Program Learning Outcomes


PROGRAM LEARNING OUTCOMES
Knowledge
(Corporate, Factual)
Sufficient knowledge in mathematics, science and engineering related to their branches; the ability to model and solve complex Food Engineering problems using theoretical and practical knowledge in these areas.
Skill
(Cognitive, Applied)
The ability to identify, describe, formulate and solve complex food engineering problems; for this purpose to select and apply modeling techniques with appropriate analytical methods.
The ability to design a complex system in the field of Food Engineering, to analyze the system component under realistic constraints to analyze the process or product and to meet the required requirements, and to apply modern design methods in this direction.
The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
Ability to design, conduct experiments, collect data, and analyze and interpret results in order to examine complex problems and research topics in Food Engineering.
Autonomy & Responsibility
(Ability to Work Independently and Take Responsibility)
Ability to communicate effectively in Turkish, written and oral, to write and understand effective reports, to make effective presentation, clear and understandable instruction and ability to take; at least one foreign language knowledge.
Learning to Learn
(Learning Ability)
The ability to work effectively and take responsibility in individual and multidisciplinary teams.
Professional and ethical responsibility awareness; the ability to be ethical and behave in accordance with ethical principles.
Communication & Social
(Communication and Social Competence)
The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
Being aware of the necessity of lifelong learning; the ability to monitor developments in science and technology and constantly renew themselves,
Information on the effects of food engineering practices on the universal and social dimensions of issues such as employee health, environment and work safety; awareness of the legal consequences of engineering applications.
Occupational and/or Vocational
(Field Specific Competence)
Being knowledgeable about issues such as project management, risk management in business life; awareness of entrepreneurship, innovation and sustainability issues.
Information on the effects of food engineering practices on the universal and social dimensions of issues such as employee health, environment and work safety; awareness of the legal consequences of engineering applications.
1Sufficient knowledge in mathematics, science and engineering related to their branches; the ability to model and solve complex Food Engineering problems using theoretical and practical knowledge in these areas.
2The ability to identify, describe, formulate and solve complex food engineering problems; for this purpose to select and apply modeling techniques with appropriate analytical methods.
3The ability to design a complex system in the field of Food Engineering, to analyze the system component under realistic constraints to analyze the process or product and to meet the required requirements, and to apply modern design methods in this direction.
4 The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
5 Ability to design, conduct experiments, collect data, and analyze and interpret results in order to examine complex problems and research topics in Food Engineering.
6 The ability to work effectively and take responsibility in individual and multidisciplinary teams.
7 Ability to communicate effectively in Turkish, written and oral, to write and understand effective reports, to make effective presentation, clear and understandable instruction and ability to take; at least one foreign language knowledge.
8 Being aware of the necessity of lifelong learning; the ability to monitor developments in science and technology and constantly renew themselves,
9 Professional and ethical responsibility awareness; the ability to be ethical and behave in accordance with ethical principles.
10 Being knowledgeable about issues such as project management, risk management in business life; awareness of entrepreneurship, innovation and sustainability issues.
11 Information on the effects of food engineering practices on the universal and social dimensions of issues such as employee health, environment and work safety; awareness of the legal consequences of engineering applications.
National Qualifications Of Level National Qualifications Of Field Program Learning Outcomes
Knowledge
(Corporate, Factual)
  • -------
  • -------
  • Sufficient knowledge in mathematics, science and engineering related to their branches; the ability to model and solve complex Food Engineering problems using theoretical and practical knowledge in these areas.
Skill
(Cognitive, Applied)
  • -------
  • -------
  • The ability to identify, describe, formulate and solve complex food engineering problems; for this purpose to select and apply modeling techniques with appropriate analytical methods.
  • -------
  • -------
  • The ability to design a complex system in the field of Food Engineering, to analyze the system component under realistic constraints to analyze the process or product and to meet the required requirements, and to apply modern design methods in this direction.
  • -------
  • The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
  • -------
  • Ability to design, conduct experiments, collect data, and analyze and interpret results in order to examine complex problems and research topics in Food Engineering.
  • -------
Autonomy & Responsibility
(Ability to Work Independently and Take Responsibility)
  • -------
  • -------
  • Ability to communicate effectively in Turkish, written and oral, to write and understand effective reports, to make effective presentation, clear and understandable instruction and ability to take; at least one foreign language knowledge.
  • -------
  • -------
  • -------
Learning to Learn
(Learning Ability)
  • -------
  • -------
  • The ability to work effectively and take responsibility in individual and multidisciplinary teams.
  • -------
  • -------
  • Professional and ethical responsibility awareness; the ability to be ethical and behave in accordance with ethical principles.
  • -------
  • -------
  • -------
  • -------
  • -------
  • -------
Communication & Social
(Communication and Social Competence)
  • -------
  • -------
  • The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
  • -------
  • -------
  • Being aware of the necessity of lifelong learning; the ability to monitor developments in science and technology and constantly renew themselves,
  • -------
  • -------
  • Information on the effects of food engineering practices on the universal and social dimensions of issues such as employee health, environment and work safety; awareness of the legal consequences of engineering applications.
  • -------
  • -------
  • -------
  • -------
Occupational and/or Vocational
(Field Specific Competence)
  • -------
  • -------
  • Being knowledgeable about issues such as project management, risk management in business life; awareness of entrepreneurship, innovation and sustainability issues.
  • -------
  • -------
  • Information on the effects of food engineering practices on the universal and social dimensions of issues such as employee health, environment and work safety; awareness of the legal consequences of engineering applications.
  • -------

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