Bilgi Paketi & Ders Kataloğu
Türkçe English Curriculum Key Learning Outcomes
Food Technology
General Description
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Brief History
Keles Vocational School of Food Technology Program was established in 2008 2009 academic year. IKMEP compatible lesson plans were applied to student who enrolled in 2011 2012 academic year.
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Qualification Awarded
This program consists of two years of pre Bsc and 120 hours of ECTS (European Credit Transfer System). When the program is successfully completed and the program requirements are met, students can obtain a pre Bsc degree.
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Level of Qualification
Short Cycle
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Specific Admission Requirements
The aplicants have to be graduated from a high school or an equivalent school. The admission and registration essentials are Determined by Student Selection and Placement Center (ÖSYM) in accordance with the related legislations of the Council of Higher Education of Turkey.
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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
In order to get pre Bsc degree at Food Technology Program, the total of compulsory and elective hours of the lessons must be the equivalent of 120 ECTS and fully succeeded. The cumulative grade point average must be at least 2.0 out 4.00.
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Profile of The Programme
Have professional knowledge, skills and equipment about food raw materials and composition of foods, food production and processing, physical, chemical and microbiological quality control, food safety and food legislation,
Able to follow professional developments by using a foreign language, be able to run computer programs related to their field, be innovative and socially responsible,
Committed to ethical values related to his profession, aware of occupational health and safety, solution-oriented and able to take initiative,
To train manpower with these competencies who have awareness of career management and lifelong learning, who can work with the title of "Food Technician", who is preferred in production and quality control laboratories in the food industry, who can use written and verbal communication effectively, and who is prone to teamwork.
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Key Learning Outcomes & Classified & Comparative
1. To have basic, current and applied knowledge about Food Technology.
2. To have knowledge about occupational health and safety, environmental awareness and quality processes
3. To follow current developments and practices for her/his profession and to use them effectively.
4. To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
5. To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
6. To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
7. To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
8. To have awareness about career management and lifelong learning
9. To have social, scientific, cultural and ethical values in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
10. To follow the information in the field and communicate with colleagues using a foreign language.
11. To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
12. To explain and apply food production and processing technologies.
13. Implementing quality management systems and quality assurance protocols in the food industry.
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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, Municipalities and Local Health authorities.
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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).
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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. 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 accumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.
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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 accumulative grade point average of 2.0 out of 4.00.
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Mode of Study
Full-Time
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Address and Contact Details
Keles MYO - Gıda Teknolojisi Program Başkanı
Öğr. Gör. Dr. Ayşe Kevser BİLGİN
kevserbilgin@uludag.edu.tr
Dahili: 62323
Doç. Dr. Elif YILDIZ
elifyildiz@uludag.edu.tr
Dahili: 42683
Öğr. Gör. Dr. Büşra PEKSEZER
busrapeksezer@uludag.edu.tr
Dahili: 62333
Adres: Cuma Mah. Mehmet Akif Orhan Cad. No: 37 16740 Bursa Uludağ Üniversitesi Keles Yerleşkesi
Telefon: 0 224 861 34 25
Fax: 0224 861 35 21
Keles MYO e-mail: kelesmyo@uludag.edu.tr
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Facilities
Two instructors work in Keles Vocational School of Food Technology Program. Various food analyzes are performed with the existing devices in the Food Technology Program application laboratory. At the same time, the production stages of some foods are carried out experimentally in practice lessons.
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Curriculum
1. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GESZ101 BASIC MATHEMATICS Compulsory 2 0 0 3
GESZ103 GENERAL MICROBIOLOGY Compulsory 2 2 0 4
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
ATA101 ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I Compulsory 2 0 0 2
TUD101 TURKISH LANGUAGE I Compulsory 2 0 0 2
Click to choose optional courses. 2
Total 30
2. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
GESZ012 CATERING SYSTEMS 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
GIDZ110 LABORATORY TECHNIQUE II Compulsory 1 2 0 4
GIDZ112 NUTRITION PRINCIPLES Compulsory 2 0 0 3
ATA102 ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II Compulsory 2 0 0 2
TUD102 TURKISH LANGUAGE II Compulsory 2 0 0 2
Click to choose optional courses. 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
STJI 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
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
GIDZ212 CEREAL TECHNOLOGY II Compulsory 1 2 0 3
STJII SUMMER PRACTICE-II Compulsory 0 0 0 4
Click to choose optional courses. 12
Total 30
1. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
YAD101 FOREIGN LANGUAGE I Optional 2 0 0 2
YAD111 FOREIGN LANGUAGE I (GERMAN) Optional 2 0 0 2
YAD121 FOREIGN LANGUAGE I (FRENCH) Optional 2 0 0 2
2. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
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
OTPS002 ENVIRONMENTAL PROTECTION Optional 2 0 0 3
OTPS007 PROFESSIONAL ETHICS Optional 2 0 0 3
OTPS009 COMMUNICATION Optional 2 0 0 3
OTPS010 INFORMATION AND COMMUNICATIONS TECH. Optional 1 2 0 3
Course Code Course Title Type of Course T1 U2 L3 ECTS
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
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
OTPS002 ENVIRONMENTAL PROTECTION Optional 2 0 0 3
OTPS007 PROFESSIONAL ETHICS Optional 2 0 0 3
OTPS009 COMMUNICATION Optional 2 0 0 3
OTPS010 INFORMATION AND COMMUNICATIONS TECH. Optional 1 2 0 3
3. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
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
GIDS215 FOOD SAFETY Optional 2 0 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
OTPS001 OCCUPATIONAL HEALTH AND SAFETY 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
GIDS216 FERMENTED FOOD TECHNOLOGY Optional 2 2 0 3
GIDS228 WORKPLACE TRAINING II Optional 0 16 0 12
GIDS232 FUNCTIONAL FOODS Optional 2 0 0 3
GIDS232 LOCAL DAIRY PRODUCTS TECHNOLOGY Optional 2 0 0 3
GIDS234 DRIED FRUITS' TECHNOLOGY Optional 2 0 0 3
GIDS234 SPECIFIC FOOD TECHNOLOGY Optional 2 0 0 3
GIDS236 FOOD CODEX AND LEGISLATION Optional 2 0 0 3
GIDS238 BUSINES MANAGEMENT II Optional 2 0 0 3
GIDS240 PATISSERIE PRODUCTS TECHNOLOGY Optional 1 2 0 3
GIDS244 VEGETABLE OIL TECHNOLOGY Optional 2 2 0 3
OTPS004 QUALITY MANAGEMENT SYSTEMS Optional 2 0 0 3
OTPS013 ENTER PRISTING Optional 2 0 0 3
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