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About the DepartmentThe foundation of the department, which was thefirst institution on food science in Turkey, datesback to 1933. Completion of the program requires atotal of 152 credit course during 8 semester, and apractical work (internship) of at least 30 days.The curriculum starts with fundamental coursesincluding mathematics, physics, chemistry, andfollows with basic engineering courses includingthermodynamics, fluid mechanics, energy and massbalance, reaction kinetics, unit operations, andfinally completed with food chemistry, foodmicrobiology, food analysis, food quality control inthe food science field, and cereal technology, fruitand vegetable processing, meat technology, fats andoil technology, and dairy technology in the foodtechnology field. Also, many elective courses in thefield of social sciences are available.The projects focus on chemical composition of food,food microbiology, food safety, shelf-life study offood, process improvement, and productdevelopment.Each year, about 80 undergraduate and 20 graduatestudents graduate from the department.Where can I work?Graduates with a degree in Food Engineering workfor a variety of organizations including researchlaboratories, food production plants, academic andgovernmental institutions, and auditing companies.Also, the graduates can start own business such ason consulting, and project development.

Ankara University Faculty of EngineeringFood Engineering Undergraduate Program

Contact InformationAddress: Ankara University Faculty of Engineering Department of Food Engineering Gölbaşı Campus Gölbaşı / ANKARA Phone: 0312 203 33 00 / 3600 – 3601Web: food.eng.ankara.edu.tr E-mail: foodeng@ankara.edu.tr

Gölbaşı, ANKARA

Food Engineering Deparment’sMission: The mission of the department is tocontribute to the development of food science, foodtechnology, and food safety through its innovative,creative and promoter food engineers and publishedrealistic research outcomes.

Vision: Being aware of its historically pioneeringrole in the country, is to perceive and meetthe changing expectation of food industry, public,and consumer groups in terms of of food technologyand food safety, and to be a recognised partnernationwide and worldwide.

Purposes of education

Equipped with basic science and basic engineeringand sufficient knowledge of food science andtechnology,The knowledge and skills gained can be effectivelyused in fields such as food production, productdevelopment, quality assurance and food control,Focused on research and development, self-confident, adaptable to teamwork,Respectful to professional ethics, strong in socialdirection, sensitive to the problems of the age, awareof the necessity of lifelong learning,Graduates are primarily preferred by the foodindustry, institutions and universities.

Accreditation ProcessAs a result of the evaluation made by the MUDEKEngineering Education Programs Accreditation Board,Food Engineering Undergraduate Programme wasaccredited through 30 September 2011-2013 and 30September 2013-2016, and its accreditation was renewedtill 30 September 2018.

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