General Description
Education in The Food Technology Programme of Karacabey Vocational School (KVS) has started on 1995–1996 term. The education has been continued in two different optional programmes named as “Milk and Dairy Products Technology” and “Food Technology” until 2009-2010 term. In 2009-2010 term, these optional programmes have been removed. After 2011-2012 term, the new curriculum have been implemented and maintained as recommended by IKMEP YOK (Council of Higher Education) directives.
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
The aplicants have to be graduated from a high school or an equivalent school. The admission and registration essentials are Determined by Student Selection and Placement Center (ÖSYM) in accordance with the related legislations of the Council of Higher Education of Turkey
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.
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Profile of The Programme
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,
Able to follow professional developments by using a foreign language, be able to run computer programs related to their field, be innovative and socially responsible,
Committed to ethical values ??related to his profession, aware of occupational health and safety, solution-oriented and able to take initiative,
To train manpower with these competencies who have awareness of career management and lifelong learning, who can work with the title of "Food Technician", who is preferred in production and quality control laboratories in the food industry, who can use written and verbal communication effectively, and who is prone to teamwork.
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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 her/his profession and to use them effectively.
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4.
To use information technologies (software, programs, animations, etc.) related to the field effectively and 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 present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
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7.
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
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8.
To have awareness about career management and lifelong learning
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9.
To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
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10.
To follow the information in the field and communicate with colleagues using a foreign language.
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11.
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
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12.
To explain and apply food production and processing technologies.
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13.
Implementing 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.
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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”, "Agricultural Biotechnology", Agricultural Genetic Engineering", Plant Production and Technology", "Food Technology" and “Agricultural Biotechnology” in condition that they get enough points at DGS (Vertical Passage Exam) organised by OSYM (Student Selection and Placement Center).
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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 50 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 120 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
Karacabey MYO Gıda Teknolojisi Program Başkanı
Öğr.Gör. Nihal KANAT
Karacabey Meslek Yüksekokulu Gıda Teknolojisi 16700/Karacabey/BURSA
Tel:0 224 2942662 / 61659
e-mail: nihalkanat@uludag.edu.tr
Karacabey MYO Gıda İşleme Bölüm Başkanı
Öğr.Gör. Dr. Kader ÇETİN
Karacabey Meslek Yüksekokulu Gıda Teknolojisi 16700/Karacabey/BURSA
Tel:0 224 2942662 / 61653
e-mail: kadercetin@uludag.edu.tr
Doç. Dr. Tülay ELAL MUŞ
Karacabey Meslek Yüksekokulu Gıda Teknolojisi 16700/Karacabey/BURSA
Tel:0 224 2942662 / 61633
e-mail: tulayelalmus@uludag.edu.tr
There are three academicians,one Associate Professor and two Lecturers, in the Food Technology Programme of Uludag University Karacabey Vocational School. For food technician education, professional practices have been continued by laboratory activities and industrial visits.
There are one library, two computer laboratories, one animal health laboratory, one conference hall and two dormitories with modern facilities.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ101 |
BASIC MATHEMATICS I |
Compulsory |
2 |
0 |
0 |
3 |
| GESZ105 |
HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ101 |
UNIT OPERATIONS IN FOOD PROCESSING I |
Compulsory |
2 |
0 |
0 |
4 |
| GIDZ103 |
FOOD CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ105 |
GENERAL CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ107 |
LABORATORY TECHNIQUES I |
Compulsory |
2 |
2 |
0 |
4 |
| GMD2201 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
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 (ENGLISH) - I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS012 |
CATERING SYSTEMS |
Compulsory |
2 |
0 |
0 |
3 |
| GIDS116 |
NUTRITION PRINCIPLES |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ102 |
UNIT OPERATIONS IN FOOD PROCESSING II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ104 |
FOOD MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ209 |
LABORATORY TECHNIQUE II |
Compulsory |
1 |
2 |
0 |
4 |
| ATA102 |
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE (ENGLISH) - II |
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 |
| KMYO01 |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDS202 |
CEREAL TECHNOLOGY II |
Compulsory |
1 |
2 |
0 |
3 |
| 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 |
| KMYO02 |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
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|
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12 |
| Total |
|
30 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDS112 |
INDUSTRIAL MICROBIOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS116 |
ORGANIC FOODS |
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 |
1 |
0 |
2 |
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 |
| GIDS231 |
BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS233 |
WATER ANALYSES |
Optional |
1 |
2 |
0 |
3 |
| GIDS235 |
FOOD MANAGEMENT AND MARKETING |
Optional |
2 |
0 |
0 |
3 |
| GIDS239 |
BAKERY PRODUCTS AND DESERTS |
Optional |
1 |
2 |
0 |
3 |
| MKRS229 |
BUSINES MANAGEMENT I |
Optional |
2 |
0 |
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 |
| 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 |
| 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 |
2 |
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 |
FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
3 |
| GIDS232 |
LOCAL DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS234 |
DRIED FRUITS' TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS234 |
SPECIFIC FOOD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS236 |
FOOD CODEX AND LEGISLATION |
Optional |
2 |
0 |
0 |
3 |
| GIDS240 |
PATISSERIE PRODUCTS TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GTK210 |
VEGETABLE OIL TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| MKRS230 |
BUSINES MANAGEMENT II |
Optional |
2 |
0 |
0 |
3 |
| OTPS004 |
QUALITY MANAGEMENT SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTER PRISTING |
Optional |
2 |
0 |
0 |
3 |
