515 FOOD TECHNOLOGY

GENERAL INFORMATION
The Food Technology Program provides training to train technical personnel who have knowledge about food raw materials, food composition, processing, physical, chemical and microbiological properties and quality control, food safety and food legislation, and who can assume responsibility in food production facilities with this knowledge.

Objective
The aim of the Food Technology Program is to train qualified intermediate staff with the necessary knowledge and skills who can work in the laboratories and production departments of all establishments in the food chain from the production to consumption of food in the food industry.


Admission Requirements
It is determined by OSYM in line with the relevant legislation of YOK.

Graduation Requirements
In order to graduate from the program, students must successfully complete 120 ECTS credit courses. have to do summer internships covering 30 working days in the fields related to their profession.

Career Opportunties
Food technology technicians, in public (Ministry of Agriculture, Forestry, Rural Affairs Control Laboratory, Hygiene Institute, Municipalities, Provincial Health Directorates, etc.) and private sector organizations (in enterprises where aquatic products, vegetable and fruit products are processed and stored; drinking, using, They work as intermediate technical staff in the quality control centers of enterprises where industrial water, meat, dairy products, sugary and floury food products are produced; environmental protection laboratories and pharmaceutical enterprises).

Qualification Awarded
Food Technology

Level of Qualification
Short Cycle (Associate's Degree)

Recognition of Prior Learning
For students who want to transfer from higher education institutions in Turkey to Pamukkale University, the provisions of the “Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer” are applied. Common compulsory foreign language courses exemption exam, fall at the beginning of the semester, on the date specified in the academic calendar. No make-up exam is allowed for this exam. Faculty-vocational school-school students who do not have a preparatory program take the joint compulsory foreign language exemption exam. Students who will take the exemption exam apply to the relevant unit within the period specified in the academic calendar. In addition, students who enroll for the first time in departments with foreign language preparatory programs take a placement and proficiency exam before the academic year starts. Students are placed in one of the groups of beginner, intermediate-lower level or intermediate level according to the score they get in this exam, or those who have proficiency points are exempted from preparatory education. The score ranges of these groups are determined by the School Directorate. Exam results are announced in relevant places and on the website of the School of Foreign Languages. Among the students who are enrolled in the departments/programs accepted to the compulsory preparatory education, those who do not take the level determination and proficiency exam start their education at the beginning level.

Qualification Requirements and Regulations
In order to graduate from the program, students must successfully complete 120 ECTS credit courses. have to do summer internships covering 30 working days in the fields related to their profession.

Access to Further Studies
Without examination the graduates of Anadolu University Open Education Faculty have the right to migrate 3rd class. In addition, DGS, if they are successful in the graduate program of formal education there are opportunities to continue.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Lecturer BEDRİYE DAVULCU TÜMER  btumer@pau.edu.tr


PROGRAM LEARNING OUTCOMES
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TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Concept MapsExpress a relation network, based on figures, graphics and words propositions and principles. It enables visual learning. These steps are followed: 1) Concepts about the subjects to be taught are listed. 2) The name of the subject that will be taught is written at the top.3) Relations between
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators
Programmed InstructionAt its basis lays the Individualization of instruction. Programmed instruction is an individual teaching technique, guided by the reinforcement principles of Skinner. Its Basic principles are: the principle of small steps, the principle of effective participation, the achievement principle, the
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESField Specific Competencies 01
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
    

PO - FOE (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESField Specific Competencies 01
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
    

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 101 TURKISH LANGUAGE - I 2+0 2 Compulsory
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 2 Compulsory
ORT 103 MATHEMATICS 2+0 3 Compulsory
ORT 109 COMPUTER 2+2 3 Compulsory
FENG 104 GENERAL MICROBIOLOGY 2+2 5 Compulsory
GIT 102 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY 2+0 4 Compulsory
KIM 117 GENERAL CHEMISTRY 2+0 4 Compulsory
ING 125 ENGLISH- I 2+0 3 Compulsory
- Elective-I 2+0 4 Elective
  Total 30  
1st Semester Elective Groups : Elective-I

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 102 TURKISH LANGUAGE - II 2+0 2 Compulsory
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 2 Compulsory
ASC 124 INTERNSHIP 0+0 3 Compulsory
FENG 405 NUTRITION 2+0 3 Compulsory
STT 101 HYGIENE AND SANITATION 2+0 3 Compulsory
BIK 505 LABORATORY TECHNIQUES 1+2 4 Compulsory
ING 126 ENGLISH-II 2+0 3 Compulsory
GIT 108 ORGANIC AGRICULTURAL PRODUCTS 2+0 2 Compulsory
GIT 109 FOOD CHEMISTRY 3+0 4 Compulsory
FENG 213 FOOD MICROBIOLOGY 2+2 4 Compulsory
  Total 30  

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GIT 225 FRUIT AND VEGETABLE TECHNOLOGY 2+1 4 Compulsory
GIT 226 FOOD ANALYSIS TECHNIQUES 1+2 3 Compulsory
GIT 227 FERMENTED FOOD TECHNOLOGY 2+1 4 Compulsory
GIT 228 VEGETABLE OIL TECHNOLOGY 2+1 4 Compulsory
GIT 229 FOOD STORAGE TECHNIQUES 2+0 3 Compulsory
GIT 230 MEAT TECHNOLOGY 2+1 4 Compulsory
GIT 231 FOOD PACKAGING 2+0 3 Compulsory
KRY 201 CAREER PLANNING 2+0 2 Compulsory
- Elective-3 3+0 3 Elective
  Total 30  
3rd Semester Elective Groups : Elective-3

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ASC 120 PROBATION 0+0 2 Compulsory
GIT 216 SPECIAL FOOD PRODUCTS 2+0 3 Compulsory
BCT 232 QUALITY ASSURANCE AND STANDARDS 2+0 3 Compulsory
FENG 403 FOOD ADDITIVES 2+0 3 Compulsory
ASC 234 OCCUPATIONAL HEALTH AND SAFETY 2+0 3 Compulsory
ORT 220 FINISHING STUDY 2+2 4 Compulsory
GIT 233 MILK TECHNOLOGY 2+1 3 Compulsory
GIT 234 GRAIN TECHNOLOGY 2+1 3 Compulsory
GIT 236 BASIC OPERATIONS IN FOOD 2+1 3 Compulsory
- Elective-3-4 3+0 3 Elective
  Total 30  
4th Semester Elective Groups : Elective-3-4


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
FINISHING STUDYC                
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC                
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC                
BASIC OPERATIONS IN FOODC                
CAREER PLANNINGC                
COMPUTERC                
ENGLISH- IC                
ENGLISH-IIC                
FERMENTED FOOD TECHNOLOGYC                
FOOD ADDITIVESC                
FOOD ANALYSIS TECHNIQUESC                
FOOD CHEMISTRYC                
FOOD MICROBIOLOGYC                
FOOD PACKAGINGC                
FOOD STORAGE TECHNIQUESC                
FRUIT AND VEGETABLE TECHNOLOGYC                
GENERAL CHEMISTRYC                
GENERAL MICROBIOLOGYC                
GRAIN TECHNOLOGYC                
HYGIENE AND SANITATIONC                
INTERNSHIPC                
INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGYC                
LABORATORY TECHNIQUESC                
MATHEMATICSC                
MEAT TECHNOLOGYC                
MILK TECHNOLOGYC                
NUTRITIONC                
OCCUPATIONAL HEALTH AND SAFETYC                
ORGANIC AGRICULTURAL PRODUCTSC                
PROBATIONC                
QUALITY ASSURANCE AND STANDARDSC                
SPECIAL FOOD PRODUCTSC                
TURKISH LANGUAGE - IC                
TURKISH LANGUAGE - IIC                
VEGETABLE OIL TECHNOLOGYC                
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
AQUATIC FOOD PROCESSING TECHNOLOGYE                
BUSINESS MANAGEMENTE                
CANNING TECHNOLOGYE                
FERMENTED BEVERAGES AND DISTILLED LIQUORS TECHNOLOGYE                
FOOD INDUSTRY WASTESE                
OLIVE OIL TECNOLOGYE                
OLIVE TECNOLOGYE                
PROFESSIONAL ETHICSE                
READY FOOD PRODUCTION TECHNOLOGYE                
WINE TECHNOLOGYE                
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey