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

Graduate School of Natural and Applied Sciences - Food Engineering - Food Engineering - Third Cycle



General Description
History
Department of Food Engineering graduate training began in 1981 for the first time and with the founding of the Institute of Science both graduate and doctorate programmes have been continuing since 1982.
Qualification Awarded
The Doctorate Degree(PhD) in Food Engineering awarded to the graduates who have successfully full filled all programme requirements.
Level of Qualification
Third Cycle
Specific Admission Requirements
The applicants who hold a Master's Degree and willing to enroll in the Doctorate programme may apply to the Directorate of Graduate School with the documents. Sufficient score (at least 60 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 60. English proficiency (at least 70 out of 100 from the Profiency Exam conducted by Ege University Foreign Language Department, or TOEFL or IELTS score equivalent to UDS score of 60. The candidates holding Bachelor's or Master's Degree taught totally in English are exempted from English proficiency requirement. The candidates fulfilling the criteria outlined above are invited to interwiev. The assessment for admission to masters programs is based on : 50% of ALES, 20% of academic success in the undergraduate programme (cumulative grade point average (CGPA) ) 10 % of academic success in the master's programme and 20% of interview grade. The required minimum interview grade is 60 out of 100. The candidates having an assessed score of 65 at least are accepted into the Doctorate programme.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
A student who is currently enrolled in a Doctorate 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 Doctorate 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 doctorate programme consists of a minimum of seven courses, with a minimum of 21 national credits, a qualifying examination, a dissertation proposal, and a dissertation. The period allotted for the completion of the Doctorate programmes is normally eight semesters (four years). However, while it is possible to graduate in a shorter time, it is also possible to have an extension subject to the approval of the graduate school. The total ECTS credits of the programme is 240 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 Doctorate course load and credits. The PhD students are required to take the Doctoral Qualifying Examination, after having successfully completed taught courses. The examination consists of written and oral parts. The Doctoral Qualifying Committee determines by absolute majority whether a candidate has passed or failed the examination. Students who fail the Qualifying Examination may retake the examination the following semester. Students failing the Examination a second time are dismissed from the program. 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 dissertation supervisor who must hold the minimum rank of assistant professor is appointed for each PhD student. When the nature of the dissertation topic requires more than one supervisor, a joint-supervisor may be appointed. A joint-supervisor must hold a doctoral degree. Periodic monitoring of research work by a thesis monitoring committee is required to be awarded the Doctoral degree. 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 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 5 faculty members. Of the appointed jury members, up to two may be selected from another Department or another University. The co-supervisor cannot be the jury member. Thesis defense by the candidate is open to all audience and a jury decides to grant/deny the Doctoral degree. A majority vote by the jury members determines the outcome of the thesis or examination. The vote can be for "acceptance", "rejection" or "correction". A student may be given, by a decision of the Administrative Committee of the Graduate School, up to six 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). Doctoral programs are being conducted independently in each of these disciplines. The purpose of the doctoral program as specified by the Ege University Graduate Education regulation is to provide the student the ability to do independent research, to investigate scientific events in a broad and deep perspective, and to reach a new synthesis. The thesis to be prepared at the end of doctoral work must meet one of the qualifications such as; bring innovations to science, and application of a known method to a new field. This program is consisted of at least seven courses not less than 21 credits, proficiency exam, proposal of the thesis and thesis work. The courses of Ph.D. program which are offered by Department of Food Science and Food Technology are; Reclamation of Oil Industry Waste Products, Extraction Process in Vegetable Oil Production, The Planning and Evaluation in Teaching, Development and Learning, Specialization Course, Chromatographic Food Analysis, Seafood Products Technology, Thermal Properties of Foods, Fat Hardening with Hydrogenation, Fractional Crystallization and Interesterification Applications in Oil Industry, Food Emulsions. Courses provided under the master programme can also be taken as elective courses in doctoral programme and among these courses The Planning and Evaluation in Teaching, Development and Learning are mandatory for students who attend to doctoral 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
Our Ph.D. 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 succesfully completed doctorate degree may apply to both in the same or related disciplines in higher education institutions at home or abroad to get a position in academic staff or to governmental R&D centres to get expert position.
Examination Regulations, Assessment and Grading
For all course, the measurement and assessment form was defined at “education plan” in detail.
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
1Developing and investigating the details of current and advanced knowledge in the field of Food Engineering by original thought and/or resarch on the level of expertise based on the graduate qualification and reaching to the original definitions that bring innovation to science.
2Understanding the interaction between various disciplines related to the field of Food Engineering; analyzing, synthesizing and evaluating new and complex ideas by using the expertise required to achieve specific results.
3Approaching systematicly to new information in the field of food engineering and gaining high level skills related with Food Engineering research methods.
4Developing a new scientific method which brings innovation to science or applying a known method to a different field, investigating, understanding, designing, modifying, applying an orijinal subject and contributing to science.
5Expanding the frontiers of knowledge in the related field by publishing a scientific related article in a national and/or international refereed journals.
6Gaining the ability to improve an opinion and a method related with food engineering areas by using high level mental process such as solving problems and making decisions by creative and critical thought.
7Gaining the ability to communicate effectively in front of an expert assembly by showing competence in defending the original ideas.
8Gaining the ability to communicate, discuss at least one foreign language in oral, written and visual forms; preparing homework and/or presentation with the aid of journals written in foreign language.
9Gaining the ability to form a functional interaction by using decision making process in solving problem.
10Collecting, interpreting and announcing of the data related with food engineering area by considering social, scientific and ethic values.

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
12345678910
KNOWLEDGE1
2
SKILLS1
2
3
4
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
COMPETENCES (Communication and Social Competence)1
2
3
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-2014SG-DOK-1 ELECTIVE COURSES 1 Elective - - - 22
2 9103036032014 Project Management Compulsory 3 0 0 8
3 9103036412018 Scientific Research Approaches for Food Engineers Compulsory 2 0 0 6
Total 5 0 0 36
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMÜ-SG-DOK-B ELECTIVE COURSES 2 Elective - - - 24
2 FENDRSEM1 SEMINAR I Compulsory 1 0 0 6
Total 1 0 0 30
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FENDRYET790 Qualifying Exam Compulsory 0 0 0 9
2 DRUAD691 Specialization Field Compulsory 0 0 0 5
3 FENDRTEZONE Thesis Proposal Defense Compulsory 0 0 0 16
Total 0 0 0 30
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 DRUAD691 Specialization Field Compulsory 0 0 0 5
2 DRTEZ692 Thesis Study Compulsory 0 0 0 25
Total 0 0 0 30
 
5. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FENDRSEM2 Seminar II Compulsory 1 0 0 6
2 DRUAD691 Specialization Field Compulsory 0 0 0 5
3 DRTEZ694 Thesis Study Compulsory 0 0 0 19
Total 1 0 0 30
 
6. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 DRUAD691 Specialization Field Compulsory 0 0 0 5
2 DRTEZ692 Thesis Study Compulsory 0 0 0 25
Total 0 0 0 30
 
7. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 DRUAD691 Specialization Field Compulsory 0 0 0 5
2 DRTEZ692 Thesis Study Compulsory 0 0 0 25
Total 0 0 0 30
 
8. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 DRUAD691 Specialization Field Compulsory 0 0 0 5
2 DRTEZ692 Thesis Study Compulsory 0 0 0 25
Total 0 0 0 30
 
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr