Türkçe English Curriculum Key Learning Outcomes
Food Engineering
General Description
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Brief History
Food Engineering Department was established in 1981 within the Faculty of Agriculture. Undergraduate and graduate education begun in 1982. The department was named as Agricultural Products Technology initially, then it was assigned as Food Science and Technology. The department was named as Food Engineering in 1993 and the very first B.Sc. students were graduated in 1996. Food engineering program grounded on an education and research system that entitles their graduates for independent research, interpretation of the scientific phenomenon with universal point of view and attaining novel synthesis.
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Qualification Awarded
Food Engineering MSc program is subjected to 90-120 ECTS credits in higher education. In Master Program without thesis, it is required to 120 ECTS. The Master’s Degree (M.Sc.) in Food Engineering program is awarded to the graduates who have successfully completed all courses in the curriculum.
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Level of Qualification
Second Cycle
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Specific Admission Requirements
Specific Admission Requirements for Master’s Degree in Food Engineering Program with thesis are; 1. Science degree in Bachelor and ALES (numeric) score which is determined by the Senate of Bursa Uludag University is required. 2. Students must have minimum score determined by Senate in UDS, KPDS, TOEFL or equivalent examinations accepted by Higher Education Council, or foreign language exam which is conducted by the School of Foreign Languages in one of foreign languages in English, German, French, Italian, Russian, Arabic. BUU Senate decides the Equivalence of other foreign language documents. 3. For foreign candidates, Tomer candidates Turkish competency given by TOMER and ALES exam results or GRE, GMAT and other exams which are by YOK in international level.
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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.
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Qualification Requirements and Regulations
Graduate program students must pass a total of 8 courses, seminars and thesis studies, provided that they take a total of 23 credits (120 ECTS) during their education. Students who fulfill the relevant requirements are awarded a Master´s degree in Food Engineering. This grade must be at least 70 out of 100 in order for the student to be successful in the relevant course.
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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
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
2. To have ability to improve scientific methods, use scarce or limited knowledge and give undergraduate level courses
3. To diagnose a problem in the field of Food Engineering, to develop and implement the solution method
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
5. To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
6. To use and improve basic computer programs for presentations, writing, statistics and graphics in the field of Food Engineering
7. To acquire skills on adaptation of strategies, policies and development plans and evaluate the outcomes in the framework of quality assurance
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
9. To be able to written, verbal and visual communicate and discuss with at least one foreign language
10. To be capable of working at academic level in interdisciplinary science and engineering fields due to the gained knowledge and problem solving ability
SKILLS Cognitive - Practical
  • 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
  • To be capable of working at academic level in interdisciplinary science and engineering fields due to the gained knowledge and problem solving ability
  • To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
  • To diagnose a problem in the field of Food Engineering, to develop and implement the solution method
  • To have ability to improve scientific methods, use scarce or limited knowledge and give undergraduate level courses
KNOWLEDGE Theoretical - Conceptual
  • To be capable of working at academic level in interdisciplinary science and engineering fields due to the gained knowledge and problem solving ability
  • To have ability to improve scientific methods, use scarce or limited knowledge and give undergraduate level courses
  • To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
  • 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
COMPETENCES Field Specific Competence
  • To have ability to improve scientific methods, use scarce or limited knowledge and give undergraduate level courses
  • 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
  • To teach and supervise data collecting, interpreting and informing taking into account of the scientific, social and ethical values in Food Engineering related areas
  • To acquire skills on adaptation of strategies, policies and development plans and evaluate the outcomes in the framework of quality assurance
COMPETENCES Competence to Work Independently and Take Responsibility
  • To diagnose a problem in the field of Food Engineering, to develop and implement the solution method
  • To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
COMPETENCES Communication and Social Competence
  • 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
  • To use and improve basic computer programs for presentations, writing, statistics and graphics in the field of Food Engineering
  • To be able to written, verbal and visual communicate and discuss with at least one foreign language
Learning Competence
  • To design and apply experiments, collect data, analyse and interpret the results and take responsibility through a wide scientific perspective
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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.
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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.
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Examination Regulations, Assessment and Grading
This section is explained in the courses description and implementation forms.
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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.
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Mode of Study
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
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Facilities
In Food Engineering Department 8 Professors, 6 Associate Professors, 1 Assistant Professor, 1 Research Assistant with Doctorate degree and 4 Research Assistants studying for PhD 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
GMB5181 ADVANCED TOPICS IN MA THESIS I Compulsory 4 0 0 5
GMB5191 THESIS CONSULTING I Compulsory 0 1 0 1
Click to choose optional courses. 12
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 6
GMB5172 SEMINAR Compulsory 0 2 0 4
GMB5182 ADVANCED TOPICS IN MSC THESIS II Compulsory 4 0 0 5
GMB5192 THESIS CONSULTING II Compulsory 0 1 0 1
Click to choose optional courses. 12
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 CONSULTANTS 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
GMB5047 CORN PRODUCTS AND SWEETENERS 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
GMB5053 TEA PROCESSING TECHNOLOGY 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
GMB5059 MEDICINAL AND AROMATIC PLANTS USED IN FOOD INDUSTRY Optional 3 0 0 6
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
GMB5030 FOOD AROMA AND AROMA CHEMISTRY 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
GMB5044 YEASTS ANDBIOTECHNOLOGICAL APPLICATIONS OF YEASTS Optional 3 0 0 6
GMB5046 BASIC PRACTICAL MICROBIOLOGY Optional 2 2 0 6
GMB5048 RECENT ADVANCES IN MEAT TECHNOLOGY Optional 3 0 0 6
GMB5050 FOOD CONTAMINANTS AND RESIDUES Optional 3 0 0 6
GMB5052 NOVEL FOOD PROCESSING TECHNIQUES Optional 3 0 0 6
GMB5054 CAROTENOIDS AND THEIR USAGE IN FOOD INDUSTRY Optional 3 0 0 6
Bologna İletişim
Mail : bologna@uludag.edu.tr
Tasarım & Kodlama
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