Gıda Teknolojisi (Teknik Bilimler Meslek Yüksekokulu) Ön Lisans Diploması

ISCO: 3139.11

ISCO: 3139.11

Food industry is in a great development in our country and in our region. In this sector, which is in parallel with the rapidly developing food science and technology, there is a significant need for trained food technicians for production, quality control and other laboratory functions. The Food Technology Programme of our Vocational School of Technical Sciences has undertaken the mission of training people who will work in the field of food technology in order to respond to this need and includes a curriculum programme for this purpose. Aims of the programme:

1. To respond to the demands and developments of the industry,

2. To develop the skills students need to adapt to the workplace,

3. To build the expertise to adapt to ever-evolving changes in products, equipment and materials,

4. To build skills in food production work,

5. To gain knowledge in food science,

6. To understand the importance of inspection of critical control points in food enterprises,

7. To gain the necessary experience and confidence in experimental studies,

8. To teach how to read and interpret data and results,

9. Develop initiative and ability to solve problems,

10. To improve communication skills.

Classrooms, Food Analysis Laboratory and Online. Learning takes place in the form of formal and distance education. Also;  compulsory internship is carried out in related public and private organisations.

• Open to research and development, follows innovations in product processing and has basic, current and applied knowledge about his profession.
• He/she is an effective supervisor, organizes the work of the employees, can present his/her thoughts effectively in written and oral form, and has sufficient knowledge of foreign languages.
• Understands food processing methods, transforms them into production, and explains raw materials, additives, packaging materials, hygiene and sanitation issues used in the food sector.
• Specializes in the field of laboratory, and can evaluate issues and problems independently with an analytical and critical approach.
• Understands the results of laboratory research, evaluates them by ethical rules and takes necessary precautions.
• Guides the employees with corrective training and has an awareness of occupational health and safety, environmental protection and sustainability.
• He/she troubleshoots and easily adaptable, and effectively utilises information technologies related to their profession.
• He/she knows the conditions for ensuring special quality standards in production and provides control.
• Follows the critical control points where regulations and legislations are applied in production or laboratory and has knowledge.
• Participates in seminars in the field of production and quality, organizes seminars, and has an awareness of career management and lifelong learning.
• Uses information about products, compositions and additives in production, explains and applies food production and processing technologies.
• Knows and comprehends how to apply regulations and legislation and applies quality management systems and quality assurance protocols in food production, and laboratory.

Possesses the key competencies listed below at an advanced level.

• Reading and writing competence
• Multi language competence
• Mathematical competence and competence in science, technology and engineering
• Digital competence
• Personal, social and learning to learn competence
• Citizenship competence
• Entrepreneurial competence
• Cultural awareness and expression competence

The passing grade at Tekirdag Namik Kemal University is 60 out of 100. However, the final or make-up exam result must be at least 50. Exams are evaluated on a full grade of 100. The semester / year-end grade of a course is the sum of 30% of the arithmetic average of the midterm or midterm exams and 70% of the grade taken in the semester / year-end exam or make-up exam. However, the semester / year-end grade of a course; Provided that it is decided by the relevant faculty / school board and announced at the beginning of the semester, it can be calculated between 30% and 50% of the arithmetic average of the midterm or midterm exams, between 70% and 50% of the grade taken in the semester / year-end or make-up exam, and the sum of the ratios can be calculated as 100%. As a result of the calculation, if the first number after the decimal point is less than five, it is increased to the lower integer, and if it is five or more than five, it is increased to the upper integer and finalised.

In addition, in order to ensure that the students receiving education receive an education in accordance with the ECTS (European Credit Transfer System), which is applied in European Union countries, applications in this direction have been initiated in the department. In this way, the ECTS credit system has been adopted and the time allocated by the students to the relevant subject for each course outside of class time is tried to be measured. At the end of all these, the success status of the students through mid-term and final evaluation systems (mid-term and final exams, quizzes, homework, practice, presentation, etc.) are entered into the system by the faculty members and announced on the computer environment via the internet. In the final evaluation, the success levels of all students taking the course in question are grouped by the relative evaluation system and reflected in their transcripts according to the letter grades below. The grades that the students have received in the courses are grouped according to the relative evaluation while entering the system and published by the system according to the letter equivalents specified in the table below.

The coefficients of letter grades in the relative and absolute evaluation method are determined according to the table below:

Value out of 100 points                    Letter grade                   Coefficient

                      90-100                                  AA                           4.00

                       80-89                                   BA                           3.50

                       70-79                                   BB                           3.00

                       65-69                                   CB                           2.50

                       60-64                                   CC                           2.00

                       50-59                                   DD                           1.50

                       30-49                                   FD                           1.00

                         0-29                                   FF                            0.00

At the end of the 2-year education period, students who successfully complete all the required courses and complete the total credits are awarded an associate degree. Each student in the Food Technology Programme  is required to take at least 120 ECTS credits in order to complete the programme and meet the requirements for graduation. At least 25% of the total credits to be taken consists of elective courses. In addition, the overall grade point average of the student must be at least 2.00 and above (CC and above as a letter grade).

In order to monitor the quality of higher education programs;

• YÖK is responsible for planning, organizing, managing and supervising education, training and other activities in higher education institutions.

• "University Monitoring and Evaluation Reports" of higher education institutions, prepared within the framework of the criteria determined by YÖK, are published every year. Reports prepared according to these reports, containing quantitative and qualitative evaluations for higher education institutions, are shared with the public by YÖK.

• The "Foundation Higher Education Institutions Report", which includes academic, administrative and financial data of foundation higher education institutions, is published every year by YÖK. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK. Quality assurance of associate degree programs in higher education is provided according to the "Procedures and Principles for Providing Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curriculum: YÖK determines the minimum standards and criteria required for the opening of associate degree departments and programs in higher education institutions.

1.1. The curriculum of associate degree programs in higher education institutions and the learning outcomes that each program will bring to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.2. The curriculum of National Core Education Programs is implemented by higher education institutions with the approval of YÖK after being accepted by the relevant Council of Deans.

2.Measurement-Evaluation: How the learning outcomes that each associate degree program will provide to the student will be measured and evaluated is carried out in line with the teaching and examination regulations prepared by higher education institutions in line with the basic principles determined by YÖK.

3.Certification: Students enrolled in associate degree programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receives a associate degree.

4.Self-Evaluation-External Evaluation: In the context of continuous monitoring, higher education institutions enter the "Institution Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. The "Institutional Feedback Report" prepared by YÖKAK regarding the external evaluation of higher education institutions is shared with the public. In addition, accreditation decisions made by accreditation bodies authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is ensured. It carries out regular review activities regarding the qualifications determined in accordance with the YÖKAK legislation.

It is accredited by MEDEK (Association for Evaluation and Accreditation of Vocational Education). Accreditation Period: 01 January 2025 / 31 December 2026

Graduating from Secondary Education and getting enough points from the University Entrance Examination conducted by the Measuring, Selection and Placement Center Selection and Placement Center within the quota.

Those who have successfully completed the “Food Technology” associate degree programme can transfer to the following undergraduate programmes if they are successful in the Vertical Transfer Examination conducted by OSYM:

• Nutrition and Dietetics
• Food Engineering
• Plant Protection
• Chemistry
• Agricultural Biotechnology

Food technology technicians work as intermediate technical staff in public and private sector organisations related to the food industry.

1. Higher Education Law No. 2547

            1.1. Regulation on the Principles of Transfer Between Associate and       Undergraduate Programs in Higher Education Institutions, Double Major,    Minor and Inter-Institutional Credit Transfer

            1.2. Regulation on the Continuation of Undergraduate Education for       Graduates of Vocational Schools and Open Education Associate Degree         Programs

2. Higher Education Law No. 2547 (Additional Article-35)

            2.1. Higher Education Quality Assurance and Higher Education Quality Board Regulation

3. Framework Regulation on Practical Training in Higher Education (Regulation No. 31514)

The qualification is valid at all times.