DEGREE PROGRAMMES

: Food Technology

General Description

History

Food Technology program provides education for short chicle (associate's degree ) in Efes Vocational School since 2020-2021 education year. The students are selected among graduated students of high scholls and related high schools with the Basic Proficiency Test (TYT) conducted by the Student Selection and Placement Centre (ÖSYM) according to their scores.

Qualification Awarded

Food Technologist

Level of Qualification

Short Cycle (Associate's Degree)

Specific Admission Requirements

Vocational high school diploma or high school diploma, placement through a nation-wide Student Selection Examination.

Specific Arrangements for Recognition of Prior Learning (Formal, Non-Formal and Informal)

Transfer Students:
The transfer student candidates from Turkish or foreign universities are subject to the YOK Legislation "The transfer, double degree, minor degree and inter-institutional credit transfer" and to the evaluation conditions determined by Dokuz Eylul University Senate.
The transfer quotas are determined and announced by Turkish Higher Education Council (YOK). The evaluation of the candidates are done by the school evaluation commmisin and approved by the management

The Graduate Transfers:
The short cycle graduates are given the right to be admitted to the first cycle programs if they comply with the conditions set by the "The transfer of Short Cycle Program Graduates to First Cycle Programs" Legilation of Turkish Higher Education Council (YOK)
The universities inform YOK regarding the quotas and YOK announces the quotas and conditions in "Graduate Transfer Guide" and the placements are managed by YOK due to the results of nationwide graduate transfer exam.

According to the Regulations of Dokuz Eylül University for Graduate Schools, students are not connected to the right for internal transfer, previously taken courses at another graduate programme by another university with a successful grade may be
recognized by the related programmes after the letter of the students includes course contents and the transcript, and by the recommendation of the head of the departments and by the decision of the Board of Directors. The courses taken by the outgoing
Exchange students have the recognition at the school either as compulsory or elective.

Qualification Requirements and Regulations

2 years, 2 semesters per year, 16 weeks per semester, 120 ECTS in total.

Profile of the Programme

The aim of the Food Technology Program is to train intermediate personnel who have theoretical and practical knowledge about food raw materials, composition and processing of foods, physical, chemical and microbiological quality control, food safety and food legislation, and who can work in production and quality control laboratories in the food industry with this knowledge. It is aimed to train sensitive and responsible individuals who will work in the food and service sector, have a high level of communication skills, have a basic foreign language and computer skills, can closely follow the agenda and food legislation, and can also associate and apply the theoretical and practical knowledge they have acquired with contemporary life, have problem solving skills, ethical knowledge.

Key Learning Outcomes

1   To implement legal responsibilities during laboratory work and food processing stages, to keep up to date with the legal rights and current law and following food safety systems.
2   To design experiments and application of experiments, to analyze the results and experiment data, and to improve the ability of interpretation and evaluation.
3   To know laboratory and food production plant utilities while organizing the management, and gaining the ability of secure and efficient work.
4   To keep up to date with professional publications and periodicals by using native and foreign language skills along with computer programs and information systems.
5   To determine the needs of a healthy diet.
6   To set up precautions of work safety, to regulate the responsibilities according to safety law and to follow up legal procedures in case of an accident.
7   To link up the relations of food production processes and environmental pollution and to be a responsible individual towards environmental issues.
8   To improve production processes with sustainable and innovative methods in addition to competitive ones.
9   To recognize the economical importance of meat, milk, oil, fermentation, alcoholic and non alcoholic drinks, frozen food, canned food, fruit-vegetables, grains, water products, technical design of production and packaging, distribution, storage, food quality, food safety and nutritional value.
10   To practice the knowledge of math, science, chemistry, biology, and associate the ideas and thoughts with other branches of science.
11   To recognize the significance of lifelong learning and use the learning skills and competences that developed in this program in other areas of life

Occupational Profiles of Graduates with Examples

Graduates of the Food Technology Program, with the title of Food Technician, perform and interpret chemical and microbiological analyzes by ensuring that foodstuffs are produced, packaged, stored and delivered to consumers in accordance with health conditions. They can work as intermediate technical staff in Public and private sector organizations (enterprises where fishery products and vegetables and fruit products are processed and stored, quality control centers of enterprises where drinking, utility, industrial water, meat, dairy products, sugar and bakery food products are produced, environmental protection laboratories and pharmaceutical enterprises). In addition, they can find a working area for private food businesses that they can establish themselves.

Access to Further Studies

May apply to first cycle programmes.

Course Structure Diagram with Credits

The curriculum of the department consists of compulsory and elective courses. There are elective courses in the fall semester and spring semester in the departmental elective course pool. Our students have to do internships in order to graduate.
T: Theoretical P: Practice L: Laboratory
B: Spring Semester G: Fall Semester H: Full Year
1 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 GTP 1013 MATHEMATICS I REQUIRED 3 0 0 3
G 2 GTP 1011 HYGIENE AND SANITATION REQUIRED 3 0 0 5
G 3 YDİ 1007 FOREIGN LANGUAGE I (ENGLISH) REQUIRED 2 0 0 2
G 4 ATA 1001 PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION I REQUIRED 2 0 0 2
G 5 GTP 1007 LABORATORY TECHNIQUES REQUIRED 2 0 1 4
G 6 TDL 1001 TURKISH LANGUAGE I REQUIRED 2 0 0 2
G 7 GTP 1015 NUTRITION REQUIRED 3 0 0 3
G 8 EMY 1001 INFORMATION AND COMMUNICATION TECHNOLOGY REQUIRED 2 1 0 3
G 9 KPD 1002 CAREER PLANNING REQUIRED 1 0 0 2
G 10 GTP 1009 GENERAL CHEMISTRY REQUIRED 2 0 1 4
G 0 - ELECTIVE COURSE ELECTIVE - - - 0
TOTAL:   30
 
1 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
2. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GTP 1008 CEREAL TECHNOLOGY REQUIRED 3 0 1 4
B 2 GTP 1006 GENERAL MICROBIOLOGY REQUIRED 3 0 1 4
B 3 TDL 1002 TURKISH LANGUAGE II REQUIRED 2 0 0 2
B 4 YDİ 1006 FOREIGN LANGUAGE II (ENGLISH) REQUIRED 2 0 0 2
B 5 ATA 1002 PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION II REQUIRED 2 0 0 2
B 6 GTP 1020 INTERNSHIP SUMMER TRAINING 0 0 0 10
B 7 GTP 1012 FOOD CHEMISTRY REQUIRED 3 0 0 3
B 0 - ELECTIVE COURSE ELECTIVE - - - 3
TOTAL:   30
 
2 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
3 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 GTP 2007 FERMENTATION TECHNOLOGY REQUIRED 3 0 0 5
G 2 GTP 2009 VEGETABLE OIL TECHNOLOGY REQUIRED 3 0 1 5
G 3 GTP 2003 FOOD MICROBIOLOGY REQUIRED 3 0 1 5
G 4 GTP 2005 MEAT AND MEAT PRODUCTS TECHNOLOGY REQUIRED 3 0 1 5
G 0 - ELECTIVE COURSE ELECTIVE - - - 10
TOTAL:   30
 
3 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
4. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GTP 2002 PROFESSIONAL ENGLISH REQUIRED 3 0 0 5
B 2 GTP 2008 FOOD PACKAGING REQUIRED 3 0 0 5
B 3 GTP 2012 DAIRY TECHNOLOGY REQUIRED 3 0 1 5
B 4 GTP 2010 FRUIT AND VEGETABLE TECHNOLOGY REQUIRED 3 0 1 5
B 5 GTP 2014 UNIT OPERATIONS IN FOOD REQUIRED 3 0 0 5
B 0 - ELECTIVE COURSE ELECTIVE - - - 5
TOTAL:   30
 
4 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
FLEXIBLE ELECTIVE COURSE ACCORDING TO ECTS
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
H 1 MSH 0052 NORMAL SAFETY RULES ELECTIVE 2 0 0 3
H 2 MSH 0053 EMERGENCY SAFETY RULES ELECTIVE 2 0 0 3
H 3 MSH 0054 AVIATION TERMINOLOGY ELECTIVE 2 0 0 3
H 4 MSH 0055 ANNOUNCEMENTS AND DICTION ELECTIVE 2 0 0 3
H 5 MSH 0056 GENERAL AIRPORT AND FLIGHT SAFETY ELECTIVE 2 0 0 3
H 6 MSH 0057 TERMINAL PLANNING ELECTIVE 2 0 0 3
H 7 MSH 0058 AVIATION REGULATIONS AND AIR LAW ELECTIVE 2 0 0 3
H 8 MSH 0059 METEOROLOGY ELECTIVE 2 0 0 3
H 9 MSH 0060 BUSINESS LAW ELECTIVE 2 0 0 3
H 10 MSH 0061 STRATEGIC MANAGEMENT ELECTIVE 2 0 0 3
H 11 MSH 0062 MANAGEMENT AND ORGANIZATION ELECTIVE 3 0 0 3
H 12 MSH 0063 ORGANIZATIONAL BEHAVIOUR ELECTIVE 2 0 0 3
H 13 MSH 0065 HUMAN RESOURCES MANAGEMENT ELECTIVE 2 0 0 3
H 14 MSH 0066 TURKISH ECONOMY ELECTIVE 2 0 0 3
H 15 MSH 0001 BEVERAGE CULTURE AND OENOLOGY ELECTIVE 2 1 0 5
H 16 MSH 0002 WORLD CUISINES ELECTIVE 2 1 0 5
H 17 MSH 0067 AIR TRANSPORT ECONOMICS ELECTIVE 3 0 0 3
H 18 MSH 0068 ENERGY ECONOMICS ELECTIVE 3 0 0 3
H 19 MSH 0069 ECONOMIC CRISIS THEORIES ELECTIVE 3 0 0 3
H 20 MSH 0070 MONETARY THEORY AND POLICY ELECTIVE 3 0 0 3
H 21 MSH 0071 NATURAL RESOURCES AND ENVIRONMENT ECONOMY ELECTIVE 3 0 0 3
H 22 MSH 0073 INFORMATION ECONOMY ELECTIVE 3 0 0 3
H 23 MSH 0072 TECHNOLOGY AND INDUSTRY DYNAMICS ELECTIVE 3 0 0 3
H 24 MSH 0074 ECONOMICS OF SCIENCE AND TECHNOLOGY POLICIES ELECTIVE 3 0 0 3
H 25 MSH 0075 ECONOMICS OF INNOVATION ELECTIVE 3 0 0 3
H 26 MSH 0076 DEVELOPMENT ECONOMICS ELECTIVE 3 0 0 3
H 27 MSH 0077 REGIONAL ECONOMICS ELECTIVE 3 0 0 3
H 28 MSH 0078 WORLD ECONOMY ELECTIVE 3 0 0 3
H 29 MSH 0079 GROWTH THEORY ELECTIVE 3 0 0 3
H 30 MSH 0082 INTERNATIONAL ECONOMICS ELECTIVE 3 0 0 3
H 31 MSH 0083 COMPARATIVE MACROECONOMICS ELECTIVE 3 0 0 3
H 32 MSH 0084 HISTORY OF ECONOMIC THOUGHT ELECTIVE 3 0 0 3
H 33 MSH 0085 AGRICULTURAL ECONOMICS ELECTIVE 3 0 0 3
H 34 MSH 0086 CONSUMER BEHAVIOR ELECTIVE 3 0 0 3
H 35 MSH 0089 RESEARCH TECHNIQUES AND PROJECT DEVELOPMENT ELECTIVE 2 0 0 3
H 36 MSH 0091 SPECIAL INTEREST TOURISM ELECTIVE 3 0 0 4
H 37 MSH 0093 TRANSPORTATION SERVICES IN TOURISM ELECTIVE 3 0 0 4
H 38 MSH 0094 RECREATION MANAGEMENT ELECTIVE 3 0 0 3
H 39 MSH 0096 FINE ARTS ELECTIVE 3 0 0 4
H 40 MSH 0097 CREATIVE DRAMA ELECTIVE 3 0 0 4
H 41 MSH 0098 EFFECTIVE COMMUNICATION ELECTIVE 3 0 0 4
H 42 MSH 0099 PHOTOGRAPHY ELECTIVE 3 0 0 4
H 43 MSH 0101 FOREIGN LANGUAGE SPANISH ELECTIVE 4 0 0 4
H 44 MSH 0102 FOREIGN LANGUAGE PORTUGUESE ELECTIVE 4 0 0 4
H 45 MSH 0103 FOREIGN LANGUAGE ITALIAN ELECTIVE 4 0 0 4
H 46 MSH 0104 FOREIGN LANGUAGE FRENCH ELECTIVE 4 0 0 4
H 47 MSH 0105 FOREIGN LANGUAGE GERMAN ELECTIVE 4 0 0 4
H 48 MSH 0106 FOREIGN LANGUAGE CHINESE ELECTIVE 4 0 0 4
H 49 MSH 0107 FOREIGN LANGUAGE GREEK ELECTIVE 4 0 0 4
H 50 MSH 0108 FOREIGN LANGUAGE RUSSIAN ELECTIVE 4 0 0 4
H 51 MSH 0100 MANAGEMENT OF HUMAN RESOURCES IN TOURISM INDUSTRY ELECTIVE 3 0 0 4
H 52 MSH 0109 FIRST AID ELECTIVE 2 0 0 4
H 53 MSH 0110 OCCUPATIONAL HEALTH AND SAFETY ELECTIVE 2 0 0 4
H 54 MSH 0111 PROFESSIONAL ETHICS ELECTIVE 2 0 0 4
H 55 MSH 0113 MYTHOLOGY ELECTIVE 3 0 0 4
H 56 MSH 0114 INTERNATIONAL TOURISM ELECTIVE 3 0 0 4
H 57 MSH 0115 SPATIAL DESIGN IN TOURISM BUSINESS ELECTIVE 3 0 0 4
H 58 MSH 0116 ENTREPRENEURSHIP ELECTIVE 3 0 0 4
H 59 MSH 0117 CAREER ORIENTATION ELECTIVE 2 0 0 4
H 60 MSH 0120 FAITH EVETS AND FESTIVALS ELECTIVE 3 0 0 4
H 61 MSH 0147 COUNTRIES AND CULTURES ELECTIVE 3 0 0 4
H 62 MSH 0126 THE HISTORY OF CIVILIZATION ELECTIVE 3 0 0 4
H 63 MSH 0122 SOCIOLOGY OF TOURISM AND LEISURE ELECTIVE 3 0 0 4
H 64 MSH 0136 SUSTAINABILITY ELECTIVE 2 0 0 4
H 65 MSH 0123 İNTRODUCTION TO SOCIOLOGY ELECTIVE 3 0 0 4
H 66 MSH 0146 SOCIAL PSYCHOLOGY ELECTIVE 3 0 0 4
H 67 MSH 0145 SOCIAL MEDIA AND LITERACY ELECTIVE 3 0 0 4
H 68 MSH 0134 SPECIAL FOODS TECHNOLOGY ELECTIVE 3 0 0 4
H 69 MSH 0144 BRANDING AND IMAGE DEVELOPMENT ELECTIVE 3 0 0 4
H 70 MSH 0143 LEADERSHIP AND TEAMWORK ELECTIVE 2 0 0 4
H 71 MSH 0125 SOCIOLOGY OF CULTURE ELECTIVE 3 0 0 4
H 72 MSH 0142 ENGLISH SPEAKING AND WRITING SKILLS ELECTIVE 3 0 0 5
H 73 MSH 0127 SELF-EVALUATION ELECTIVE 2 0 0 4
H 74 MSH 0133 İNNOVATION MANAGEMENT ELECTIVE 2 0 0 4
H 75 MSH 0121 SOCIOLOGY OF ECONOMY ELECTIVE 3 0 0 4
H 76 MSH 0131 BEVERAGE TECHNOLOGY ELECTIVE 3 0 0 4
H 77 MSH 0138 INTELLIGENT TECHNOLOGIES IN SERVICE INDUSTRY ELECTIVE 3 0 0 5
H 78 MSH 0130 SENSORY ANALYSIS IN FOOD ELECTIVE 2 0 0 4
H 79 MSH 0140 GASTRONOMY TOURISM ELECTIVE 3 0 0 5
H 80 MSH 0129 FUNCTIONAL FOOD TECHNOLOGY ELECTIVE 3 0 0 4
H 81 MSH 0132 EXTRACTION TECHNOLOGY ELECTIVE 3 0 0 4
H 82 MSH 0124 WORLD CULTURAL HERITAGE AND CONSERVATION POLICIES ELECTIVE 3 0 0 4
H 83 MSH 0139 İNFORMATION TECHNOLOGY IN TOURISM INDUSTRY ELECTIVE 3 0 0 5
H 84 MSH 0141 ATATURK AND ENLIGHTENMENT ELECTIVE 2 0 0 4
H 85 MSH 0149 FUNDAMENTAL CONCEPTS OF LAW ELECTIVE 2 0 0 4
H 86 MSH 0150 PROTOCOL ELECTIVE 2 0 0 4
H 87 MSH 0151 PUBLIC RELATIONS ELECTIVE 2 0 0 4
H 88 MSH 0152 ADVANCED ENGLISH-1 ELECTIVE 3 0 0 4
H 89 MSH 0153 ADVANCED ENGLISH-2 ELECTIVE 3 0 0 4
H 90 MSH 0154 STATISTICAL PACKAGE PROGRAMS ELECTIVE 3 0 0 4
H 91 MSH 0155 HUMAN FAKTORS IN AVIATION ELECTIVE 3 0 0 4
H 92 MSH 0157 INSTRUMENTAL FOOD ANALYSIS ELECTIVE 2 0 1 4
H 93 MSH 0159 FOOD QUALITY ASSURANCE ELECTIVE 3 0 0 5
H 94 MSH 0176 FOOD LEGISLATION ELECTIVE 2 0 0 4
H 95 MSH 0177 QUALITY MANAGEMENT SYSTEMS ELECTIVE 2 0 0 4
H 96 MSH 0178 FOOD ADDITIVES ELECTIVE 2 0 0 4
H 97 MSH 0179 BODY LANGUAGE ELECTIVE 2 0 0 4
H 98 MSH 0174 INTRODUCTION TO ECONOMICS I ELECTIVE 3 0 0 4
H 99 MSH 0175 INTRODUCTION TO ECONOMICS II ELECTIVE 3 0 0 4
H 100 MSH 0180 ADVANCED OFFICE APLICATIONS ELECTIVE 2 2 0 4
H 101 GÇD 1000 VOLUNTEERISM STUDIES ELECTIVE 1 2 0 4
H 102 MSH 0160 GENERAL BUSINESS ELECTIVE 2 0 0 4
H 103 MSH 0161 TOURISM LAW ELECTIVE 2 0 0 4
H 104 MSH 0162 ECONOMY OF TOURISM ELECTIVE 2 0 0 4
H 105 MSH 0163 GLOBALIZATION AND TOURISM ELECTIVE 2 0 0 4
H 106 MSH 0164 GASTRONOMY TOURISM ELECTIVE 2 0 0 4
H 107 MSH 0165 CULTURAL SPORTS ELECTIVE 2 0 0 4
H 108 MSH 0166 SOCIAL ANTHROPOLOGY ELECTIVE 2 0 0 4
H 109 MSH 0167 DESTINATION MANAGEMENT ELECTIVE 2 0 0 4
H 110 MSH 0168 RURAL TOURISM ELECTIVE 2 0 0 4
H 111 MSH 0169 CULTURAL AND ENVIRONMENTAL PROTECTION ELECTIVE 2 0 0 4
H 112 MSH 0170 TOURISM POLICIES ELECTIVE 2 0 0 4
H 113 MSH 0171 LOCAL GOVERNMENTS AND TOURISM ELECTIVE 2 0 0 4
H 114 MSH 0172 WORLD CULTURAL POLICIES UNESCO ELECTIVE 2 0 0 4
H 115 MSH 0173 GUIDANCE SERVICES IN TOURISM ELECTIVE 2 0 0 4
H 116 MSH 0189 DOCUMENTATION AND TECHNICAL DRAWING ELECTIVE 3 0 0 5
H 117 MSH 0191 GENERAL RUSSIAN 1 ELECTIVE 3 0 0 4
H 118 MSH 0192 GENERAL RUSSIAN 2 ELECTIVE 3 0 0 4
H 119 MSH 0193 GENERAL RUSSIAN 3 ELECTIVE 3 0 0 4
H 120 MSH 0194 GENERAL RUSSIAN 4 ELECTIVE 3 0 0 4
H 121 MSH 0187 LEADERSHIP AND COACHING 1 ELECTIVE 2 0 0 4
H 122 MSH 0188 LEADERSHIP AND COACHING 2 ELECTIVE 2 0 0 4
H 123 MSH 0185 ADDICTION AND INTERVENTION ELECTIVE 2 0 0 4
H 124 MSH 0186 DISASTERS ADMINISTRATION ELECTIVE 2 0 0 4
H 125 MSH 0195 INTERVIEW TECHNIQUES ELECTIVE 2 0 0 3
H 126 MSH 0196 NEGOTIATION TECHNIQUES ELECTIVE 2 0 0 3
H 127 MSH 0190 FLIGHT PHYSIOLOGY ELECTIVE 3 0 0 5
H 1 MSH 0158 UNIT OPERATIONS IN FOOD II ELECTIVE 3 0 0 5
 

Examination Regulations, Assessment and Grading

Evaluation methods for every course are defined in the course syllabus form prepared by the relevant teaching staff and provided in the Information Package. The related articles of the
Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees and Implemetation Fundamentals of Education and Examination in Efes Vocational School are implemented for examinations and course pass marks.

Graduation Requirements

The student must complete the 2-year education period with 120 ECTS credits. This degree is awarded to students who successfully complete all the theoretical and applied courses in the curriculum and the 30-work-day internship period. According to the Dokuz Eylül University Associate and Undergraduate Education and Examination Regulations, the student must have a Grade Point Average (GPA) of at least 2.00 out of 4.00 and be successful in all courses in order to successfully complete his education and receive a diploma.

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

Full-time

Programme Director or Equivalent

Head of Programme
Asst. Prof. Tolga AKCAN
e-mail: tolga.akcan@deu.edu.tr
Phone: 0 (232) 892 87 83/14435