General Description
Bursa Uludağ University Food Engineering program was established in 1981 within the Faculty of Agriculture. The first name of the department, which started to provide undergraduate education in 1982, was the Department of Agricultural Products Technology, and was later changed to the Department of Food Science and Technology. It was renamed the Department of Food Engineering in 1993 and produced its first graduates with this title in 1996. The main aim of the Food Engineering Undergraduate Program is to train personnel who can produce safe, healthy and nutritious food in the required quantities at competitive prices by making the best use of existing resources. In our department, at the undergraduate level, a 30% English education program is implemented following 1 year of compulsory English preparatory education. Research and academic activities in the department are carried out in two main areas: Food Sciences and Food Technology, and there are master´s programs with and without thesis, PhD and integrated PhD programs.
This department is subject to the first stage degree system of 240 ECTS credits in the field of Food Engineering in higher education. When the program is successfully completed and program qualifications are met, you will receive a Bachelor´s degree in Food Engineering.
First Cycle
4
Specific Admission Requirements
Applicants should have a high school/equivalent school diploma and an adequate score from the Exam for the Admission to Higher Education.
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
To obtain a Bachelor´s degree in Food Engineering; It is required to successfully complete a total of 240 ECTS courses, provided that at least 30% of the compulsory and elective courses in the Food Engineering Program are taken in English, have a GPA of at least 2.0 out of 4.00, and be successful in a total of 45 working days of internship.
7
Profile of The Programme
The main objective of the Food Engineering Department undergraduate program is to educate food engineers, with the ability to design, operate and develop systems to produce safe, high quality and value-added food products by watching the developments in the food industry, equipped with contemporary knowledge and skills to compete in the international arena; in other words, ideally endowed with scientific and engineering methods, having environmental consciousness, fond of their occupation and country.
8
Key Learning Outcomes & Classified & Comparative
|
1.
To have knowledge about fundamental mathematics, science and engineering sufficient to keep pace with the scientific and technological developments and to apply and develop new data
|
|
2.
To have analytical thinking and problem solving ability
|
|
3.
Ability to make and apply new designs with a prominent power of creativity
|
|
4.
Ability to use and develop methods and information technologies required for food engineering applications
|
|
5.
Ability to plan researches, analyze and interpret data by examining scientific events with a wide perspective
|
|
6.
Ability of team work, communication and leadership
|
|
7.
To be successful in human relations, to have the ability to communicate in Turkish and English in verbal and written way
|
|
8.
To be productive in scientific and technological fields, to comprehend the necessity of lifelong learning, to have the ability of following recent developments and renewal
|
|
9.
To be respectful to professional ethics and to have consciousness of protecting them
|
|
10.
To have consciousness of quality in production and administration, ability to follow and apply contemporary knowledge for a continuous development and spirit of innovation and entrepreneurship
|
|
11.
The assessment of the effects of food engineering and food safety applications on health and environment, awareness for the legal extent of these applications
|
9
Occupational Profiles of Graduates With Examples
The graduates of Food Engineering Program may work in food processing or exporting enterprises, research & development (R&D) and inspection divisions, or in academic institutions of either private- or government-ruled.
Graduates can choose to work on either academic studies or various departments in the food industry. The occupational areas are:
Private Sector (Non-alcoholic Beverages,
,Alcoholic Beverages, Spices, Honey, Infant Formulas and Food Supplements, Tea, Coffee and Cocoa Products, Snacks and Dried Nuts, Meat and Meat Products, Food Additives, Cereals and Legumes, Drinking Water, Fruit and Vegetable Products, Pastry Products and Raw Materials, Marine Products, Milk and Milk Products, Confectionery Products, Flour and Bakery Products, Oils and Oilseeds, Ready-to-eat Foods, Quality and Consultancy Enterprises
Public Sector (Ministry of Food, Agriculture and Livestock, Ministry of Health, Ministry of Industry and Trade, Ministry of Agriculture Province Control Laboratory, The Scientific and Technical Research Council (TUBITAK),
State Planning Organization, Turkish Statistics Institute, Turkish Standards Institute, Province Health Authority, Municipalities, Counselorship of Customs)
Academician (Graduates, who wants to make an academic career, have opportunity to receive post-graduate education and make a research either at Uludag University Food Engineering Department or at Universities all around the World with/without a scholarship)
Establish Own Business
10
Access to Further Studies
Graduates with BSc degree may continue their graduate (Master or Doctorate degree) education either in the same or related disciplines of graduate institutions of home or abroad to get a position as an academic staff. They can also apply for governmental R&D departments for expert positions
11
Examination Regulations, Assessment and Grading
In order for each student to register for courses at the beginning of the semester and take the final exam, they must have attended at least 70% of the courses and 80% of the practices. Students are subject to at least one midterm and final exam for each course. The contribution of the midterm exam (scores obtained from measurement tools such as homework, laboratory exam, quiz, etc. can also be evaluated as midterm exam grade) to the success grade is 40%, and the contribution of the final exam is 60%. All exams are evaluated over 100 points. It is mandatory to get at least 50 points from the final exam. Students who receive one of the letter grades AA, BA, BB, CB or CC from a course are considered to have passed that course. DC and DD grades are conditionally successful grades. In order for the student to be successful in a course in which he received a DC or DD grade, his cumulative grade point average must be at least 2.0.
12
Graduation Requirements
It is required to succeed in all courses of the program (a total of 240 ECTS), have at least 2 GPA over 4, present a graduation project and complete the internship period successfully.
Full-Time
14
Address and Contact Details
Prof. Dr. Ö. Utku ÇOPUR
Bursa Uludağ Üniversitesi
Ziraat Fakültesi
Gıda Mühendisliği Bölümü C Blok Kat: 1
Görükle Yerleşkesi 16059 Nilüfer / BURSA
e-posta: ucopur@uludag.edu.tr , gida@uludag.edu.tr
tel: 0 224 29 41 490
Bologna Birim ve Program Koordinatörü:
Prof. Dr. Sine ÖZMEN TOĞAY
Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Görükle Kampüsü 16059 Nilüfer / BURSA
Tel:+90 (224) 29441629 sinetogay@uludag.edu.tr
In Food Engineering Department 13 Professors, 4 Associate Professors, 1 Research Assistant holding PhD degree, 4 Research Assistants and a secretary are employed. For educational and research activities department has following laboratories; students´ practice (67.85 m2), bacteriology (35 m2), mycology (35 m2), sample preparation (35 m2), general wet analysis (70.54 m2), electrophoresis (15.08 m2), gas chromatography-mass spectrophotometer (15.08 m2) and instrumental analysis (70.54 m2). These laboratories apply microbiological, classic and instrumental methods for evaluation of food quality. In addition, Agricultural Faculty has a pilot plant for practical food manufacturing applications
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| FZK1075 |
PHYSICS I |
Compulsory |
3 |
0 |
0 |
3 |
| FZK1091 |
PHYSICS I LABORATORY |
Compulsory |
0 |
0 |
2 |
2 |
| GMD1203 |
INTRODUCTION TO FOOD ENGINEERING |
Compulsory |
2 |
0 |
0 |
2 |
| GMD1207 |
CAREER PLANNING |
Compulsory |
1 |
0 |
0 |
1 |
| GMD1701 |
COMPUTER APPLICATIONS TO ENGINEERING |
Compulsory |
1 |
2 |
0 |
3 |
| KIM1079 |
GENERAL CHEMISTRY |
Compulsory |
2 |
0 |
2 |
3 |
| MAT1071 |
CALCULUS I(DIFFERENTIAL CALCULATIONS) |
Compulsory |
3 |
2 |
0 |
6 |
| OTP1003 |
LABORATORY SAFETY |
Compulsory |
1 |
0 |
0 |
2 |
| TEK1709 |
ENGINEERING ECONOMICS AND MANAGEMENT |
Compulsory |
2 |
0 |
0 |
3 |
| 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 I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
31 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| BYL1110 |
BIOLOGY |
Compulsory |
2 |
0 |
0 |
4 |
| FZK1090 |
PHYSICS II |
Compulsory |
3 |
0 |
0 |
4 |
| FZK1092 |
PHYSICS II LABORATORY |
Compulsory |
0 |
0 |
2 |
2 |
| GMD1402 |
STATISTICAL METHODS |
Compulsory |
1 |
2 |
0 |
5 |
| KIM1080 |
ORGANIC CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| MAT1072 |
CALCULUS II (INTEGRAL CALCULATIONS ) |
Compulsory |
3 |
2 |
0 |
6 |
| 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 II |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| BSM2809 |
TECHNICAL DRAWING |
Compulsory |
1 |
2 |
0 |
4 |
| GMD2201 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2203 |
MATERIAL AND ENERGY BALANCES |
Compulsory |
2 |
2 |
0 |
5 |
| GMD2207 |
FOOD LABORATORY TECHNIQUE |
Compulsory |
2 |
0 |
2 |
4 |
| GMD2213 |
GENERAL MICROBIOLOGY LAB |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2215 |
FOOD CHEMISTRY-1 |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2223 |
SOCIAL RESPONSIBILITY APPLICATIONS |
Compulsory |
2 |
0 |
0 |
2 |
| ISG201 |
OCCUPATIONAL HEALTH AND SAFETY I |
Compulsory |
2 |
0 |
0 |
2 |
| KIM2219 |
ANALYTICAL CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| KIM2221 |
LABORATORY OFR ANALYTICAL CHEMISTRY |
Compulsory |
0 |
0 |
2 |
2 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD2206 |
FOOD MICROBIOLOGY-1 |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2208 |
FOOD ANALYSIS |
Compulsory |
1 |
2 |
0 |
4 |
| GMD2210 |
LABORATORY OF FOOD MICROBIOLOGY-1 |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2220 |
FOOD CHEMISTRY II |
Compulsory |
2 |
0 |
0 |
4 |
| GMD2222 |
FOOD BIOCHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| ISG202 |
OCCUPATIONAL HEALTH AND SAFETY II |
Compulsory |
2 |
0 |
0 |
2 |
| MAK2202 |
THERMODYNAMICS |
Compulsory |
2 |
2 |
0 |
4 |
| MAK2218 |
FLUID MECHANICS |
Compulsory |
2 |
2 |
0 |
4 |
| MAT2080 |
DIFFERENTIAL EQUATIONS |
Compulsory |
2 |
0 |
0 |
4 |
| STJ1 2.SIN |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
| Total |
|
34 |
| 5. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD3201 |
UNIT OPERATIONS IN FOOD ENGINEERING I |
Compulsory |
2 |
2 |
0 |
3 |
| GMD3205 |
NUTRITION BASICS |
Compulsory |
2 |
0 |
0 |
2 |
| GMD3207 |
HEAT AND MASS TRANSFER |
Compulsory |
2 |
2 |
0 |
3 |
| GMD3225 |
PLANT HYGINENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
2 |
| GMD3227 |
FOOD MICROBIOLOGY II |
Compulsory |
2 |
0 |
0 |
2 |
| KIM3203 |
REACTION KINETICS |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
16 |
| Total |
|
30 |
| 6. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD3206 |
MILK TECHNOLOGY |
Compulsory |
2 |
0 |
2 |
3 |
| GMD3208 |
MEAT SCIENCE AND TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
2 |
| GMD3212 |
ENTREPRENEURSHIP AND PROJECT MANAGEMENT IN FOOD INDUSTRY |
Compulsory |
2 |
0 |
0 |
2 |
| GMD3229 |
FOOD QUALITY CONTROL |
Compulsory |
2 |
0 |
0 |
2 |
| GMD3232 |
FOOD BIOTECHNOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3236 |
UNIT OPERATIONS IN FOOD ENGINEERING II |
Compulsory |
2 |
2 |
0 |
3 |
| MAK3024 |
NUMERICAL ANALYSIS |
Compulsory |
2 |
2 |
0 |
3 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 7. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD4201 |
EDIBLE FATS TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
2 |
| GMD4207 |
PROCESS CONTROL |
Compulsory |
2 |
0 |
0 |
2 |
| GMD4233 |
FOOD SAFETY |
Compulsory |
2 |
0 |
0 |
2 |
| GMD4237 |
CEREAL PRODUCTS TECHNOLOGY |
Compulsory |
2 |
0 |
2 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
22 |
| Total |
|
30 |
| 8. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD4238 |
FRUIT AND VEGETABLE PROCESSING TECHNOLOGY |
Compulsory |
2 |
0 |
2 |
3 |
| GMD4242 |
FOOD ENGINEERING DESIGN |
Compulsory |
2 |
2 |
0 |
3 |
| GMD4244 |
INSTRUMENTAL ANALYSIS |
Compulsory |
1 |
0 |
2 |
2 |
| GMD4248 |
PRODUCT DEVELOPMENT APPLICATIONS IN FOOD ENGINEERING |
Compulsory |
1 |
2 |
0 |
2 |
| GMD4260 |
KIŞISEL ILETIŞIM VE ETIK |
Compulsory |
1 |
0 |
0 |
1 |
| STJ2 3.SIN |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
15 |
| Total |
|
30 |
| 5. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD3213 |
INDUSTRIAL MICROBIOLOGY |
Optional |
2 |
0 |
2 |
4 |
| GSD3219 |
STERILISATION TECHNIQUES |
Optional |
2 |
0 |
0 |
4 |
| GSD3235 |
MOLECULAR BIOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3239 |
TECHNOLOGY OF FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
4 |
| GSD3241 |
READING AND WRITING IN FOREIGN LANGUAGE |
Optional |
2 |
0 |
0 |
4 |
| GSD3245 |
ACADEMIC PRESENTATION SKILLS |
Optional |
2 |
0 |
0 |
4 |
| GSD3513 |
STATIC AND STRENGTH OF MATERIAL |
Optional |
2 |
2 |
0 |
4 |
| KIM2180 |
PHYSICOCHEMISTRY |
Optional |
2 |
0 |
0 |
4 |
| 6. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD3214 |
SPECIFIC FOOD TECHNOLOGIES |
Optional |
2 |
0 |
2 |
4 |
| GSD3216 |
WASTE MANAGEMENT IN FOOD INDUSTRY |
Optional |
2 |
0 |
0 |
4 |
| GSD3218 |
POULTRY MEAT AND PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3222 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
4 |
| GSD3224 |
READY-TO-SERVE FOOD TECHNOLOGY |
Optional |
2 |
0 |
2 |
4 |
| GSD3228 |
HACCP APPLICATIONS IN FOOD PLANTS |
Optional |
2 |
0 |
0 |
4 |
| GSD3234 |
COLD PRESERVATION TECHNIQUES |
Optional |
2 |
0 |
0 |
4 |
| GSD3248 |
MINIMAL PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3250 |
PROCESSING OF ORGANIC FOODS |
Optional |
2 |
0 |
0 |
4 |
| GSD3252-S |
TECHNICAL ENGLISH I |
Optional |
2 |
0 |
0 |
4 |
| GSD3254 |
NUTRITIONAL TOXICOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3256 |
BIOACTIVE COMPOUNDS IN FOODS |
Optional |
2 |
0 |
0 |
4 |
| KIM0510 |
CHEMICAL RISKS |
Optional |
2 |
0 |
0 |
4 |
| 7. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| BAH4125SS |
PHOTO SHOOTING TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| GSD4711SS |
AGRICULTURAL EXTENSION |
Optional |
2 |
0 |
0 |
3 |
| GSD4215-S |
FERMENTED FOODS AND VINEGAR TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4225-S |
FERMENTED DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4227-S |
FOODS FOR SPECIAL DIETARY NEEDS |
Optional |
2 |
0 |
0 |
3 |
| GSD4239-S |
JAM, MARMALADE AND JELLY TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4241-S |
FRUIT JUICE PRODUCTION TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4245-S |
SOFT WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4249-S |
TECHNICAL ENGLISH II |
Optional |
2 |
0 |
0 |
3 |
| GSD4251-S |
GSD4251 FERMENTED MEAT PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| 8. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD4716SS |
HISTORY OF AGRICULTURE AND ECONOMICS |
Optional |
2 |
0 |
0 |
3 |
| GSD4214-S |
STATISTICAL QUALITY CONTROL |
Optional |
2 |
0 |
0 |
3 |
| GSD4222-S |
ALCOHOLIC BEVERAGES TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4224-S |
FERMENTATION TECHNOLOGY |
Optional |
3 |
0 |
0 |
3 |
| GSD4228-S |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GSD4236-S |
NANOTECHNOLOGY APPLICATIONS IN FOOD INDUSTRY |
Optional |
2 |
0 |
0 |
3 |
| GSD4250-S |
SEAFOOD PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4252-S |
CARBONATED BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4254-S |
FOOD PACKAGING |
Optional |
2 |
0 |
0 |
3 |
| GSD4256-S |
HARD WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4260-S |
SENSORY FOOD ANALYSIS |
Optional |
2 |
2 |
0 |
3 |
| GSD4262-S |
ART OF FERMENTATION AND FERMENTED FOODS |
Optional |
2 |
0 |
0 |
3 |
| GSD4264 |
FLAVOR CHEMISTRY AND TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4266-S |
OCCUPATIONAL ENGLISH |
Optional |
2 |
0 |
0 |
3 |
