Relationships Between the Course and Program Outcomes


RELATIONSHIPS BETWEEN THE COURSE AND PROGRAM OUTCOMES
LessonsPL1PL2PL3PL4PL5PL6PL7PL8PL9PL10PL11T%
Advanced Dairy Science and Technology5555555555555%100.00
Advanced Food Microbiology5555555555555%100.00
Advanced Food Toxicology5555555555555%100.00
Advanced Hygiene Practices5555555555555%100.00
Advanced Meat Science and Technology5555555555555%100.00
Advanced Specialty Foods5555555555555%100.00
Area Elective Course5555555555555%100.00
Area Elective Course5555555555555%100.00
Assessment of Nutritional Status and Anthropometry5555555555555%100.00
Bölüm Seçmeli Ders5555555555555%100.00
Bölüm Seçmeli Ders5555555555555%100.00
Canning Technology5555555555555%100.00
Chemical Analysis of Foods5555555555555%100.00
Dairy Science and Technology5555555555555%100.00
Enzyme Technology in Food Industry5555555555555%100.00
Enzyme Technology in Food Industry5555555555555%100.00
Fermente Gıdalar ve Probiyotikler5555555555555%100.00
Fermente Gıdalar ve Probiyotikler5555555555555%100.00
Fish and Other Aquaculture Technology5555555555555%100.00
Food and Workplace Hygiene5555555555555%100.00
Food and Workplace Hygiene5555555555555%100.00
Food Biotechnology5555555555555%100.00
Food Composition and Data Production in Nutrition5555555555555%100.00
Food Composition and Data Production in Nutrition5555555555555%100.00
Food Engineering Unit Operations5555555555555%100.00
Food Ingredients Used in Food Industry5555555555555%100.00
Food Legislation5555555555555%100.00
Food Legislation5555555555555%100.00
Food Packaging Technology5555555555555%100.00
Food Packaging Technology5555555555555%100.00
General Oil Technology5555555555555%100.00
Graduate Seminar5555555555555%100.00
Grain and Products Technology5555555555555%100.00
Halal and Kosher Food Regulations5555555555555%100.00
Halal and Kosher Food Regulations5555555555555%100.00
Halal Food Applications5555555555555%100.00
Instrumental Analysis of Foods5555555555555%100.00
Master Thesis5555555555555%100.00
Master's Thesis5555555555555%100.00
Microbiological Analysis of Foods5555555555555%100.00
Nutrition and Food Security5555555555555%100.00
Physical Chemistry of Foods5555555555555%100.00
Physical Chemistry of Foods5555555555555%100.00
Plant and Food Sanitation5555555555555%100.00
Poultry and Egg Technology5555555555555%100.00
Process Design and Control5555555555555%100.00
Production Technology of Food Powders5555555555555%100.00
Quality Assurance Systems5555555555555%100.00
Quality Assurance Systems in the Food Industry5555555555555%100.00
Ready to Eat Foods and Catering5555555555555%100.00
Red Meat Technology5555555555555%100.00
Red Meat Technology5555555555555%100.00
Scientific Article Preparation and Ethics5555555555555%100.00
Scientific Research and Ethics in Publications5555555555555%100.00
Scientific Research and Ethics in Publications5555555555555%100.00
Sensory Analysis of Foods5555555555555%100.00
Special Treatments in Fruit and Vegetable Technologies5555555555555%100.00
Specialty Food Preservation Methods5555555555555%100.00
Specialty Food Preservation Methods5555555555555%100.00
Water in Food Industry5555555555555%100.00
Related Number of Course Units / 606060606060606060606060--
Level of Contribution300300300300300300300300300300300--

Contribution Level; 1: Very Low, 2: Low, 3: Middle, 4: High, 5: Very High

LessonsPL1PL2PL3PL4PL5PL6PL7PL8PL9PL10PL11
Advanced Dairy Science and TechnologyVHVHVHVHVHVHVHVHVHVHVH
Advanced Food MicrobiologyVHVHVHVHVHVHVHVHVHVHVH
Advanced Food ToxicologyVHVHVHVHVHVHVHVHVHVHVH
Advanced Hygiene PracticesVHVHVHVHVHVHVHVHVHVHVH
Advanced Meat Science and TechnologyVHVHVHVHVHVHVHVHVHVHVH
Advanced Specialty FoodsVHVHVHVHVHVHVHVHVHVHVH
Area Elective CourseVHVHVHVHVHVHVHVHVHVHVH
Area Elective CourseVHVHVHVHVHVHVHVHVHVHVH
Assessment of Nutritional Status and AnthropometryVHVHVHVHVHVHVHVHVHVHVH
Bölüm Seçmeli DersVHVHVHVHVHVHVHVHVHVHVH
Bölüm Seçmeli DersVHVHVHVHVHVHVHVHVHVHVH
Canning TechnologyVHVHVHVHVHVHVHVHVHVHVH
Chemical Analysis of FoodsVHVHVHVHVHVHVHVHVHVHVH
Dairy Science and TechnologyVHVHVHVHVHVHVHVHVHVHVH
Enzyme Technology in Food IndustryVHVHVHVHVHVHVHVHVHVHVH
Enzyme Technology in Food IndustryVHVHVHVHVHVHVHVHVHVHVH
Fermente Gıdalar ve ProbiyotiklerVHVHVHVHVHVHVHVHVHVHVH
Fermente Gıdalar ve ProbiyotiklerVHVHVHVHVHVHVHVHVHVHVH
Fish and Other Aquaculture TechnologyVHVHVHVHVHVHVHVHVHVHVH
Food and Workplace HygieneVHVHVHVHVHVHVHVHVHVHVH
Food and Workplace HygieneVHVHVHVHVHVHVHVHVHVHVH
Food BiotechnologyVHVHVHVHVHVHVHVHVHVHVH
Food Composition and Data Production in NutritionVHVHVHVHVHVHVHVHVHVHVH
Food Composition and Data Production in NutritionVHVHVHVHVHVHVHVHVHVHVH
Food Engineering Unit OperationsVHVHVHVHVHVHVHVHVHVHVH
Food Ingredients Used in Food IndustryVHVHVHVHVHVHVHVHVHVHVH
Food LegislationVHVHVHVHVHVHVHVHVHVHVH
Food LegislationVHVHVHVHVHVHVHVHVHVHVH
Food Packaging TechnologyVHVHVHVHVHVHVHVHVHVHVH
Food Packaging TechnologyVHVHVHVHVHVHVHVHVHVHVH
General Oil TechnologyVHVHVHVHVHVHVHVHVHVHVH
Graduate SeminarVHVHVHVHVHVHVHVHVHVHVH
Grain and Products TechnologyVHVHVHVHVHVHVHVHVHVHVH
Halal and Kosher Food RegulationsVHVHVHVHVHVHVHVHVHVHVH
Halal and Kosher Food RegulationsVHVHVHVHVHVHVHVHVHVHVH
Halal Food ApplicationsVHVHVHVHVHVHVHVHVHVHVH
Instrumental Analysis of FoodsVHVHVHVHVHVHVHVHVHVHVH
Master ThesisVHVHVHVHVHVHVHVHVHVHVH
Master's ThesisVHVHVHVHVHVHVHVHVHVHVH
Microbiological Analysis of FoodsVHVHVHVHVHVHVHVHVHVHVH
Nutrition and Food SecurityVHVHVHVHVHVHVHVHVHVHVH
Physical Chemistry of FoodsVHVHVHVHVHVHVHVHVHVHVH
Physical Chemistry of FoodsVHVHVHVHVHVHVHVHVHVHVH
Plant and Food SanitationVHVHVHVHVHVHVHVHVHVHVH
Poultry and Egg TechnologyVHVHVHVHVHVHVHVHVHVHVH
Process Design and ControlVHVHVHVHVHVHVHVHVHVHVH
Production Technology of Food PowdersVHVHVHVHVHVHVHVHVHVHVH
Quality Assurance SystemsVHVHVHVHVHVHVHVHVHVHVH
Quality Assurance Systems in the Food IndustryVHVHVHVHVHVHVHVHVHVHVH
Ready to Eat Foods and CateringVHVHVHVHVHVHVHVHVHVHVH
Red Meat TechnologyVHVHVHVHVHVHVHVHVHVHVH
Red Meat TechnologyVHVHVHVHVHVHVHVHVHVHVH
Scientific Article Preparation and EthicsVHVHVHVHVHVHVHVHVHVHVH
Scientific Research and Ethics in PublicationsVHVHVHVHVHVHVHVHVHVHVH
Scientific Research and Ethics in PublicationsVHVHVHVHVHVHVHVHVHVHVH
Sensory Analysis of FoodsVHVHVHVHVHVHVHVHVHVHVH
Special Treatments in Fruit and Vegetable TechnologiesVHVHVHVHVHVHVHVHVHVHVH
Specialty Food Preservation MethodsVHVHVHVHVHVHVHVHVHVHVH
Specialty Food Preservation MethodsVHVHVHVHVHVHVHVHVHVHVH
Water in Food IndustryVHVHVHVHVHVHVHVHVHVHVH
Related Level - None [0] ( - )00000000000
Related Level - Very Low [1] ( VL )00000000000
Related Level - Low [2] ( L )00000000000
Related Level - Medium [3] ( M )00000000000
Related Level - High [4] ( H )00000000000
Related Level - Very High [5] ( VH )6060606060606060606060
LessonsPL1PL2PL3PL4PL5PL6PL7PL8PL9PL10PL11
Advanced Dairy Science and Technology
Advanced Food Microbiology
Advanced Food Toxicology
Advanced Hygiene Practices
Advanced Meat Science and Technology
Advanced Specialty Foods
Area Elective Course
Area Elective Course
Assessment of Nutritional Status and Anthropometry
Bölüm Seçmeli Ders
Bölüm Seçmeli Ders
Canning Technology
Chemical Analysis of Foods
Dairy Science and Technology
Enzyme Technology in Food Industry
Enzyme Technology in Food Industry
Fermente Gıdalar ve Probiyotikler
Fermente Gıdalar ve Probiyotikler
Fish and Other Aquaculture Technology
Food and Workplace Hygiene
Food and Workplace Hygiene
Food Biotechnology
Food Composition and Data Production in Nutrition
Food Composition and Data Production in Nutrition
Food Engineering Unit Operations
Food Ingredients Used in Food Industry
Food Legislation
Food Legislation
Food Packaging Technology
Food Packaging Technology
General Oil Technology
Graduate Seminar
Grain and Products Technology
Halal and Kosher Food Regulations
Halal and Kosher Food Regulations
Halal Food Applications
Instrumental Analysis of Foods
Master Thesis
Master's Thesis
Microbiological Analysis of Foods
Nutrition and Food Security
Physical Chemistry of Foods
Physical Chemistry of Foods
Plant and Food Sanitation
Poultry and Egg Technology
Process Design and Control
Production Technology of Food Powders
Quality Assurance Systems
Quality Assurance Systems in the Food Industry
Ready to Eat Foods and Catering
Red Meat Technology
Red Meat Technology
Scientific Article Preparation and Ethics
Scientific Research and Ethics in Publications
Scientific Research and Ethics in Publications
Sensory Analysis of Foods
Special Treatments in Fruit and Vegetable Technologies
Specialty Food Preservation Methods
Specialty Food Preservation Methods
Water in Food Industry
Related Number of Course Units / 606060606060606060606060
Percentage of Contribution%100%100%100%100%100%100%100%100%100%100%100

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