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No
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PY No |
Program Requirements
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1
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ÜPY1
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To raise creative individuals who are able to think critically and solve problems, constantly upgrade themselves in personal and professional fields, are environmentally conscious, respect diversity, and who use their knowledge and skills for the benefit of humanity and the country
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2
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ÜPY2
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To carry out qualified interdisciplinary research that contributes to science and art at a universal level, respecting ethical values, on the path to becoming an innovative university
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3
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ÜPY3
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Being the first university of the Republic, with the awareness of social responsibility, it provides services that are sensitive to the problems of the country, considerate the public interest, and contribute to the development and development of the country and the city in which it lives, as an employee of the kitchen of ideas.
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4
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BPY1
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To train individuals who can follow the innovations in their field of work, transfer this knowledge to their profession, and use information and communication technologies at the level required by their field.
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5
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BPY2
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Fulfills his responsibilities as a team member in his professional relationships, knows the legislation related to his field and the ethical rules to be followed; At the same time, to train individuals who have sufficient awareness about occupational health, safety and environmental protection related to their profession.
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6
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PY1
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Evaluating developments in food technology in a multidimensional way by using scientific methods and new technology effectively
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7
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PY2
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To have the necessary technical knowledge about the software and hardware required by the profession
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8
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PY3
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Explaining how to apply regulations and legislation when necessary
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9
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PY4
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To have theoretical knowledge about food technology processes
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10
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PY5
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To have sufficient knowledge about the natural components and properties of foods and food processing and preservation methods
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11
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PY6
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Performing food analyzes and taking necessary precautions regarding production and preservation by evaluating the data
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12
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PY7
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To be able to transfer the knowledge about the causes of food spoilage, quality and control systems, food codex and food analysis to practice by using the relevant technical tools and equipment
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13
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PY8
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Transferring technical information about product, composition and additives to production
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14
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PY9
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Identifying critical control points in the production line and laboratory and apply total quality management
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15
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PY10
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Mastering food process principles, defining the problems that may occur in the production process and applying these process principles to the production line
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16
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PY11
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Being able to express oneself, have social communication and addressing skills, take part in team work, work independently and take initiative when necessary.
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17
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PY12
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To be aware of the necessity of lifelong learning, to be a follower of innovations in food technology and to apply these innovations
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18
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PY13
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To be able to explain new designs and applications related to food technology by using Turkish effectively
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19
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PY14
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To have professional ethics and responsibility skills
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