Bolu Abant İzzet Baysal Üniversitesi AKTS Bilgi Kataloğu

General Description



Food Engineering


History


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.


Qualification Awarded


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.


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) insittutes 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 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.


Access to Further Studies


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.


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 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.


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 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.

Key Learning Outcomes

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 Structure Diagram with Credits

Course Code Course Name Course Type T P L ECTS
61030005992015Elective Courses Pool IElective30030.00
Total:30
Course Code Course Name Course Type T P L ECTS
61030005982015Elective Courses Pool IIElective30015.00
6103007052015SeminarCompulsory0207.50
6103007102016Scientific Research Techniques and Publication EthicsCompulsory3007.50
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103007002015M.Sc. ThesisCompulsory01024.00
6103007902015Special StudiesCompulsory5006.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
6103007002015M.Sc. ThesisCompulsory01024.00
6103007902015Special StudiesCompulsory5006.00
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 Course Type Semester Elective Group T P L ECTS
6103005012007Dairy Chemistry and BiochemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005072007Microbial GeneticElective1YL Seçmeli Dersler Havuzu I3007.50
6103005082007Rapid Methods Used in Food MicrobiologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005102007Microbial Food Intoxications and InfectionsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005122007Food Safety SystemsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005132007Advanced Food ToxicologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005142007Advanced Food ChemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005152007Protein ChemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005162007Unit Operations in Food Industry IElective1YL Seçmeli Dersler Havuzu I3007.50
6103005172007Unit Operations in Food Industry IIElective1YL Seçmeli Dersler Havuzu I3007.50
6103005182007Thermal ProcessingElective1YL Seçmeli Dersler Havuzu I3007.50
6103005202007Special Topics in Cereal TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005222007Lipid ChemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005232007Vegetable Oil and Animal Fat TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005262007Depolymerisation of PolysaccharidesElective1YL Seçmeli Dersler Havuzu I3007.50
6103005282007Novel Techniques in Food PackagingElective1YL Seçmeli Dersler Havuzu I3007.50
6103005292007Methods of Writing a Scientific Paper and ThesisElective1YL Seçmeli Dersler Havuzu I3007.50
6103005302007Novel Technologies in Food PreservationElective1YL Seçmeli Dersler Havuzu I3007.50
6103005332007Fermentation KineticsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005342007Food Allergies Elective1YL Seçmeli Dersler Havuzu I3007.50
6103005352007Molecular Methods in Food MicrobiologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005382008Colloid Chemistry of FoodsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005392008Oxidation and AntioxidantsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005402008Special Topics in Food Biochemistry Elective1YL Seçmeli Dersler Havuzu I3007.50
6103005432009Carbohydrate ChemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005442009Principles of Mechanization and Automation in Dairy TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005502009Quality Control of Meat and Meat ProductsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005512009Slaughterhouse By-Products Processing TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005522012Refrigeration Techniques in Food EngineeringElective1YL Seçmeli Dersler Havuzu I3007.50
6103005062013Special Topics in BiotechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005092013Lactic Acid Bacteria and Probiotics in Food IndustryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005552013Production Defects in Meat TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005562013Meat MicrobiologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005572013Functional Food IngredientsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005582013Laboratory SecurityElective1YL Seçmeli Dersler Havuzu I3007.50
6103005592013Gas Chromatograpy and Mass spectrometry Techniques in Food AnalysisElective1YL Seçmeli Dersler Havuzu I3007.50
6103005032013Advances in Cheese TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005052013Advanced Food MicrobiologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005212013Starch Chemistry and TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005242013Food Texture and ChemistryElective1YL Seçmeli Dersler Havuzu I3007.50
6103005252013Advanced Rheology Elective1YL Seçmeli Dersler Havuzu I3007.50
6103005272013Physicochemistry of Specialised FoodsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005312013Novel Trends in Food Product DevelopmentElective1YL Seçmeli Dersler Havuzu I3007.50
6103005322013Food Spoilages and MechanismsElective1YL Seçmeli Dersler Havuzu I3007.50
6103005362013Fermented Dairy Products TechnologyElective1YL Seçmeli Dersler Havuzu I3007.50
6103005372013Ice Cream Production TechnologElective1YL Seçmeli Dersler Havuzu I3007.50
6103005602015Innovative Design Applications in Food Processing EngineeringElective1YL Seçmeli Dersler Havuzu I2207.50
6103005612015Innovative New Product Development in Food IndustryElective1YL Seçmeli Dersler Havuzu I2207.50
6103005622018BacteriophagesElective1YL Seçmeli Dersler Havuzu I3007.50
6103005072007Microbial GeneticElective2YL Seçmeli Dersler Havuzu II3007.50
6103005082007Rapid Methods Used in Food MicrobiologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005102007Microbial Food Intoxications and InfectionsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005122007Food Safety SystemsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005132007Advanced Food ToxicologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005142007Advanced Food ChemistryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005152007Protein ChemistryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005162007Unit Operations in Food Industry IElective2YL Seçmeli Dersler Havuzu II3007.50
6103005172007Unit Operations in Food Industry IIElective2YL Seçmeli Dersler Havuzu II3007.50
6103005182007Thermal ProcessingElective2YL Seçmeli Dersler Havuzu II3007.50
6103005202007Special Topics in Cereal TechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005222007Lipid ChemistryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005232007Vegetable Oil and Animal Fat TechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005262007Depolymerisation of PolysaccharidesElective2YL Seçmeli Dersler Havuzu II3007.50
6103005282007Novel Techniques in Food PackagingElective2YL Seçmeli Dersler Havuzu II3007.50
6103005302007Novel Technologies in Food PreservationElective2YL Seçmeli Dersler Havuzu II3007.50
6103005332007Fermentation KineticsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005342007Food Allergies Elective2YL Seçmeli Dersler Havuzu II3007.50
6103005352007Molecular Methods in Food MicrobiologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005382008Colloid Chemistry of FoodsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005392008Oxidation and AntioxidantsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005402008Special Topics in Food Biochemistry Elective2YL Seçmeli Dersler Havuzu II3007.50
6103005432009Carbohydrate ChemistryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005502009Quality Control of Meat and Meat ProductsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005512009Slaughterhouse By-Products Processing TechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005522012Refrigeration Techniques in Food EngineeringElective2YL Seçmeli Dersler Havuzu II3007.50
6103005062013Special Topics in BiotechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005092013Lactic Acid Bacteria and Probiotics in Food IndustryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005552013Production Defects in Meat TechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005562013Meat MicrobiologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005572013Functional Food IngredientsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005582013Laboratory SecurityElective2YL Seçmeli Dersler Havuzu II3007.50
6103005592013Gas Chromatograpy and Mass spectrometry Techniques in Food AnalysisElective2YL Seçmeli Dersler Havuzu II3007.50
6103005052013Advanced Food MicrobiologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005212013Starch Chemistry and TechnologyElective2YL Seçmeli Dersler Havuzu II3007.50
6103005242013Food Texture and ChemistryElective2YL Seçmeli Dersler Havuzu II3007.50
6103005252013Advanced Rheology Elective2YL Seçmeli Dersler Havuzu II3007.50
6103005272013Physicochemistry of Specialised FoodsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005312013Novel Trends in Food Product DevelopmentElective2YL Seçmeli Dersler Havuzu II3007.50
6103005322013Food Spoilages and MechanismsElective2YL Seçmeli Dersler Havuzu II3007.50
6103005602015Innovative Design Applications in Food Processing EngineeringElective2YL Seçmeli Dersler Havuzu II2207.50
6103005612015Innovative New Product Development in Food IndustryElective2YL Seçmeli Dersler Havuzu II2207.50
6103005622018BacteriophagesElective2YL 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