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    (Doctorate Degree)
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    (Master's Degree)
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    (Bachelor's Degree)
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    (Associate's Degree)
 
Second Cycle Programmes (Master's Degree)

Graduate School of Natural and Applied Sciences - Food Engineering - Food Engineering - Second Cycle with Thesis



General Description
History
Masters training in Department of Food Engineering began in 1981 for the first time and since 1982 with the founding of the Institute of Science both masters and doctorate programs are continuing.
Qualification Awarded
The Master’s Degree in Food Engineering (second cycle in Food Engineering) is awarded to the graduates who have successfully fulfilled all programme requirements (120 ECTS total).
Level of Qualification
Second Cycle
Specific Admission Requirements
The applicants who hold a Bachelor's Degree and willing to enroll in the Master's programme may apply to the Directorate of the Graduate School with the documents: 1-Sufficient score (at least 55 out of 100) from the Academic Staff and Graduate Study Education Exam (ALES) conducted by Student Selection and Placement Center (OSYM) or GRE Graduate Record Examination (GRE) score or Graduate Management Admission Test (GMAT) score equivalent to ALES score of 55. 2-English proficiency (at least 70 out of 100 from the Profiency Exam conducted by Ege University Foreign Language Department, or at least 50 out of 100 from ÜDS (University Language Examination conducted by OSYM) or TOEFL or IELTS score equivalent to UDS score of 50. The candidates fulfilling the criteria outlined above are invited to interwiev. The assessment for admission to masters programs is based on : 50% of ALES, 25% of academic success in the undergraduate programme (cumulative grade point average (CGPA) ) and 25% of interview grade. The required minimum interview grade is 50 out of 100. The candidates having an assessed score of 60 at least are accepted into the Master's programme. The candidates who did not graduated from Food Engineering Departments of the universities should take lessons from undergraduate programme not less than 12 credits.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
A student who is currently enrolled in a Master's Degree programme in the same discipline at another institution and has successfully completed at least one semester, upon submitting all required documents before the deadline, may transfer to the Master's Programme at EGE University upon the recommendation of the department administration and with the approval of the Administrative Committee of the Graduate School. The decision taken will also include eligibility for exemption from some course requirements of the graduate program. Students who transfer from another university must be successful in the EGE University English Proficiency Exam or in an equivalent English examination.
Qualification Requirements and Regulations
The programme consists of a minimum of seven courses delivered within the graduate programme of the department and in related fields, one seminar course, and thesis, with a minimum of 21 local credits. The duration of the programme is four semesters. The maximum period to complete course work in a masters program with thesis is 4 semesters. However, with the approval of their advisors, students can in subsequent semesters take additional departmental courses with or without credits. The total ECTS credits of the programme is 120 ECTS. A student may take undergraduate courses on the condition that the courses have not been taken during the undergraduate program. However, at most two of these courses may be counted to the Master's course load and credits. Students must register for thesis work and the Specialization Field course offered by his supervisor every semester following the semester, in which the supervisor is appointed. A student who has completed work on the thesis within the time period, must write a thesis, using the data collected, according to the specifications of the Graduate School Thesis Writing Guide. The thesis must be defended in front of a jury. The Master's thesis jury is appointed on the recommendations of the relevant Department Chairperson and with the approval of the Administrative Committee of the Graduate School. The jury is composed of the thesis supervisor and 3 to 5 faculty members. Of the appointed jury members, up to one may be selected from another Department or another University. In case the jury consists of 3 members, the co-supervisor cannot be the jury member. A majority vote by the jury members determines the outcome of the thesis or examination. The vote can be for "acceptance", "rejection" or "correction". The Department Chairperson will inform the Director of the Graduate School, in writing, of the jury's decision within 3 days. To correct or change a thesis found incomplete and/or inadequate by the jury, the jury must specify in its report that such corrections are necessary. A student may be given, by a decision of the Administrative Committee of the Graduate School, up to three months to complete the corrections. The student must then retake the thesis examination.
Profile of The Programme
Food Engineering Department is composed of two major departments as Food Science (Nutrition, Food Quality Control, Food Chemistry and Food Microbiology) and Food Technology (Biotechnology, Meat Technology, Food Packaging, Food Economy and Industrial Management, Cereal Processing and Technology, Fruit and Vegetable Processing and Technology, Dairy Processing and Technology, Unit Operations, Oil and Fat Processing and Technology). Master's programs are being conducted independently in each of these disciplines The purpose of the graduate program as specified by the Ege University Graduate Education regulation is to provide the student the ability to gain access to information, assessment and interpretation of knowledge. This program is consisted of at least seven courses not less than 21 credits, one seminar course and thesis work. The courses of graduate program which are offered by Department of Food Science and Food Technology are; Effect of Food Processing on Bioactive Compounds in Foods, Muscle and Meat Biochemistry, Poultry Meat Technology, Thermal Processing of Foods (mendatory), New Developments in Fruit and Vegetable Industry, Water in Foods and Food Industry, Contaminants in Foods, Chelates Antimicrobials and Antioxidants in Food Industry, Advanced Heat Transfer, Energy in Food Processing, Developments in Vegetable Oil Processing Techniques and Quality Control Methods, Microbial Polysaccharides, Wine and Spirit Technology, Numerical Methods for Food Process Operations, New Dairy Product Development, Rheological Properties of Foods, Future Foods, Table Olive Technology, Food Packaging Interactions, Separation Techniques in Food Engineering, Enrichment of Foods with Bioactive Compounds, Organic Food Processing, Milling Technology of Cereals, Applied Protein Engineering, Novel Techniques in Meat Processing, Egg and Egg Products Technology, Quality Management Sysytems (mendatory), Sensory Test Techniques, Thermal Process Technologies in Fruits and Vegetables, Drying Techniques, Interactions of Food Components, Quality Assurance Principles in Food Analysis Laboratory, Cheese Defects and Prevention Methods, Water Treatment Systems in Food Industry, Nanotechnology Applications in Functional Food Science, Deep-fat Frying Process and Oxidation, Olive Oil Chemistry and Technology, Bioreactors Used in the Biotechnological Processes, Food Process Analysis and Modeling, Electrical Heating Methods in Food Engineering, Pickles and Vinegar Technology, Technical Problem Solving in Food Industry, Design of Nutritious and Healthy Foods, New Developments in Food Packaging Technologies, Heat Transfer Technologies of Fruits and Vegetables, Spirits Technology, The Application of Immobilized Cell and Enzymes in Food Biotechnology, Food Industry-Nutrition and Health, Protein Structure, Non-thermal Technologies and Applications for Fruit and Vegetable Processing. Courses provided under the doctorate programme can also be taken as elective courses in master programme and among these courses Food Thermal Processes and Quality Management Systems are mandatory for students who attend to master programme. Graduate courses can also be selected from the courses given by the other Higher Education Institutions with the recommendation of the department and with the approval of the Board of the Institute.
Occupational Profiles of Graduates With Examples
Master's degree graduates work for the food industry at research and development, production, quality assurance, marketing, import and export areas as an engineer and manager.
Access to Further Studies
Graduates who successfully completed the Master's Degree may apply to doctorate (third cycle) programmes in the same or in related disciplines.
Examination Regulations, Assessment and Grading
Students are required to take a mid-term examination and/or complete other assigned projects/homework during the semester and, additionally, are required to take a final examination and/or complete a final project for course evaluation. The final grade is based on the mid-term examination grade, the final examination grade and/or evaluation of final project, with the contributions of 40% and 60%, respectively. To pass any course, a Master's student must receive at least 70 out of 100. Students must repeat courses they have failed or may substitute courses the Department accepts as equivalent. The assessment for each course is described in detail in “Individual Course Description”.
Graduation Requirements
Graduation requirements are explained in the section “Qualification Requirements and Regulations” .
Mode of Study (Full-Time, Part-Time, E-Learning )
Full-Time
Address, Programme Director or Equivalent
Chair of Programme: Prof. Dr. Şebnem TAVMAN Tel :+90 232 388 23 95 E-mail: sebnem.tavman@ege.edu.tr ECTS/DS Coordinator: Prof. Dr. Meltem SERDAROĞLU Tel :+90 232 388 40 00/3001 E-mail: meltem.serdaroglu@ege.edu.tr ECTS Cooperative Coordinators: Assist. Prof. Dr. Özlem ESMER, Assist. Prof. Dr. Seher KUMCUOĞLU Tel :+90 232 388 40 00/3020 E-mail: ozlem.kizilirmak@ege.edu.tr, seher.kumcuoglu@ege.edu.tr Adres: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova İzmir, TÜRKİYE Tel : +90 232 388 23 95 Fax : +90 232 342 75 92 E-Mail: gidasek@mail.ege.edu.tr
Facilities
Food Engineering Department is composed of two major departments as Food Science (Nutrition, Food Quality Control, Food Chemistry and Food Microbiology) and Food Technology (Biotechnology, Meat Technology, Food Packaging, Food Economy and Industrial Management, Cereal Processing and Technology, Fruit and Vegetable Processing and Technology, Dairy processing and Technology, Unit Operations, Oil and Fat processing and Technology). In these two departments a total of 14 professors, 4 associated professors, 9 assistant professors, 1 instructor, and 9 research assistants are working. In food engineering department there are 19 research and 10 practice laboratories for research and applications. Also a computer laboratory with 74 computers with internet access serves students for their lessons and researches.

Key Learning Outcomes
1Improving and investigating the depth of knowledge and expertise in Food Engineering based on the qualifications of undergraduate programme in food engineering or different area.
2Gaining the ability to apply the therotical and practical knowlegde in the specialized area of food engineering.
3Gaining the ability to produce strategic solutions by working individually and taking responsibilities for a problem or unexpected complex situation in food engineering.
4Gaining the ability to transfer the current developments in the area of food engineering and her/his own work systematically to groups from and out of the area in written, oral and visual forms.
5Gaining the ability to communicate in written and oral forms, in at least one foreign language, to prepare presentations and projects using the literature in foreign languages.
6Gaining the ability to use the computer softwares in the required field along with using information and communication technologies at an advanced level.
7Gaining the ability to develop strategy and application plans in the field of food engineering and interpreting the obtained data in the framework of quality process.
8Supervising the social, scientific and ethical values in collecting, interpreting and disseminating data regarding the field of food engineering.
9Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
123456789
KNOWLEDGE1
2
SKILLS1
2
3
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
COMPETENCES (Communication and Social Competence)1
2
3
4
COMPETENCES (Field Specific Competence)1
2
3

Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMÜ-SG-YL-G ELECTIVE COURSES 1 Elective - - - 22
2 9103035812018 Scientific Research Approaches for Food Engineers Compulsory 2 0 0 6
3 9103035132011 Thermal Processing of Foods Compulsory 3 0 0 8
Total 5 0 0 36
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMÜ-2014SG-YL-2 ELECTIVE COURSES 2 Elective - - - 16
2 9103035042014 Quality Management Systems Compulsory 3 0 0 8
3 FENYLSEM Seminar Compulsory 0 0 0 6
Total 3 0 0 30
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 YLUAD591 Specialization Field Compulsory 0 0 0 4
2 YLTEZ591 Thesis Study Compulsory 0 0 0 26
Total 0 0 0 30
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 YLUAD591 Specialization Field Compulsory 0 0 0 4
2 YLTEZ592 Thesis Study Compulsory 0 0 0 26
Total 0 0 0 30
 
ELECTIVE COURSES 1
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 9103035032010 Effect of Food Processing on Bioactive Compounds in Foods Elective 3 0 0 8
2 9103035052014 Organic Food Processing Elective 2 0 0 8
3 9103035072017 Muscle and Meat Biochemistry Elective 3 0 0 8
4 9103035091998 Poultry Meat Technology Elective 2 3 0 8
5 9103035112014 Enrichment Of Foods With Bioactive Compounds Elective 2 0 0 8
6 9103035152001 New Developments in Fruit-Vegetable Industry Elective 3 0 0 7
7 9103035171998 Water in Food and Food Industry Elective 2 0 0 7
8 9103035212014 Separatıon Technıques In Food Engıneerıng Elective 3 0 0 8
9 9103035232014 Novel Technıques In Meat Processıng Elective 2 0 0 8
10 9103035252016 Applıed Proteın Engıneerıng Elective 2 4 0 8
11 9103035271998 Contaminants in Foods Elective 2 0 0 7
12 9103035291998 Chelating Agents, Antimicrobials and Antioxidants in Food Industry Elective 2 0 0 7
13 9103035312014 Mıllıng Technology Of Cereals Elective 2 0 0 8
14 9103035332007 Advanced Heat Transfer Elective 3 0 0 8
15 9103035432017 Energy in Food Processing Elective 3 0 0 8
16 9103035532005 Improvements In Vegetable Oil Production Technology and Quality Control Elective 3 0 0 8
17 9103035552005 Microbial Polysaccharides Elective 2 0 0 7
18 9103035572011 Wine Science and Technology Elective 3 0 0 8
19 9103035612007 Numerical Methods for Food Process Operations Elective 2 0 0 8
20 9103035632016 New Dairy Product Development Elective 3 0 0 8
21 9103035652014 Rheological Properties of Foods Elective 3 0 0 8
22 9103035712010 Future Foods Elective 2 0 0 8
23 9103035732011 Nanotechnology Applications in Functional Food Science Elective 2 0 0 8
24 9103035752013 Table Olive Technology Elective 2 0 0 7
25 9103035772013 Food-Packaging Interactions Elective 2 0 0 7
26 9103035792015 Food Mycology Elective 3 0 0 8
27 9103035832016 Probiotics Elective 2 0 0 8
ELECTIVE COURSES 2
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 9103035062014 Non-Thermal Technologıes And Applications For Fruit And Vegetable Processing Elective 3 0 0 8
2 9103035082017 Egg and Egg Products Technology Elective 3 0 0 8
3 9103035102010 Food Intoxications and Infections Elective 2 0 0 8
4 9103035121998 Sensory Test Techniques Elective 2 2 0 8
5 9103035201998 Cold and Frozen Storage of Food Products Elective 2 0 0 8
6 9103035221998 Special Operations in Fruit and Vegetable Products Elective 2 0 0 8
7 9103035302017 Drying Techniques Elective 3 0 0 8
8 9103035341998 Interactions of Food Components Elective 2 0 0 8
9 9103035382002 Quality Assurance Principles for the Food Analysis Laboratory Elective 2 0 0 8
10 9103035421998 Cheese Faults and Prevention Ways Elective 2 0 0 8
11 9103035461998 Water Treatment Systems in Food Industry Elective 2 0 0 8
12 9103035502005 Deep Fat Frying And Oxidation Elective 2 0 0 8
13 9103035522005 Olive Oil Chemistry and Technology Elective 2 0 0 8
14 9103035562005 Food Process Analysis and Modeling Elective 3 0 0 8
15 9103035582006 Electrical Heating Methods in Food Engineering Elective 3 0 0 8
16 9103035602006 Pickle and Vinegar Technology Elective 3 0 0 8
17 9103035622018 Technical Problem Solving in Food Industry Elective 3 0 0 8
18 9103035662010 Nutritious and Healthy Food Design Elective 2 0 0 8
19 9103035682010 New Trends in Food Packaging Technologies Elective 2 0 0 8
20 9103035702010 Thermal Process Technologies In Fruit and Vegetables Elective 3 0 0 8
21 9103035742011 Spirits Technology Elective 3 0 0 8
22 9103035762011 Ahe Application of Immobilzed Cell and Enzymes in Food Biotechnology Elective 2 0 0 8
23 9103035782015 Engineering Approaches in Novel Food Processing Technologies Elective 3 0 0 8
24 9103035802015 Microbiology of Fermented Foods Elective 3 0 0 8
25 9103035822015 Innovative Approaches in Meat Products Formulations Elective 3 0 0 8
26 9103035842016 Advanced Food Microbiology Elective 2 0 0 8
27 9103035862016 Valorization of Food Industry Wates by Biotechnologial Processes Elective 2 0 0 8
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr