About the Programme
Key Learning Outcomes
- PO1Have basic, up-to-date and practical knowledge about the profession
- PO2Have knowledge about occupational health and safety, environmental awareness and quality processes.
- PO3Follows current developments and applications for the profession and uses them effectively.
- PO4Uses information technologies (software, programs, animation, etc.) related to the profession effectively.
- PO5Has the ability to independently evaluate professional problems and issues with an analytical and critical approach and to propose solutions.
- PO6 Can effectively present their thoughts at the level of knowledge and skills through written and oral communication and express them clearly.
- PO7Take responsibility as a team member to solve complex and unforeseen problems encountered in applications related to the field.
- PO8Have an awareness of career management and lifelong learning.
- PO9Has social, scientific, cultural and ethical values in the stages of collecting, applying and announcing the results of the data related to the field.
- PO10Follow the information in the field by using a foreign language and communicate with colleagues.
- PO11Explains the raw materials, additives, packaging materials, hygiene and sanitation used in the food sector.
- PO12Uses the necessary tools and equipment for chemical, physical, instrumental and quality control analysis in the laboratory related to the field.
- PO13Evaluates the quality of foods using sensory analysis methods.