| Objectives of the Programme : |
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| Learning Outcomes of the Programme : |
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| Upon successful completion of this programme, students will be able to : |
| OP-1 : | He/she can contribute to the realization of food processing stages in accordance with hygiene and sanitation standards, current legal regulations, and the Turkish Food Codex. |
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| OP-2 : | He/she has a basic knowledge of quality assurance and quality management systems concepts and can work in accordance with the importance of quality assurance systems based on HACCP in food production stages. |
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| OP-3 : | He/she can analyze food samples using basic analytical techniques in a food technology laboratory, evaluate and interpret their results using statistical methods. |
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| OP-4 : | He/she recognizes equipment and tools used in food production stages and laboratories and can ensure their use in accordance with occupational health and safety. |
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| OP-5 : | He/she develops an awareness of working individually or in teams and grasps the importance of professional and ethical responsibility. |
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| OP-6 : | Conscious of the need for lifelong learning, continuously develops his/her knowledge and skills in producing economically viable, functional, and market-competitive products. |
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| OP-7 : | He/she understands the importance of managing waste generated in food production processes, disposal and recycling processes. |
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| OP-8 : | He/she gains knowledge of food production technologies, food preservation principles, and food quality control parameters, and becomes competent in performing and interpreting all kinds of physical, chemical, sensory, and microbiological analyses. |
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| OP-9 : | He/she gains basic knowledge of the production technologies of specific foods (excluding basic food groups) and can perform physical, chemical, sensory, and microbiological analyses to ensure production continuity. |
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| OP-10 : | Acquiring the skill of using basic computer software and hardware required by the field, the individual can collect, evaluate, and prepare presentations of data that may arise in food production processes and quality control in a computer environment. |
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| OP-11 : | He/she gains theoretical knowledge on the properties and relevant legislation of food additives. |
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| OP-12 : | He/she possesses knowledge of the physical, chemical, and nutritional properties of foods and can interpret their effects on food production processes, food quality, and human health. |
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| OP-13 : | He/she acquires theoretical and practical knowledge and the ability to apply it within the scope of their competencies, about basic food technologies and the machines used in the food industry, along with food processing principles. |
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| OP-14 : | He/she gains basic theoretical and practical knowledge in mathematics, science, and the professional field. |
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| OP-15 : | Conscious of the necessity of lifelong learning, the individual follows the developments in science and technology in the field by using communication, research, and information technology opportunities and aims to continuously improve themselves. |
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| OP-16 : | He/she possesses the foreign language proficiency to follow current professional developments in the field and to understand technical terms that may be encountered during production stages. |
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| OP-17 : | He/she adopts the national, moral, spiritual, and cultural values of the Turkish Nation in line with the principles and revolutions of Atatürk. |
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| OP-18 : | He/she adopts the belief that Turkish is a rich, deep-rooted, and productive language and can use Turkish effectively in written and verbal communication. |
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| TQF/Programme Outcomes Matrix |
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