Prof. Dr. Mehmet DEMİRCİ
Namık Kemal University Faculty of Agriculture
Food engineering department
Program Type
Bachelor's Degree Program
Level of Degree Earned
Undergraduate(Bachelors Degree)
Degree Earned
When unified graduation, shall have a degree in Food Engineering. Title is Food Engineer.
Education Type
Tam Zamanlı
Registration Acceptance Conditions
Those who have successfully completed their secondary education are eligible.
Recognition of Prior Learning
The process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules
The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 240. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile
The main objective of the Food Engineering Department undergraduate program is to educate food engineers, with the ability to design, operate and develop systems to produce safe, high quality and value-added food products by watching the developments in the food industry, equipped with contemporary knowledge and skills to compete in the international arena; in other words, ideally endowed with scientific and engineering methods, having environmental consciousness, fond of their occupation and country.
Occupational Profiles of Graduates
The graduates of Food Engineering Program may work in food processing or exporting enterprises, research development and inspection divisions, or in academic institutions of either private- or government-ruled.
Graduates can choose to work on either academic studies or various departments in the food industry. The occupational areas are:
Private Sector (Non-alcoholic Beverages,
,Alcoholic Beverages, Spices, Honey, Infant Formulas and Food Supplements, Tea, Coffee and Cocoa Products, Snacks and Dried Nuts, Meat and Meat Products, Food Additives, Cereals and Legumes, Drinking Water, Fruit and Vegetable Products, Pastry Products and Raw Materials, Marine Products, Milk and Milk Products, Confectionery Products, Flour and Bakery Products, Oils and Oilseeds, Ready-to-eat Foods, Quality and Consultancy Enterprises
Public Sector (Ministry of Food, Agriculture and Livestock, Ministry of Health, Ministry of Industry and Trade, Ministry of Agriculture Province Control Laboratory, The Scientific and Technical Research Council (TUBITAK),
State Planning Organization, Turkish Statistics Institute, Turkish Standards Institute, Province Health Authority, Municipalities, Counselorship of Customs)
Academician (Graduates, who wants to make an academic career, have opportunity to receive post-graduate education and make a research either at Namık Kemal University Food Engineering Department or at Universities all around the World with/without a scholarship)
Establish Own Business
Access To Upper Degree
Upon successful completion of their undergraduate programme of study, the students are encouraged to embark on advanced academic studies on the graduate level (master’s and doctoral) on condition of having received the required score in ALES exam and possessing sufficient knowledge of English or another foreign language.
Exams, Assessment and Grading
Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.
The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.
Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.
Grades
The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:
Grade
Letter Grade
Local Grade
Status
90-100
AA
4.00
Pass
80-89
BA
3.50
Pass
70-79
BB
3.00
Pass
65-69
CB
2.50
Pass
60-64
CC
2.25
Pass
50-59
DD
2.00
Fail
30-49
FD
1.00
Fail
0-29
FF
0.00
Fail
Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.
Successful Students
Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students.
Graduation Requirements
Teaching Methods
Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.
Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:
TEACHING METHODS*
LEARNING ACTIVITIES
MEANS
Course
Listening and interpretation
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Discussion Course
Listening and interpretation, observation/situation handling, critical thinking, question development
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Special Support / Structural Examples
Special skills planned beforehand
Playing a Role / Drama
Special skills planned beforehand
Standard classroom technologies, special equipment
Problem Solving
Special skills planned beforehand
Case Study
Special skills planned beforehand
Brainstorming
Listening and interpretation, observation/situation handling, critical thinking, question development, team work
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Small Group Discussion
Listening and interpretation, observation/situation handling, critical thinking, question development
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Presentation
Listening and interpretation, observation/situation handling
Real or virtual environment suitable for observation
Simulation
Listening and interpretation, observation/situation handling, informatics skills
Real or virtual environment suitable for observation
Seminar
Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Group Study
Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work
Field / Land Study
Observation / situation handling, research – lifelong learning, writing, reading
Laboratory
Observation/situation handling, informatics, management skills, team work
Special equipment
Homework
Research – lifelong learning, writing, reading, Informatics
Internet database, library database, e-mail
Oral Exam
Survey and Questionnaire Study
Research – lifelong learning, writing, reading
Panel
Listening and interpretation, observation/situation handling
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Guest Speaker
Listening and interpretation, observation/situation handling
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Student Club Activity / Projects
Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand
*One or more of the listed methods can be used depending on the specificity of the course.
Program Outcomes
1-A) Adequate knowledge of mathematics, science and food engineering discipline; ability to use theoretical and applied knowledge in these fields in complex engineering problems. 2-B) Ability to define, formulate and solve complex problems in the field of Food Engineering, to choose and apply appropriate analysis and modeling methods for this purpose. 3-C) The ability to design a complex system, process, device or product related to the field of Food Engineering, under realistic constraints and conditions, in other words, to meet certain requirements by taking into account the possibilities and the current situation of the field in question, and the ability to apply modern design methods for this purpose. 4-D) The ability to choose and use modern tools necessary for the analysis and solution of complex problems encountered in Food Engineering applications, the ability to use information technologies effectively. 5-E) Ability to design experiments, conduct experiments, collect data, analyze and interpret results for the examination of complex problems or discipline-specific research issues encountered in the field of Food Engineering. 6-F) Ability to work effectively in disciplinary and multi-disciplinary teams; individual study skills 7-G) Ability to write effective reports in the field and to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions. 8-H) Awareness of the necessity of lifelong learning; the ability to access information, follow developments in science and technology, and constantly renew oneself. 9-I) Knowledge of ethical principles, professional and ethical responsibility, and standards used in food engineering practices. 10-J) Information about applications in business life such as project management, risk management and change management in the field of Food Engineering; awareness of entrepreneurship, innovation; information about sustainable development. 11-K) Information about the effects of Food Engineering applications on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of engineering; awareness of the legal consequences of engineering solutions.
Curriculum
Food Engineering
1st Class
2025-2026 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BYLB121
Biology
2
0
4
KRYP01
Career Planning
1
0
2
KMY002
Chemistry
2
2
5
YDİ101
Foreign Language I (English)
2
0
2
ZGM101
Introduction to Food Engineering
2
0
2
MAT125
Mathematics I
3
2
6
FZK113
Physics I
2
2
5
ATİ101
Principles of Atatürk and History of Turkish Revolution I
2
0
2
TDİ101
Turkish Language I
2
0
2
Total ECTS:
30
2025-2026 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
ZTB104
Economy
2
0
2
YDİ102
Foreign Language II (English)
2
0
2
ZTB118
Informatics and Computer Programming
2
2
5
MAT126
Mathematics II
3
2
6
ZTB114
Organic Chemistry
2
2
5
FZK114
Physics II
2
2
5
ATİ102
Principles of Atatürk and History of Turkish Revolution II
