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, doctoral and integrated doctoral programs with and without thesis.
When the program is successfully completed and program qualifications are met, you will receive a Master´s degree in Food Engineering.
Second Cycle
4
Specific Admission Requirements
Candidates must have a bachelor´s degree in Food Engineering, have a graduation grade point average of at least 2.50 or equivalent on a 4-point grading system, have at least 50 points from foreign language exams (ÜDS, KPDS, TOEFL, etc.), ALES They must get at least 60 points from the exam.
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 Master´s degree in Food Engineering; Students who take 23 credits (equivalent to 120 ECTS) courses and successfully complete all of them, obtain a GPA of at least 70 out of 100, and successfully complete their Seminar and Thesis are awarded a Food Engineering Master´s degree.
7
Profile of The Programme
The aim of the Graduate Programme of Food Engineering Department is to educate individuals as leader and modernist scholars for related departments. Graduates of the programme are capable to compete in international arena with their good contemporary engineering and technology knowledge and could be able to design, manage and improve necessary systems to produce high quality, safe and value added foods. They could be able to represent his/her university and country at the highest level with their researches and publications.
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Key Learning Outcomes & Classified & Comparative
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1.
Based on proficiencies the bachelor's degree in Food Engineering competences, to access, evaluate and implement information by deepening and expansion of scientific research in the specified area
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2.
To have ability to improve scientific methods, use scarce or limited knowledge and give undergraduate level courses
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3.
To diagnose a problem in the field of Food Engineering, to develop and implement the solution method
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4.
To inform current developments in the field of food engineering and specialized area (such as food technology, product development, increasing product quality, food safety, microbiology, etc.) through oral, written and visual systems
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5.
To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
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6.
To use and improve basic computer programs for presentations, writing, statistics and graphics in the field of Food Engineering
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7.
To acquire skills on adaptation of strategies, policies and development plans and evaluate the outcomes in the framework of quality assurance
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8.
To teach and supervise data collecting, interpreting and informing taking into account of the scientific, social and ethical values in Food Engineering related areas
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9.
To be able to written, verbal and visual communicate and discuss with at least one foreign language
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10.
To be capable of working at academic level in interdisciplinary science and engineering fields due to the gained knowledge and problem solving ability
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9
Occupational Profiles of Graduates With Examples
Food Engineers with M.Sc. have the opportunity to work in governmental organizations, i.e. Ministry of Food, Agriculture and Animal Livestock, Ministry of Health, Ministry of Industry and Trade, Institute of Turkish Standarts. They can also work in the private food-related enterprises as Project engineer, process engineer, investment expert, consultant or quality expert, or can establish their own companies.
10
Access to Further Studies
The student who successfully completes the program can apply for a PhD degree in Food Engineering or other science branches that accept students from this field.
11
Examination Regulations, Assessment and Grading
Examination of the courses; It can be done in writing, written-oral or practically. In order to take the exam for the courses taken in graduate programs; The requirement is to have 70% attendance in theoretical courses and 80% attendance in applied courses. Exams are evaluated with scores out of 100. To be successful, it is necessary to get at least 70 points out of 100. Students who receive one of the letter grades AA, BA, BB, CB or CC from a course are considered to have passed that course. The adjustment of the grades of the courses taken by students who benefit from national or international exchange programs such as Erasmus and Farabi is made by the decision of the institute board of directors upon the proposal of the department head. These grades are recorded on the student´s transcript.
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Graduation Requirements
Students must successfully pass all compulsory and elective courses on the program and who have successfully completed all courses in the curriculum will be given The Master’s Degree in Food Engineering Program.
Full-Time
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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 with Doctorate degree and 4 Research Assistants 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 |
| GMB5001 |
SAFE FOOD PROCESSING TECHNIQUES |
Compulsory |
3 |
0 |
0 |
6 |
| GMB5003 |
INSTRUMENTAL FOOD ANALYSIS TECHNIQUES |
Compulsory |
3 |
0 |
0 |
6 |
| GMB5191 |
THESIS CONSULTING I |
Compulsory |
0 |
1 |
0 |
1 |
|
Click to choose optional courses.
|
|
|
|
|
17 |
| Total |
|
30 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMB5000 |
RESEARCH TECHNIQUES AND PUBLICATION ETHICS IN FOOD ENGINEERING |
Compulsory |
2 |
0 |
0 |
2 |
| GMB5002 |
ADVANCED FOOD MICROBIOLOGY |
Compulsory |
2 |
0 |
2 |
7 |
| GMB5172 |
SEMINAR |
Compulsory |
0 |
2 |
0 |
5 |
| GMB5192 |
THESIS CONSULTING II |
Compulsory |
0 |
1 |
0 |
1 |
|
Click to choose optional courses.
|
|
|
|
|
15 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMB5183 |
ADVANCED TOPICS IN MSC THESIS III |
Compulsory |
4 |
0 |
0 |
5 |
| GMB5193 |
THESIS CONSULTING III |
Compulsory |
0 |
1 |
0 |
25 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMB5184 |
ADVANCED TOPICS IN MSC THESIS IV |
Compulsory |
4 |
0 |
0 |
5 |
| GMB5194 |
THESIS CONSULTING IV |
Compulsory |
0 |
1 |
0 |
25 |
| Total |
|
30 |
| 1. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMB5011 |
INDUSTRIAL FOOD PROCESS ENGINEERING |
Optional |
3 |
0 |
0 |
6 |
| GMB5013 |
INDUSTRIAL FRUIT JUICE PRODUCTION TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5015 |
CHEMISTRY AND TECHNOLOGY OF EDIBLE FATS AND OILS |
Optional |
3 |
0 |
0 |
6 |
| GMB5017 |
CEREAL CHEMISTRY |
Optional |
2 |
0 |
2 |
6 |
| GMB5019 |
TECHNOLOGY OF BISCUIT, CRACKER AND CAKE |
Optional |
2 |
0 |
2 |
6 |
| GMB5021 |
STARTER PRODUCTION AND USE IN FOOD INDUSTRY |
Optional |
2 |
0 |
2 |
6 |
| GMB5023 |
IDENTIFICATION OF MICROORGANISMS CAUSING SPOILAGE IN FOODS |
Optional |
2 |
0 |
2 |
6 |
| GMB5025 |
MICROBIAL PROCESS TECHNOLOGY |
Optional |
3 |
0 |
0 |
6 |
| GMB5027 |
FOOD SANITATION |
Optional |
3 |
0 |
0 |
6 |
| GMB5029 |
INDUSTRIAL FRUIT WINES TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5031 |
ENZYMES IN FOOD INDUSTRY |
Optional |
2 |
0 |
2 |
6 |
| GMB5033 |
MALT AND BEER TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5035 |
PROCEES DESIGN AND EVALUATION |
Optional |
3 |
0 |
0 |
6 |
| GMB5037 |
PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS |
Optional |
2 |
0 |
2 |
6 |
| GMB5039 |
TRACE ELEMENTS IN FOODS |
Optional |
3 |
0 |
0 |
6 |
| GMB5041 |
ALTERNATIVE PRESERVATION TECHNIGUES IN DAIRY SCIENCE |
Optional |
3 |
0 |
0 |
6 |
| GMB5043 |
MOLECULAR APPLICATIANS IN FOOD ENGINEERING |
Optional |
2 |
0 |
2 |
6 |
| GMB5045 |
ASEPTIC PACKAGING TECHNOLOGY |
Optional |
3 |
0 |
0 |
6 |
| GMB5049 |
INVESTMENT PROJECT PREPARATION, EVALUATION AND MONITORING METHODS IN FOOD INDUSTRY |
Optional |
3 |
0 |
0 |
6 |
| GMB5051 |
RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS |
Optional |
3 |
0 |
0 |
6 |
| GMB5055 |
ADVANCED MEAT SCIENCE AND TECHNOLOGY |
Optional |
3 |
0 |
0 |
6 |
| GMB5057 |
QUALITY MANAGEMENT SYSTEMS FOR FOOD TESTING LABORATORIES |
Optional |
3 |
0 |
0 |
6 |
| GMB5181 |
ADVANCED TOPICS IN MSC THESIS I |
Optional |
4 |
0 |
0 |
5 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMB5010 |
DRYING TECHNIQUES OF FOODS |
Optional |
3 |
0 |
0 |
6 |
| GMB5012 |
INDUSTRIAL CANNING TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5014 |
CHEMICAL MICROBIOLOGY |
Optional |
3 |
0 |
0 |
6 |
| GMB5016 |
FERMENTED CEREAL PRODUCTSTECHNOLOGIES |
Optional |
2 |
0 |
2 |
6 |
| GMB5018 |
PASTA AND NOODLE TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5020 |
SAFETY, MICROBOLOGY AND CHEMISTRY OF FOODS |
Optional |
3 |
0 |
0 |
6 |
| GMB5022 |
TECHNIQUES APPLIED IN FOOD PACKAGING |
Optional |
3 |
0 |
0 |
6 |
| GMB5024 |
COMMUNITY NUTRITION |
Optional |
3 |
0 |
0 |
6 |
| GMB5026 |
FUNCTIONAL FOODS AND NUTRACEUTICALS |
Optional |
3 |
0 |
0 |
6 |
| GMB5028 |
WHISKY AND COGNAC PRODUCTION |
Optional |
2 |
0 |
2 |
6 |
| GMB5032 |
DAIRY PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
2 |
6 |
| GMB5034 |
FORTIFICATION OF FOODS WITH MINERALS AND BIOAVAILABILITY |
Optional |
3 |
0 |
0 |
6 |
| GMB5036 |
SHELFLIFE OF FOODS |
Optional |
3 |
0 |
0 |
6 |
| GMB5038 |
PROBIOTIC BACTERIA AND PROBIOTICS IN DAIRY SCIENCE |
Optional |
2 |
0 |
2 |
6 |
| GMB5040 |
MODIFIED ATMOSPHERE PACKAGING OF FOOD |
Optional |
3 |
0 |
0 |
6 |
| GMB5042 |
GASTRONOMY AND FOOD HISTORY |
Optional |
3 |
0 |
0 |
6 |
| GMB5182 |
ADVANCED TOPICS IN MSC THESIS II |
Optional |
4 |
0 |
0 |
5 |
