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

INSTITUTE OF SCIENCE - FOOD ENGINEERING - Master's Degree



General Description
History
Department was established within the Faculty of Agriculture in 1992 with the name of Department of Food Science and Technology. In 2004, the department’s name was changed to Food Engineering. The Department started undergraduate level education in the academic year of 2011-2012 with 31 students. The Department started a joint master’s degree program with Ondokuz Mayıs University in the academic year of 2012-2013 and started accepting MSc students.
Qualification Awarded
The Master’s Degree in Food Engineering (second cycle in Food Engineering) is awarded to the graduates who have successfully fulfilled all programme requirements.
Level of Qualification
Second Cycle
Specific Admission Requirements
To be admitted to the program of Master of Science with thesis in food engineering department, candidates must have Bachelor of Science degree in food engineering or Bachelor of Science degree in a field that the academic commission approves. The applicants who hold a Bachelor's Degree and willing to enroll in the Master's programme may apply to the Directorate of the Graduate School with the documents: 1-Sufficient score (at least 55 out of 100) from the Academic Staff and Graduate Study Education Exam (ALES) conducted by Student Selection and Placement Center (OSYM) or a score equivalent to ALES score of 55 from the exams deemed equivalent to ALES by the Inter-university Council. The candidates fulfilling the criteria outlined above are invited to written examination. The assessment for admission to masters programs is based on : 50% of ALES, 20% of academic success in the undergraduate programme (cumulative grade point average (CGPA) ), 20% of written examination and 20% of foreign language score . The required minimum written examination grade is 50 out of 100. The candidates having an assessed score of 60 at least are accepted into the Master's programme. The results of the evaluation are announced by the Directorate of Graduate School.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
A student who is currently enrolled in a Master's Degree programme in the same discipline at another institution and has successfully completed at least one semester, upon submitting all required documents before the deadline, may transfer to the Master's Programme upon the recommendation of the department administration and with the approval of the Administrative Committee of the Graduate School. Other requirements are stated in Ordu University Graduate Education-Teaching and Examination Regulations in detail.
Qualification Requirements and Regulations
The programme consists of a minimum of eight courses delivered within the graduate programme of the department and in related fields, one seminar course, and thesis, with a minimum of 24 local credits. The total ECTS credits of the programme is 120 ECTS. In order to be succesful in the course the score should be at least 65 out of 100. The seminar course and thesis are non-credit and graded on a pass/fail basis. The duration of the programme is four semesters. A student who has completed work on the thesis within the time period, must write a thesis, using the data collected, according to the specifications of the Graduate School Thesis Writing Guide. The thesis must be defended in front of a jury.
Profile of The Programme
Occupational Profiles of Graduates With Examples
The graduates can participate in all areas of food industry and in certain public instutituons, in fields of production and production planning, process design as well as processing, preservation, quality control and marketing of food materials
Access to Further Studies
The graduates holding Masterr’s Degree are eligible to apply to Doctorate Degree programmes in their disciplines or in related disciplines provided that they have sufficient knowledge of the English language and get passing grade in an exam called “ALES” (Academic Personnel and Graduate Education Exam)
Examination Regulations, Assessment and Grading
For each course, type of assessment is defined at “course teaching plan” in detail
Graduation Requirements
For graduation, the student must complete successfully all courses set out by the department and defense his/her thesis in the commision besides meeting the requirements of Ordu University Graduate Education-Teaching and Examination Regulations
Mode of Study (Full-Time, Part-Time, E-Learning )
Full-Time
Address, Programme Director or Equivalent
Address and Contact Information (Head of Program, ECTS / DS Coordinator) Ordu University Faculty of Agriculture Food Engineering Department Cumhuriyet Campus, 52200 - Ordu. Phone: 00 90 452 2345010 Fax: 00 90 452 2346632 E-mail: gida@odu.edu.tr Web: http://ziraat.odu.edu.tr/bolumler/gida Head of Department: Prof. Dr. Zekai TARAKÇI Telephone: 00 90 452 2345010-6200, Fax: 00 90 452 2346632 Email: zetarakci@hotmail.com Department Vice President: Assist. Assoc. Dr. Sümeyye ŞAHİN, Phone: 00 90 452 2345010-6305, Fax: 00 90 452 2346632 E-mail: gmsumeyyesahin@gmail.com
Facilities
The proposed Ph.D. program will cover Food Technology and Food Science under the Department of Food Engineering. There are branches in the department under the name of Food Microbiology, Food Engineering Basic Operations, Milk Technology, Meat Technology, Grain Technology, Fruit and Vegetable Technology, Oil Technology and Biotechnology. There are a total of 1 Professor, 4 Assistant Professors, 8 Research Assistants in the department. There are 2 research and application laboratories in the field of Food Engineering department for research and application.

Key Learning Outcomes
1Improving and investigating the depth of knowledge and expertise in Food Engineering based on the qualifications of undergraduate programme in food engineering or different area.
2Gaining the ability to apply the therotical and practical knowlegde in the specialized area of food engineering.
3Gıda Mühendisliği alanındaki bir sorun veya öngörülemeyen karmaşık bir durum için, bağımsız çalışarak ve sorumluluk alarak stratejik çözümler üretebilmek.
4Gıda mühendisliği alanındaki güncel gelişmeleri ve kendi çalışmalarını, alanındaki ve dışındaki gruplara, yazılı, sözlü ve görsel olarak sistemli biçimde aktarabilmek.
5Bilgi ve iletişim teknolojilerini etkin bir şekilde kullanabilme.
6Hayat boyu öğrenmenin gerekliliğini anlama ve bunu gerçekleştirme yeteneğine sahip olma.
7Gıda Mühendisliği Alanı ile ilgili konularda strateji ve uygulama planları geliştirebilmek ve elde edilen sonuçları, kalite süreçleri çerçevesinde değerlendirebilmek.
8Gıda Mühendisliği alanı ile ilgili verilerin toplanması, yorumlanması, duyurulması aşamalarında toplumsal, bilimsel ve etik değerleri gözetmek.
9Gıda Mühendisliği alanı ile ilgili disiplinler arasındaki etkileşimi kavrayabilmek, yeni bilgiler oluşturabilmek ve uzmanlık gerektiren sorunları bilimsel araştırma yöntemlerini kullanarak çözümleyebilmek.
10Gaining the ability to produce strategic solutions by working individually and taking responsibilities for a problem or unexpected complex situation in food engineering.
11Gaining the ability to transfer the current developments in the area of food engineering and her/his own work systematically to groups from and out of the area in written, oral and visual forms.
12Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.
13Yeni Program Çıktısı
14Yeni Program Çıktısı
15Supervising the social, scientific and ethical values in collecting, interpreting and disseminating data regarding the field of food engineering.
16Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.
17Yeni Program Çıktısı

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
11111111122233333
KNOWLEDGE1
2
SKILLS1
2
3
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
COMPETENCES (Communication and Social Competence)1
2
3
4
COMPETENCES (Field Specific Competence)1
2
3

Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
0. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMB658-(OLPYK) BASIC LABORATORY TECHNIQUES IN FOOD ENGINEERING Compulsory 3 0 0 0
2 TBK609-(SBE) BIOSTATISTICS AND STATISTICS PACKAGE PROGRAM USAGE Compulsory 2 2 0 0
3 GMB634-(OLPYK) BREAD TECHNOLOGY Compulsory 3 0 0 0
4 GMB603-(OLPYK) CHEESE TECHNOLOGY Compulsory 2 2 0 0
5 GMB616-(OLPYK) DAIRY INDUSTRY ORGANIZATION Compulsory 3 0 0 0
6 GMB638-(OLPYK) FOOD EMULSIONS Compulsory 3 0 0 0
7 GMB626-(OLPYK) FOOD PROTEINS Compulsory 3 0 0 0
8 GMB630-(OLPYK) FOODS NATURAL PIGMENTS Compulsory 3 0 0 0
9 GMB653-(OLPYK) FROZEN FOODS Compulsory 3 0 0 0
10 GMB644-(OLPYK) LIPID CHEMISTRY Compulsory 3 0 0 0
11 GMB627-(OLPYK) MICROBIOLOGICAL ENZYMES IN FOOD INDUSTRY Compulsory 3 0 0 0
12 GMB629-(OLPYK) MICROBIOLOGICAL QUALITY CONTROL IN FOOD Compulsory 3 0 0 0
13 GMB611-(OLPYK) NATURAL ANTIOXIDANTS Compulsory 3 0 0 0
14 GMB620-(OLPYK) NEW PROCESSING TECHNIQUES IN FOOD INDUSTRY Compulsory 3 0 0 0
15 GMB642-(OLPYK) NUTRITIONAL LOSS IN FOOD PROCESSING Compulsory 3 0 0 0
16 GMB648-(OLPYK) OLIVE OIL TECHNOLOGY Compulsory 3 0 0 0
17 GMB613-(OLPYK) POULTRY MEAT AND EGG TECHNOLOGY Compulsory 2 0 0 0
18 GMB651-(OLPYK) PROJECT PREPARATION TECHNIQUES Compulsory 2 2 0 0
19 GMB621-(OLPYK) QUALITY CONTROL OF FISHERY PRODUCTS Compulsory 2 2 0 0
20 GMB660-(OLPYK) SCIENTIFIC RESEARCH METHODS AND ETHICS Compulsory 3 0 0 0
21 GMB632-(OLPYK) SOFT WHEAT PRODUCTS TECHNOLOGY Compulsory 3 0 0 0
22 GMB649-(OLPYK) TOXIC SUBSTANCES IN PLANT FOOD Compulsory 3 0 0 0
23 GMB646-(OLPYK) TRANSMITTING EVENTS IN FOOD ENGINEERING Compulsory 3 0 0 0
Total 64 8 0 0
 
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FGM610 ADVANCED FOOD BIOCHEMISTRY Compulsory 3 0 0 6
2 FGM633-18 CARBONHYDRATE CHEMISTRY Compulsory 3 0 0 0
3 FGM627 EDUCATION AND ETHICS IN FOOD ENGINEERING Compulsory 3 0 0 6
4 FGM630-18 FUNCTIONAL FOOD COMPONENTS Compulsory 3 0 0 6
5 FGM629-18 LIPID CHEMISTRY Compulsory 3 0 0 6
6 FGM609 MICROWAVE PROCESSING OF FOODS Compulsory 3 0 0 6
7 FGM624-15 NATURAL FOOD ANTIOXIDANTS Compulsory 3 0 0 6
8 FGM619 PHYSICS AND CHEMISTRY OF MILK AND MILK PRODUCTS Compulsory 3 0 0 6
9 FGM632-18 PREBIOTICS AND PROBIOTICS Compulsory 3 0 0 0
10 FGM625-15 PROTEIN CHEMISTRY Compulsory 3 0 0 6
11 FGM613 PROTEIN PURIFICATION Compulsory 3 0 0 6
12 FGM600I SPECIAL FIELD COURSE I Compulsory 8 0 0 6
Total 41 0 0 60
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FGM612 CRITERIAS AND DETERMINATION METHODS OF CHEESE RIPENING Compulsory 3 0 0 6
2 FGM617 ESTABLISHMENT AND ORGANIZATION OF DAIRY TECHNOLOGY FACILITIES Compulsory 3 0 0 6
3 FGM607 FOOD MYCOLOGY AND MYCOTOXICOLOGY Compulsory 3 0 0 6
4 FGM608 FOOD PRESERVATION METHODS Compulsory 3 0 0 6
5 FGM618 HOMOGENIZATION IN MILK TECHNOLOGY Compulsory 3 0 0 6
6 FGM606 NONTHERMAL PROCESSING IN FOOD INDUSTRY Compulsory 3 0 0 6
7 FGM619 PHYSICS AND CHEMISTRY OF MILK AND MILK PRODUCTS Compulsory 3 0 0 6
8 FGM621 RHEOLOGIC METHODS IN FOOD ENGINEERING Compulsory 3 0 0 6
9 FGM600S SEMINAR Compulsory 0 0 0 6
10 FGM600S-16 SEMINAR Compulsory 0 0 0 18
11 FGM600II SPECIAL FIELD COURSE II Compulsory 8 0 0 6
12 FGM602 TEST PLANS AND DATA ANALYSIS METHODS Compulsory 3 0 0 6
Total 35 0 0 84
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FGM600III SPECIAL FIELD COURSE III Compulsory 8 0 0 6
2 FGM600-16 SPECIALIZATION FIELD COURSE Compulsory 8 0 0 30
3 FGM600T THESIS MANAGEMENT Compulsory 0 1 0 24
4 FGM600T-16 THESIS MANAGEMENT Compulsory 0 1 0 30
Total 16 2 0 90
 
 
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00