General Description
Backround of the program short
Technical Sciences College in Food Quality and Health Control of Food Technology name program opened in 1992.Food Technology Program in 1993 as a the World Bank Project Training-Higher Education II.Endüstrıal İncorporates new technologies started to provide hardware education.Exam pass by law education Program ın 2002 renewal.Option three different in 2006-2007 ( food,meat and milk) are under three education.Educational Academic year 2009-2010 removed optıons.Complience with the academic year 2011-2012 course plans HRD-VET(Human Resources Development through Vocatıonal Education and Training Project) began to be implemented.
This program consists of two years of pre-Bsc and 120 hours of ECTS (European Credit Transfer System). When the program is successfully completed and the program requirements are met, students can obtain an pre-Bsc degree .
Short Cycle
4
Specific Admission Requirements
Although candidates are required to have a high school or equivalent school diploma, all admission and registration conditions are determined by ÖSYM in line with the relevant legislation of YÖK.
5
Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
6
Qualification Requirements and Regulations
In order to get pre-Bsc degree at Food Technology Program, the total of compulsory and elective hours of the lessons must be the equivalent of 120 ECTS and fully succeeded . The cumulative grade point average must be at least 2.0 out 4.00.
7
Profile of The Programme
To have professional knowledge, skills and equipment about food raw materials and composition of foods, food production and processing, physical, chemical and microbiological quality control, food safety and food legislation,
To be able to follow professional developments by using a foreign language, to be able to run computer programs related to the field, to be innovative and socially responsible,
Committed to ethical values related to the profession, aware of occupational health and safety, solution-oriented and able to take initiative,
With these competencies, to train the manpower who has awareness of career management and lifelong learning, who is preferred in production and quality control laboratories in the food industry, who can use written and oral communication effectively, who is prone to teamwork, who can work with the title of “Food Technician”.
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Key Learning Outcomes & Classified & Comparative
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1.
To have basic, current and applied knowledge about food technology.
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2.
To have knowledge about occupational health and safety, environmental awareness and quality processes.
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3.
To follow current developments and practices for the profession and use them effectively.
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4.
To use information technologies (software, programs, animation, etc.) related to the field effectively, to gain the ability to record and document.
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5.
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
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6.
To be able to present his/her thoughts effectively through written and oral communication by using Turkish Language at the level of knowledge and skill, and to express them clearly.
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7.
To take responsibility as a team member in multidisciplinary teams to solve complex and unforeseen problems encountered in applications related to the field as an individual.
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8.
To have awareness of career management and lifelong learning.
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9.
To have social, scientific, cultural and ethical values in the process of collecting, applying and announcing the results of data related to the field of food technology.
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10.
To follow the knowledge in the field and communicate with colleagues using a foreign language.
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11.
To explain the principles of food processing and raw materials, auxiliary materials, additives, packaging materials, machinery, hygiene and sanitation used in the food sector.
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12.
Explain and apply food production and processing technologies.
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13.
Implement quality management systems and quality assurance protocols in the food industry.
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9
Occupational Profiles of Graduates With Examples
Graduate students can be employed as “Food Technician” ;in Catering industry, special laboratories and in their R&D and quality control laboratories; in private establishments where fermented products, cereal product, meat and dairy products, fruit and vegetable products are produced; in Public institutions that are related to “Food,Agriculture and Livestock Ministry”, Healthcare Institutes, Municipaities and Local Health authorities.
10
Access to Further Studies
Graduate students having successully completed their pre-Bsc degree can pass vertially to a Bsc degree program in departments of “Food Engineering”,”Chemistry”, “Nutrition and Dietetics”, “Plant Conservation” and “Agrcultural Biotechnology” in condition that they get enough points at DGS (Vertical Passage Exam) organised by OSYM (Student Selection and Placement Center).
11
Examination Regulations, Assessment and Grading
Each student must have attended at least 70 % of the lessons and 80 % of the practice so that they can enter final exams. Students must have for each school subject at least 1 mid-term visa exam and mid-term final exam.
Mid-term visa exam has an influence of 40 % and mid-term final exam of 60 % to calculate the final grade. (Mid-term visa exam grade can be calculated through the points of homework, lab exam, quiz, etc..).All exams are evaluated out of 100 points.
Students must have at least 30 points out of 100 at mid-term final exam. Students are considered successful when they get AA, BA, BB, CB, and CC on the exams. DC and DD are considered conditionally successful grade. A student must have ,at least, an acumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.
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Graduation Requirements
In order to complete a program successfully, students must pass all the courses included in the program with 121 AKTS , which is equal to ,at least, an acumulative grade point average of 2.0 out of 4.00
Full-Time
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Address and Contact Details
Öğr.Gör.Çiğdem GÜCEYÜ
Program Başkanı - Program Koordinatörü
Adres: Bursa Uludağ Üniversitesi Teknik Bilimler Meslek Yüksekokulu B blok Görükle/BURSA 16059
Tel:0 224 2942890
e-mail:cguceyu@uludag.edu.tr
Dr.Öğr.Üyesi Süreyya SALTAN EVRENSEL
Adres: Bursa Uludağ Üniversitesi Teknik Bilimler Meslek Yüksekokulu B blok Görükle/BURSA 16059
Tel:0 224 2942342
e-mail:ssaltanev@gmail.com
Dr.Öğr.Üyesi Nur YÜKSEK
Adres: Bursa Uludağ Üniversitesi Teknik Bilimler Meslek Yüksekokulu B blok Görükle/BURSA 16059
Tel:0 224 2942350
e-mail:nuryuksek@uludag.edu.tr
In the Food Technology Program of the Vocational School of Technical Sciences, three lecturers, two of whom are doctor lecturers and one lecturer, work. Belonging to the program and both established in 1993 with new technology within the scope of the World Bank-Higher Education Institution II.Industrial Education Project; First, since 2004, there is a TS EN ISO / IEC 17025 certified food analysis laboratory as well as a food processing laboratory.
In the food analysis laboratory, some food analyzes are made with basic glass materials and devices, and in the food processing laboratory (in courses such as dairy products, fruit and vegetable processing, grain processing, fermented food production technologies), students´ theoretical knowledge is put into practice.
In our school located on the campus; We have campus facilities such as auditorium, library, dining hall, gym, tennis court, medico-social, student communities (mountaineering, photography, theater, music, dance, etc.) and three student dormitories.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ101 |
BASIC MATHEMATICS I |
Compulsory |
2 |
0 |
0 |
3 |
| GESZ103 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
5 |
| GESZ105 |
HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ101 |
UNIT OPERATIONS IN FOOD PROCESSING I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ103 |
FOOD CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ105 |
CHEMISTRY I |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ107 |
LABORATORY TECHNIQUE I |
Compulsory |
1 |
2 |
0 |
4 |
| ATA101 |
ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I |
Compulsory |
2 |
0 |
0 |
2 |
| TUD101 |
TURKISH LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
| YAD101 |
FOREIGN LANGUAGE |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ102 |
BACIS MATHEMATICS II |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ102 |
UNIT OPERATIONS IN FOOD PROCESSING II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ104 |
FOOD MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
5 |
| GIDZ106 |
CHEMISTRY II |
Compulsory |
2 |
0 |
0 |
2 |
| GIDZ110 |
LABORATORY TECHNIQUE II |
Compulsory |
1 |
2 |
0 |
4 |
| ATA102 |
ATATURK'S PRINCIPLES AND THE HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
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6 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDZ201 |
CEREAL TECHNOLOGY I |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ203 |
MILK ANDVEGETABLE PRODUCTS TECHNOLOGY I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ205 |
FRUIT AND VEGETABLE PRODUCTS-I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ207 |
MEAT AND PRODUCTS TECHNOLOGY I |
Compulsory |
2 |
2 |
0 |
4 |
| TBMYO1 |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
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Click to choose optional courses.
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12 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDZ204 |
MILK AND DAIR PRODUCTS TECHNOLOGY II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ206 |
FRUIT AND VEGETABLE PRODUCTS II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ208 |
MEAT AND MEAT PRODUCTS TECH. II |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ210 |
VEGETABLE OIL TECHNOLOGY |
Compulsory |
2 |
2 |
0 |
3 |
| TBMYO2 |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
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Click to choose optional courses.
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12 |
| Total |
|
30 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS012 |
CATERING SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| GIDS112 |
INDUSTRIAL MICROBIOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS116 |
NUTRITION PRINCIPLES |
Optional |
2 |
0 |
0 |
3 |
| OTPS002 |
ENVIRONMENTAL PROTECTION |
Optional |
2 |
0 |
0 |
3 |
| OTPS007 |
PROFESSIONAL ETHICS |
Optional |
2 |
0 |
0 |
3 |
| OTPS009 |
COMMUNICATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS010 |
INFORMATION AND COMMUNICATION TECHNOLOGY |
Optional |
2 |
0 |
1 |
3 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS003 |
ICE CREAM TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GESS010 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
3 |
| GESS011 |
PACKAGING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS209 |
FOOD ANALYSES |
Optional |
1 |
2 |
0 |
3 |
| GIDS211 |
CARBONATED BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS213 |
POULTRY TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS215 |
FOOD SAFETY |
Optional |
2 |
0 |
0 |
3 |
| GIDS217 |
WHEAT AND FLOUR ANALYSIS |
Optional |
1 |
2 |
0 |
3 |
| GIDS219 |
HARD WHEAT PRODUCTS |
Optional |
1 |
2 |
0 |
3 |
| GIDS221 |
CHEMISTRY OF WHEAT AND FLOUR |
Optional |
2 |
0 |
0 |
3 |
| GIDS223 |
WHEAT FLOUR MILLING |
Optional |
2 |
0 |
0 |
3 |
| GIDS225 |
YOGHURT TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS227 |
WORKPLACE TRAINING I |
Optional |
0 |
16 |
0 |
12 |
| GIDS229 |
BUTTER TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS233 |
WATER ANALYSES |
Optional |
1 |
2 |
0 |
3 |
| OTPS001 |
OCCUPATIONAL HEALTH AND SAFETY |
Optional |
2 |
0 |
0 |
3 |
| STUS207 |
STARTER CULTURE |
Optional |
1 |
2 |
0 |
3 |
| 4. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDS202SIL |
CEREAL TECHNOLOGY II |
Optional |
1 |
2 |
0 |
4 |
| GESS001 |
CHEESE TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GESS005 |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GESS006 |
MILK AND CONCENTRATED DAIRY PRODUCTS TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS202 |
CEREAL TECHNOLOGY II |
Optional |
1 |
2 |
0 |
3 |
| GIDS212 |
ADDITIVES IN MEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GIDS214 |
PRESERVATION OF FOODS BY COOLING AND FREEZING |
Optional |
2 |
0 |
0 |
3 |
| GIDS216 |
FERMENTED FOOD TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS218 |
CORN FLOUR AND PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GIDS222 |
BREAD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS224 |
SOFT WHEAT PRODUCTS |
Optional |
1 |
2 |
0 |
3 |
| GIDS226 |
MILK PRODUCTS ANALYSIS |
Optional |
1 |
2 |
0 |
3 |
| GIDS228 |
WORKPLACE TRAINING II |
Optional |
0 |
16 |
0 |
12 |
| GIDS230 |
TECHNOLOGY OF BY-PRODUCT AND POWDERED PROC. |
Optional |
2 |
0 |
0 |
3 |
| GIDS232 |
LOCAL DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS234 |
SPECIFIC FOOD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| OTPS004 |
QUALITY MANAGEMENT SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTER PRISTING |
Optional |
2 |
0 |
0 |
3 |
| SIN3109 |
FOLK MUSIC |
Optional |
2 |
0 |
0 |
4 |
