1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
General Information Prog. Learning Outcomes Teaching & Learning Methods Course Structure Course & Learning Outcomes LO - NQF-HETR Relation LO - FOE (Academic) LO - FOE (Vocational)

1162 Food Engineering(Without Thesis)

GENERAL INFORMATION
Food Engineering graduate program offers the students to specialize on any topic in the field of Food Engineering (food chemistry, food microbiology, food biotechnology, oil science and technology, meat science and technology, grain science and technology, dairy science and technology fruit-vegetable processing technology and food process engineering). The student takes the lessons determined with his/her advisor and completes the work.

Objective
The Food Engineering Graduate Program aims to provide the students to gain the ability of gathering information on a subject, analyzing them and interpreting his/her own work by using them.


Admission Requirements
ALES; YDS; graduation grade. You can refer to the PAU Postgraduate Education and Training Regulation.

Graduation Requirements
Students must take 60 ECTS of courses and complete a term project of 30 ECTS.

Career Opportunties
Recognition of previous structured lectures in Turkish Higher Education Institutions, transitions in vertical, horizontal and university are realized within the scope of the "Higher Education Regulations", "REGULATION BETWEEN THE BACHELORS AND GRADUATE DEGREE PROGRAMS, ON HIGHER EDUCATION AND TRANSITION BETWEEN DOUBLE MAJOR DALL, SIDE DALL AND CREDIT TRANSFER STANDARDS

Qualification Awarded
Food Engineering

Level of Qualification
Second Cycle (Master's Degree)

Recognition of Prior Learning
Recognition of previous structured lectures in Turkish Higher Education Institutions, transitions in vertical, horizontal and university are realized within the scope of the "Higher Education Regulations", "REGULATION BETWEEN THE BACHELORS AND GRADUATE DEGREE PROGRAMS, ON HIGHER EDUCATION AND TRANSITION BETWEEN DOUBLE MAJOR DALL, SIDE DALL AND CREDIT TRANSFER STANDARDS

Qualification Requirements and Regulations
Students must take 60 ECTS of courses and complete a term project of 30 ECTS.

Access to Further Studies
May apply to PhD programs

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 THE DEPARTMENT OF INSTITUTEProf. Dr. SAMİ GÖKHAN ÖZKAL  sgozkal@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1To be able to develop and deepen his/her information at the level of specialist in the food engineering related topics based on the undergraduate qualification levels.
2o be able to interpret information obtained in his/her field with integrating knowledge from different disciplines and create new knowledge.
3To be able to use the theoretical and practical knowledge in his/her field at the level of expertise.
4To be able to solve the problems related to his/her area by using appropriate research methods.
5To be able to conduct a work requiring expertise, independently.
6To be able to expose the unpredictable and complex problems faced in practical applications of his/her field.
7To be able to have a critical approach to the gained knowledge and skills at the level of his expertise field.
8To be able to have a systematic way to export the current developments and his/her work in the field supported by quantitative and qualitative data to the groups in and out of the field as written, oral and visual communication effectively.
9To be able to use at least one foreign language in a level to follow current developments related to the field.
10To be able to use advanced information and communication technologies together with the required level of computer software.
11To be able to collect, interpret, apply, and evaluate the data in the field within the framework of quality related processes.
12To be able to use the information, problem solving and / or practical skills from the field, in interdisciplinary studies.
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
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
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
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
Simulation Expresses situations where in real life learning is dangerous, difficult to reach and expensive and where students work on models which are very similar to the real thing. For example, before airplane pilots and astronauts embark their aircrafts and spacecrafts, they perform applications
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.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
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
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
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
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
COMPETENCIESField Specific Competencies 03
COMPETENCIESLearning Competence 01
    

PO - FOE (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
INFORMATION  03
INFORMATION  04
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCommunication and Social Competence 06
COMPETENCIESCommunication and Social Competence 07
COMPETENCIESCommunication and Social Competence 08
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 06
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESField Specific Competencies 04
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
COMPETENCIESLearning Competence 04
    

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

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 530 BIOCHEMICAL CHANGE IN FOODS 3+0 6 Compulsory
FBE 610 METHODS OF RESEARCH AND ETHICS 3+0 6 Compulsory
- Food Engineering Elective-1 3+0 6 Elective
- Food Engineering Elective-1 3+0 6 Elective
- Food Engineering Elective-1 3+0 6 Elective
  Total 30  
1st Semester Elective Groups : Food Engineering Elective-1

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 535 MICROBIAL CELL STRUCTURES AND THEIR FUNCTION 3+0 6 Compulsory
- Food Engineering Elective-2 3+0 6 Elective
- Food Engineering Elective-2 3+0 6 Elective
- Food Engineering Elective-2 3+0 6 Elective
- Food Engineering Elective-2 3+0 6 Elective
  Total 30  
2nd Semester Elective Groups : Food Engineering Elective-2

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 594 TERM PROJECT 0+0 30 Compulsory
  Total 30  

4th Semester Course Plan


COURSE & PROGRAM LEARNING OUTCOMES
Year :
Numerical Verbal The Presence of Relationship
Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
BIOCHEMICAL CHANGE IN FOODSC*******   **
METHODS OF RESEARCH AND ETHICSC            
MICROBIAL CELL STRUCTURES AND THEIR FUNCTIONC *     **** 
POSTGRADUATE COUNSELINGC            
TERM PROJECTC            
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSINGE********    
AQUATIC FOOD PROCESSING TECHNOLOGYE********   *
ASEPTIC PACKAGING TECHNOLOGYE************
ASSESSMENT OF SLAUGHTERHOUSE BY-PRODUCTSE********  **
BACTERIOPHAGESE * * ****** 
BAKERY PRODUCTS' PROCESSING TECHNOLOGYE************
BAKERY YEAST PRODUCTION TECHNIQUESE            
BIOCHEMICAL CHANGE IN FOODSE*******   **
BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGYE********  **
CHANGES IN NUTRIENT CONTENT OF FOODS DURING FOOD PROCESSINGE* * *       
CHEMISTRY AND TECHNOLOGY OF STARCHE********    
DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRYE************
ENZYME APPLICATIONS IN FOOD INDUSTRYE********    
ENZYMOLOGYE************
FERMENTED DAIRY PRODUCTS TECHNOLOGYE************
FOOD DRYING TECHNIQUESE********    
FOOD PROCESS MODELINGE******      
FOOD PROTEINSE******  * * 
FOOD TOXICOLOGYE************
FRUIT JUICE PRODUCTION TECHNOLOGYE*   **      
FUNCTIONAL DAIRY PRODUCTSE*********   
FUNCTIONAL FOODSE*****   **  
GRINDING METHODS IN MILLINGE********    
GUMS IN FOOD INDUSTRYE*******   **
HYDROGENASYON AND ITS APPLICATIONS IN OIL INDUSTRYE            
ISOLATION AND SEPARATION TECHNIQUES OF FOOD PROTEINSE            
LACTIC ACID BACTERIA IN FOOD SCIENCEE *  ** *****
LIPID CHEMISTRYE********  **
LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRYE********  **
MECHANICAL PROCESSES IN FOOD ENGINEERINGE********  **
MECHANISMS OF OXIDATION AND ANTIOXIDANTSE            
MICROBIAL CELL STRUCTURES AND THEIR FUNCTIONE *     **** 
MICROBIAL METABOLISME * * ****** 
MICROBIOLOGY IN FOOD TECHNOLOGYE            
MODIFIED LIPIDS PRODUCTION TECHNOLOGIESE********  **
MYCOTOXINSE************
NATURAL FOOD ANTIOXIDANTSE********    
NOVEL FOOD PROCESSING TECHNIQUESE*******     
PHYSIOCHEMICALS OF MILK AND MILK PRODUCTSE************
POULTRY MEAT PROCESSING TECHNOLOGYE******** ***
PROBIOTIC AND STARTER CULTURE TECHNOLOGIESE * * ****** 
PROBIOTIC DAIRY PRODUCTSE************
QUALITY CONTROL METHODS IN FISHERY PRODUCTSE********  **
QUALITY SYSTEMS IN FOOD INDUSTRYE******** ***
RECENT DEVELOPMENTS IN CHEESE TECHNOLOGYE************
RHEOLOGICAL METHODS IN FOOD ENGINEERINGE******** *  
SENSORY EVALUATION TECHNIQUES FOR FOODSE     ****   
SNACK FOOD TECHNOLOGYE********    
SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGYE*****   ** *
SPECIAL TOPICS IN BIOCHEMISTRYE            
SPICE SCIENCE AND TECHNOLOGYE************
STATISTICAL METHODS IN ENGINEERINGE***         
STRIATED MUSCLE SCIENCE AS FOODE            
THERMAL PROCESS ENGINEERINGE******      
THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRYE********  **
THERMAL PROPERTIES OF FOODSE********  **
TRANSPORT PROPERTIES OF FOODSE******      
USE OF CHROMATOGRAPHY IN FOOD INDUSTRYE************
WATER IN FOOD AND FOOD INDUSTRYE******** ** 
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