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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

YAĞ TEKNOLOJİSİ COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP254 YAĞ TEKNOLOJİSİ 4 2 2 7

Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
It determines the risk by understanding the food regulations and legislation conditions.
2
Analyze the characteristic properties of food components.
3
They can take samples effectively, collect data through experimentation and analysis.
4
Performs microbiological analysis of foods.
5
Gains the ability to interpret and evaluate the data obtained.
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.

KNOWLEDGE

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

SKILLS

Cognitive
Programme Learning Outcomes Level of Contrıbution
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.
2
They take responsibility in the fields of production and/or R&D in the food industry.
3
They use information resources related to food safety and production technologies.

SKILLS

Practical
Programme Learning Outcomes Level of Contrıbution
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.
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
3
Uses basic devices and related technologies related to the field in food laboratories.

OCCUPATIONAL

Autonomy & Responsibility
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
2
They take part in food hygiene practices.
3
She/He takes part in teamwork or works individually within her responsibilities.

OCCUPATIONAL

Learning to Learn
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself

OCCUPATIONAL

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

OCCUPATIONAL

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