ECTS Information Guide

Main Page

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

Key Learning Outcomes

1-A) Adequate knowledge of mathematics, science and food engineering discipline; ability to use theoretical and applied knowledge in these fields in complex engineering problems.
2-B) Ability to define, formulate and solve complex problems in the field of Food Engineering, to choose and apply appropriate analysis and modeling methods for this purpose.
3-C) The ability to design a complex system, process, device or product related to the field of Food Engineering, under realistic constraints and conditions, in other words, to meet certain requirements by taking into account the possibilities and the current situation of the field in question, and the ability to apply modern design methods for this purpose.
4-D) The ability to choose and use modern tools necessary for the analysis and solution of complex problems encountered in Food Engineering applications, the ability to use information technologies effectively.
5-E) Ability to design experiments, conduct experiments, collect data, analyze and interpret results for the examination of complex problems or discipline-specific research issues encountered in the field of Food Engineering.
6-F) Ability to work effectively in disciplinary and multi-disciplinary teams; individual study skills
7-G) Ability to write effective reports in the field and to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions.
8-H) Awareness of the necessity of lifelong learning; the ability to access information, follow developments in science and technology, and constantly renew oneself.
9-I) Knowledge of ethical principles, professional and ethical responsibility, and standards used in food engineering practices.
10-J) Information about applications in business life such as project management, risk management and change management in the field of Food Engineering; awareness of entrepreneurship, innovation; information about sustainable development.
11-K) Information about the effects of Food Engineering applications on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of engineering; awareness of the legal consequences of engineering solutions.