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First Cycle Programmes (Bachelor's Degree)
FACULTY OF ENGINEERING
- Food Engineering
- Food Engineering (S.E.)
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General Description
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| History | | Bayburt University faculty of engineering was established by the council of ministers’ 5765 no. decision that was published in 31.05.2008 date and 26892 no. official gazette.
The programme of Food Engineering will be carried out within the Faculty of Engineering.
The programme of Food engineering consists of two department, food science and food technology.
Food industry is an important sector in terms of development of our country (Turkey). Developing of this sector is possible with education of qualified personnel who subsequent changes in science and technology. For this reason, food engineering degree programme that was established within the faculty of engineering, was re-prepared in parallel with developments in food science and technology, emphasized to applications and was taken industrialists desires into consideration.
Degree programme includes mathematics, biology, physics, chemistry sciences with fundamental engineering issues. This programme also includes laboratory and design experiments for laying graduates for implementing food engineering principles to current engineering problems.
Our department, by aspiring to transfer latest situation of technique to students through following closely all technological and academical development in related issues, will be among the leading food engineering departments of Turkey soon with studies.
| | Qualification Awarded | | Graduates of Foog Engineering deparment take “ Food Engineer” degree.
Because of graduating of four-year faculty, they have all authories that recognized to food engineers.
| | Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) | | First Cycle | | Specific Admission Requirements | | Candidates must have high school and their equivalents diploma and enough points from university entrance exam. | | Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) | | In Turkish higher education institutions, recognition of prior learning period is at an early stage yet.
Therefore recognition of prior learning is not quite initialized in all programmes of Bayburt University.Except that , for some classes that are included in programmes like English and Computer, at the beginning of each academic semester, exemption exam is held.Students who are considering provided outcomes from these courses, are qualified to take an exam. Student who are successful, are exempt from the course in programme.
| | Qualification Requirements and Regulations | | In order to obtain a bachelor's degree in Food Engineering (Food Engineer to earn the title of) the students are required to provide; a) Have passed all courses in the curriculum for at least the degree of DC, b) Have achieved a weighted average of at least 2.0 to 4.0 over, c) 50-day period of compulsory internship to be completed at least two different places and get a passing grade the reports prepared for this internship d) Prepare a final thesis, presented in front of the jury and to be successful in the past with a shout.
| | Profile of The Programme | | Food engineering Programme,
1. Have the necessary knowledge and skills to analyze and design of food prosesses, taking into account health, food safety, environmental and social impacts,
2. Can follow and keep up with technological developments and world standards,
3. Know the way to follow for right information reaching.
4. Can form the Turkish Food Industry's leading and innovative staff
5. Can represent our university in domestic and our country in abroad with his/ her studies
6. Education programme, to train Engineers with the spirit of research and development was adopted. Programme includes compulsory subjects related to fundamental engineering, professional field and general knowledge. And also, education programme includes elective courses which provides students to choose according to their preferences.
| | Occupational Profiles of Graduates With Examples | | Our graduates can take charge as engineer in i food industry and related establishments’ production, quality assurance, r&d, marketing and import-export departments. Also they can be employed in TSE, Hygiene Institute, provincial agriculture directorate laboratories, municipal dna private sector as engineer and director. | | Access to Further Studies | | Students ,who completes the programme successfuly, if demonstrate proficiency in required exams for graduate study (ALES,UDS/KPDS), they can apply to graduate and post-graduate programmes in food engineering and related departments. | | Examination Regulations, Assessment and Grading | | The examination, assessment and grading regulations have been set up for the university by the University Senate and the Department of Food Engineering is bound by these regulations. Each course is assessed via a midterm exam, a second mid-term exam composed of quizzes, homeworks and assignments, and a final end-of-term exam, with contributions of total 40% and 60% respectively. All exams are evaluated over 100 points and final exam are required to obtain at least 45 points. A student (AA), (BA), (BB), (CB) and (CC), letter grades are considered to have managed one of the students taking the course. | | Graduation Requirements | | Have successfully completed all the courses available in the program and at least 2.0 weighted GPA of 4.00 and 50 working days from the professional internship in which students completing the bachelor's degree in Mechanical Engineering is given. | | Mode of Study (Full-Time, Part-Time, E-Learning ) | | Full-Time | | Address, Programme Director or Equivalent | | Prof. Dr. Ümmügülsüm ERDOĞAN (Head of department) Bayburt University Faculty of Engineering Department of Food Engineering Telephone: 0090458 211 11 53 (3227-3226) e-mail: aylaarslaner@bayburt.edu.tr | | Facilities | | The department is equipped with classrooms, teaching and research laboratories and other facilities for students. The laboratories include Microbiology Laboratory,Dairy and Dairy Products Laboratory (1-2), Cereal products Laboratory, Instrumental Analysis Laboratory, and Computer Laboratories. |
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Key Learning Outcomes
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| 1 | Have necessary skills and knowledge for analyzing and designing food process -In accordance with standards and restrictions -taking into account environmental and social impacts -evaluating with food safety, efficiency and affordability aspects | | 2 | Practice mathematical, scientific and engineering knowledge to food engineering problems | | 3 | Participating in organizations that food engineering profession is applied as leader/ member of high discipline team. For this purpose, taking initiative, using verbal and written communication instruments effective | | 4 | Having consciousness of the need for graduatend lifelong learning | | 5 | To be aware of the effects of food engineering profession in a global and societal dimensions with professional and ethical responsibility as sensitive in the problems of era | | 6 | By following the current problems and needs of the food industry; developing new techniques to obtain, safety, quality and economical products from quality raw material by evaluating country own resources and sharing them with relevant institutions and sectors |
Key Programme Learning Outcomes - NQF for HE in Turkey
| TYYÇ | Key Learning Outcomes |
| 1 | 2 | 3 | 3 | 3 | 3 |
| KNOWLEDGE | 1 | | | | | | |
| SKILLS | 1 | | | | | | |
| 2 | | | | | | |
| COMPETENCES
(Competence to Work Independently and Take Responsibility) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| COMPETENCES
(Learning Competence) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| COMPETENCES
(Communication and Social Competence) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| 4 | | | | | | |
| 5 | | | | | | |
| COMPETENCES
(Field Specific Competence) | 1 | | | | | | |
| 2 | | | | | | |
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Course Structure Diagram with Credits
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T : Theoretical P: Practice L : Laboratory
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