MISSION
To educate food engineers who possess the knowledge and skills to provide safe, high-quality, and healthy food to society and humanity; who contribute their knowledge to the food industry and society; who are thoughtful, solution-oriented, broad-minded, honest, entrepreneurial, and respectful of professional ethics and the environment; and to contribute to the development of the food industry through scientific research and other activities.
VISION
To be a reputable education and research institution that provides education with a continuous development approach, conducts scientific research at a global level, offers its knowledge and experience for the benefit of society, is sensitive to the problems of humanity, and meets the needs of the industry and consumers.
EDUCATIONAL OBJECTIVES
EO1. To train engineers equipped with world-class knowledge in science, technology, and engineering who can apply this knowledge in the design, analysis, problem identification, and solution of food production systems and processes
EA2. To train graduates who can research, design experiments, implement them, analyze and interpret the results, use the necessary modern techniques and tools, and access up-to-date information.
EA3. To train engineers with a high sense of professional responsibility, sufficient awareness of ethics and project management, who can work in public institutions and private organizations in the food sector or create jobs as entrepreneurs.
EA4. To train engineers who embrace lifelong learning as a principle, follow developments in science and technology, continuously renew themselves, and have well-developed social skills and communication abilities. PROGRAM OUTCOMES PO1. Sufficient knowledge in mathematics, science, and food engineering-specific subjects; the ability to apply theoretical and practical knowledge in these fields to solve complex engineering problems
PO2. The ability to identify, define, formulate, and solve complex food engineering problems; the ability to select and apply appropriate analysis and modeling methods for this purpose
PO3. The ability to design a complex system, process, device, or product to meet specific requirements under realistic constraints and conditions; the ability to apply modern design methods for this purpose
PÇ4. The ability to develop, select, and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in food engineering applications; the ability to effectively use information technologies
PÇ5. The ability to design experiments, conduct experiments, collect data, analyze results, and interpret findings for the investigation of complex food engineering problems or research topics
PÇ6. Ability to work effectively in disciplinary and multidisciplinary teams; ability to work independently
PÇ7. Ability to communicate effectively in Turkish, both verbally and in writing; knowledge of at least one foreign language; ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, and give and receive clear and understandable instructions
PÇ8. Awareness of the necessity of lifelong learning; ability to access information, follow developments in science and technology, and continuously renew oneself
PÇ9. Ability to act in accordance with ethical principles, awareness of professional and ethical responsibilities; knowledge of standards used in food engineering applications
PÇ10. Knowledge about applications in working life such as project management, risk management, and change management; awareness of entrepreneurship and innovation; knowledge about sustainable development
PÇ11. Knowledge about the effects of engineering applications on health, environment, and safety in universal and social dimensions and the problems reflected in the field of engineering of the era; awareness of the legal consequences of engineering solutions