1- Meat and Meat Product Processing/Packaging Plants 2- Slaughterhouses 3- Milk and Dairy, Ice cream and Edible Icy Foods Processing/Packaging Plants 4- Catering Companies 5- Aqua products Processing Plants 6- Egg Packaging Plants 7- Cold Storage Plants, Ice Porduction Facilities 8- Food Analysis and Research and Development Laboratories

Not available

The exams of the courses can be done written, written-oral or applied. In order to take the tests of the postgraduate programs, the attendance of the courses is required to be at least 70% or 80%. The exams are evaluated by over 100 points awarded. To be successful, at doctorate programs it is required to get at least 75 points out of 100 points. Within the frame of the principals mentioned above, to evaluate the points as letter grades; getting AA, BA, BB and CB at doctorate programs are considered successful at the courses. At postgraduate programs, a student failed at any course can take the exams at the end of the semester even if the course is not opened up the following semester. The student failed at this exam on the ground of absence or not carrying out the preconditions of the lesson repeats the lesson when it is opened up. If the lesson is subtracted or not opened up, an equivalent lesson to it is determined by the suggestion of the concerned head of department and by the decision of the board. Under these circumstances, the student is responsible of the equivalent lesson instead of the lesson that she/he needs to repeat. The adjustment of the grades of the students who practice upon the national or international student Exchange programs like Erasmus and Farabi are executed by the decision of the board and the decision by the institution directory. These grades are recorded to the academic transcript. The academic standing of the student is determined at the end of every semester on the term grade point averages and general grade point averages that is calculated on the coefficients given as the letter grades according to the concerned regulations. Term grade point averages and general grade point averages are calculated by the grade point averages. Grade point average (GPA) is calculated by the division of the total credits to the total out of the multiplication of the course credits and letter grades´s equivalents. GPA is calculated as two digits after the comma. Both term grade point average and general grade point average are determined by the grades of the courses from AA to FF. All of the grades are recorded to the academic transcript.

Doctorate program is formed by at least eight courses providing that they are not less than 24 credits and more than 30 credits, one seminar at course and dissertation stage, proficiency test, thesis suggestion, thesis study and thesis exam. For the students accepted with bachelor degrees, the program is formed by fourteen courses providing that they are not less than 42 credits and more than 50 credits, one seminar at course and dissertation stage, proficiency test, thesis suggestion, thesis study and thesis exam. The thesis should have one of the following features: novelty to science, developing a new scientific method or applying a known method to a new area. It should be published as the full text at an international index journal. The name of the doctorate student may not be the first one. The publication of the candidate who is going to take the argument of the doctorate should be about the doctorate thesis or the department she/he is doing doctorate.

Full-Time/Part-Time

Prof.Dr. Seran TEMELLİ U.Ü.Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Görükle BURSA
Tel. 2941260

Theoretical and practical courses given by 8 academicians in the Department of Food Hygiene and Technology are carried out in the Departmental laboratory and in the Meat and Dairy Production Units of the Animal Health and Production, Research and Application Center of our Faculty. In the Food Hygiene and Technology Department Laboratory, education and research is performed towards determination of sensory, physical, chemical and microbiological quality of foods. With the same aim, various meat and dairy products are being produced and analyzed in Meat and Dairy Production Units.