Nevşehir Hacı Bektaş Veli University Course Catalogue
n accordance with the article 7 / d-2 of the Law No. 2547 amended by Law No. 2880, it was deemed appropriate to open a Food Engineering Department within the Faculty of Engineering and Architecture at the meeting of the Higher Education Council dated 14.04.2010. In the 2012-2013 academic year, he started his undergraduate education, in the 2014-2015 academic year, a joint master's education with Erciyes University, then from the 2016-2017 academic year, he started his own master's education and 2019-2020 his own doctorate education. The language of instruction is Turkish. |
Those who successfully complete the PhD program of the Department of Food Engineering will have a doctoral degree in the field of Food Engineering. |
Third Level (Doctorate) |
For admission to doctorate program: - 1) Bachelor's and/or postgraduate degree in acceptable fields 2) Sufficient score from the National Academic Staff & Graduate Education Exam (ALES) 3) English proficiency. |
Successful completion of minumum 24 credits (240 ECTS) course and 1 seminar course in Food Engineering Doctorate Program and to be successful by defending the thesis prepared in the field of Food Engineering. |
The Food Engineering doctorate program aims to enable food engineers with a certain background in their undergraduate education to specialize in one of the fields of food technologies, food analysis, food quality control, product development, food safety, food biotechnology, food chemistry and biochemistry, and food microbiology. In addition, it is to train qualified personnel needed by the public and private sector and to create the necessary infrastructure for an academic career. To train experts who have the ability to consult in the field of Food Science and Technology, to plan and apply research at academic level, to teach at the undergraduate level, to conduct interdisciplinary academic studies in the fields of science and engineering, and to have written and oral communication skills in a foreign language. |
| PO-1 | Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering |
| PO-2 | Has the skills of designing, applying and evaluating scientific research |
| PO-3 | Integrates knowledge from different disciplines |
| PO-4 | Has the skills of developing methods in constructing and solving engineering problems |
| PO-5 | Has the skills of developing and applying new and original ideas in system and process designs |
| PO-6 | Has extensive knowledge about modern techniques and methods applied in food technology |
| PO-7 | Has the endowments to lecture at the undergraduate level |
| PO-8 | Plays an active role in the establishment and operation of activities in his/her specalization area |
| PO-9 | Effectively utilizes Information Technologies (presentation, word processing, statistics and graphic softwares) for his/her work |
| PO-10 | Has the required endowments to advice food sector on matters related to his/her specialization area |
| PO-11 | Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
| PO-12 | Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
| PO-13 | Plays an active role in the solution of the problems of food industry |
| PO-14 | Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
| 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- Develop and deepen the current and advanced knowledge in the field with original thought and/or research and come up with innovative definitions based on Master's degree qualifications. | X | X | X | X | X | X | ||||||||
| 2- Conceive the interdisciplinary interaction which the field is related with ; come up with original solutions by using knowledge requiring proficiency on analysis, synthesis and assessment of new and complex ideas. | X | X | X | X | X | X | X | X | ||||||
| 1- Evaluate and use new information within the field in a systematic approach. | X | X | X | X | X | X | X | |||||||
| 2- Develop an innovative knowledge, method, design and/or practice or adapt an already known knowledge, method, design and/or practice to another field; research, conceive, design, adapt and implement an original subject. | X | X | X | |||||||||||
| 3- Critical analysis, synthesis and evaluation of new and complex ideas. | X | X | X | X | X | X | ||||||||
| 4- Gain advanced level skills in the use of research methods in the field of study. | X | X | X | |||||||||||
| 1- Contribute the progression in the field by producing an innovative idea, skill, design and/or practice or by adapting an already known idea, skill, design, and/or practice to a different field independently. | X | X | X | |||||||||||
| 2- Broaden the borders of the knowledge in the field by producing or interpreting an original work or publishing at least one scientific paper in the field in national and/or international refereed journals. | X | X | ||||||||||||
| 3- Demonstrate leadership in contexts requiring innovative and interdisciplinary problem solving. | X | X | ||||||||||||
| 1- Develop new ideas and methods in the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | X | X | ||||||||||||
| 1- Investigate and improve social connections and their conducting norms and manage the actions to change them when necessary. | X | X | X | |||||||||||
| 2- Defend original views when exchanging ideas in the field with professionals and communicate effectively by showing competence in the field. | X | X | X | X | X | |||||||||
| 3- Ability to communicate and discuss orally, in written and visually with peers by using a foreign language at least at a level of European Language Portfolio C1 General Level. | X | X | X | X | ||||||||||
| 1- Contribute to the transition of the community to an information society and its sustainability process by introducing scientific, technological, social or cultural improvements. | X | X | ||||||||||||
| 2- Demonstrate functional interaction by using strategic decision making processes in solving problems encountered in the field. | X | X | X | X | ||||||||||
| 3- Contribute to the solution finding process regarding social, scientific, cultural and ethical problems in the field and support the development of these values. | X | X | X | X |
Students who have completed their doctorate in Food Engineering can be employed in academic staff in Food Engineering and related fields. On the other hand, students can also work as experts in the public and private sectors. |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-701 | SCIENTIFIC RESEARCH AND ETHICS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Compulsory | 6 |
| SDH-1 | ELECTIVE LESSON POOL 1 | - Hour(s) | - Hour(s) | 1 | Fall Semester | Optional | 24 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-702 | SEMINAR | 0 Hour(s) | 2 Hour(s) | 1 | Spring Semester | Compulsory | 12 |
| SDH-2 | ELECTIVE LESSON POOL 2 | - Hour(s) | - Hour(s) | 1 | Spring Semester | Optional | 18 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-759 | POSTHARVEST PHYSIOLOGY IN HORTICULTURE | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-761 | QUALITY CRITERIA AND STANDARDIZATION IN HORTICULTURAL PRODUC | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-701 | SCIENTIFIC RESEARCH AND ETHICS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Compulsory | 6 |
| GM-775 | METHOD IN SCIENTIFIC RESEARCH | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-755 | STRESS PHYSIOLOGY IN PLANTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-749 | BIOACTIVE FOOD INGREDIENTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-765 | NATURAL FOOD ADDITIVES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-753 | ELEMENTS AND THEIR EFFECTS ON HEALTH | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-709 | ENZYME TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-739 | PRODUCTION DEFECTS IN MEAT AND MEAT PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-773 | CHROMOTOGRAPHIC TECHNIQUES IN FOOD ANALYSIS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-731 | MOLECULAR TECHNIQUES IN FOOD ANALYSIS I | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-715 | SPICES AND THEIR USAGE AREAS IN THE FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-719 | FOOD LIPIDS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-743 | CONTAMINANTS IN FOODSTUFFS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-763 | FOOD MICROBIOLOGY AND INNOVATIVE APPROACHES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-729 | MODELING AND OPTIMIZATION IN FOOD ENGINEERING | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-727 | FOOD PROTEINS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-767 | RESEARCH & DEVELOPMENT STUDIES AND ITS IMPORTANCE IN FOOD IN | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-741 | FOOD POISONING AND INFECTIONS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-737 | BIOCHEMICAL CHANGES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-721 | BIOCHEMICAL CHANGES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-735 | PHASE TRANSITIONS IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-707 | NON-THERMAL PROCESSES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-769 | DEFECTS IN FOOD ODOR AND TASTE (OFF-FLAVOR) | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-751 | SHELF LIFE OF FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-713 | COLOR SUBSTANCES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-703 | POULTRY MEAT PROCESSING TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-771 | FRUIT WINES AND SPECIAL-WINES TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-745 | MYCOTOXYGENIC MOLDS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-717 | SPECIAL DAIRY PRODUCTS TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-757 | INDUSTRIAL VEGETABLES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-711 | STARTER AND PROTECTIVE CULTURES IN DAIRY TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-725 | ANALYSIS METHODS OF CEREAL AND CEREAL PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-705 | STORAGE AND QUALITY OF CEREAL AND CEREAL PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-733 | THERMAL ANALYSIS TECHNIQUES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-723 | EMERGING FOOD TECHNOLOGIES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-747 | NEW FOOD PRODUCTS DEVELOPMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-722 | REOLOGY OF FLUID FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-768 | ANTIMICROBIAL RESISTANCE MECHANISMS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-770 | AROMA BIOTECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-760 | THE USE OF NANOTECHNOLOGY IN POSTHARVEST MANAGEMENT OF HORTI | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-764 | PACKAGING MATERIALS AND PACKAGING TECHNIQUES IN HORTICULTURA | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-762 | SPECIAL STORAGE TECHNIQUES OF HORTICULTURAL PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-766 | BACTERIAL FOOD PATHOGENS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-758 | NUTRITIONAL DISORDERS IN PLANTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-728 | EXPERIMENTATION PLANNING AND EVALUATION | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-742 | EMULSIFIED PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-740 | ENZYME SCIENCE AND TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-718 | MEAT BIOCHEMISTRY AND QUALITY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-706 | FERMENTED DAIRY PRODUCTS TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-710 | RECENT DEVELOPMENTS IN BAKERY PRODUCTS TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-750 | CUFRRENT APPROACHES TO DEVELOPMENT OF FUNCTIONAL MEAT PRODUC | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-708 | CHROMOTOGRAPHIC TECHNIQUES IN FOOD ANALYSIS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-734 | MOLECULAR TECHNIQUES IN FOOD ANALYSIS II | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-730 | SPECTROSCOPIC TECHNIQUES IN FOOD ANALYSIS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-752 | FOOD INDUSTRY WASTES AND EVALUATION METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-716 | BIOTECHNOLOGICAL APPLICATIONS IN FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-726 | QUALITY AND SAFETY SYSTEMS IN FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-704 | MICROBIOLOGICAL APPLICATIONS IN FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-720 | NEW DEVELOPMENTS AND ANALYSIS METHODS IN USING FOOD ADDITIVE | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-748 | FOODBORNE PATHOGENIC MICROORGANISMS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-746 | FOOD MYCOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-724 | STORAGE METHODS OF FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-736 | FOOD PROTEINS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-732 | THE USE OF MICROWAVE IN THE FOOD INDUSTRY AND THE RELATIONSH | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-772 | OLFACTOMETRIC ANALYSIS METHODS IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-714 | MUTAGENIC AND CARCINOGENIC COMPOUNDS IN FOOD | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-738 | THERMAL PROPERTIES OF FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-712 | MICROBIAL FOOD POISONING | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-756 | BIOGEOCHEMISTRY OF MICROELEMENTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-744 | PROBIOTICS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-702 | SEMINAR | 0 Hour(s) | 2 Hour(s) | 1 | Spring Semester | Compulsory | 12 |
| GM-754 | CHANGES OF FOOD COMPONENTS IN PRODUCTION AND STORAGE | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
The examination, assessment and grading regulations have been set up for the university by the University Senate and the Department of Environmental Engineering is bound by these regulations. 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. The marking is made out of 100. Grades of 81-100 is assigned a letter grade of AA, 76-80 BA, 70-75 BB, 60-69 CB, 50-59 CC, 45-49 DC, 40-44 DD, 30-39 FD and 0-29 FF. The AA is the highest grade and has a grade credit of 4.00, BA 3.5, BB 3.0, CB 2.5, CC 2.0, DC 1.5, DD 1.0, FD 0.5 and FF 0.0. Grades of AA to CC are pass, DD to FF fail, and DC is conditional pass and requires a CGPA of at least 2.0 for that term. The details given for each course in the programme include the detailed assessment methods together with a description of the second mid-term exam. Each student must register for each course at the beginning of the each semester and attend at least 70% of the each lecture and 80% of each laboratory work in each semester in order to have the right to take the final exam of each theoretical/laboratory course. |
In order to successfully complete the program, it is necessary to obtain a grade point average of at least 2.0 out of 4.00 and successfully complete the dissertation. |
Full-time |
Education activities in our department are carried out with 1 professor, 1 associate professor and 5 doctor lecturers. Lessons are held in classrooms with a capacity of 50 people and projections. |
Nevşehir Hacı Bektaş Veli University, Engineering-Architecture Faculty, Food Engineering Department, 2000 Evler Mah. Zübeyde Hanım Cad. 50300/Nevşehir/TÜRKİYE Web: http://gida.nevsehir.edu.tr |