ECTS Information Guide

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Information on the Institution

General Description of the Institution Address of Namık Kemal University Academic Calendar Academic Authorities Recognition of Prior Learning Recognition of Study Abroad List of Programmes Offered at TNKÜ General Admission Requirements General Registration Procedures ECTS Credit Allocation Arrangements for Academic Guidance

Degrees and Programmes

Doctorate(Third Cycle) Master's Degree(Second Cycle) Bachelor's Degree(First Cycle) Associate(Short Cycle)

General Information For Students

About Trakya and Tekirdağ Cost of Living Accommodation Meals Medical Facilities Facilities for Students with Special Needs Insurance Financial Support for Students Student Affairs Office Learning Facilities International Programmes Practical Information for Exchange Students Language Courses Internship Sports and Leisure Facilities Student Clubs Useful Phone Numbers

Diploma Supplement

National Qualifications

Food Engineering Master Degree With a Thesis Program

Academic Unit Presenting the Program

Food Engineering

Program Director

Prof. Dr. Mehmet DEMIRCI Namık Kemal University, Agricultural of Faculty, Food Engineering Department Tekirdag/TURKEY

Program Type

Master Degree With a Thesis Program

Level of Degree Earned

Graduate (Master’s Degree).

Degree Earned

Post graduate diploma is given to the graduates who successfully complete the post graduate study at the concerning department depending upon the graduate school of natural and applied sciences.

Education Type

Tam zamanlı

Registration Acceptance Conditions

(1) Candidates who apply for admission to a master programme should hold a valid bachelor’s degree and, except the applicants to the Department of Music, a minimum score of 55 from the Selection Examination for Academic Personnel and Graduate Studies (ALES) administered by the Student Selection and Placement Centre (ÖSYM). Instead of ALES score, candidates may choose to submit the scores of other internationally accepted examinations whose validity and equivalency are determined by the University Senate. (2) The final admission score is determined as the total sum of %10 of the undergraduate GPA, %50 of ALES score and %40 of the grade received in the entrance examination which is conducted by a jury determined by and representing the Department. The final admission score should be at least 65. The number of accepted students is decided prior to the admission and the successful applicants are shortlisted according to the scores starting with the highest ones.

Recognition of Prior Learning

A student who has successfully completed at least one semester in a comparable master programme at another accredited institution is eligible as a lateral transfer. Lateral transfers are generally admitted after being evaluated on a case by case basis and upon the decision of the administration of the Department and the Graduate School.

Degree Requirements and Rules

to take a minimum of 7 courses with a minimum of 21 local credits.
to succeed in all the courses with a letter grade of at least CC/S
to prepare and defend a master's dissertation
to have a Cumulative Grade Point Average of at least 2.00/4.00 with a minimum of 120 ECTS credits.

Program Profile

The aim of the Graduate Programme of Food Engineering Department is to educate individuals as leader and modernist scholars for related departments. Graduates of the programme are capable to compete in international arena with their good contemporary engineering and technology knowledge and could be able to design, manage and improve necessary systems to produce high quality, safe and value added foods. They could be able to represent his/her university and country at the highest level with their researches and publications.

Occupational Profiles of Graduates

Food Engineers with M.Sc. have the opportunity to work in governmental organizations, i.e. Ministry of Food, Agriculture and Animal Livestock, Ministry of Health, Ministry of Industry and Trade, Institute of Turkish Standarts. They can also work in the private food-related enterprises as Project engineer, process engineer, investment expert, consultant or quality expert, or can establish their own companies.

Access To Upper Degree

Upon successful completion of their master programme, the students are encouraged to embark on further academic studies on the graduate level (doctoral programme) on condition of having received the required score in ALES exam, possessing sufficient knowledge of English or another foreign language, and being successful in the entrance examination.

Exams, Assessment and Grading

For a student to have successfully completed the master programme, the GPA should be at least 65.

Grades

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

Grade	Letter Grade	Local Grade	Status
90-100	AA	4.00	Pass
85-89	BA	3.50	Pass
80-84	BB	3.00	Pass
75-79	CB	2.50	Pass
65-74	CC	2.00	Pass
0-64	FF	0	Fail

Graduation Requirements

Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:

TEACHING METHODS*	LEARNING ACTIVITIES	MEANS
Course	Listening and interpretation	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Discussion Course	Listening and interpretation, observation/situation handling, critical thinking, question development	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Special Support / Structural Examples	Special skills planned beforehand
Playing a Role / Drama	Special skills planned beforehand	Standard classroom technologies, special equipment
Problem Solving	Special skills planned beforehand
Case Study	Special skills planned beforehand
Brainstorming	Listening and interpretation, observation/situation handling, critical thinking, question development, team work	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Small Group Discussion	Listening and interpretation, observation/situation handling, critical thinking, question development	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Presentation	Listening and interpretation, observation/situation handling	Real or virtual environment suitable for observation
Simulation	Listening and interpretation, observation/situation handling, informatics skills	Real or virtual environment suitable for observation
Seminar	Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Group Study	Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work
Field / Land Study	Observation / situation handling, research – lifelong learning, writing, reading
Laboratory	Observation/situation handling, informatics, management skills, team work	Special equipment
Homework	Research – lifelong learning, writing, reading, Informatics	Internet database, library database, e-mail
Oral Exam
Survey and Questionnaire Study	Research – lifelong learning, writing, reading
Panel	Listening and interpretation, observation/situation handling	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Guest Speaker	Listening and interpretation, observation/situation handling	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Student Club Activity / Projects	Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

*One or more of the listed methods can be used depending on the specificity of the course.

Program Outcomes

1-Having comprehensive knowledge about current techniques and methods applied in the field and their limitations
2-The ability to design experiments, conduct experiments, collect data, analyze and interpret results
3-The ability to develop strategy, policy and implementation plans in the field of Food Engineering and to evaluate the results obtained within the framework of quality processes
4-To be able to teach and control these values by taking into account scientific, social and ethical values in the stages of collecting, interpreting and announcing the data related to the field of Food Engineering.
5-The ability to develop knowledge with scientific methods in the field of Food Engineering, to complete and use incomplete or limited data
6-The ability to analyze a problem in the field of Food Engineering, to produce a solution, to use the theoretical and applied knowledge in these fields with engineering solutions, to compare, evaluate and apply existing methods
7-The ability to apply the knowledge and solution methods obtained in the field of Food Engineering in interdisciplinary studies.
8-The ability to access, evaluate and apply knowledge as a result of scientific research, together with the expansion and deepening of the knowledge in the relevant field, which is built on the qualifications of the Food Engineering undergraduate degree.
9-The ability to identify, define, formulate and solve engineering problems; for this purpose, the ability to select and apply appropriate analytical methods and modeling techniques

Curriculum

Course
Food Engineering
2025-2026 Fall Semester

Course Code	Course Name	Browse	T	A	ECTS
LÜ-FBE-04	Scientific Research Techniques and Scientific Ethics		3	0	5
LÜ-FBE-01	Special Topics		8	0	10
Elective	2025-2026 Güz Dönemi Gıda Mühendisliği Seçmeli Dersler()				45
LÜ-GM-27	Advanced Food Microbiology		3	0	5
LÜ-GM-56	Aroma Chemistry		3	0	5
LÜ-GM-19	Bakery Ingredients and Additives		3	0	5
LÜ-GM-20	Bread Making Technology		3	0	5
LÜ-GM-18	Cereal Chemistry		3	0	5
LÜ-GM-09	Cheese Making Technology		3	0	5
LÜ-GM-28	Dairy Microbiology		3	0	5
LÜ-GM-21	Durum Wheat Products		3	0	5
LÜ-GM-59	Evaluation of Wastes and By-Products in Vegetable Oil Industry		3	0	5
LÜ-GM-76	Food Biosensors		3	0	5
LÜ-GM-30	Foodborne Viruses		3	0	5
LÜ-GM-70	Food Contaminants		3	0	5
LÜ-GM-61	Food Fermentation Processes		3	0	5
LÜ-GM-50	Food Intoxications and Infections		3	0	5
LÜ-GM-44	Food Machinery and Equipment		3	0	5
LÜ-GM-15	Functional Dairy Products		3	0	5
LÜ-GM-07	Lipid Chemistry		3	0	5
LÜ-GM-31	Meat Technology		3	0	5
LÜ-GM-63	Microbiological Enumeration Methods		3	0	5
LÜ-GM-55	Milk Basis Products Technology		3	0	5
LÜ-GM-13	Modern Techniques in Food Preservation		3	0	5
LÜ-GM-35	Modified Fats and Production Technology		3	0	5
LÜ-GM-24	Mycotoxigenic Moulds and Mycotoxins		3	0	5
LÜ-GM-77	Nanotechnology and Food Applications		3	0	5
LÜ-GM-67	Natural Colorants Used in the Food Industry		3	0	5
LÜ-GM-45	New Trends in Food Processing		3	0	5
LÜ-GM-75	Novel Approaches in Food Packaging		3	0	5
LÜ-GM-04	Nutrition Principles		3	0	5
LÜ-GM-26	Probiotic Bacteria and Prebiotics		3	0	5
LÜ-GM-66	Quality Assurance Systems in Food Industriy		3	0	5
LÜ-GM-10	Sanitation in Food Facilities and Personnel Hygiene		3	0	5
LÜ-GM-43	Scientific Research Methods		3	0	5
LÜ-GM-53	Sensory Evaluation Techniques		3	0	5
LÜ-GM-29	Specific Fermented Dairy Products		3	0	5
LÜ-GM-57	Techniques of Press, Extraction and Refining is Practiced in Oil Technology		3	0	5
LÜ-GM-49	Technology of Prepared Meal		3	0	5
LÜ-GM-65	Texture and Rheology of Foods		3	0	5
LÜ-GM-54	The Milk Industry Organization		3	0	5
LÜ-GM-17	Unit Operations in Food Engineering		3	0	5
LÜ-GM-33	Using of Additives in Meat and Meat Products		3	0	5
LÜ-GM-58	Using of Enzymes in Food Industry		3	0	5
LÜ-GM-48	Vegetable Food Fermentations		3	0	5
LÜ-GM-62	Waste and By-Products of Foot Industry, Utiliazation Methods and Biomass Conversion		3	0	5
Total ECTS:					60
2025-2026 Spring Semester

Course Code	Course Name	Browse	T	A	ECTS
LÜ-FBE-02	MSc. Seminar		0	2	5
LÜ-FBE-04	Scientific Research Techniques and Scientific Ethics		3	0	5
LÜ-FBE-01	Special Topics		8	0	10
Elective	2025-2026 Bahar Dönemi Gıda Mühendisliği Seçmeli Dersler()				45
LÜ-GM-27	Advanced Food Microbiology		3	0	5
LÜ-GM-56	Aroma Chemistry		3	0	5
LÜ-GM-19	Bakery Ingredients and Additives		3	0	5
LÜ-GM-20	Bread Making Technology		3	0	5
LÜ-GM-18	Cereal Chemistry		3	0	5
LÜ-GM-09	Cheese Making Technology		3	0	5
LÜ-GM-28	Dairy Microbiology		3	0	5
LÜ-GM-21	Durum Wheat Products		3	0	5
LÜ-GM-59	Evaluation of Wastes and By-Products in Vegetable Oil Industry		3	0	5
LÜ-GM-76	Food Biosensors		3	0	5
LÜ-GM-70	Food Contaminants		3	0	5
LÜ-GM-61	Food Fermentation Processes		3	0	5
LÜ-GM-50	Food Intoxications and Infections		3	0	5
LÜ-GM-44	Food Machinery and Equipment		3	0	5
LÜ-GM-15	Functional Dairy Products		3	0	5
LÜ-GM-07	Lipid Chemistry		3	0	5
LÜ-GM-31	Meat Technology		3	0	5
LÜ-GM-63	Microbiological Enumeration Methods		3	0	5
LÜ-GM-55	Milk Basis Products Technology		3	0	5
LÜ-GM-13	Modern Techniques in Food Preservation		3	0	5
LÜ-GM-35	Modified Fats and Production Technology		3	0	5
LÜ-GM-24	Mycotoxigenic Moulds and Mycotoxins		3	0	5
LÜ-GM-77	Nanotechnology and Food Applications		3	0	5
LÜ-GM-67	Natural Colorants Used in the Food Industry		3	0	5
LÜ-GM-45	New Trends in Food Processing		3	0	5
LÜ-GM-75	Novel Approaches in Food Packaging		3	0	5
LÜ-GM-04	Nutrition Principles		3	0	5
LÜ-GM-26	Probiotic Bacteria and Prebiotics		3	0	5
LÜ-GM-66	Quality Assurance Systems in Food Industriy		3	0	5
LÜ-GM-10	Sanitation in Food Facilities and Personnel Hygiene		3	0	5
LÜ-GM-43	Scientific Research Methods		3	0	5
LÜ-GM-53	Sensory Evaluation Techniques		3	0	5
LÜ-GM-29	Specific Fermented Dairy Products		3	0	5
LÜ-GM-57	Techniques of Press, Extraction and Refining is Practiced in Oil Technology		3	0	5
LÜ-GM-49	Technology of Prepared Meal		3	0	5
LÜ-GM-65	Texture and Rheology of Foods		3	0	5
LÜ-GM-54	The Milk Industry Organization		3	0	5
LÜ-GM-17	Unit Operations in Food Engineering		3	0	5
LÜ-GM-33	Using of Additives in Meat and Meat Products		3	0	5
LÜ-GM-58	Using of Enzymes in Food Industry		3	0	5
LÜ-GM-48	Vegetable Food Fermentations		3	0	5
Total ECTS:					65
Total ECTS(Year):					125
Thesis
2025-2026 Fall Semester

Course Code	Course Name	Browse	T	A	ECTS
LÜ-FBE-01	Special Topics		8	0	10
LÜ TEZ	Thesis		0	0	20
Total ECTS:					30
2025-2026 Spring Semester

Course Code	Course Name	Browse	T	A	ECTS
LÜ-FBE-01	Special Topics		8	0	10
LÜ TEZ	Thesis		0	0	20
Total ECTS:					30
Total ECTS(Year):					60