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Third Cycle Programmes (Doctorate Degree)
INSTITUTE OF SCIENCE
- FOOD ENGINEERING
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General Description
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| History | | Postgraduate education in the Department of Food Engineering first started in spring semester of 2012-2013 academic year and from 2015-2016 spring semester, doctoral education program has been included. | | Qualification Awarded | | Doctor of Science in Food Engineering
| | Level of Qualification | | Third Cycle | | Specific Admission Requirements | | In order to apply for the PhD Program in Food Engineering, candidates must have a master's degree from the Faculty of Food Engineering, Milk Technology, Bioengineering, Molecular Biology and Genetics of Faculties and High Technology Institutes. Applicants are required to carry the qualifications set forth in the Acceptance Guidelines for the Doctoral Program in Ordinance of the Graduate School of Natural and Applied Sciences Education Regulations.
In terms of graduation field, they must have a graduate degree with a bachelor / thesis approved by the department. Those who apply with a bachelor's degree diploma must have a score of at least 3.3 out of 4 averages of bachelor's graduation grade or equivalent. In addition, students of Turkish nationality who have completed a bachelor's or master's degree program in foreign countries must also obtain the equivalency certificate from the Higher Education Council. The program applied by ALES must have at least 55 standard points and at least 80 standard points for applicants with undergraduate diploma and the results of the exams considered equivalent to ALES by the Interuniversity Board should be at least 55 and 80 ALES points respectively.
In accepting students to doctoral program; At least 55 points from the Central Foreign Language Examination or one equivalent score from the International Foreign Language Examination, which is accepted as equivalent by the ÖSYM Board of Directors, must be taken from one of the following languages: English, German, French, Italian, Spanish, Russian, Arabic, Chinese, Japanese and Farsi .
Candidate's score on evaluation of doctoral degree students in admission; 50% of the ALES score is obtained by adding 30% of the graduate grade averages, 15% of the written / interview exam score and 5% of the foreign language score of candidates applying with a bachelor degree. In order for a candidate to be successful, the achievement score must be at least 65 out of 100 full points and be in the written / interview exam. For applicants applying for a bachelor's degree, this total must be at least 75. Candidates above these base scores are placed in the respective programs according to the quota announced in order from the highest point. Candidates who do not register for various reasons are given the right to register in the reserve list according to the scoring sequence within the period of their academic supervision. In case of equality of achievement score, candidate with high ALES score is preferred. | | Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) | | - Rules on Recognition of Prior Learning (formal, in-formal, non-formal)
1. The same institution in the university has completed at least one semester in another undergraduate program or an equivalent institution of another higher education institution. 2. Students who have obtained the conditions for admission to the undergraduate programs of our university can be admitted to the undergraduate programs by horizontal transfer. In this case, it is determined by the consultant and the recommendation of the relevant Board of Directors and the approval of the Graduate School Administrative Board that the courses taken by the students in another graduate program are equivalent to the minimum course load. | | Qualification Requirements and Regulations | | 6 - Qualification Requirements and Rules
In the Department of Food Engineering, students can take graduate courses from the relevant department or from a different department by considering the recommendation of the supervisor. Requirements for students to obtain Ph.D. degrees in Food Engineering; 1. To have passed at least 28 credits in CC or higher grade, 2. Having received and successfully presented the seminar course, 3. Preparing a doctoral thesis, defending successfully in front of the jury and writing in accordance with the thesis writing rules, to be.
| | Profile of The Programme | | The PhD program in the Food Engineering Department 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. Ph.D. programs are conducted independently in each of these sciences. The purpose of the doctoral program is to provide students with the ability to conduct independent research on students, as well as to review the scientific events from a broad and deep perspective, and to identify the steps necessary to reach new syntheses, as stated in Ordu University's Postgraduate Education and Training Regulation. The thesis that will be prepared at the end of doctoral studies; to bring innovation, to develop a new scientific method, and to apply a known method to a new field. | | Occupational Profiles of Graduates With Examples | | Our PhD degree graduates can work as an engineer and manager at Food Industry's research and development, production, quality assurance, marketing, import and export fields. | | Access to Further Studies | | Graduates who have successfully completed a doctoral program may apply for an academic position in higher education institutions in the country or abroad in the same or similar fields, or for an expert position in research centers in public institutions.
| | Examination Regulations, Assessment and Grading | | Students are required to take at least one midterm and one final exam from all courses. The contribution of the midterm exam is 40% and the contribution of the final exam is 60%. All exams are evaluated over 100 points. At the end of the semester, at least 65 and at least 70 are required. Notes are expressed in 4-system. Students who take one of the letter grades AA, BA, BB, CB and CC are deemed to have completed that course. The seminar course and thesis work are non-credit and evaluated as successful or unsuccessful. The student who completes his doctoral dissertation has to present and defend his thesis. In order for a student to start his / her dissertation, he / she must be successful in the written Ph.D. Thesis presentation is open to viewers, but only jury members can participate in thesis defense. | | Graduation Requirements | | Seminars, specialization courses and thesis management courses are obligatory. Students who have taken at least 28 credits (120 ECTS) in addition to these courses and who have successfully completed all the courses they have taken and achieved a CGPA of at least 2.00 out of 4.00 are eligible to graduate with the title of Doctorate.
| | Mode of Study (Full-Time, Part-Time, E-Learning ) | | - | | Address, Programme Director or Equivalent | | | Address, Programme Director or Equivalent | | | Facilities | |
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Key Learning Outcomes
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| 1 | Yüksek lisans yeterliklerine dayalı olarak Gıda Mühendisliği alanındaki güncel ve ileri düzeydeki bilgileri özgün düşünce ve/veya araştırma ile uzmanlık düzeyinde geliştirmek, derinleştirmek ve bilime yenilik getirecek özgün tanımlara ulaşmak. | | 2 | Gıda Mühendisliği alanıyla ilgili çeşitli disiplinler arasındaki etkileşimi kavramak; yeni ve karmaşık fikirleri analiz, sentez ve değerlendirmede uzmanlık gerektiren bilgileri kullanarak özgün sonuçlara ulaşmak. | | 3 | Gıda Mühendisliği Alanındaki yeni bilgilere sistematik bir biçimde yaklaşabilmek ve alanıyla ilgili araştırma yöntemlerinde üst düzeyde beceri kazanabilmek. | | 4 | Bilime yenilik getiren, yeni bir bilimsel yöntem geliştirebilmek ya da bilinen bir yöntemi farklı bir alana uygulayabilmek, özgün bir konuyu araştırabilmek, kavrayabilmek, tasarlayabilmek, uyarlayabilmek uygulayabilmek ve bilime katkıda bulunmak. | | 5 | Yaratıcı ve eleştirel düşünme, sorun çözme ve karar verme gibi üst düzey zihinsel süreçleri kullanarak alanı ile ilgili yeni fikir ve yöntemler geliştirebilmek. | | 6 | Alanı ile ilgili bilimsel bir makaleyi ulusal ve/veya uluslararası hakemli dergilerde yayınlayarak alanındaki bilginin sınırlarını genişletebilmek. | | 7 | Sorun çözmede stratejik karar verme süreçlerini kullanarak işlevsel etkileşim kurabilmek. | | 8 | En az bir yabancı dilde sözlü, yazılı ve görsel iletişim kurabilmek, tartışabilmek; yabancı dildeki yayınları kullanarak ödev ve/veya sunum hazırlayabilmek. | | 9 | Uzman bir topluluk içinde özgün görüşlerini savunmada yetkinliğini gösteren etkili bir iletişim kurabilmek. | | 10 | Gıda Mühendisliği alanı ile ilgili verilerin toplanması, yorumlanması, duyurulması aşamalarında toplumsal, bilimsel ve etik değerleri gözetmek. |
Key Programme Learning Outcomes - NQF for HE in Turkey
| TYYÇ | Key Learning Outcomes |
| 1 | 1 | 2 | 2 | 2 | 3 | 3 | 3 | 3 | 3 |
| KNOWLEDGE | 1 | | | | | | | | | | |
| 2 | | | | | | | | | | |
| SKILLS | 1 | | | | | | | | | | |
| 2 | | | | | | | | | | |
| 3 | | | | | | | | | | |
| 4 | | | | | | | | | | |
| COMPETENCES
(Competence to Work Independently and Take Responsibility) | 1 | | | | | | | | | | |
| 2 | | | | | | | | | | |
| 3 | | | | | | | | | | |
| COMPETENCES
(Learning Competence) | 1 | | | | | | | | | | |
| COMPETENCES
(Communication and Social Competence) | 1 | | | | | | | | | | |
| 2 | | | | | | | | | | |
| 3 | | | | | | | | | | |
| COMPETENCES
(Field Specific Competence) | 1 | | | | | | | | | | |
| 2 | | | | | | | | | | |
| 3 | | | | | | | | | | |
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Course Structure Diagram with Credits
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T : Theoretical P: Practice L : Laboratory
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1
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FGM730-19
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FUNCTIONAL FOOD TECHNOLOGY
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Compulsory
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3
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0
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0
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0
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2
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FGM726
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CHEESE CHEMISTRY AND BIOCHEMISTRY
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Compulsory
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3
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0
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0
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6
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3
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FGM729-19
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CHROMATOGRAPHIC ANALYSIS METHODS IN FOOD ENGINEERING
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Compulsory
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3
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0
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0
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0
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4
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FGM713
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DAIRY CHEMISTRY
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Compulsory
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2
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2
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0
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0
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5
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FGM727
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FERMENTE DAIRY PRODUCTS AND BIOCHEMISTRY
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Compulsory
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3
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0
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0
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6
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6
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FGM702
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FOOD ENGINEERING MODELING AND SIMULATION
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Compulsory
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3
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0
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0
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0
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7
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FGM722
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FOOD HYDROCOLLOIDS
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Compulsory
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3
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0
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0
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0
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8
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FGM630-18
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FUNCTIONAL FOOD COMPONENTS
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Compulsory
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3
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0
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0
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0
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9
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FGM720
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INDUSTRIAL MICROBIOLOGY
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Compulsory
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3
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0
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0
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0
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10
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FGM728-16
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NATURAL COLORS IN FOOD
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Compulsory
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3
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0
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0
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6
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11
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FGM718
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NEW APPLICATIONS IN MEAT TECHNOLOGY
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Compulsory
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3
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0
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0
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0
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12
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FGM717
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NEW INGREDIENTS IN FOOD PROCESSING
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Compulsory
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3
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0
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0
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0
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13
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FGM632-18
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PREBIOTICS AND PROBIOTICS
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Compulsory
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3
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0
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0
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0
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14
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GMB733-(OLPYK)
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PROBIOTIC AND STARTER CULTURE TECHNOLOGY
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Compulsory
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3
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0
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0
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0
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15
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FGM715
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PROTEIN PURIFICATION
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Compulsory
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2
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0
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0
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0
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16
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FGM700
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SPECIAL FIELD COURSE
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Compulsory
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0
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1
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0
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0
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17
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FGM700-16
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SPECIALIZATION FIELD
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Compulsory
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8
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0
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0
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80
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18
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FGM700T-16
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THESIS PROCESS
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Compulsory
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0
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1
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0
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80
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| Total |
51
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4
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0
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178
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1
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FGM724
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NEW DAIRY PRODUCT DEVELOPMENT
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Compulsory
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3
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0
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0
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6
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2
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FGM725
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PROBIOTIC FERMENTED MILK PRODUCTS
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Compulsory
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3
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0
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0
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0
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3
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FGM700S
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SEMINAR
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Compulsory
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0
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0
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0
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0
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4
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FGM700S-16
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SEMINAR
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Compulsory
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0
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0
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0
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32
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| Total |
6
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0
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0
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38
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1
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FGM700T
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THESIS PROCESS
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Compulsory
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0
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1
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0
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0
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| Total |
0
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1
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0
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0
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center
/ ORDU / TURKEY • Tel: +90 452 226 52 00
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