Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / FOOD ENGINEERING

History

Food Engineering Department of Nevsehir University was founded on April 14, 2010 based on the law codes 2547 and 2880. The Food Engineering department has started accepting undergraduate students in the academic year 2012-2013. It offers courses in Turkish.


Qualification Awarded

Students who have accomplished all the courses (equal to 240 ECTS) and have a weighted avarege of at least 2.0 out of 4.0 are awarded a diploma in the field of Food Engineering.

Level of Qualification

Bachelor's Degree

Specific Admission Requirements

It is necessary that students pass the YGS (Access to Higher Education Examination ) and LYS (Undergraduate Placement Examination) exams. The students make choices to be admitted to the programs they want to attend and send their preference form to OSYM (Student Selection and Placement Center). OSYM takes all the applications lists the scores the students have received from highest to lowest and announces the current programs according to the scores placing the students in the programs they have preferred. On the other hand, foreign national students are placed in the universities across Turkey as per the scores they received on the central exam named YOS (Foreign Student Exam) Documents required for registration: 1- Diplomas of high schools and their equivalents 2- The result of student placement exam by OSYM

Specific Arrangement For Recognition of Prior Learning

Recognition of prior learning in Turkish higher education institutions are still in progress. Therefore, recognition of prior learning in Nevşehir University has not been fully accomplished. However, exemption exams from such lessons as Computer Sciences and English are held at the beginning of every academic year. Students who consider themselves capable of meeting the learning outcomes of such lessons are welcome to take the exemption test. Those who have passed the exemption test are exempt from the relevant lesson.

Qualification Requirements and Regulations

Students who have accomplished all the courses (equal to 240 ECTS) and have weighted average of at least 2.0 out of 4.00 are awarded a bachelor’s degree diploma in Food Engineering.

Profile of The Programme

Our program has expert academicians in their research fields. Food engineering is an engineering discipline concerned with food processing, storing, transporting, developing, marketing and production of new foods. The purpose of our department is to train experts in the relevant field and to prepare them for master/doctorate education. In addition, our department aims to train the adequate and well-equipped food engineers in national and international scales.

Key Learning Outcomes of the Programme

PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-6 Effectively works and takes team responsibilities in different working groups.
PO-7 Speaks at least one foreign language and effectively communicates orally and in writing.
PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself.
PO-9 Has the awareness of Professional and ethical responsibilities.
PO-10 Has knowledge and skills of Project preparation and evaluation.
PO-11 Has the awareness of enterprise management, personnel health, and environmental and work safety.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.

NQF-HETR Program Outcomes Matrices
TYYC PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14
1- Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. X X X X X X
1- Use of advanced theoretical and practical knowledge within the field. X X X X X X X X
2-Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. X X X X X X X
1- Conduct studies at an advanced level in the field independently. X X X
2- Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. X X X X X X
3- Planning and managing activities towards the development of subordinates in the framework of a project. X X X
1- Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. X X X
2- Determine learning needs and direct the learning. X X
3- Develop positive attitude towards lifelong learning. X X
1- Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. X X
2- Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. X X X
3- Organize and implement project and activities for social environment with a sense of social responsibility. X X X X X
4- Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. X X X X
5- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. X X
1- Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. X X X X
2- Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. X X X X

Food engineers have employment opportunities in the relevant faculties of universities, Ministry of Food, Agriculture and Livestock, Ministry of Health, Ministry of Science, Industry and Technology, Ministry of Customs and Trade, Ministry of Development, Turkish Standards Institution, research institutes, governorships and municipalities. Food engineers can also work in food related companies as laboratory chief, project engineer, operation engineer, advisor, investment and quality specialist. In addition, because of the harmonization process of the European Union, the need for Food Engineer is gradually increasing in our country.

Access to Further Studies

The students who have successfully completed their undergraduate studies, can follow their graduate studies further provided they have got the necessary score on ALES (Academic Personnel and Postgraduate Education Entrance Exam) and a fair knowledge of English.

Course Structure Diagram with Credits

1. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
KİM-103 ANALYTICAL CHEMISTRY 2 Hour(s) 2 Hour(s) 1 Fall Semester Compulsory 4
BİY-101 BIOLOGY 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
FİZ-101 PHYSICS I 3 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 4
GM-101 INTRODUCTION TO FOOD ENGINEERING 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 3
KİM-101 CHEMISTRY I 3 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 5
MAT-101 MATHEMATICS I 3 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 4
ENF-101 USAGE OF BASIC INFORMATION TECHNOLOGY 1 Hour(s) 2 Hour(s) 1 Fall Semester Compulsory 2
TDL-101 TURKISH LANGUAGE I 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
YBD-101 FOREIGN LANGUAGE I 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
MMF-101 ELECTIVE COURSE 1 - Hour(s) - Hour(s) 1 Fall Semester Optional 2
Total:
 30

2. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
MMF-102 COMPUTER AIDED TECHNICAL DRAWING 1 Hour(s) 2 Hour(s) 1 Spring Semester Compulsory 3
FİZ-102 PHYSICS II 3 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 4
GM-102 GENERAL MICROBIOLOGY 2 Hour(s) 2 Hour(s) 1 Spring Semester Compulsory 5
KİM-102 CHEMISTRY II 3 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 5
MAT-102 MATHEMATICS II 3 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 4
KİM-104 ORGANIC CHEMISTRY 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 3
TDL-102 TURKISH LANGUAGE II 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
YBD-102 FOREIGN LANGUAGE II 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
MMF-104 ELECTIVE COURSE 2 - Hour(s) - Hour(s) 1 Spring Semester Optional 2
Total:
 30

3. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
Aİ-201 HISTORY OF ATATÜRK PRINCIPLES AND REVOLUTION I 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 2
BKE-201 SCIENTIFIC AND CULTURAL ACTIVITIES 0 Hour(s) 1 Hour(s) 2 Fall Semester Compulsory 1
MAT-201 DIFFERANTIAL EQUATIONS 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 2
GM-201 ENERGY AND MASS BALANCES 3 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 4
GM-205 FOOD LABORATORY TECHNIQUES I 2 Hour(s) 2 Hour(s) 2 Fall Semester Compulsory 5
GM-207 FOOD MICROBIOLOGY 2 Hour(s) 2 Hour(s) 2 Fall Semester Compulsory 5
MMF-201 STATISTICS 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 4
MMF-203 OCCUPATIONAL SAFETY AND HEALTH-I 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 2
GM-203 ENGINEERING THERMODYNAMICS 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 3
GM-209 TECHNICAL ENGLISH I 2 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 2
Total:
 30

4. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-202 FLUID MECHANICS 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 3
Aİ-202 HISTORY OF ATATÜRK PRINCIPLES AND REVOLUTION II 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 2
BKE-202 SCIENTIFIC AND CULTURAL ACTIVITIES 0 Hour(s) 1 Hour(s) 2 Spring Semester Compulsory 1
GM-206 FOOD CHEMISTRY 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 4
GM-210 FOOD LABORATORY TECHNIQUES II 2 Hour(s) 2 Hour(s) 2 Spring Semester Compulsory 5
GM-208 PHYSICOCHEMICAL AND BIOLOGICAL PROPERTIES OF FOODS 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 4
GM-204 HEAT AND MASS TRANSFER 3 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 4
MMF-204 OCCUPATIONAL SAFETY AND HEALTH-II 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 2
GM-212 REACTION KINETICS 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 3
GM-214 TECHNICAL ENGLISH II 2 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 2
Total:
 30

5. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-305 INSTRUMENTAL ANALYSIS I 2 Hour(s) 2 Hour(s) 3 Fall Semester Compulsory 4
GM-303 FOOD BIOCHEMISTRY 2 Hour(s) 0 Hour(s) 3 Fall Semester Compulsory 3
GM-301 FOOD ENGINEERING UNIT OPERATIONS I 3 Hour(s) 0 Hour(s) 3 Fall Semester Compulsory 5
OSD COMMON ELECTIVE COURSES 1 - Hour(s) - Hour(s) 3 Fall Semester Optional 3
SDH-5 ELECTIVE COURSES POOL 5 - Hour(s) - Hour(s) 3 Fall Semester Optional 15
Total:
 30

6. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-304 INSTRUMENTAL ANALYSIS II 2 Hour(s) 2 Hour(s) 3 Spring Semester Compulsory 4
GM-302 FOOD ENGINEERING UNIT OPERATIONS II 3 Hour(s) 0 Hour(s) 3 Spring Semester Compulsory 5
osd COMMON ELECTIVE COURSES 2 - Hour(s) - Hour(s) 3 Spring Semester Optional 3
SDH-6 ELECTIVE COURSES POOL 6 - Hour(s) - Hour(s) 3 Spring Semester Optional 18
Total:
 30

7. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-423 INDUSTRIAL MICROBIOLOGY 2 Hour(s) 2 Hour(s) 4 Fall Semester Compulsory 5
GM-403 THE CAREER SKILLS IN FOOD SCIENCE AND TECHNOLOGY I 2 Hour(s) 2 Hour(s) 4 Fall Semester Compulsory 3
GM-407 FOOD ENGINEERING APPLICATIONS I 0 Hour(s) 4 Hour(s) 4 Fall Semester Compulsory 4
GM-401 DESIGN IN FOOD ENGINEERING I 2 Hour(s) 0 Hour(s) 4 Fall Semester Compulsory 4
GM-405 INTERNSHIP 0 Hour(s) 2 Hour(s) 4 Fall Semester Compulsory 5
SDH-7 ELECTIVE COURSES POOL 7 - Hour(s) - Hour(s) 4 Fall Semester Optional 9
Total:
 30

8. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
SDH-8 ELECTIVE COURSES POOL 8 - Hour(s) - Hour(s) 4 Spring Semester Optional 30
Total:
 30

ELECTIVE COURSE 1

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
MMF-101 BASIC ENGINEERING SCIENCES I 2 Hour(s) 0 Hour(s) 1 Fall Semester Optional 2

ELECTIVE COURSE 2

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
MMF-104 BASIC ENGINEERING SCIENCES II 2 Hour(s) 0 Hour(s) 1 Spring Semester Optional 2

COMMON ELECTIVE COURSES 1

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS

ELECTIVE COURSES POOL 5

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-311 NUTRITION PRINCIPLES 2 Hour(s) 0 Hour(s) 3 Fall Semester Optional 3
GM-309 FOOD OPERATION SANITATION 2 Hour(s) 0 Hour(s) 3 Fall Semester Optional 3
GM-313 CATERING TECHNOLOGY 2 Hour(s) 0 Hour(s) 3 Fall Semester Optional 4
GM-315 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 3 Hour(s) 2 Hour(s) 3 Fall Semester Optional 5
GM-307 EDIBLE OIL TECHNOLOGY 2 Hour(s) 2 Hour(s) 3 Fall Semester Optional 4

COMMON ELECTIVE COURSES 2

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS

ELECTIVE COURSES POOL 6

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-314 MEAT AND MEAT PRODUCTS PROCESSING TECHNOLOGY 3 Hour(s) 2 Hour(s) 3 Spring Semester Optional 6
GM-306 THE PRINCIPLES OF FOOD PACKAGING 2 Hour(s) 0 Hour(s) 3 Spring Semester Optional 4
GM-310 DAIRY AND DAIRY PRODUCTS PROCESSING TECHNOLOGY 3 Hour(s) 2 Hour(s) 3 Spring Semester Optional 4
GM-312 CEREAL AND CEREAL PRODUCTS PROCESSING TECHNOLOGY 3 Hour(s) 2 Hour(s) 3 Spring Semester Optional 4

ELECTIVE COURSES POOL 7

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-413 FOOD BIOTECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Fall Semester Optional 3
GM-419 BEVERAGE TECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Fall Semester Optional 3
GM-415 ENGINEERING ECONOMICS 2 Hour(s) 0 Hour(s) 4 Fall Semester Optional 3

ELECTIVE COURSES POOL 8

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM-420 ALCOHOLIC BEVERAGES TECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 4
GM-416 BAKERY PRODUCTS TECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 4
GM-404 THE CAREER SKILLS IN FOOD SCIENCE AND TECHNOLOGY II 2 Hour(s) 2 Hour(s) 4 Spring Semester Optional 3
GM-422 FOOD ADDITIVES AND TOXICOLOGY 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 3
GM-424 FOOD REGULATION AND QUALITY CONTROL 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 2
GM-406 FOOD ENGINEERING APPLICATIONS II 0 Hour(s) 4 Hour(s) 4 Spring Semester Optional 4
GM-402 DESIGN IN FOOD ENGINEERING II 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 4
GM-410 SPECIAL FOOD TECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 2
GM-414 SEAFOOD PROCESSING TECHNOLOGY 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 4
GM-426 APPLIED ENGINEERING EDUCATION 0 Hour(s) 4 Hour(s) 4 Spring Semester Optional 30

Examination Regulations, Assessment and Grading

It is necessary that every student enroll in the courses at the beginning of each term. They have to attend 70 % of the theoretical courses and 80 % of the practical courses in order to take the final exam. They are required to take at least 1 mid-term exam and a final exam for each lesson. The midterm exam (It is also possible to add the marks that students get from homework, quizzes, laboratory to the midterm exam result) contributes 40 % while the final has a share of 60 % on the pass mark. All of the exams are scored on a 100 scale. Students have to get at least 45 points on the final exam. They are considered successful in a lesson provided that they have got (AA), (BA), (BB), (CB) or (CC). Students with (DC) or (DD) scores are also considered successful on condition that they have a grade point average of at least 2.00.

Graduation Requirements

In order to complete the Food Engineering undergraduate program, students have to pass all the courses (240 ECTS), get a weighed grade point average of 2.00 out of 4.00 and complete their 30 days institutional practice.

Mode of Study

Fulltime

Facilities

In our department, one Professor and four Assistant Professors take part in education and training of students. In our department, the education has been conducted through classrooms each with 50 student capacity fully equipped with data-processing device. Students in our department can access computer labs and library free of charge all day long.

Programme Director or Equivalent

Nevşehir University, Engineering-Architecture Faculty, Food Engineering Department, 2000 Evler Mah. Zübeyde Hanım Cad. 50300/Nevşehir/TÜRKİYE Web: http://gida.nevsehir.edu.tr/ Prof. Dr. Nesimi AKTAŞ (Head of the department and ECTS coordinator) Phone: +90 384 228 10 78; Fax: +90 384 228 10 37; e-mail: naktas@nevsehir.edu.tr