1DR Seçmeli Dersler Havuzu I3007.50
6103006042010Modified Fats and Production TechnologiesElective2DR Seçmeli Dersler Havuzu II3007.50
6103006052010Olive oil Production TechnologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006062010Food Ingredients and ContaminantsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006072010Procesing Methods Based on Pulsed Electric Fields and High Pressure in FoodElective2DR Seçmeli Dersler Havuzu II3007.50
6103006082010Analysis and Modeling in Food Processing Elective2DR Seçmeli Dersler Havuzu II3007.50
6103006092010Spectroscopic and Chromatographic Methods in Food AnalysesElective2DR Seçmeli Dersler Havuzu II3007.50
6103006102010Culture Preservation Methods and Preparation of Culture Collection in MicrobiologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006112010Yeast and Moulds Using in Food IndustryElective2DR Seçmeli Dersler Havuzu II3007.50
6103006142010Genetic Engineering Applications in MicroorganismsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006152010Applied Biopolymer RheolojiElective2DR Seçmeli Dersler Havuzu II3007.50
6103006162010Physical Biochemistry Applications in IndustryElective2DR Seçmeli Dersler Havuzu II3007.50
6103006172010Novel Food Production TechniquesElective2DR Seçmeli Dersler Havuzu II3007.50
6103006182013Essential OilsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006192013Spice Science and TechnologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006202013Aroma Chemisty and TechnologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006222015Culture Media Used in MicrobiologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006232015Cell Structures in Microorganisms and Their FunctionsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006242015Technology and Chemistry of Dried Fruits and VegetablesElective2DR Seçmeli Dersler Havuzu II3007.50
6103006252015Special Topics in Fruit and Vegetable ProcessingElective2DR Seçmeli Dersler Havuzu II3007.50
6103006262015Mechanisms of Macromolecular Hydrodynamics in Food and Biomedical IndustryElective2DR Seçmeli Dersler Havuzu II3007.50
6103006272015Technologic Innovations in Food PackagingElective2DR Seçmeli Dersler Havuzu II3007.50
6103006282015Viral and Parasitic Foodborne InfectionsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006292015Microbial MetabolismElective2DR Seçmeli Dersler Havuzu II3007.50
6103006302015Bread Production TechnologyElective2DR Seçmeli Dersler Havuzu II3007.50
6103006312015Special Topics in Food Process EngineeringElective2DR Seçmeli Dersler Havuzu II3007.50
6103006322015Nutritional BiochemistryElective2DR Seçmeli Dersler Havuzu II3007.50
6103006332015Novel (Innovative) FoodsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006532015Protein Separation and Identification TechniquesElective2DR Seçmeli Dersler Havuzu II3007.50
6103006542015Emulsions and SurfectantsElective2DR Seçmeli Dersler Havuzu II3007.50
6103006552016Technology of Glucose SyrupsElective2DR Seçmeli Dersler Havuzu II3007.50

Erasmus Courses

Course Code Course Name Type Semester T A L ECTS

Bolu Abant İzzet Baysal University ECTS Information Catalogue