FOOD ENGINEERING - NON THESIS | Istanbul Sabahattin Zaim University

About the Program

Food engineering graduate program (non-thesis) has started accepting students since 2014 in Istanbul Sabahattin Zaim University Institute of Natural Sciences (INS). Student admission to this program will continue within Istanbul Sabahattin Zaim University Institute  of Graduate Education (IGE) as of 2020-2021 Fall term. Between 2014-2020, 4 students graduated from this program.

-  Master’s program (non-thesis)  consists of ten courses (3 hours per week) and master's project work (Total 90 ECTS). The normal duration of this program is 2 semesters, the maximum duration is 3 semesters. The language of the program is Turkish.

Program Objectives & Goals

Objectives

This program aims to provide food engineers with sufficient expertise in the food production and preservation techniques, food variety and food safety conditions to contribute to the development of the country’s food industry.
The main objective of the program is to educate qualified food engineers in various fields of the food industry, thus contributing to the Food Industry.

Program Learning Outcomes

KNOWLEDGE

Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.

SKILL

Upon completion of the program, students will have ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.
Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.

COMPETENCE

Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.
Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.
Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.
Upon completion of the program, the students will be able to gain ability to lead in multidisciplinary teams, to develop solution approaches in complex situations and to take responsibility.
Upon completion of the program, students will have ability to transcribe the processes and outcomes of their work in a systematic and explicit way, either in writing or verbally, in the national and international contexts on or within that area.
Upon completion of the program, the students will be able to gain adequacy of observing social, scientific and ethical values at the stages of gathering, interpreting and announcing data, and in all professional activities.
Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn them when necessary.
Upon completion of the program, students will have understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.
Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry.

Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.
Upon completion of the program, students will have ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.
Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.
Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.
Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.
Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.
Upon completion of the program, the students will be able to gain ability to lead in multidisciplinary teams, to develop solution approaches in complex situations and to take responsibility.
Upon completion of the program, students will have ability to transcribe the processes and outcomes of their work in a systematic and explicit way, either in writing or verbally, in the national and international contexts on or within that area.
Upon completion of the program, the students will be able to gain adequacy of observing social, scientific and ethical values at the stages of gathering, interpreting and announcing data, and in all professional activities.
Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn them when necessary.
Upon completion of the program, students will have understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.
Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry.

Relationship Between Programme Learning Outcomes and Objectives

KNOWLEDGE		OBJECTIVE		T	%
Theoretical / Conceptual		O1	O2
1	Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.	5 VH ✔	5 VH ✔	10	%100,00
SKILL		OBJECTIVE		T	%
Cognitive / Pratical		O1	O2
1	Upon completion of the program, students will have ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.	5 VH ✔	5 VH ✔	10	%100,00
COMPETENCE		OBJECTIVE		T	%
Competence to Work Independently and Take Responsibility		O1	O2
1	Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, the students will be able to gain ability to lead in multidisciplinary teams, to develop solution approaches in complex situations and to take responsibility.	5 VH ✔	5 VH ✔	10	%100,00
3	Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn them when necessary.	5 VH ✔	5 VH ✔	10	%100,00
4	Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry.	5 VH ✔	5 VH ✔	10	%100,00
Learning Competence		O1	O2
1	Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.	5 VH ✔	5 VH ✔	10	%100,00
Field Specific Competence		O1	O2
1	Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, the students will be able to gain adequacy of observing social, scientific and ethical values at the stages of gathering, interpreting and announcing data, and in all professional activities.	5 VH ✔	5 VH ✔	10	%100,00
Communication and Social Competence		O1	O2
1	Upon completion of the program, students will have ability to transcribe the processes and outcomes of their work in a systematic and explicit way, either in writing or verbally, in the national and international contexts on or within that area.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, students will have understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.	5 VH ✔	5 VH ✔	10	%100,00
NUMBER OF PROGRAMME LEARNING OUTCOMES (12)		12	12	-	-
WEIGHT		60	60	-	-
PERCENTAGE		%100,00	%100,00	-	-
CONTRIBUTION LEVEL - VERY HIGH [5] (VH)		12	12

* T: Total, %: Percentage

O1 — This program aims to provide food engineers with sufficient expertise in the food production and preservation techniques, food variety and food safety conditions to contribute to the development of the country’s food industry.

O2 — The main objective of the program is to educate qualified food engineers in various fields of the food industry, thus contributing to the Food Industry.

Contribution Level: 5 = Very High

Contribution Level: VH = Very High

Contribution Level: ✔ = Has contribution

Teaching Methods

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)

Assessment Methods

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

Degree and Level Awarded

When the program is successfully completed and program qualifications are provided, the degree of Master of Science in Food Engineering is obtained.

Admission Requirements

- Students must be graduate from Aquaculture Engineering, Animal Science, Dairy Products Technology, Horticulture, Plant Protection, Chemical Engineering, Chemistry, Biology, Environmental Engineering, Genetic Engineering, Bioengineering, Molecular Biology, Pharmacy, Veterinary Faculty,

-ALES score requirement is not required,

-The courses of this program are given at Istanbul Sabahattin Zaim University Halkalı campus.

Graduation Requirements

Students who successfully completed the courses, with a 2.50 and above GPA shall granted a diploma for non-thesis master’s program.

Recognition of Prior Learning

The process of grading courses for up to 6 courses is carried out where the students are selected from the previous graduate program in which special students, horizontal transfer from different universities.

Employment Opportunities

A student who successfully completes the program can apply for a doctorate degree in the field of Food Engineering or other science departments accepting students from this area.

Course Plan Year

Study Plan

1th Semester

Number of Compulsory Courses: 6 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 597	Scientific Research Methods	Compulsory	Turkish	3	3	7.5	3
BES 515	Food Hygiene	Departmental Elective	Turkish	3	3	7.5	3
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 003	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 004	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
Total:				18	18	45,0	18,0

1th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 509	Advanced Food Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 551	Physico-Chemical Properties of Foods	Departmental Elective	Turkish	3	3	7.5	3
GIM 553	Red and White Meat Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 555	Innovative Approaches in Enzyme Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 557	Modern Food Preservation Methods	Departmental Elective	Turkish	3	3	7.5	3
GIM 603	Molecular Methods in Food Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 607	Nanotechnology in Food Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 613	Dairy Chemistry and Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 615	Striated Muscle Chemistry and Biochemistry	Departmental Elective	Turkish	3	3	7.5	3
GIM 617	Advanced Fruit and Vegetable Processing Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 619	Research and Publication Ethics	Departmental Elective	Turkish	3	3	7.5	3
Total:				33	33	82,5	33,0

2nd Semester

Number of Compulsory Courses: 4 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 003	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 004	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
Total:				12	12	30,0	12,0

2nd Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 514	Fermented Foods and Probiotics	Departmental Elective	Turkish	3	3	7.5	3
GIM 522	Canning Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 526	Advanced Specialty Foods	Departmental Elective	Turkish	3	3	7.5	3
GIM 536	Advanced Hygiene Practices	Departmental Elective	Turkish	3	3	7.5	3
GIM 542	Halal and Kosher Food Regulations	Departmental Elective	Turkish	3	3	7.5	3
GIM 552	Spectroscopic Techniques in Food Analysis	Departmental Elective	Turkish	3	3	7.5	3
GIM 554	Innovative Approaches in Food Packaging	Departmental Elective	Turkish	3	3	7.5	3
GIM 556	Advanced Dairy Products Processing Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 558	Food Business Hygiene and Sanitation	Departmental Elective	Turkish	3	3	7.5	3
GIM 602	Food Colloids	Departmental Elective	Turkish	3	3	7.5	3
GIM 604	Production Technology of Food Powders	Departmental Elective	Turkish	3	3	7.5	3
GIM 612	Oil Chemistry and Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 614	Mirobiyal Food Additives Production and Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 616	Molecular Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 618	Halal Food Research and Analysis	Departmental Elective	Turkish	3	3	7.5	3
Total:				45	45	112,5	45,0

3rd Semester

Number of Compulsory Courses: 1 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
GIM 503	Master's Project	Project	Turkish	0	0	0	0	15	0
Total:				0	0	0	0	15,0	0,0

Course Load Summary

Course Load Summary	T	H	ECTS	Cr.
Grand Total (Number of Courses: 11)	30	30	90,0	30,0
Compulsory Course Total (Number of Courses: 1)	3	3	7,5	3,0
Elective Course Total (Number of Courses: 9)	27	27	67,5	27,0

Course Type	Number of Courses	Ratio (%)
Zorunlu Ders	1	9,09
Seçmeli Ders	9	81,82
Bölüm Dışı Seçmeli Ders	0	0,00

T: Theory, P: Practice, L: Laboratory, WCH: Weekly Course Hours, ECTS: European Credit Transfer System, Cr.: Credit

Core Area Distribution

Core Area	Total ECTS	Ratio (%)
Engineering and Engineering Trades	76.5	43%
Physical Sciences	30.4	17.1%
Manufacturing and Processing	19.5	11%
Life Sciences	18.4	10.3%
Humanities	9.8	5.5%
Health	7.5	4.2%
Engineering and Engineering Trades	6	3.4%
Social and Behavioural Science	4.5	2.5%
Agriculture, Forestry and Fishery	2.6	1.5%
Manufacturing and Processing	1.5	0.8%
Mathematics and Statistics	0.8	0.4%
Unknown / Unspecified	0.4	0.2%

Course Category List

Compulsory Courses

Course	ECTS	Ratio (%)
GIM 597 - Scientific Research Methods	7.5
52 - Engineering and Engineering Trades		%80
54 - Manufacturing and Processing		%20

Elective Courses

Course	ECTS	Ratio (%)
BES 515 - Food Hygiene	7.5
72 - Health		%100
GIM 509 - Advanced Food Microbiology	7.5
42 - Life Sciences		%90
62 - Agriculture, Forestry and Fishery		%10
GIM 514 - Fermented Foods and Probiotics	7.5
42 - Life Sciences		%50
44 - Physical Sciences		%50
GIM 522 - Canning Technology	7.5
52 - Engineering and Engineering Trades		%100
GIM 526 - Advanced Specialty Foods	7.5
52 - Engineering and Engineering Trades		%40
54 - Manufacturing and Processing		%60
GIM 536 - Advanced Hygiene Practices	7.5
22 - Humanities		%20
52 - Engineering and Engineering Trades		%80
GIM 542 - Halal and Kosher Food Regulations	7.5
22 - Humanities		%60
52 - Engineering and Engineering Trades		%40
GIM 553 - Red and White Meat Technology	7.5
52 - Engineering and Engineering Trades		%90
GIM 554 - Innovative Approaches in Food Packaging	7.5
52 - Engineering and Engineering Trades		%100
GIM 556 - Advanced Dairy Products Processing Engineering	7.5
52 - Engineering and Engineering Trades		%50
54 - Manufacturing and Processing		%50
GIM 557 - Modern Food Preservation Methods	7.5
52 - Engineering and Engineering Trades		%60
54 - Manufacturing and Processing		%35
62 - Agriculture, Forestry and Fishery		%5
GIM 558 - Food Business Hygiene and Sanitation	7.5
22 - Humanities		%50
52 - Engineering and Engineering Trades		%50
GIM 602 - Food Colloids	7.5
44 - Physical Sciences		%50
52 - Engineering and Engineering Trades		%50
GIM 603 - Molecular Methods in Food Engineering	7.5
42 - Life Sciences		%40
44 - Physical Sciences		%40
52 - Engineering and Engineering Trades		%20
GIM 604 - Production Technology of Food Powders	7.5
52 - Engineering and Engineering Trades		%50
54 - Manufacturing and Processing		%30
62 - Agriculture, Forestry and Fishery		%20
GIM 607 - Nanotechnology in Food Engineering	7.5
44 - Physical Sciences		%75
46 - Mathematics and Statistics		%10
52 - Engineering and Engineering Trades		%10
99 - Unknown / Unspecified		%5
GIM 612 - Oil Chemistry and Technology	7.5
52 - Engineering and Engineering Trades		%40
54 - Manufacturing and Processing		%60
GIM 613 - Dairy Chemistry and Microbiology	7.5
52 - Engineering and Engineering Trades		%80
GIM 614 - Mirobiyal Food Additives Production and Technology	7.5
42 - Life Sciences		%25
44 - Physical Sciences		%50
54 - Manufacturing and Processing		%25
GIM 615 - Striated Muscle Chemistry and Biochemistry	7.5
52 - Engineering and Engineering Trades		%100
GIM 616 - Molecular Microbiology	7.5
42 - Life Sciences		%40
44 - Physical Sciences		%40
52 - Engineering and Engineering Trades		%20
GIM 617 - Advanced Fruit and Vegetable Processing Technology	7.5
44 - Physical Sciences		%100
GIM 619 - Research and Publication Ethics	7.5
31 - Social and Behavioural Science		%60
52 - Engineering and Engineering Trades		%40