Department of Food Engineering started to receive graduate students in 2008. 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.
The graduate 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, thesis based on original research etc.) have to be met by the students. The students who complete all qualicifations are successfully awarded with degree of Master of Food Science.
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) insittutes in the frame of bilateral or general aggreements are also accepted to the graduate program.
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.
The student must provide acceptance and registration requirements.
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.
Food engineers graduated from our graduate program are employed in the R&D sections, quality control, marketing, import/export departments as qualified M.Sc. food engineers and managers or they can work as academicians in university. Those who graduated from our graduate program can apply to PhD programs of food engineering departments and/or other related departments.
Students graduated from M.Sc. graduate program of food engineering department can directly apply to the PhD programs of any food engineering department. For the programs other than food engineering, students may be requested to meet pre-conditions (i.e. recruiting prep courses etc.) before being admitted to the PhD program.
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.).
For the graduation, students must pass all the exams and meet all other qualification criteria including seminar presentation, completion of an original thesis and defending the thesis in front of the scientific jury. The thesis accepted by the scientific committee must be submitted to the Institute of Natural and Applied Sciences in time.
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Head of the Department : Assoc. Prof. Dr. Seda KARASU YALÇIN +90 (374) 254 10 00/ 4833 e-mail: yalcin_s@ibu.edu.tr
Department has 11 research and student laboratories. These laboratories include microbiology/biotechnology, meat technology, dairy technology, cereal technology, oil technology, fruits and vegetables technolgy 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.
Knowledge
To advance the basic knowledge in food science and related fields
To advance the basic knowledge in food technology and related fields
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 train M.Sc. engineers who can follow scientific researches at academic level and share them with the sector
To graduate food engineers who can work and/or direct the R&D departments of food industry
To graduate engineers who have developed self-learning ability, are able to absorb the problems and take action to solve the problems determined.
Skills
Be able to produce strategic solutions for a problem in the field of Food Engineering or a complex situation that is unpredictable
To be able to make critical analysis, synthesis and evaluation of the ideas and developments that have been introduced in food science
To gain the ability to transfer the process and results of his / her studies in written and oral on food and related fields in national and international environments
Competences
To train engineers with self-confidence, self-learning, problem-detecting and problem-solving skills
To educate people who can contribute to practical and / or theoretical level by conducting advanced researches on the development of the field of food engineering
To have access to the most up-to-date information in an area and have a high level of competence in the methods and skills necessary to understand them
To acquire skills to describe the social and environmental dimensions of engineering applications
To train M.Sc. engineers who can work in and / or manage R&D departments of food and food-related companies
To comprehend social, scientific and ethical values in the stages of gathering, interpreting and announcing data related to food engineering
To be able to carry out basic engineering knowledge to advanced level and applying them in food processing
1. To advance the basic knowledge in food science and related fields
2. To advance the basic knowledge in food technology and related fields
3. Be able to produce strategic solutions for a problem in the field of Food Engineering or a complex situation that is unpredictable
4. To be able to make critical analysis, synthesis and evaluation of the ideas and developments that have been introduced in food science
5. To gain the ability to transfer the process and results of his / her studies in written and oral on food and related fields in national and international environments
6. To train engineers with self-confidence, self-learning, problem-detecting and problem-solving skills
7. To educate people who can contribute to practical and / or theoretical level by conducting advanced researches on the development of the field of food engineering
8. To have access to the most up-to-date information in an area and have a high level of competence in the methods and skills necessary to understand them
9. To acquire skills to describe the social and environmental dimensions of engineering applications
10. To train M.Sc. engineers who can work in and / or manage R&D departments of food and food-related companies
11. To comprehend social, scientific and ethical values in the stages of gathering, interpreting and announcing data related to food engineering
12. To be able to carry out basic engineering knowledge to advanced level and applying them in food processing
13. To graduate food engineers who are able to contribute to the field of food engineering on practical and/or theoretical grounds
14. 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
15. 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
16. To train M.Sc. engineers who can follow scientific researches at academic level and share them with the sector
17. To graduate food engineers who can work and/or direct the R&D departments of food industry
18. To graduate engineers who have developed self-learning ability, are able to absorb the problems and take action to solve the problems determined.
| Knowledge | Skills | COMPETENCE | ||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Competence to Work Independently and Take Responsibility | Learning Competence | Communication and Social Competence | Field Specific Competence | |||||||||||||||||||||||||||||
| To advance the basic knowledge in food science and related fields | ||||||||||||||||||||||||||||||||
| To advance the basic knowledge in food technology and related fields | ||||||||||||||||||||||||||||||||
| 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 train M.Sc. engineers who can follow scientific researches at academic level and share them with the sector | ||||||||||||||||||||||||||||||||
| To graduate food engineers who can work and/or direct the R&D departments of food industry | ||||||||||||||||||||||||||||||||
| To graduate engineers who have developed self-learning ability, are able to absorb the problems and take action to solve the problems determined. | ||||||||||||||||||||||||||||||||
| Be able to produce strategic solutions for a problem in the field of Food Engineering or a complex situation that is unpredictable | ||||||||||||||||||||||||||||||||
| To be able to make critical analysis, synthesis and evaluation of the ideas and developments that have been introduced in food science | ||||||||||||||||||||||||||||||||
| To gain the ability to transfer the process and results of his / her studies in written and oral on food and related fields in national and international environments | ||||||||||||||||||||||||||||||||
| To train engineers with self-confidence, self-learning, problem-detecting and problem-solving skills | ||||||||||||||||||||||||||||||||
| To educate people who can contribute to practical and / or theoretical level by conducting advanced researches on the development of the field of food engineering | ||||||||||||||||||||||||||||||||
| To have access to the most up-to-date information in an area and have a high level of competence in the methods and skills necessary to understand them | ||||||||||||||||||||||||||||||||
| To acquire skills to describe the social and environmental dimensions of engineering applications | ||||||||||||||||||||||||||||||||
| To train M.Sc. engineers who can work in and / or manage R&D departments of food and food-related companies | ||||||||||||||||||||||||||||||||
| To comprehend social, scientific and ethical values in the stages of gathering, interpreting and announcing data related to food engineering | ||||||||||||||||||||||||||||||||
| To be able to carry out basic engineering knowledge to advanced level and applying them in food processing | ||||||||||||||||||||||||||||||||
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|---|---|---|---|---|---|
| 61030005992015 | Elective Courses Pool I | Elective | 3 | 0 | 0 | 30.00 |
| Total: | 30 |
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|---|---|---|---|---|---|
| 61030005982015 | Elective Courses Pool II | Elective | 3 | 0 | 0 | 15.00 |
| 6103007052015 | Seminar | Compulsory | 0 | 2 | 0 | 7.50 |
| 6103007102016 | Scientific Research Techniques and Publication Ethics | Compulsory | 3 | 0 | 0 | 7.50 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| 6103007002015 | M.Sc. Thesis | Compulsory | 0 | 1 | 0 | 24.00 |
| 6103007902015 | Special Studies | Compulsory | 5 | 0 | 0 | 6.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| 6103007002015 | M.Sc. Thesis | Compulsory | 0 | 1 | 0 | 24.00 |
| 6103007902015 | Special Studies | Compulsory | 5 | 0 | 0 | 6.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| Total: | 0 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| Total: | 0 |
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|
| Course Code | Course Name | Type | Semester | T | A | L | ECTS |
|---|