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)
  • Having advanced theoretical and practical knowledge supported by textbooks, application tools and other sources with up-to-date information in the field.
  • It has adequate infrastructure in mathematics, science and engineering related to its branches.
  • 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)
  • To be able to use advanced theoretical and practical knowledge in the field.
  • They use mathematics, science and their theoretical and practical knowledge in their fields for engineering solutions.
  • 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.
  • To be able to interpret and evaluate data using advanced knowledge and skills in the field, to identify and analyze problems, to develop solutions based on research and evidence.
  • Defines, identifies, formulates and solves engineering problems, chooses and applies appropriate analytical methods and modeling techniques for this purpose.
  • 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.
  • Analyze a system, system component or process and design it under realistic constraints to meet the requirements; it implements 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.
  • It selects and uses the modern techniques and tools necessary for 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.
  • Design experiments, conduct experiments, analyze and interpret data collection results.
Autonomy & Responsibility
(Ability to Work Independently and Take Responsibility)
  • Be able to carry out an advanced study independently of the field.
  • It works effectively on individual and multidisciplinary teams.
  • 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.
  • Taking responsibility as an individual and team member to solve complex and unforeseen problems encountered in field related applications
  • Access to information and research resources for this purpose, use databases and other sources of information.
  • Plan and manage activities for the development of employees under their responsibility in a project framework.
Learning to Learn
(Learning Ability)
  • To be able to evaluate advanced knowledge and skills in the field with a critical approach,
  • Access to information and research resources for this purpose, use databases and other sources of information.
  • The ability to work effectively and take responsibility in individual and multidisciplinary teams.
  • To be able to determine learning needs and to guide learning.
  • It is aware of the necessity of life-long learning; monitors developments in science and technology, and constantly innovates itself.
  • Professional and ethical responsibility awareness; the ability to be ethical and behave in accordance with ethical principles.
  • Be able to develop a positive attitude about learning life.
  • They use mathematics, science and their theoretical and practical knowledge in their fields for engineering solutions.
  • Defines, identifies, formulates and solves engineering problems, chooses and applies appropriate analytical methods and modeling techniques for this purpose.
  • Analyze a system, system component or process and design it under realistic constraints to meet the requirements; it implements modern design methods in this direction.
  • It selects and uses the modern techniques and tools necessary for engineering applications.
  • It works effectively on individual and multidisciplinary teams.
Communication & Social
(Communication and Social Competence)
  • To be able to inform related persons and institutions about issues related to the field; to be able to transfer ideas and suggestions for solutions to problems in writing and verbally.
  • At least the European Computer Use License Advanced level of computer software and communication technology required by the field uses.
  • The ability to select and effectively use modern methods and information technologies for complex problems in Food Engineering applications.
  • To be able to share ideas and suggestions for solutions to problems with experts and non-experts by supporting quantitative and qualitative data.
  • Communicates verbally and in writing effectively; a foreign language at least on the European Language Portfolio B1 General Level.
  • Being aware of the necessity of lifelong learning; the ability to monitor developments in science and technology and constantly renew themselves,
  • To be able to organize and implement projects and activities for the social environment with social responsibility awareness.
  • Communicates using technical drawing.
  • 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.
  • Using a foreign language at least at the European Language Portfolio Level B1 to monitor and communicate with colleagues in the field.
  • Access to information and research resources for this purpose, use databases and other sources of information.
  • To be able to use computer software and information and communication technologies at least at European Computer Usage License Advanced level required by the field.
  • Becomes aware of the universal and social effects of engineering solutions and applications; be aware of the issues of entrepreneurship and innovation, and have knowledge of the problems of the times.
Occupational and/or Vocational
(Field Specific Competence)
  • To comply with the social, scientific, cultural and ethical values ​​in the stages of collecting, interpreting, implementing and reporting the results related to the field.
  • He has the consciousness of professional and ethical responsibility.
  • Being knowledgeable about issues such as project management, risk management in business life; awareness of entrepreneurship, innovation and sustainability issues.
  • Having sufficient consciousness about the universality of social rights, social justice, quality culture and protection of cultural values ​​and environment protection, occupational health and safety.
  • Project management, workplace practices, employee health, environmental and occupational safety awareness; have an awareness of the legal consequences of their engineering applications.
  • 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.
  • Demonstrates the awareness of the universal and social implications of engineering solutions and practices; is aware of the issues of entrepreneurship and innovation and has information about the problems of the times .

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