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
This department is subject to the third stage degree system of 300 ECTS credits in the field of Food Engineering in doctoral education. When the program is completed successfully and the program qualifications are met, a doctoral degree in Food Engineering is obtained.
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Level of Qualification
Third Cycle
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Specific Admission Requirements
Candidates must have a "Undergraduate" degree in Food Engineering, have a graduation grade point average of at least 3.00 on the 4-point system, or have an equivalent score in foreign language exams (UDS, KPDS, TOEFL, etc.), They must have obtained at least 80 points from ALES Exam.
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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
To obtain the Food Engineering Integrated PhD program degree; At least 47 credits (equivalent to 120 ECTS) must be taken, successfully completing all of these courses and obtaining a grade point average of at least 75 out of 100. In addition, the students who have achieved a minimum score of 75 in the doctoral qualification exam (oral and written) held by the expert faculty members in the relevant field and who successfully defend their thesis in a related field before a selected jury are awarded a Food Engineering doctorate diploma.
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Profile of The Programme
Food Engineering integrated PhD program includes 10 semesters of education. In the first four semesters, students are required to take some compulsory and elective courses (120 ECTS) in order to improve their knowledge and skill level in the relevant department. In the following years, he continues his theoretical and applied thesis work on a thesis topic determined by the thesis supervisor. The student who successfully completes the thesis study (180 ECTS) and obtains a valid grade from the exam held by the thesis defense jury is awarded a PhD degree.
The purpose of the Food Engineering Integrated Doctorate Program is to monitor the techniques in the rapidly developing food industry, to interpret and organize this information in accordance with the realities of the country, to produce and disseminate information that will help to develop unique techniques. Another duty of the Food Engineering departments is; It is the training of Food Engineers who are in need of the food industry developing in parallel with agricultural production in our country. In this context, the aim of the Food Engineering Departments is to provide students with engineering skills to use modern science and technology in the processing, preservation, distribution and marketing of foods. As it is known, all theoretical and practical, basic data and methods from the raw material in the food production chain to the end product that the consumer can consume in the food industry are within the scope of Food Engineering education.
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Key Learning Outcomes & Classified & Comparative
1. Based on proficiencies of Master of Science in Food Engineering, improving knowledge, comprehend, design and accomplish the original research process independently with scientific prestige
2. To have and realize the latest knowledge on the Food Engineering area with systematic approach and also acquire high level skills on related researches and methods
3. To acquire skills on building, designing, implementing and adaptation of research process within scientific integrity
4. Contributing a national or international peer reviewed publication by developing new scientific method or applying a recognized method to a new area
5. To be able to critically analyze, synthesis and evaluate new opinions
6. Contributing the process of being information society by applying their knowledge and solutions to science and engineering
7. To be able to written, verbal and visual communicate and discuss with at least one foreign language
SKILLS Cognitive - Practical
  • Based on proficiencies of Master of Science in Food Engineering, improving knowledge, comprehend, design and accomplish the original research process independently with scientific prestige
  • To have and realize the latest knowledge on the Food Engineering area with systematic approach and also acquire high level skills on related researches and methods
KNOWLEDGE Theoretical - Conceptual
  • Based on proficiencies of Master of Science in Food Engineering, improving knowledge, comprehend, design and accomplish the original research process independently with scientific prestige
  • To have and realize the latest knowledge on the Food Engineering area with systematic approach and also acquire high level skills on related researches and methods
COMPETENCES Field Specific Competence
  • Contributing the process of being information society by applying their knowledge and solutions to science and engineering
COMPETENCES Competence to Work Independently and Take Responsibility
  • Contributing a national or international peer reviewed publication by developing new scientific method or applying a recognized method to a new area
  • Based on proficiencies of Master of Science in Food Engineering, improving knowledge, comprehend, design and accomplish the original research process independently with scientific prestige
  • To acquire skills on building, designing, implementing and adaptation of research process within scientific integrity
COMPETENCES Communication and Social Competence
  • To be able to written, verbal and visual communicate and discuss with at least one foreign language
  • To be able to critically analyze, synthesis and evaluate new opinions
Learning Competence
  • Contributing a national or international peer reviewed publication by developing new scientific method or applying a recognized method to a new area
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Occupational Profiles of Graduates With Examples
Graduates who successfully completed doctorate degree may either continue academic research and studies or work for private and government companies.
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Access to Further Studies
Graduates who successfully completed doctorate degree may apply to both in the same or related disciplines in higher education institutions at home or abroad to get a position as academic staff or to governmental R&D centers to get expert position.
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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
In order to successfully complete the program, it is required to pass all of the courses available in the program (equivalent to 120 ECTS) and successfully defend the thesis (180 ECTS) prepared in a related field in front of a selected jury and to publish at least one article in SCI or SCI-expanded journals.
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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
ENS6121 DEVELOPMENT AND LEARNING Compulsory 3 0 0 5
FEN 6001 RESEARCH METHODS Compulsory 2 0 0 4
GMB6001 ADVANCED STERILISATION TECHNIQUES Compulsory 3 0 0 5
GMB6191 DISSERTATION SUPERVISION I Compulsory 0 1 0 1
TBY5007 DATA ANALYSIS WITH STATISTICAL PACKET SOFTWARE I Compulsory 3 0 0 2
FEN6122 PLANNING AND EVALUATION IN EDUCATION Compulsory 3 2 0 5
GMB6184 PHD SPECIALISED FIELD COURSE IV Compulsory 4 0 0 5
GMB6194 DISSERTATION SUPERVISION IV Compulsory 0 1 0 20
Click to choose optional courses. -17
Total 30
2. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6172 SEMINAR (CLASS) Compulsory 0 2 0 4
GMB6192 DISSERTATION SUPERVISION II Compulsory 0 1 0 1
Click to choose optional courses. 25
Total 30
3. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6183 PHD SPECIALISED FIELD COURSE III Compulsory 4 0 0 5
GMB6193 DISSERTATION SUPERVISION Compulsory 0 1 0 20
YET6177 PHD PROFICIENCY EXAMINATION Compulsory 0 0 0 5
Total 30
4. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6174 SEMINAR Compulsory 0 2 0 5
Total 5
5. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6185 PHD SPECIALISED FIELD COURSE V Compulsory 4 0 0 5
GMB6195 DISSERTATION SUPERVISION Compulsory 0 1 0 20
Total 25
6. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6186 PHD SPECIALISED FIELD COURSE VI Compulsory 4 0 0 5
GMB6196 DISSERTATION SUPERVISION Compulsory 0 1 0 20
Total 25
7. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6187 PHD SPECIALISED FIELD COURSE VII Compulsory 4 0 0 5
GMB6197 DISSERTATION SUPERVISION Compulsory 0 1 0 25
Total 30
8. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6188 PHD SPECIALISED FIELD COURSE VIII Compulsory 4 0 0 5
GMB6198 DISSERTATION SUPERVISION Compulsory 0 1 0 25
Total 30
1. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB5043 MOLECULAR APPLICATIANS IN FOOD ENGINEERING Optional 2 0 2 6
GMB6027 LACTIC ACID BACTERIA ANDBIOTECHNOLOGICAL APPLICATIONS OF LACTIC ACID BACTERIA Optional 3 0 0 5
GMB6009 CLARIFICATION AND FILTRATION TECHNIQUES Optional 3 0 0 5
GMB6011 HYDROGENATION OF FATS AND MARGARINE TECHNOLGY Optional 3 0 0 5
GMB6013 CHEMISTRY AND TECHNOLOGY OF STARCH Optional 2 0 2 5
GMB6015 FOOD MYCOLOGY Optional 2 0 2 5
GMB6017 AROMA-ACTIVE FOOD COMPONENTS Optional 2 0 2 5
GMB6018 SPECIAL CEREAL PRODUCTS Optional 2 0 2 5
GMB6019 FOOD-ORIGINATED SULPHUR COMPOUNDS Optional 2 0 2 5
GMB6021 ADVANCED DAIRY TECHNOLOGY Optional 3 0 0 5
GMB6023 ADVANCED FOOD BIOCHEMISTRY Optional 3 0 0 5
GMB6025 RESEARCH METHODS IN FOOD SCIENCE Optional 3 0 0 5
GMB6032 FOOD INGREDIENTS AND ADDITIVES IN PRODUCT DEVELOPMENT Optional 3 0 0 5
GMB6181 PHD SPECIALISED FIELD COURSE I Optional 4 0 0 5
2. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB6008 FOOD PRESERVATION TECHNOLOGY Optional 3 0 0 5
GMB6010 LIPIDS Optional 3 0 0 5
GMB6012 STATISTICAL QUALITY CONTROL IN FOOD INDUSTRY Optional 3 0 0 5
GMB6014 ADVANCED FOOD CHEMISTRY Optional 3 0 0 5
GMB6016 MILLING TECHNOLOGY Optional 2 0 2 5
GMB6020 FOOD TOXICOLOGY Optional 3 0 0 5
GMB6022 CHEMICAL CHANGES OCCURED DURING FOOD PROCESSING Optional 3 0 0 5
GMB6024 FOOD FERMENTATIONS Optional 3 0 0 5
GMB6026 TECHNOLOGY OF FLAVOR AND PHENOLIC COMPOUNDS Optional 2 0 2 5
GMB6028 CHEMISTRY AND TECHNOLOGY OF FERMENTED DAIRY PRODUCTS Optional 3 0 0 5
GMB6030 PHYSICAL PROPERTIES OF FOOD Optional 3 0 0 5
GMB6034 THE PROTEOM AND METABOLOM ANALYSIS USED IN DETERMINATION OF MICROBIOLOGICAL FOOD QUALITY Optional 3 0 0 5
GMB6182 PHD SPECIALISED FIELD COURSE II Optional 4 0 0 5
General Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
GMB5013 INDUSTRIAL FRUIT JUICE PRODUCTION TECHNOLOGY Optional 2 0 2 6
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Mail : bologna@uludag.edu.tr
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