Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu
Faculty of Engineering - Department of Food Engineering

General Description

History

Food engineering education firstly founded at the Faculty of Agriculture in 1983 as the Agricultural Products Technology. On the other hand in 1992, Department of Food Engineering was established within Faculty of Engineering. Department of Food Engineering, Faculty of Agriculture in 2002, transferred to the Faculty of Engineering.

Qualification Awarded

The Bachelor's Degree in Food Engineering (first cycle in Food Engineering) is awarded to the graduates who have successfully completed all courses in the curriculum, including a 6-week industrial 2 training periods.

Level of Qualification

First Cycle

Specific Admission Requirements

Department of Food Engineering of Engineering Faculty, admits students with higher education entrance exam determined by ÖSYM every year. In addition, it has opportunity to internal and external transfer between universities as arequirement of the application.

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

Students who received education in any formal educational institution, to apply to the case of a transcript of the level of achievement, equivalent courses are exempt. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful vocational school graduates to continue their educaiton to obtain Bachelor’s degrees if they are successful in the selection and the placement examination (DGS, i.e. vertical transfer examination) are admitted.

Qualification Requirements and Regulations

Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS).

Profile of The Programme

There are two major departments as Food Science and Food Technology. Education programme was designed to give modern food engineering basics. First year lessons include physics, chemistry, mathematics, computer and basic engineering lessons for getting the students who were at different levels to the same degree. The mandatory lessons in the second, third, and fourth years are General and Food Microbiology, Food Chemistry, Food Quality Control, Food Engineering Unit Operations,DairyTechnology, Fruit and Vegetable Processing Technology, Cereal Technology, Fat and oil Technology, Meat Technology, Fishery Products Processing Technology, Biotechnology and Food Processing Technology.

Occupational Profiles of Graduates With Examples

Especially in the last years with advance of Food engineering, our graduates can find job and come up easily in lots of plant and governmental sector. The graduates work at research-development, production, quality assurance, marketting, exportation and importation areas as engineer and manager position.

Access to Further Studies

The graduates holding Bachelor’s Degree are eligible to apply to Master’s Degree programmes at national level and /or international level both in the same and in related disciplines.

Examination Regulations, Assessment and Grading

Department of Food Engineering, in one of each academic year, one midterm exam, one final exam and make-up exam are applied. Also students have to practice in food plant or institute for training at two times . OMU license exam evaluations are carried out in accordance with the Education and Examination Regulations.

Graduation Requirements

the students who are succesfull in the courses and practise in accordance with OMU education and training regulations are entitled to get The Bachelor's Degree in Food Engineering

Mode of Study (Full-Time, Part-Time, E-Learning )

Full Time

Address, Programme Director or Equivalent

Chair of Programme: Prof. Dr. Ahmet Faik KOCA Tel :+90 362 3121919/1521, Ondokuz Mayıs Üniversitesi Faculty of Engineering, Food Engineering Department 55139 Kurupelit / Samsun

Facilities

Department of Food Engineering have offices, classrooms and 7 research laboratories ( Food Engineering Dairy, Meat, Cereal, Fruit and Vegetable, Microbiology, Chromatography and unit operations) , seminar hall and library used for undergraduate and graduate studies.

Programme Outcomes

  1. Gaining the ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area
  2. Gaining the ability to identify, model and solve engineering problems related to food engineering
  3. Gaining the ability to design and conduct experiments, analyze and interpret the experimental results
  4. Gaining the ability to design a system, process or product under realistic constraints and conditions
  5. Gaining the ability to select and develope the new technologies for the production and storage
  6. Gaining the skills of intra- and interdisciplinary working.
  7. Gaining the skills of oral and written communications in Turkish and gaining at least one foregin language skill.
  8. Gaining the ability to work as an individual
  9. Recognizing the importance of life-long learning and increasing awareness
  10. Gaining the ability of demonstrating engineering as a job towards ethical, social and legal standards
  11. Increasing the awareness of global issues such as environment, occupational safety and health in solving problems encountered in food engineering
  12. Educating food engineers having awareness on entrepreneurship, innovativeness and sustainable development
  13. Educating food engineers having knowledge on career applications such as project management, risk management and difference management

Course Structure Diagram with Credits

T:Theoretical,P:Practice, L:Laboratory
Semester 1
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB101Computer Aided Drawing Ortak 1 2 0 2.0 4.0
GMB105Computer Applications in Engineering Ortak 1 2 0 2.0 4.0
TBBİO121Biology Ortak 2 0 0 2.0 0.0
TBFİZ113Physics-I Ortak 3 0 2 4.0 6.0
TBKİM103General Chemistry-I Ortak 3 0 0 3.0 4.0
TBMAT103Mathematics-I Ortak 4 0 0 4.0 5.0
YD111Foreign Language SDG 4 0 0 4.0 0.0
Total 18 4 2 21.0 23.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
ATİ112Principles of Ataturk And History of Revolution Ortak 4 0 0 4.0 4.0
GMB106Introduction To Food Engineering Ortak 2 0 0 2.0 3.0
GMB110Analytical Chemistry Ortak 2 0 2 3.0 7.0
GMB112Organic Chemistry Ortak 2 0 0 2.0 5.0
TBFİZ114Physics-II Ortak 3 0 2 4.0 6.0
TBMAT104Mathematics-II Ortak 4 0 0 4.0 5.0
Total 17 0 4 19.0 30.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB201Food Chemistry-I Ortak 2 0 0 2.0 4.0
GMB205Differential Equations Ortak 3 0 0 3.0 5.0
GMB207Mass And Energy Balances Ortak 3 0 0 3.0 5.0
GMB209Fluid Mechanics Ortak 3 0 0 3.0 5.0
GMB211Thermodynamics Ortak 3 0 0 3.0 5.0
GMB-TSEÇ-1TECHNICAL ELECTIVE - 1 SDG 2 0 0 2.0 0.0
TDK211Turkish Language Ortak 4 0 0 4.0 4.0
Total 20 0 0 20.0 28.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB202Food Chemistry-II Ortak 2 0 0 2.0 4.0
GMB206General Microbiology Ortak 2 0 2 3.0 6.0
GMB212Biochemistry Ortak 2 0 0 2.0 4.0
GMB216Statistical Methods in Engineering Ortak 2 0 0 2.0 4.0
GMB218Heat and Mass Transfer Ortak 3 0 0 3.0 0.0
GMB-TSEÇ-2TECHNICAL ELECTIVE - 2 SDG 2 0 0 2.0 0.0
İSG250Occupational Health and Safety Ortak 4 0 0 4.0 4.0
SSDSerbest Seçmeli Ders II SDG 0 0 0 0.0 0.0
SSDSerbest Seçmeli Ders II SDG 0 0 0 0.0 0.0
Total 17 0 2 18.0 22.0
Semester 5
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB301Food Microbiology Ortak 3 0 2 4.0 5.0
GMB309Reaction Kinetics Ortak 2 0 0 2.0 3.0
GMB311Instrumental Food Analysis Ortak 1 0 2 2.0 4.0
GMB313Unit Operations in Food Engineering-I Ortak 2 2 0 3.0 6.0
GMB319Entrepreneurship and Innovation Ortak 3 0 0 3.0 5.0
GMB-TSEÇ-3TECHNICAL ELECTIVE - 3 SDG 2 0 2 3.0 0.0
GMB-TSEÇ-4TECHNICAL ELECTIVE - 4 SDG 2 0 0 2.0 0.0
Total 15 2 6 19.0 23.0
Semester 6
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB306Fruit Vegetable Technology Ortak 3 0 2 4.0 6.0
GMB316Meat Technology Ortak 3 0 2 4.0 6.0
GMB318Unit Operations in Food Engineering-II Ortak 2 2 0 3.0 6.0
GMB320Oil Technology Ortak 3 0 2 4.0 6.0
GMB334Summer Practice Ortak 0 0 0 0.0 0.0
GMB-TSEÇ-5TECHNICAL ELECTIVE - 5 SDG 2 0 0 2.0 0.0
GMB-TSEÇ-6TECHNICAL ELECTIVE - 6 SDG 2 0 0 2.0 0.0
Total 15 2 6 19.0 24.0
Semester 7
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB411Dairy Technology Ortak 3 0 2 4.0 6.0
GMB413Cereal Technolgy Ortak 3 0 2 4.0 6.0
GMB415Design in Food Engineering Ortak 2 2 0 3.0 6.0
GMB417Graduate Project-I Ortak 0 4 0 2.0 0.0
GMB-TSEÇ-7TECHNICAL ELECTIVE - 7 SDG 2 0 0 2.0 0.0
GMB-TSEÇ-8TECHNICAL ELECTIVE - 8 SDG 2 0 0 2.0 0.0
Total 12 6 4 17.0 18.0
Semester 8
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GMB410Process Control Ortak 2 0 0 2.0 0.0
GMB412Graduate Project-II Ortak 0 4 0 2.0 0.0
GMB502Professional Practice Program Ortak 10 4 2 13.0 30.0
GMB-TSEÇ-10TECHNICAL ELECTIVE - 10 SDG 2 0 0 2.0 0.0
GMB-TSEÇ-11TECHNICAL ELECTIVE - 11 SDG 2 0 2 3.0 0.0
GMB-TSEÇ-12TECHNICAL ELECTIVE - 12 SDG 2 0 0 2.0 0.0
GMB-TSEÇ-9TECHNICAL ELECTIVE - 9 SDG 2 0 0 2.0 0.0
Total 20 8 4 26.0 30.0

Seçmeli Ders Grupları (SDG)

YD111 / Foreign Language
Course Unit Code Course Unit Title T P L Credit ECTS
YDA111 German 4 0 0 4.0 0.0
YDF111 French 4 0 0 4.0 0.0
YDİ111 English 4 0 0 4.0 0.0
GMB-TSEÇ-1 / TECHNICAL ELECTIVE - 1
Course Unit Code Course Unit Title T P L Credit ECTS
GMB241 Technical English I (TE 1) 2 0 0 2.0 3.0
GMB243 General and Technical Communication (TE 1) 2 0 0 2.0 3.0
GMB245 Ethic in Food Engineering (TE 1) 2 0 0 2.0 3.0
GMB-TSEÇ-2 / TECHNICAL ELECTIVE - 2
Course Unit Code Course Unit Title T P L Credit ECTS
GMB240 Food Additives (TE 2) 2 0 0 2.0 3.0
GMB242 Material Science (TE 2) 2 0 0 2.0 3.0
GMB244 Traditional Foods (TE 2) 2 0 0 2.0 0.0
SSD / Serbest Seçmeli Ders II
Course Unit Code Course Unit Title T P L Credit ECTS
GMB-TSEÇ-3 / TECHNICAL ELECTIVE - 3
Course Unit Code Course Unit Title T P L Credit ECTS
GMB341 Physical Characteristics of Food (TE 3) 2 0 2 2.0 4.0
GMB343 Sensory Analysis (TE 3) 2 0 2 2.0 4.0
GMB345 Alcoholic Beverage Technology (TE 3) 2 0 2 2.0 0.0
GMB-TSEÇ-4 / TECHNICAL ELECTIVE - 4
Course Unit Code Course Unit Title T P L Credit ECTS
GMB347 Food Packaging (TE 4) 2 0 0 2.0 3.0
GMB349 Food Machine and Equipments (TE 4) 2 0 0 2.0 3.0
GMB351 Engineering Economy (TE 4) 2 0 0 2.0 0.0
GMB-TSEÇ-5 / TECHNICAL ELECTIVE - 5
Course Unit Code Course Unit Title T P L Credit ECTS
GMB340 Food Safety Systems (TE 5) 2 0 0 2.0 0.0
GMB342 Food Legislation and Regulations (TE 5) 2 0 0 2.0 3.0
GMB344 Food Business Management (TE 5) 2 0 0 2.0 3.0
GMB-TSEÇ-6 / TECHNICAL ELECTIVE - 6
Course Unit Code Course Unit Title T P L Credit ECTS
GMB348 Fruit Vegetable Juice Technology (TE 6) 2 0 0 2.0 3.0
GMB350 Raw Materials for Food Industry (TE 6) 2 0 0 2.0 0.0
GMB-TSEÇ-7 / TECHNICAL ELECTIVE - 7
Course Unit Code Course Unit Title T P L Credit ECTS
GMB441 Problem Solving Techniques in Food Industry (TE 7) 2 0 0 2.0 3.0
GMB443 Food Preservation Techniques (TE 7) 2 0 0 2.0 0.0
GMB445 Institutional Food Service Systems (TE 7) 2 0 0 2.0 3.0
GMB-TSEÇ-8 / TECHNICAL ELECTIVE - 8
Course Unit Code Course Unit Title T P L Credit ECTS
GMB447 Principles of Nutritions (TE 8) 2 0 0 2.0 3.0
GMB451 Toxic Components in Foods (TE 8) 2 0 0 2.0 0.0
GMB-TSEÇ-10 / TECHNICAL ELECTIVE - 10
Course Unit Code Course Unit Title T P L Credit ECTS
GMB446 Poultry Meat and Egg Technology 2 0 0 2.0 4.0
GMB448 Seafood Products Technology (TE 10) 2 0 0 2.0 0.0
GMB-TSEÇ-11 / TECHNICAL ELECTIVE - 11
Course Unit Code Course Unit Title T P L Credit ECTS
GMB452 Fermented Milk Products Technology (TE 11) 2 0 2 2.0 6.0
GMB454 Hygiene and Sanitation in Food Industry (TE 11) 2 0 2 2.0 6.0
GMB456 Acidic Fermented Foods Technology (TE 11) 2 0 2 2.0 0.0
GMB-TSEÇ-12 / TECHNICAL ELECTIVE - 12
Course Unit Code Course Unit Title T P L Credit ECTS
GMB458 Professional Development and Career Planning (TE 12) 2 0 0 2.0 4.0
GMB462 Product Development in Food Engineering (TE 12) 2 0 0 2.0 4.0
GMB-TSEÇ-9 / TECHNICAL ELECTIVE - 9
Course Unit Code Course Unit Title T P L Credit ECTS
GMB440 Food Problems in the World (TE 9) 2 0 0 2.0 0.0
GMB442 Food and Consumer (TE 9) 2 0 0 2.0 4.0
GMB444 Food Security (TE 9) 2 0 0 2.0 4.0