FACULTY OF AGRICULTURE
FOOD ENGINEERING
FOOD ENGINEERING
P.Ç.Program Çıktıları
P.Ç.1 1. The student gets core knowledge enough about mathematics, sciences and food engineering and becomes skillful at engineering solutions using this knowledge.
P.Ç.2 2. The student knows how to state, define, formulate and solve the engineering problems with the appropriate analytical methods and modeling techniques.
P.Ç.3 3. The student has ability to plan a system with narrow circumstances.
P.Ç.4 4. The student has ability to choose and use necessary modern techniques and equipment for engineering applications.
P.Ç.5 5. The student has ability to plan and perform an experiment, collect data, analysis and discuss the results.
P.Ç.6 6. The student has ability to reach the knowledge using the database and the other sources.
P.Ç.7 7. The student has ability to work individualistically with multidisciplinary teams and resume responsibility.
P.Ç.8 8. The student reaches out to someone efficiently with talking or writing in Turkish and learns least one foreign language.
P.Ç.9 9. The student gets the necessity of whole-life learning.
P.Ç.10 10. The student becomes self-aware about professional and ethical liability.
P.Ç.11 11. The student gets knowledge about legal affairs of project management, workplace practices, environmental and occupational safety.
P.Ç.12 12. The student is aware of the subjects about entrepreneurship and innovativeness.
P.Ç.13 13. The student gets enough knowledge about food production, quality control, product development, food safety and microbiology.
P.Ç.14 14. The student has ability to plan all the stages in production, improve for efficiency, tend r&d (research and development), develop new technological techniques, ensure the produced materials quality, solve the problems regarding the production and manage the all system.
P.Ç.15 15. The student gets knowledge about food safety at all stages from the first stage of production to consumer plate and gets knowledge about providing food against physical, chemical, biological and every adverse effects.