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First Cycle Programmes (Bachelor's Degree)

Faculty of Engineering - Food Engineering - First Cycle Programme



General Description
History
The department, founded in 1975 and converted to Faculty of Food in 1978, was by being a subsection of Engineering Faculty in 1982, has started to education and research activities as Food Engineering Department.
Qualification Awarded
The Bachelor's Degree in Food Engineering (first cycle in Food Engineering) is awarded to the graduates who have successfully completed all courses in the curriculum, including a 4-week industrial training period.
Level of Qualification
First Cycle
Specific Admission Requirements
The general requirements explained in “General Admission Requirements” of Information on the Institution part are applied for admission of students.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
The rules and regulations for recognition of formal prior learning are well defined. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful vocational school graduates to continue their educaiton to obtain Bachelor’s degrees if they are successful in the selection and the placement examination (DGS, i.e. vertical transfer examination) are admitted. The courses to be taken by these students are determined by the relevant department, on the basis of courses they have completed in the programs from which they have graduated. Recognition of prior non-formal and in-formal learning is at the beginning stage in Turkish Higher Education Institutions. Ege University and hence of the Department is not an exception to this. However, exams of exemption are organised at the start of each year at the University for the courses of English Language and Computer Skills. The students who have completed the proficiencies for these courses on his/her own or through other means, and believe that they have achieved the learning outcomes specified are given the right to take the exemption exam. The students who achieve a passing grade from these exams are held exempt from the related course in the curriculum.
Qualification Requirements and Regulations
Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS).
Profile of The Programme
There are two major departments as Food Science and Food Technology. Education programme was designed to give modern food engineering basics. First year lessons include physics, chemistry, mathematics, computer and basic engineering lessons for getting the students who were at different levels to the same degree. The mandatory lessons in the second, third, and fourth years are Differential Equations, Physical Chemistry, Reaction Kinetics, Material and Energy Balances, Economics, Instrumental Food Analysis, Food Chemistry I, Statistics, Thermodynamics, General Microbiology, Fluid Mechanics, Food Chemistry II, Food Biochemistry, Community Service Activities, FE Unit Operations I, Heat and Mass Transfer, Nutrition, Food Microbiology, Food Quality Assurance, Numerical Analysis, FE Unit Operations II, Cereal Technology, Oil and Fat Technology, Fruit and Vegetable Technology, Unit Operations Laboratory, Meat Technology, Dairy Technology, Biotechnology, Process Control, Food Engineering Design and Economics, Packaging of Food Materials, Occupational Health and Safety and Graduation Project. In the third and fourth years, optional lessons, which incorporate wide spectrum to food engineering lessons, are also given as thematic groups. To improve the students approach to industrial and managerial problems, the programme was fortified also with non-technical lessons. At the end of the sixth semester, the students must attend to 4-week industrial training period. Graduate project, taken at the fourth year, is a beginning for Research and Development and submitted as thesis.
Occupational Profiles of Graduates With Examples
Especially in the last years with advance of Food engineering, our graduates can find job and come up easily in lots of plant and governmental sector. More than 2000 graduates work at research-development, production, quality assurance, marketting, exportation and importation areas as engineer and manager position.
Access to Further Studies
The graduates holding Bachelor’s Degree are eligible to apply to Master’s Degree programmes at national level and /or international level both in the same and in related disciplines.
Examination Regulations, Assessment and Grading
For all lessons, 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 major departments a total of 13 professors, 5 associated proffesors, 9 assistant proffesors, 1 teaching assistant and 11 research assistants are working. In food engineering department there are 3 pilot plants, 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. In our department a variety of seminars were conducted for students in relationship with Food Industry. Also every year as a first step of their job cycle, carrier day and graduate day, where the graduates come together, were organized for our students.

Key Learning Outcomes
1Gaining the ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area
2Gaining the ability to identify, model and solve engineering problems related to food engineering
3Gaining the ability to solve and design a system or process to meet the specified needs
4Gaining the skills of developing, selecting and use of modern technical tools and efficient utilization of information technologies.
5Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results
6Gaining the skills of intra- and interdisciplinary working.
7Gaining the ability to work as an individual
8Gaining the skills of oral and written communications in Turkish and gaining at least one foregin language skill.
9Recognizing the importance of life-long learning and increasing awareness
10Gaining the ability of demonstrating engineering as a job towards ethical, social and legal standards
11Educating food engineers having knowledge on current problems, advanced research ability, management and entrepreneurship skills
12Gaining the ability to produce safe food by using alternative, creative and critical thinking in food engineering applications and gaining the sustainablity of quality conscious
13Increasing the awareness of global issues such as environment, occupational safety and health in solving problems encountered in food engineering
14Educating food engineers having knowledge on career applications such as project management, risk management and difference management
15Educating food engineers having awareness on entrepreneurship, innovativeness and sustainable development

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
123456789101112131415
KNOWLEDGE1
SKILLS1
2
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
2
3
COMPETENCES (Communication and Social Competence)1
2
3
4
5
COMPETENCES (Field Specific Competence)1
2

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 504001172010 COMPUTER Compulsory 3 0 0 3
2 504001072006 GENERAL CHEMISTRY Compulsory 3 0 2 4
3 504001052010 MATHEMATICS-I Compulsory 3 2 0 6
4 504001222006 ORGANIC CHEMISTRY Compulsory 2 0 0 3
5 504001062007 PHYSICS-I Compulsory 3 2 0 6
6 504001022006 PRINCIPLES OF ATATURK AND RECENT TURKISH HISTORY I Compulsory 2 0 0 2
7 504001042007 TECHNICAL ENGLISH Compulsory 2 0 0 3
8 504001252011 TRANSITION INTO UNIVERSITY LIFE Compulsory 1 0 0 1
9 504001012006 TURKISH LANGUAGE I Compulsory 2 0 0 2
Total 21 4 2 30
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504001152015 ANALYTICAL CHEMISTRY Compulsory 2 0 2 3
2 504001202015 BIOLOGY Compulsory 2 0 0 2
3 504001182016 COMPUTER PROGRAMMING Compulsory 2 2 0 4
4 504001192010 INTRODUCTION TO FOOD ENGINEERING Compulsory 1 0 0 2
5 504001102010 MATHEMATICS-II Compulsory 3 2 0 5
6 504001112007 PHYSICS-II Compulsory 3 2 0 5
7 504000942006 PRINCIPLES OF ATATURK AND RECENT TURKISH HISTORY II Compulsory 2 0 0 2
8 504001082010 TECHNICAL DRAWING Compulsory 0 2 0 2
9 504001042007 TECHNICAL ENGLISH Compulsory 2 0 0 3
10 504000922006 TURKISH LANGUAGE II Compulsory 2 0 0 2
Total 19 8 2 30
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504002012010 DIFFERENTIAL EQUATIONS Compulsory 3 0 0 6
2 504002162003 ECONOMICS Compulsory 2 0 0 2
3 SEÇMELİ-I ELECTIVE-I Elective - - - 3
4 504002212003 FOOD CHEMISTRY I Compulsory 2 0 2 4
5 504002332007 INSTRUMENTAL FOOD ANALYSIS Compulsory 1 2 0 4
6 504002062007 MATERIAL AND ENERGY BALANCES Compulsory 2 2 0 4
7 504002042003 PHYSICAL CHEMISTRY Compulsory 2 0 0 3
8 504002312009 REACTION KINETICS Compulsory 2 0 0 4
Total 16 4 2 30
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 10520401T11235 COMMUNITY SERVICE ACTIVITIES Compulsory 1 0 0 1
2 504002101994 FLUID MECHANICS Compulsory 2 2 0 7
3 504002272007 FOOD BIOCHEMISTRY Compulsory 2 0 0 4
4 504002222003 FOOD CHEMISTRY II Compulsory 2 0 2 4
5 504002131994 GENERAL MICROBIOLOGY Compulsory 2 0 2 4
6 504002072010 STATISTICS Compulsory 2 0 0 4
7 504002092016 THERMODYNAMICS Compulsory 2 2 0 6
Total 13 4 4 30
 
5. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504003012008 FOOD ENGINEERING UNIT OPERATIONS-I Compulsory 2 0 0 4
2 504003392007 FOOD MICROBIOLOGY Compulsory 3 2 0 4
3 504003212015 FOOD QUALITY ASSURANCE Compulsory 3 0 2 6
4 504003032007 HEAT AND MASS TRANSFER Compulsory 3 3 0 7
5 504003432010 NUMERICAL ANALYSIS Compulsory 2 2 0 4
6 504003412007 NUTRITION Compulsory 2 0 0 3
7 504003151994 PRACTICAL TRAINING Compulsory 0 0 0 2
Total 15 7 2 30
 
6. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504003122012 CEREAL TECHNOLOGY Compulsory 2 0 2 4
2 SEÇMELİ.II ELECTIVE-II Elective - - - 6
3 504003072012 FOOD ENGINEERING UNIT OPERATIONS-II Compulsory 2 2 0 5
4 TOSGRP-I NONTECHNICAL ELECTIVE-I Elective - - - 2
5 504003662015 OCCUPATIONAL HEALTH AND SAFETY I Compulsory 2 0 0 2
6 504003132015 OIL AND FAT TECHNOLOGY Compulsory 2 0 2 5
7 504003151994 PRACTICAL TRAINING Compulsory 0 0 0 2
8 504003222012 TOPICS IN FRUIT AND VEGETABLE TECNOLOGY Compulsory 2 0 2 4
Total 12 2 6 30
 
7. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504004112005 BIOTECHNOLOGY Compulsory 2 2 0 4
2 SEÇMELİ-III ELECTIVE-III Elective - - - 6
3 504004142005 GRADUATION PROJECT Compulsory 0 4 0 4
4 504004372008 MEAT TECHNOLOGY Compulsory 2 2 0 3
5 504004052005 MILK TECHNOLOGY Compulsory 2 2 0 4
6 504004482010 PROCESS CONTROL Compulsory 2 0 0 3
7 504004011994 UNIT OPERATIONS LABORATORY Compulsory 0 0 3 6
Total 10 10 3 30
 
8. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 SEÇMELİ-IV ELECTIVE-IV Elective - - - 6
2 504004091994 FOOD ENGINEERING DESIGN AND ECONOMY Compulsory 3 2 0 11
3 504004442008 FOOD PACKAGING Compulsory 2 0 0 4
4 504004142005 GRADUATION PROJECT Compulsory 0 4 0 4
5 TOSGRP-II NONTECHNICAL ELECTIVE-II Elective - - - 2
6 504004502015 OCCUPATIONAL HEALTH AND SAFETY II Compulsory 2 0 0 3
Total 11 6 0 30
 
ELECTIVE-I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504002362010 ENGINEERING MECHANICS Elective 2 0 0 3
2 504002372010 MATERIAL SCIENCE Elective 2 0 0 3
3 504002392010 STRENGTH OF MATERIALS Elective 2 0 0 3
ELECTIVE-II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504003182004 FOOD TOXICOLOGY-INHERENT TOXICANTS,CONTAMINANTS AND FOOD ADDITIVES Elective 2 0 0 3
2 504003422008 EVALUATION OF EXPERIMENTAL RESULTS Elective 2 0 0 3
3 504003502007 MICROBIOLOGICAL QUALITY CONTROL Elective 2 0 0 3
4 504003562007 SPECIAL TOPICS IN FOOD ENGINEERING-I Elective 2 0 0 3
5 504003582010 CHEMISTRY OF MEDICAL AND FUNCTIONAL FOOD Elective 2 0 0 3
NONTECHNICAL ELECTIVE-I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 BTF402 THE HISTORY AND PHILOSOPHY OF SCIENCE Elective 2 0 0 2
2 GID304 FUNDAMENTALS OF COMMUNICATION Elective 2 0 0 2
3 GID306 FUNDAMENTALS OF LAW Elective 2 0 0 2
4 GID308 MANAGEMENT OF HUMAN RESOURCES Elective 2 0 0 2
5 GID310 PUBLIC AFFAIRS Elective 2 0 0 2
6 GID312 ITALIAN Elective 2 0 0 2
7 GID314 MARKETING Elective 2 0 0 2
8 GID316 TECHNICAL FOREIGN LANGUAGE-I Elective 2 0 0 2
9 GID318 READING AND WRITING SKILLS Elective 2 0 0 2
10 GRE401 ENTREPRENEURSHIP Elective 2 0 0 2
11 MAK302 HUMAN RESOURCE MANAGEMENT Elective 2 0 0 2
12 MTY402 BASIS OF BUSINESS MANAGEMENT AND MANAGERIAL SKILLS FOR ENGINEERS Elective 2 0 0 2
ELECTIVE-III
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504004152005 SPECIAL TOPICS IN FRUIT AND VEGETABLE TECNOLOGY Elective 2 0 0 3
2 504004172005 CEREAL PRODUCTS TECHNOLOGY Elective 2 0 0 3
3 504004272006 NEW TECHNIQUES IN OIL REFINING TECHNOLOGY Elective 2 0 0 3
4 504004292007 SPECIAL TOPICS IN FOOD ENGINEERING-II Elective 2 0 0 3
5 504004352007 HACCP APPLICATIONS IN FOOD INDUSTRIES Elective 2 0 0 3
6 504004392010 FOOD LEGISLATION Elective 2 0 0 3
ELECTIVE-IV
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504004262005 CHEESE TECHNOLOGY Elective 2 0 0 3
2 504004282005 FERMENTATION TECHNOLOGY Elective 2 0 0 3
3 504004302005 BASIC QUALITY INDICES IN FOOD QUALITY CONTROL Elective 2 0 0 3
4 504004312010 SEA FOOD PRODUCTS TECHNOLOGY Elective 2 0 0 3
5 504004402007 PLANT ORGANIZATION MANAGEMENT Elective 2 0 0 3
6 504004422007 OPTIMAL NUTRITIONAL APPROACH IN FOOD PRODUCT DEVELOPMENT Elective 2 0 0 3
NONTECHNICAL ELECTIVE-II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 504004182008 FUNDAMENTALS OF COMMUNICATION Elective 2 0 0 2
2 504004202008 FUNDAMENTALS OF LAW Elective 2 0 0 2
3 504004222008 PUBLIC AFFAIRS Elective 2 0 0 2
4 504004242008 MANAGEMENT OF HUMAN RESOURCES Elective 2 0 0 2
5 504004382007 TECHNICAL FOREIGN LANGUAGE II Elective 2 0 0 2
6 504004462008 MARKETING Elective 2 0 0 2
7 504004522010 READING AND WRITING SKILLS Elective 2 0 0 2
8 BTF402 THE HISTORY AND PHILOSOPHY OF SCIENCE Elective 2 0 0 2
9 GRE402 ENTREPRENEURSHIP Elective 2 0 0 2
10 MTY402 BASIS OF BUSINESS MANAGEMENT AND MANAGERIAL SKILLS FOR ENGINEERS Elective 2 0 0 2
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr