Department of food engineering




НазваниеDepartment of food engineering
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MUSTAFA KEMAL UNIVERSITY

FACULTY OF AGRICULTURE

DEPARTMENT OF FOOD ENGINEERING

31034 ALAHAN HATAY TURKİYE

Tel:+90 326 245 58 45 (1058)

Fax:+90 326 2455832

Web address: http://www.mku.edu.tr/genel/fakulte/ziraat/gida/homepage.htm


Internet: www.mku.edu.tr


http://dib.mku.edu.tr


Food Engineering Department


The Food Engineering program of the Mustafa Kemal University was established in 1993. The department has started graduate program in 2001/2002 academic year and undergraduate program in 2002/2003 academic year. Mustafa Kemal University has two main campuses, Antakya Main Campus and Tayfur Sokmen Campus. Faculty of Medicine is located in separate location in Hatay. Food Engineering Department is located in Tayfur Sokmen Campus which is 15 km away from the city center.

Each academic year the Department accepts approximately 30 undergraduate students. The normal period of undergraduate studied is 4 academic year and 8 semesters. All lectures are offered in Turkish in undergraduate program. No English preparation class is offered. During undergraduate program students must take minimum 240 ECTS credits in order to be eligible for graduation.

The Department provides wide variety of research areas including food preservation by thermal and nonthermal preservation technologies, dairy technology, fruit and vegetable processing, food microbiology, aroma chemistry and food packaging.

Food engineering requires the knowledge of raw materials, ingredients and their specifications, chemistry, physics, economics, engineering, microbiology, management, nutrition and public health, and ability to apply this knowledge to food processing and preservation as well as to marketing. The curriculum provided by MKU Food Engineering combines all these disciplines and involves courses in general chemistry, food chemistry, general microbiology, food microbiology, enzymology, fruit and vegetable technology, meat technology, dairy technology, cereal technology, fat and oil technology, sugar and confectionery technology, packaging technology, quality control and legislation, plant origination and management in food industry, food machinery and equipment assessment, practical work, and graduation project.

Graduates find challenging job opportunities both in Türkiye and abroad in food related work areas such as fruits and vegetables, meat, poultry and fish products, milk and dairy products, cereals, frozen and dry foods, or catering industry. There are a variety of options for the graduates within the food production sector, research and quality control laboratories.



Our Mission


As MKU-Food Engineering programs, our missions are to provide food engineering graduates with the knowledge and skills to design, develop and produce safe, high-quality, and economical food products; to conduct scientific researches and to extend and use our knowledge for food industry and for the benefit of humanity.


Introduction to department


Head of the department

Associate Professor Dr. Yahya Kemal Avşar

Address: Mustafa Kemal University

Tayfur Sökmen Campus

Faculty of Agriculture

Dept. of Food Engineering

31034 Alahan HATAY

Phone: +90 326 245 5845/1061

Fax: +90 326 245 5832

E-mail: ykavsar@mku.edu.tr


Department secretary

Ayda Miçooğulları

Address: Dept. of Food Engineering

Mustafa Kemal University

Tayfur Sokmen Campus

Faculty of Agriculture

31034 Alahan HATAY

Phone: +90 326 2455836-44/1080

Fax: +90 326 245 5832

E-mail: aydamico@mku.edu.tr


Department Socrates/Erasmus coordinator

Associate Professor Dr. Yahya Kemal Avşar

Address: Mustafa Kemal University

Tayfur Sokmen Campus

Faculty of Agriculture

Dept. of Food Engineering

31034 Alahan HATAY

Phone: +90 326 24558 48 or 245 58 45/61

Fax: +90 326 245 5832

E-mail: ykavsar@mku.edu.tr


Academic Staff and Research Areas


Associate Professor Zehra AYHAN, Ph.D.

Phone: +90 326 245 5836-44/1058

E-mail: zayhan@mku.edu.tr

Research interests: Food packaging and preservation methods, effects of processing, packaging and storage on quality, stability and shelf life of foods, food and packaging interactions (flavor scalping), modified atmosphere packaging of minimally processed foods, evaluation of heat seal integrity of plastic food packages by destructive and non-destructive methods, sensory evaluation of foods, analysis of volatile aroma compounds of food by solid-phase microextraction (SPME) coupled with gas chromatography (GC).


Associate Professor: Yahya Kemal AVŞAR, Ph.D.

Phone: +90 326 2455848 or +90 326 245 58 45/1059

E-mail: ykavsar@mku.edu.tr

Research interests: Recombination technology, particularly use of milk powders produced by membrane techniques and rich in protein, direct recombination technology, cheese production and ripening, traditional dairy products, aroma compounds and their detection methods in dairy products -particularly by gas chromatography/olfactometry and gas chromatography /mass spectrometry-, mechanical properties of dairy products.


Assistant Professor: Mustafa DIDIN, Ph.D.

Phone: +90 326 245 58 45/1062

E-mail: mdidin@mku.edu.tr

Research interests: Fruit and vegetable processing technology, production of canned foods; fruit juices, jams, and jellies, evaluation of foods using freezing and drying processing technologies, production and evaluation of nuts, potato chips, and other snack potatoes products, and frying oils and their properties.


Assistant Professor: Okan EŞTÜRK , Ph.D.

Phone: +90 326 245 58 45/1053

E-mail: oesturk@mku.edu.tr

Research interests: Food processing, foods rheology, heat and mass transfer, non-thermal food pasteurization and sterilization techniques, sensory evaluation of foods.


Assistant Professor: Zehra GÜLER, Ph.D.

Phone: +90 326 245 58 45/1055

E-mail: zguler@mku.edu.tr

Research interests: Chemistry and technology of milk and milk products, chemical food analysis, taste and odor materials in cheese, instrumental analysis techniques, coloring food additives, milk and milk products in human nutrition


Assistant Professor: Emine Aksan, Ph.D.

Tel: ++90 326 245 5845

E-mail: eaksan@mku.edu.tr

Research interests: Food microbiology, microbiological analysis of foods, industrial food microbiology and fermentation technology


Research Assistant: M. Tuğrul Masatçıoğlu, M.Sc.

Ph.D. student in Hacettepe University Dept. of Food Engineering


Research Assistant: Dilşat Bozdoğan, M.Sc.

Ph.D. student in Çukurova University Dept. of Food Engineering


Education and Research Facilities

The department has five laboratories and a processing hall. Two of laboratories are reserved for students for food microbiology and food chemistry practices. Other three are kept for research purposes and equipped with high technology equipments such as GC-oflactometry, GC-MS, HPLC, TPA, HVD and MAP units. The researchers and students have an access to other facilities and equipment of the University Central Laboratory for GC, HPLC, ICP, SEM and TEM microscopes applications.


Education

Undergraduate program was initiated to admit students in 2002. Each year, the department accepts approximately 40 students.


Grading and Course Evaluation System

Generally, students have to take one mid-term and one final exam at each semester; however this subjects to change according to instructors.

Students are evaluated in every coursed by using university-wide relative grading system. General grading policy for undergraduate programs is 40% of mid-term exam and 60% of final. In order to pass a course, sum of the calculated values from mid-term and final examinations must be at least 70. If a final grade of a student is not enough to pass the course, student can take a make-up exam in order to replace final grade. For every course 70% attendance for lectures and 80% attendance for laboratory section are compulsory. Students who do not fulfill these requirements are not allowed to take the final exam.

The official university grading system uses grades based on 0-100 scale. Undergraduate students who receive 60 or higher grade are considered to have successfully completed the course. Students who receive grades below 60 are considered unsuccessful and require repeating the course without attendance requirement. Students who are considered unsuccessful due to the attendance requirements should take the course again with fulfilling attendance requirements.


General information about current program


Graduation requirements

In order to complete undergraduate program, students must take at least 240 ECTS credits. They should be successful in each individual course with grade of at least 70 out of 100.


Courses in undergraduate program

Abbreviations

ECTS European Credit Transfer System

CH Credit Hours

L Lecture

L/R Lab or recitation

La Language of course (EN: English TR:Turkish)

C Course Category

BS: Basic Science Courses

BE: Basic Engineering Courses

FE: Food Engineering Courses

RC: Required Course

EC: Elective Course

HSS: Humanities and Society Sciences

HS: Horticultural Science

CS: Crop Science

PP: Plant Protection

AS: Animal Science

LA: Landscape Architecture

S Semester (FS: Fall Semester SS: Spring Semester)


Semester 1

Code

Course Name

ECTS

CH

L

L/R

La

C

R/E

S

0801101

Calculus I

5

3

3

0

TR

BS

RC

FS

0801103

Physics I

5

3

2

2

TR

BS

RC

FS

0801105

General Chemistry

4

3

2

2

TR

BS

RC

FS

0801107

Technical Drawing

3

2

1

2

TR

BE

RC

FS

0801109

Food Biology

4

3

2

2

TR

BS

RC

FS

0801111

Introduction to Computer

3

3

2

2

TR

BE

RC

FS

0801131

Foreign Language I

2

1

3

0

EN

HSS

RC

FS

0801141

Turkish Language

2

2

2

0

TR

HSS

RC

FS

0501151

Atatürk Principles & Revolutions I

2

2

2

0

TR

HSS

RC

FS

Total

30

24



















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