Key Learning Outcomes

1-Working in multidisciplinary teams and taking responsibility
2-Knowledge of leading of Project, company practices, health of staff, security of environment, awareness on legal procedures on engineering applications
3-Having adequate knowledge on food production, quality control and product development, improvement of product quality, food safety and microbiology areas
4-Experimental design, data collection, analyzing results and ability of conclusion
5-Design of process in production, improvement of methods for efficiency, R&D, development of new technologies, safety of product quality, problem solving in production and whole system check; awareness of food safety that means having knowledge about the physical, chemical and microbiological risks for food from primary production to consumption chain
6-Awareness of the effects of engineering solutions and applications on global and social life, and having knowledge about current problems and the importance of enterprise and innovation
7-Awareness of responsibility on ethics and professions
8-Awareness of life-long learning, following developments in science and technology and ability of continuous renewal
9-Ability to use the practical and theoritical knowledge of engineering and obtaining mathematics, life sciences and food engineering background
10-Ability to use spoken and written Turkish and also at least one foreign language
11-Ability to access information, search the literature, use databases
12-Ability of making qualified research design and application. Analayzing systems, system components or process and also system designing under real conditions
13-Ability of determination, explanation, formulation and solving engineering problems, and to get the knowledge of analytic methods and modelling techniques
14-Ability of choosing essential techniques and equipments for engineering applications and usage of them. Using IT effectively