1. Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
2. Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.
3. Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
4. Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.
5. Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
6. Acquiring skill and knowlede about how to produce economical, functional and competitive products.
7. Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
8. Having the ability of using the machines necessary for quality control and food security in food laboratories.
9. Having professional and social ethical rules.
10. Being able to acquire skill for computer programming, recording, and documentation.
11. Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
12. Being able to use Turkish language efficiently in verbal and written communication.

SKILLS

Cognitive - Practical

Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Acquiring skill and knowlede about how to produce economical, functional and competitive products.
Having professional and social ethical rules.
Being able to acquire skill for computer programming, recording, and documentation.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.

KNOWLEDGE

Theoretical - Conceptual

Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.
Being able to acquire skill for computer programming, recording, and documentation.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.
Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Acquiring skill and knowlede about how to produce economical, functional and competitive products.

COMPETENCES

Field Specific Competence

Acquiring skill and knowlede about how to produce economical, functional and competitive products.
Having professional and social ethical rules.
Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Being able to use Turkish language efficiently in verbal and written communication.
Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Being able to acquire skill for computer programming, recording, and documentation.
Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.

COMPETENCES

Competence to Work Independently and Take Responsibility

Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.
Acquiring skill and knowlede about how to produce economical, functional and competitive products.
Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Having professional and social ethical rules.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.
Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Being able to use Turkish language efficiently in verbal and written communication.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Being able to acquire skill for computer programming, recording, and documentation.

COMPETENCES

Communication and Social Competence

Individualistically having self confidence of taking responsibility and having the skill of working efficiently in multidisciplinary teams.
Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Acquiring skill and knowlede about how to produce economical, functional and competitive products.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Having professional and social ethical rules.
Being able to use Turkish language efficiently in verbal and written communication.
Being able to acquire skill for computer programming, recording, and documentation.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.

COMPETENCES

Learning Competence

Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously.
Acquiring skill , knowledge and experiment about machines used in food industry and food processing principles.
Having obtained the ability of doing physical, chemical and microbiological analysis of food and commenting their results.
Being able to use Turkish language efficiently in verbal and written communication.
Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view.
Having the ability and effort of doing Research and Development and produce authentic ideas in order to respond to the development and demands of food sector.
Having professional and social ethical rules.
Having the ability of using the machines necessary for quality control and food security in food laboratories.
Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation.
Being able to acquire skill for computer programming, recording, and documentation.

Occupational Profiles of Graduates With Examples

Graduate students can be employed as “Food Technician” ;in Catering industry, special laboratories and in their R&D and quality control laboratories; in private establishments where fermented products, cereal product, meat and dairy products, fruit and vegetable products are produced; in Public institutions that are related to “Food,Agriculture and Livestock Ministry”, Healthcare Institutes, Municipaities and Local Health authorities.

Access to Further Studies

Graduate students having successully completed their pre-Bsc degree can pass vertially to a Bsc degree program in departments of “Food Engineering”,”Chemistry”, “Nutrition and Dietetics”, “Plant Conservation” and “Agrcultural Biotechnology” in condition that they get enough points at DGS (Vertical Passage Exam) organised by OSYM (Student Selection and Placement Center).

Examination Regulations, Assessment and Grading

Each student must have attended at least 70 % of the lessons and 80 % of the practice so that they can enter final exams. Students must have for each school subject at least 1 mid-term visa exam and mid-term final exam. Mid-term visa exam has an influence of 40 % and mid-term final exam of 60 % to calculate the final grade. (Mid-term visa exam grade can be calculated through the points of homework, lab exam, quiz, etc..).All exams are evaluated out of 100 points. Students must have at least 50 points out of 100 at mid-term final exam.The weighted average of mid-term visa andmid-term final exams must also be at least 50 in order to pass the course. Students are considered successful when they get AA, BA, BB, CB, and CC on the exams. DC and DD are considered conditionally successful grade. A student must have ,at least, an acumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.

Graduation Requirements

In order to complete a program successfully, students must pass all the courses included in the program with 120 AKTS , which is equal to ,at least, an acumulative grade point average of 2.0 out of 4.00

Mode of Study

Full-Time

Address and Contact Details

MKP MYO Gıda Teknolojisi Program Başkanı
Öğr.Gör. Dr. Neşe ÖZMEN
Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi
Mustafakemalpaşa/Bursa
Tel:02246133102/61554
e-mail:nozmen@uludag.edu.tr
Dr. Öğr. Üyesi Pınar AYDINOL SÖNMEZ
Tel:02246133102/61511
e-mail:paydinol@uludag.edu.tr
Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi
Mustafakemalpaşa/Bursa
Öğr.Gör. Saadet Dilek YILDIZ
Tel:02246133102/61534
e-mail:sdilekyildiz@uludag.edu.tr
Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi
Mustafakemalpaşa/Bursa

Facilities

There are three academicians, a doctorial and two master, in Mustafakemalpaşa Vocational School of Food Technology. In reserved laboratory, many food analyzes were made with base glass supplies and devices in order to put theoretic knowledge into practice. There is a canteen and a library in our school.

Curriculum

1. Semester
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
GESZ101	BASIC MATHEMATICS	Compulsory	2	0	0	3
GESZ105	HYGIENE AND SANITATION	Compulsory	2	0	0	3
GIDZ101	UNIT OPERATIONS IN FOOD PROCESSING I	Compulsory	2	0	0	4
GIDZ103	FOOD CHEMISTRY	Compulsory	2	0	0	3
GIDZ105	GENERAL CHEMISTRY	Compulsory	2	0	0	3
GIDZ107	LABORATORY TECHNIQUES I	Compulsory	2	2	0	4
GMD2201	GENERAL MICROBIOLOGY	Compulsory	2	2	0	4
HRTZ115	CAREER PLANNING	Compulsory	1	0	0	1
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
GESZ012	CATERING SYSTEMS	Compulsory	2	0	0	3
GIDS116	NUTRITION PRINCIPLES	Compulsory	2	0	0	3
GIDZ102	UNIT OPERATIONS IN FOOD PROCESSING II	Compulsory	2	2	0	4
GIDZ104	FOOD MICROBIOLOGY	Compulsory	2	2	0	4
GIDZ209	LABORATORY TECHNIQUE II	Compulsory	1	2	0	4
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
	Click to choose optional courses.					6
Total						30

3. Semester
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
GIDZ201	CEREAL TECHNOLOGY I	Compulsory	2	2	0	4
GIDZ203	MILK ANDVEGETABLE PRODUCTS TECHNOLOGY I	Compulsory	2	2	0	3
GIDZ205	FRUIT AND VEGETABLE PRODUCTS-I	Compulsory	2	2	0	3
GIDZ207	MEAT AND PRODUCTS TECHNOLOGY I	Compulsory	2	2	0	4
KMYO01	SUMMER PRACTICE-I	Compulsory	0	0	0	4
	Click to choose optional courses.					12
Total						30

4. Semester
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
GIDS202	CEREAL TECHNOLOGY II	Compulsory	1	2	0	3
GIDZ204	MILK AND DAIR PRODUCTS TECHNOLOGY II	Compulsory	2	2	0	4
GIDZ206	FRUIT AND VEGETABLE PRODUCTS II	Compulsory	2	2	0	4
GIDZ208	MEAT AND MEAT PRODUCTS TECH. II	Compulsory	2	2	0	3
KMYO02	SUMMER PRACTICE-II	Compulsory	0	0	0	4
	Click to choose optional courses.					12
Total						30

2. Semester Optional Courses
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
GIDS112	INDUSTRIAL MICROBIOLOGY	Optional	1	2	0	3
GIDS114	SENSORY ANALYSIS TECHNIQUES	Optional	1	2	0	3
GIDS116	ORGANIC FOODS	Optional	2	0	0	3
GIDS118	PERSONAL DEVELOPMENT AND HUMAN RELATIONS	Optional	2	0	0	3
GIDS122	ADVANCED MATHEMATICS	Optional	3	0	0	3
OTPS001	OCCUPATIONAL HEALTH AND SAFETY	Optional	2	0	0	3
OTPS002	ENVIRONMENTAL PROTECTION	Optional	2	0	0	3
OTPS003	FIRST AID	Optional	2	0	0	3
OTPS006	RESEARCH METHODS AND TECHNIQUES	Optional	2	0	0	3
OTPS007	PROFESSIONAL ETHICS	Optional	2	0	0	3
OTPS010	INFORMATION AND COMMUNICATION TECHNOLOGY	Optional	2	0	1	3

3. Semester Optional Courses
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
DTCS011	LOGISTICS	Optional	1	2	0	3
GESS010	FOOD ADDITIVES	Optional	2	0	0	3
GESS011	PACKAGING TECHNOLOGY	Optional	2	0	0	3
GIDS209	FOOD ANALYSES	Optional	1	2	0	3
GIDS213	POULTRY TECHNOLOGY	Optional	2	0	0	3
GIDS217	FERMENTED FOOD TECHNOLOGY	Optional	2	2	0	3
GIDS227	WORKPLACE TRAINING I	Optional	0	16	0	12
GIDS231	BEVERAGE TECHNOLOGY	Optional	2	0	0	3
GIDS233	WATER ANALYSES	Optional	1	2	0	3
GIDS235	FOOD MANAGEMENT AND MARKETING	Optional	2	0	0	3
GIDS237	BUSINES MANAGEMENT I	Optional	2	0	0	3
GIDS239	BAKERY PRODUCTS AND DESERTS	Optional	1	2	0	3
OTPS009	COMMUNICATION	Optional	2	0	0	3
OTPS051	COMMUNITY AWARENESS AND SOCIAL RESPONSIBILITY	Optional	2	0	0	3

4. Semester Optional Courses
Course Code	Course Title	Type of Course	T¹	U²	L³	ECTS
GESS005	FOOD INDUSTRY MACHINES	Optional	2	0	0	3
GIDS228	WORKPLACE TRAINING II	Optional	0	16	0	12
GIDS232	FUNCTIONAL FOODS	Optional	2	0	0	3
GIDS234	SPECIFIC FOOD TECHNOLOGY	Optional	2	0	0	3
GIDS238	BUSINES MANAGEMENT II	Optional	2	0	0	3
GIDS240	PATISSERIE PRODUCTS TECHNOLOGY	Optional	1	2	0	3
GIDS242	LOCAL DAIRY PRODUCTS TECHNOLOGY	Optional	2	0	0	3
GIDS246	DRIED FRUITS' TECHNOLOGY	Optional	2	0	0	3
GIDS248	FOOD SAFETY AND LEGISLATION	Optional	3	0	0	3
GTK210	VEGETABLE OIL TECHNOLOGY	Optional	2	2	0	3
OTPS004	QUALITY MANAGEMENT SYSTEMS	Optional	2	0	0	3
OTPS013	ENTREPRENEURSHIP	Optional	2	0	0	3