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İSTANBUL GELİŞİM ÜNİVERSİTESİ BİLGİ SİSTEMİ

MEYVE VE SEBZE TEKNOLOJİSİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
GKP206 MEYVE VE SEBZE TEKNOLOJİSİ 4 3 3 4
(0) Etkisiz (1) En Düşük (2) Düşük (3) Orta (4) İyi (5) Çok İyi
0 1 2 3 4 5

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

KNOWLEDGE

Theoretical
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
It determines the risk by understanding the food regulations and legislation conditions.
2
2
Analyze the characteristic properties of food components.
0
3
They can take samples effectively, collect data through experimentation and analysis.
0
4
Performs microbiological analysis of foods.
0
5
Gains the ability to interpret and evaluate the data obtained.
0
6
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
0

KNOWLEDGE

Factual
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Uses basic technical knowledge in basic mathematics and science subjects.
5
2
Has knowledge about food products and ingredients and uses this information in food processing.
5
3
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
5
4
In the field of food, it adopts professional ethics and general moral values.
5
5
Uses food-related microbiological terms.
0
6
Gain knowledge of technology and preservation techniques in the field of food.
5

SKILLS

Cognitive
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
4
2
They take responsibility in the fields of production and/or R&D in the food industry.
4
3
They use information resources related to food safety and production technologies.
5

SKILLS

Practical
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
5
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
0
3
Uses basic devices and related technologies related to the field in food laboratories.
0

OCCUPATIONAL

Autonomy & Responsibility
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
5
2
They take part in food hygiene practices.
3
3
She/He takes part in teamwork or works individually within her responsibilities.
4

OCCUPATIONAL

Learning to Learn
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
5
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
5

OCCUPATIONAL

Communication & Social
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can prepare presentations by using information technologies effectively.
4
2
Uses visual, written and verbal communication effectively.
3
3
Have foreign language knowledge to follow current studies related to the field.
0
4
Uses information and communication technologies at the basic level required by the field.
2
5
She/He can take part in team work related to her field.
5

OCCUPATIONAL

Occupational and/or Vocational
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
May take responsibility for observing professional ethics in the field.
5
2
They can take part in the production and quality determination of various food products.
5
3
May have competency in the evaluation of food hygiene and sanitation.
4
4
They can take part in the follow-up and implementation of food legislation.
3