Program Öğrenme Çıktıları

KNOWLEDGE

Theoretical, Factual

Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to model and solve complex Food Engineering problems by using the theoretical and applied information in these areas.

SKILLS

Cognitive, Practical

Ability to identify, formulate, and solve complex Food Engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.

SKILLS

Cognitive, Practical

Ability to analyze and design a complex system, component of a system, process, or product in Food Engineering under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.

SKILLS

Cognitive, Practical

Ability to select, and use modern techniques and tools needed for solving the complex problems in Food Engineering practices; ability to employ information technologies effectively.

COMPETENCIES

Communication and Social Competence

Ability to select, and use modern techniques and tools needed for solving the complex problems in Food Engineering practices; ability to employ information technologies effectively.

SKILLS

Cognitive, Practical

Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex problems and research subjects in Food Engineering.

COMPETENCIES

Learning Competence

Ability to work efficiently and undertake responsibility in intra-disciplinary and multi-disciplinary teams; ability to work individually.

COMPETENCIES

Ability to work independently and take responsibility

Ability to communicate effectively in Turkish, both orally and in writing; write and comprehend reports effectively, make presentation, give and get comprehensible instruction; knowledge of a minimum of one foreign language.

COMPETENCIES

Communication and Social Competence

Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.

COMPETENCIES

Learning Competence

Awareness of professional and ethical responsibility; ability to obey ethical rules

COMPETENCIES

Field-based Competence

Having information about business life practices such as project management and risk management; awareness of entrepreneurship, innovation, and sustainability.

COMPETENCIES

Communication and Social Competence

Knowledge about the global and societal effects of Food Engineering practices on health, environment, and work safety; awareness of the legal consequences of engineering applications.

COMPETENCIES

Field-based Competence

Knowledge about the global and societal effects of Food Engineering practices on health, environment, and work safety; awareness of the legal consequences of engineering applications.

Program Öğrenme Çıktıları
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to model and solve complex Food Engineering problems by using the theoretical and applied information in these areas.
2 Ability to identify, formulate, and solve complex Food Engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to analyze and design a complex system, component of a system, process, or product in Food Engineering under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to select, and use modern techniques and tools needed for solving the complex problems in Food Engineering practices; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex problems and research subjects in Food Engineering.
6 Ability to work efficiently and undertake responsibility in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; write and comprehend reports effectively, make presentation, give and get comprehensible instruction; knowledge of a minimum of one foreign language.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Awareness of professional and ethical responsibility; ability to obey ethical rules
10 Having information about business life practices such as project management and risk management; awareness of entrepreneurship, innovation, and sustainability.
11 Knowledge about the global and societal effects of Food Engineering practices on health, environment, and work safety; awareness of the legal consequences of engineering applications.
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