Food Technology Associate Degree Program

Academic Unit Presenting the ProgramFood Technology
Program Director
Program TypeAssociate Degree Program
Level of Degree Earned
Degree Earned
Education Type Tam zamanlı
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile
Occupational Profiles of Graduates
Access To Upper Degree
Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

 

 

 Grades

 

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

 

Grade

Letter Grade

Coefficient

Status

90-100

AA

4.00

Pass

80-89

BA

3.50

Pass

70-79

BB

3.00

Pass

65-69

CB

2.50

Pass

60-64

CC

2.25

Pass

50-59

DD

2.00

Fail

30-49

FD

1.00

Fail

0-29

FF

0.00

Fail

 

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. 

Graduation Requirements
Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*: 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

*One or more of the listed methods can be used depending on the specificity of the course. 

Program Outcomes

1-To monitor cruical stages of production where the legal decrees and regulations are involved and to have an idea on these legal text and regulations
2-To know how to achieve particular quality standarts and contribute to their fulfilment at the production stage.
3-To be able to understand and evaluate lab research results, and to be competent enough to handle production utilizing these data.
4-To have knowledge of products, compounds, additives and to be able to use this general info at the time of production.
5-To specialize in laboratory environment
6-To have enough foreign language knowledge to be able to communicate with colleagues and follow relevant literature on food technology
7-To be able to fully comprehend food processing methods and practice them on production line.
8-To be able to understand how legal documents and regulations are applied where necessary
9-To have appropriate troubleshooting abilities and interpersonal skills
10-To have enough computer literacy to monitor plant and lab activities on the in-house data network
11-To organise the job descriptions of the staff involved in production and to be an efficient supervisor
12-To be open to improvement to pursue novelties in global food processing industry and contribute to their involvement at the immediate plant environment

Curriculum

Food Technology


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
GTP103 Basic Proccesses in Food I 2 0 4
GTP101 Chemistry I 2 1 3
GTP104 Food Chemistry 3 0 3
YDİ101 Foreign Language I (English) 2 0 2
GTP102 General Microbiology 3 2 5
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
MMT103 Professional Calculus I 2 0 3
TDİ101 Turkish Language I 2 0 2
TDİ102 Turkish Language II 2 0 2
Elective 1. SINIF GÜZ DÖNEMİ (6AKTSLİK DERS ALINACAK)() 6
GTP105 Laboratory Technique 3 1 4
YBS101 Life Competences and Social Activities 2 0 2
BES101 Physical Education I 0 2 2
Total ECTS: 32

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
GTP203 Basic Proccesses in Food II 2 0 2
GTP201 Chemistry II 2 1 3
GTP204 Food Industry Machines 3 1 4
GTP202 Food Microbiology 3 2 5
YDİ102 Foreign Language II (English) 2 0 2
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
MMT104 Professional Calculus II 2 0 2
TDİ102 Turkish Language II 2 0 2
Elective 1.SINIF BAHAR DÖNEMİ (8AKTSLİK DERS ALINACAK)() 8
İLŞ003 Communication 2 0 4
GTP205 Special Food Products 3 1 4
Total ECTS: 30
Total ECTS(Year): 62
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
TMEP301 Computer Programming 2 1 3
GTP317 Dairy Technology I 3 1 4
GTP316 Fruit and Vegetable Technology I 3 1 4
GTP318 Grain Technology I 3 1 4
GTP302 Meat and Meat Products Technology I 2 1 3
GTP305 Vegetable Oil Technology 3 1 4
Elective 2.SINIF GÜZ DÖNEMİ() 8
GRŞ105 Entrepreneurship I 2 0 4
GTP306 Packaging and Storage Techniques 3 0 4
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective 2. Sınıf Bahar Dönemi (25 AKTS)() 25
GTP420 Alcoholic and Soft Drinks Technology 3 0 4
GTP417 Dairy Technology II 3 1 4
GRŞ106 Entrepreneurship II 2 0 4
GTP407 Food Additives 2 0 4
GTP403 Fruit and Vegetable Processing Technology II 2 1 3
GTP418 Grain Technology II 3 1 4
GTP419 Hygiene and Sanitation 2 0 2
GTP402 Meat and Meat Products Technology II 2 1 4
MYOİU01 Workplace Application 3 0 15
MYOİE01 Workplace Training 2 0 10
Total ECTS: 30
Total ECTS(Year): 60

Matrix of Course - Program Outcomes

GTP103 Basic Proccesses in Food I
#
231315155515
231315155515
GTP101 Chemistry I
#
111111211211
GTP104 Food Chemistry
#
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
334344343343
YDİ101 Foreign Language I (English)
#
111111111111
111111111111
111111111111
111111111111
111111111111
111111111111
GTP102 General Microbiology
#
344435554445
344435554445
344435554445
344435554445
344435554445
344435554445
344435554445
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
111111111111
111111111111
111111111111
111111111111
MMT103 Professional Calculus I
#
411311111111
411311111111
411311111111
411311111111
411311111111
411311111111
TDİ101 Turkish Language I
#
211111211133
TDİ102 Turkish Language II
#
111111111131
GTP105 Laboratory Technique
#
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
343345422423
YBS101 Life Competences and Social Activities
#
131111111153
131111111153
131111111153
131111111153
131111111153
131111111153
131111111153
131111111153
131111111153
131111111153
BES101 Physical Education I
#
131111111135
131111111135
131111111135
131111111135
131111111135
131111111135
131111111135
131111111135
GTP203 Basic Proccesses in Food II
#
543135314555
GTP201 Chemistry II
#
111212111211
111212111211
111212111211
GTP204 Food Industry Machines
#
443545511111
GTP202 Food Microbiology
#
131111411111
131111411111
131111411111
131111411111
131111411111
131111411111
YDİ102 Foreign Language II (English)
#
111111111111
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
151111111555
151111111555
151111111555
151111111555
MMT104 Professional Calculus II
#
411311111111
411311111111
411311111111
411311111111
411311111111
411311111111
TDİ102 Turkish Language II
#
111111111131
İLŞ003 Communication
#
221111122252
221111122252
221111122252
221111122252
221111122252
221111122252
221111122252
221111122252
221111122252
GTP205 Special Food Products
#
111111141111
111111141111
111111141111
111111141111
TMEP301 Computer Programming
#
444442111113
444442111113
444442111113
444442111113
GTP317 Dairy Technology I
#
444455524333
444455524333
GTP316 Fruit and Vegetable Technology I
#
544555533423
544555533423
544555533423
544555533423
544555533423
544555533423
GTP318 Grain Technology I
#
544455522433
544455522433
544455522433
544455522433
544455522433
544455522433
GTP302 Meat and Meat Products Technology I
#
454445523433
454445523433
454445523433
454445523433
454445523433
GTP305 Vegetable Oil Technology
#
444545422322
GRŞ105 Entrepreneurship I
#
233552245355
233552245355
233552245355
233552245355
233552245355
233552245355
233552245355
233552245355
GTP306 Packaging and Storage Techniques
#
434445533423
434445533423
434445533423
MYOSTJ01 Internship
#
211343313134
211343313134
211343313134
GTP420 Alcoholic and Soft Drinks Technology
#
445455522423
445455522423
GTP417 Dairy Technology II
#
434435521411
434435521411
434435521411
GRŞ106 Entrepreneurship II
#
231131311133
GTP407 Food Additives
#
114111111111
GTP403 Fruit and Vegetable Processing Technology II
#
445555533333
445555533333
445555533333
445555533333
GTP418 Grain Technology II
#
434335512512
434335512512
434335512512
434335512512
434335512512
GTP419 Hygiene and Sanitation
#
423313311111
423313311111
423313311111
423313311111
423313311111
423313311111
423313311111
423313311111
423313311111
GTP402 Meat and Meat Products Technology II
#
231135531112
MYOİU01 Workplace Application
#
333211111331
MYOİE01 Workplace Training
#
313212221131
313212221131
313212221131
313212221131
313212221131
313212221131