Program Objectives and Outcomes
Educational Goals of Food Engineering Department:
To graduate engineers who can:
- To train engineers who can use the knowledge of Food Engineering, in the national / international food sector and in private or public organizations
- Who are able to continue postgraduate education at universities in the relevant fields,
- Who have acquired lifelong learning skills and can work as researchers in universities and research centers.
Vision and Mission of Food Engineering Department:
To produce outcomes for the benefit of industry and society, and to conduct internationally recognized and respected education programs supported with scientific research; to educate students having the ability to design innovative products and processes for the developing food industry considering the principles of food engineering and nutrition.
PO 1a | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; |
PO 1b | Ability to use theoretical and applied knowledge in these areas in the solution of basic and complex engineering problems |
PO 2a | Ability to identify, define, formulate, and solve complex engineering problems |
PO 2b | Ability to select and apply proper analysis and modeling methods for this purpose |
PO 3a | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result |
PO 3b | Ability to apply modern design methods for this purpose |
PO 4 | Ability to select and use modern techniques and tools needed for analyzing and solving complex problems encountered in food engineering practice; ability to employ information technologies effectively |
PO 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex food engineering problems or discipline specific research questions |
PO 6a | Ability to work efficiently in intra-disciplinary teams |
PO 6b | Ability to work efficiently in multi-disciplinary teams |
PO 6c | Ability to work individually in food engineering topics |
PO 7a | Ability to communicate effectively, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations |
PO 7b | Give and receive clear and intelligible instructions |
PO 8 | Awareness of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself |
PO 9a | Knowledge on behavior according ethical principles, professional and ethical responsibility |
PO 9b | Knowledge in standards used in engineering practices, work and lab safety |
PO 10a | Knowledge about business life practices such as project management, risk management, and change management |
PO 10b | Awareness in entrepreneurship, innovation |
PO 10c | Knowledge about sustainable development and production |
PO 11a | Knowledge about the global and social effects of food engineering practices on health, environment, and food safety, and contemporary issues of the century reflected into the field of engineering |
PO 11b | Awareness of the legal consequences of engineering solutions |
PO 12a | Basic knowledge in metabolism of nutrients in foods |
PO 12b | Use of this knowledge to solve nutrition related problems |