Academic Unit Presenting the Program | Food Engineering | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Program Director | 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. The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf. 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:
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*:
*One or more of the listed methods can be used depending on the specificity of the course. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Program Outcomes1-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 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||