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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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With the awareness of graduating from the first Faculty of Agriculture of the Republic of Turkey, having the ability to work individually and in teams in the field or in cooperation with different disciplines, to manage and monitor agricultural projects, by prioritizing the goals of sustainability in agriculture, food security and safety, adaptation to climate change and protection of natural resources.
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5
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BPY2
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To have knowledge of mathematics, basic sciences and the discipline in the field of agricultural sciences, engineering and landscape architecture, to be able to transfer the acquired knowledge to applications related to the field, to be able to identify and analyze problems at national and international levels, to develop and publish solution suggestions based on research and evidence.
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6
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PY1
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Possesing sufficient knowledge at the topics of organic chemistry, analytical chemistry,physicochemistry, milk and dairy chemistry and biochemistry, milk and dairy microbiology and biotechnology
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7
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PY2
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Practicing ability with her/his knowledge at the topics of biological and chemical kinetics, heat and mass transfer
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8
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PY3
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Possesing sufficient knowledge at the topics of causes of deterioration of milk and dairy products, the production technologies and the preservation techniques of milk and dairy products
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9
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PY4
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Possesing sufficient knowledge at the topics of food safety, quality systems and food codex
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10
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PY5
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Possesing sufficient knowledge at the topics of milk and dairy products standards, quality control of milk and dairy products
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11
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PY6
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Ability to use of her/his knowledge at the topic of unit operations in milk and dairy technology in practice
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12
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PY7
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Possesing sufficient knowledge and skills at the topics of application of the rules of sanitation and providing hygienic conditions in the production of dairy products
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13
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PY8
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Possesing ability to practicing in the fields of feasibility studies and project planning and management of the dairy industry
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14
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PY9
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Possesing sufficient knowledge at the topics of food science and technology and nutrition
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15
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PY10
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Ability to use existing knowledge in the field of dairy technology and adapt to new technologies in the field
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16
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PY11
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Ability to solving to problems in the implementation of existing technologies
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17
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PY12
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Selecting and using ability to novel techniques and tools in the field of dairy technology
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18
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PY13
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Performing ability to the required analysis in milk and dairy products and interpreting the results
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19
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PY14
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20
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PY15
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