FOOD ENGINEERING (ENGLISH 30%)

The Bachelor’s Degree Program of the Food Engineering Department is a 240 ECTS credits program of 4 years composed of eight semesters, each with a 30 ECTS workload. One ECTS is equal to 30 hours of student workload per semester.

The aim of the Food Engineering Department is to equip the students with the necessary skills to apply  the principles and techniques of modern science and technology in engineering to the processing, preservation, distribution and marketing of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health, must be incorporated. All the fundamental data and procedures concerning the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the consumption of the finished products  by consumers fall into the scope of Food Engineering. There is a solid balance between theory and practice in the curriculum. Our graduates can easily cope with  challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future. Producing high quality food with minimum cost, controlling every production step from manufacturing to marketing and consumption, solving problems that occur, assuring high quality products are some of the areas which our graduates are able to deal with successfully.

Our graduates having obtained  comprehensive knowledge and skills about the recent developments in food engineering with a firm background in foreign language and computer skills will be able to find competitive jobs in their field both in Turkey and abroad as highly qualified professionals.
 

The most frequently used Instructional Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

• Expression
• Question-Answer
• Discussion
• Exercise and Practice
• Presentation
• Guided Practice
• Role Playing
• Group Study
• Simulation
• Brain Storming
• Six Hat
• Case Study
• Experiment - Test / Lab/ Workshop / Field Practice
• Self study
• Problem Solving
• Project Based Learning (Including Field Work)

The most frequently used Evaluation Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

• Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
• Oral Exam
• Homework
• Project / Design
• Portfolio
• Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis

FOOD ENGINEERING is a Bachelor's Degree Programme with 240 ECTS Credits meets the minimum level (cycle) requirements, in terms of ECTS Credits and level descriptors, of the first cycle degree qualifications of the Overarching Framework of European Qualifications Framework of HE(QF-EHEA) as well as the 6th levels of qualifications of the both the Turkish Qualifications Framework for HE (TYYÇ, NQF-HETR) and the European Qualifications Framework for Lifelong Learning (EQF-LLL) in terms of the later.

Students, upon successfully completing this study programme is awarded the qualification of BACHELOR'S DEGREE IN FOOD ENGINEERING.

Admission of national students to the FOOD ENGINEERING programme is allowed through the nationally centralised Student Selection Examination (ÖSS) conducted by the Student Selection and Placement Centre (OSYM). For further information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution and The Student Selection & Placement Centre (OSYM).

Admission of foreign students to the programme can be done upon an evaluation of the application of students directiy to the university. For further and detailed information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution.

The degree is awarded to students who successfully completes a minimum of 240 ECTS from the course units of the programme with a  grade point average (GPA) of at least 2.00 out of 4.00.

Procedures to recognise prior learning (RPL), including non-formal and informal learning, is in an early stage of development in Turkey and there is no a comprehensive and enabling legislative framework at the national level in place yet. However, within the institutional autonomy respected there are some implementations at the institutional level for allocating credits towards exemption from some programme requirements on the basis of RPL. This is particularly a wide spread exercise implemented in cases that students, having a certain level of knowledge, skills and competencies in relation to fields such as foreign languages and computer use, prior to admission to the university, are subjected to an examination and if they are found successful to a certain degree required by the programme they have been admitted to, they are exempted from the relevant course units of the course programme. RPL is also practiced for students who wish to transfer their studies to the equal or an upper levels at an another institution including those from abroad in the same or similar fields. In such cases, students, having received some course units in a previous programme they had studied and having been successful, may be  exempted from the same or similar course units of the programmes they are admitted to upon the approval the adaptation committees of the programmes.

Such procedures of recognition are also used comprehensively in practice at our university. The general arrangements for the recognition ofsuch implementations are outlined in the relevant section of our Education and Examination Regulations, Rules & Regulations for Graduate Programmes and that of Regulations for Lateral Transfer of Students.

Graduates are working as engineers and managers in the fields of R&D, production, quality assurance, marketing, import and export of the food industry.

Students who successfully complete the program can apply to graduate and doctorate degrees in the field of Food Engineering or other disciplines that accept students from this field.

The students graduating from this program may apply to second cycle programs.