Program Objectives and Outcomes

Educational Goals of Food Engineering Department:

To graduate engineers who can:

  1. To train engineers who can use the knowledge of Food Engineering, in the national / international food sector and in private or public organizations
  2. Who are able to continue postgraduate education at universities in the relevant fields,
  3. 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