http://corlumyo-gt.web.nku.edu.tr/

Food Technology Associate Degree Program

Academic Unit Presenting the ProgramFood Technology
Program DirectorDr. Sıla BARUT GÖK
Program TypeAssociate Degree Program
Level of Degree EarnedAssociate's degree.
Degree EarnedThe diploma of "Food Technology" is acquired after graduation. The title is "Food technician".
Education TypeGıda üretimi yapan firma, işletmeler ve yemek firmaları ile gıda analizi yapılan resmi kurumlarda, üretim, kalite veya gıda ile ilgili analizlerin gerçekleştirildiği laboratuvarlarda gıda teknikeri olarak çalışabilirler.
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 Tekirdağ Namık 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 ProfileStudents in this program graduate after accomplishing the courses about composition of foods, processing, physical, chemical and microbiological analysis, quality control, food-related regulations and business controls theoretically and practically.
Occupational Profiles of GraduatesGraduated students are employed as Food Technicians in private enterprise companies and government staff.
Access To Upper DegreeCandidates who have successfully completed their associate degree education could transfer to undergraduate programs with the exam entitled 'DGS'.
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 Tekirdağ 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 RequirementsThe students get their academic degree on condition of successfully completing the required courses and compulsory internship education as contained in the Department curriculum. Following the registration at the University, the students embark on their first year of study. However, the students may also volunteer to enrol in a one-year Foreign Language Preparatory Course preceding their first year of study at the Department.
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 be able to run computer programs related to his/her field and to make the record and documentation
2-To use the information gained in food science and to be able to show the ability to maket hem implemented.
3-To be able to make documentation of the legislations and operational controls related to food and to follow up them in the application field.
4-To have sufficient information to follow up food processing, the maintance and repair of machinery and equipments
5-To be able to use the instruments required for quality and control in food laboratories
6-To be able to define the composition of food and to explain the functions of ingredients
7-To be aware of the theoritical and practical principles related to physical, chemical and microbiological analysis of food.
8-To be able to comprehend basic principles of food processing
9-To be able to make theoritical and practical analysis related to food quality control
10-To be able develop original ideas that can respond to the demands and developments of food industry and to have self-sacrifice and efforts that can make R&D.
11-To be able to apply food regulations and legislation.
12-To have more practical knowledge in manufacturing processes
13-To be able to take responsibility at production levels in a business.
14-To be able to supervise the personnel under his / her responsibility

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
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
MAT127 Mathematics I 3 0 3
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
TDİ101 Turkish Language I 2 0 2
Elective GIDA TEKNOLOJİSİ 1.SINIF GÜZ DÖNEMİ() 7
ÇEV002 Environment Protection 2 0 3
GTP105 Laboratory Technique 3 1 4
Total ECTS: 34

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
MAT128 Mathematics II 3 0 3
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
TDİ102 Turkish Language II 2 0 2
Elective GIDA TEKNOLOJİSİ 1.SINIF BAHAR DÖNEMİ() 7
BİT006 Information and Communication Technologies 2 1 4
GTP207 Specialty Food Products 2 1 3
Total ECTS: 30
Total ECTS(Year): 64
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
GTP313 Dairy Technology 4 1 6
GTP315 Fruit and Vegetable Technology 4 1 6
GTP314 Grain Technology 3 1 5
GTP312 Meat Technology 4 1 5
GTP311 Vegetable Oil Technology 4 1 5
Elective(Over All University) You Can Take Courses TOTAL 3 ECTS from Elective(Over All University and From Other Department) 3
TSP313 Advanced Keyboard Techniques(Sağlık Hizm. M.Y.O.-Tıb.Dök.Sek.) 2 0 3
PZP317 Brand Management(Sosyal Bil. M.Y.O.-İşlt.Yön.) 2 0 3
PZP317 Brand Management(Sosyal Bil. M.Y.O.-İşlt.Yön.(İ.Ö.)) 2 0 3
PZP317 Brand Management(Çorlu M.Y.O.-Pazarlama) 2 0 3
OTS302 Business Management I(Hayrabolu M.Y.O.-Oto.Tekn.) 3 0 3
CGP315 Children and Music(Sağlık Hizm. M.Y.O.-Ço.Gel.) 2 0 3
TMEP301 Computer Programming(Malkara M.Y.O.-Elektrik) 2 1 3
TMEP301 Computer Programming(Malkara M.Y.O.-Gıd.Tek.) 2 1 3
İYN321 Contemporary Management Techniques(Muratlı M.Y.O.-İşl.Yön.) 2 0 3
FOT107 Digital Photography(Saray M.Y.O.-Grf.Tas.) 1 1 3
EDV301 E-Government and Digital Transformation(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As) 2 0 3
EDV301 E-Government and Digital Transformation(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As.(İ.Ö.)) 2 0 3
GRŞ103 Entrepreneurship I(Sağlık Hizm. M.Y.O.-Fizyoterapi) 2 0 3
BYP311 Entrepreneurship I(Hayrabolu M.Y.O.-Bü.Yön.Yön.As) 2 0 3
GRŞ103 Entrepreneurship I(Saray M.Y.O.-Dış Ticaret) 2 0 3
ÇEV002 Environment Protection(Saray M.Y.O.-Tap.Kad.) 2 0 3
ÇEV002 Environment Protection(Teknik Bil. M.Y.O.-Elektrik (İ.Ö.)) 2 0 3
DTP307 E-Trade(Sosyal Bil. M.Y.O.-Dış Ticaret-A) 2 0 3
TGÜP106 Fashion design(Teknik Bil. M.Y.O.-Giy.Ürt.Tek.) 2 1 3
FOY301 Financial Literacy(Sosyal Bil. M.Y.O.-Muh.Ver.Uyg) 2 0 3
FOY301 Financial Literacy(Sosyal Bil. M.Y.O.-Muh.Ver.Uyg(İ.Ö)) 2 0 3
BSS304 Foreign Trade and Exchange Management(Hayrabolu M.Y.O.-Bank.Sig.) 2 0 3
TCÇ301 Gender Studies(Sosyal Bil. M.Y.O.-Sos.Hiz.) 2 0 3
GHB002 General Knowledge of Law (Malkara M.Y.O.-Elektrik) 2 0 3
GHB002 General Knowledge of Law (Malkara M.Y.O.-Makine) 2 0 3
GNİ002 General Management(Saray M.Y.O.-Muh.Ver.Uyg) 3 0 4
LJP327 Green Management(Sosyal Bil. M.Y.O.-Lojistik) 2 0 3
LJP327 Green Management(Sosyal Bil. M.Y.O.-Lojistik (İ.Ö.)) 2 0 3
ESP316 Industrial Ceramics(Çorlu M.Y.O.-Gel.El.San.) 3 0 3
DRG305 Industrial Toxins and Environmental Protection (Çorlu M.Y.O.-Der.Tek.) 2 0 3
KTP109 Laboratory Safety and Hazardous Chemicals(Muratlı M.Y.O.-Kim.Tek.) 2 0 3
MLY119 Local Authorities(Muratlı M.Y.O.-Maliye) 2 0 3
YML301 Local Cuisine(Sosyal Bil. M.Y.O.-Tur. ve Ot. İşl.) 2 0 3
YML301 Local Cuisine(Sosyal Bil. M.Y.O.-Tur. ve Ot. İşl.(İ.Ö.)) 2 0 3
ÖÇT101 Measurement Technique(Teknik Bil. M.Y.O.-Oto.Tekn.) 2 0 3
INP101 Mechanics and Statics(Teknik Bil. M.Y.O.-İnş.Tekn.) 2 0 3
SRP312 Minor Vegetable Cultivation in Greenhouses(Teknik Bil. M.Y.O.-Seracılık) 2 0 3
TYSP202 Nutrition Principles(Teknik Bil. M.Y.O.-Gıd.Tekn.) 3 0 3
TLP306 Primary Health(Sağlık Hizm. M.Y.O.-Tıb.Lab.Tek.) 2 0 3
KGS213 Quality Assurance and Standards (USD)(Çorlu M.Y.O.-Makine) 2 0 3
GRA209 Social Media Design(Saray M.Y.O.-Grf.Tas.) 1 1 3
YSP102 Social Services(Sağlık Hizm. M.Y.O.-Yaşlı Bakımı) 2 0 3
SHP305 Social Structure of Turkey(Muratlı M.Y.O.-Sos Gü.) 3 0 4
TKY004 Total Quality Management (Saray M.Y.O.-İşl.Yön.) 3 0 4
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Giy.Ürt.Tek.) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Makine) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Mak.Res.Kons.) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Tar.Mak.) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Gıd.Tekn.) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Mekatronik) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Elektrik) 2 0 3
ÜSD213 University Elective Course(Teknik Bil. M.Y.O.-Elektrik (İ.Ö.)) 2 0 3
YYK301 Urbanization Readings(Sosyal Bil. M.Y.O.-YerYön.) 2 0 3
İSG107 Work safety(Çorlu M.Y.O.-El.Tekn.) 2 0 3
YMİ301 Yacht and Marina Management(Sosyal Bil. M.Y.O.-Den.Lim.İşl.) 2 0 3
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective GIDA TEKNOLOJİSİ 2.SINIF BAHAR DÖNEMİ() 25
GTP 429 BIOTECHNOLOGY 3 0 4
GTP 426 DAIRY TECHNOLOGY 3 1 5
GTP413 Food Additives 2 0 3
GTP423 Fruit and Vegetable Products Technology 2 1 3
GTP 427 GRAIN PRODUCTS TECHNOLOGY 3 1 5
GTP405 Hygiene and Sanitation 3 0 3
GTP 424 MEAT PRODUCTS TECHNOLOGY 2 1 4
GTP425 Non-Thermal Food Preservation Techniques 2 0 3
GTP422 Nutrition Principles 2 0 3
GTP 428 PACKAGING AND STORAGE TECHNIQUES 3 0 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
#
02023125110300
GTP101 Chemistry I
#
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
GTP101 Chemistry I
#
00000000000000
00000000000000
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
GTP104 Food Chemistry
#
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
25233535332422
YDİ101 Foreign Language I (English)
#
11111111111122
11111111111122
11111111111122
11111111111122
11111111111122
11111111111122
GTP102 General Microbiology
#
11111151131411
11111151131411
11111151131411
11111151131411
11111151131411
11111151131411
11111151131411
MAT127 Mathematics I
#
21111111211111
21111111211111
21111111211111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
11111111111143
11111111111143
11111111111143
11111111111143
TDİ101 Turkish Language I
#
23111111113134
23111111113134
23111111113134
23111111113134
ÇEV002 Environment Protection
#
54454445454545
GTP105 Laboratory Technique
#
23233343131422
23233343131422
23233343131422
GTP203 Basic Proccesses in Food II
#
13354341141311
GTP201 Chemistry II
#
11111333111111
11111333111111
11111333111111
GTP204 Food Industry Machines
#
23133114122322
GTP202 Food Microbiology
#
22322322322232
22322322322232
22322322322232
YDİ102 Foreign Language II (English)
#
42111111112222
MAT128 Mathematics II
#
21111211111111
21111211111111
21111211111111
21111211111111
21111211111111
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
12411111141111
12411111141111
12411111141111
12411111141111
TDİ102 Turkish Language II
#
11111113111111
11111113111111
11111113111111
BİT006 Information and Communication Technologies
#
1511311111111111111211111111
5111131111111111112111111111
GTP207 Specialty Food Products
#
14412415111112
14412415111112
14412415111112
14412415111112
GTP313 Dairy Technology
#
10000000000000
50200000000000
GTP315 Fruit and Vegetable Technology
#
55455455555555
55455455555555
55455455555555
GTP312 Meat Technology
#
02500004310400
04200401320300
01010334013410
04000044230000
03100535022100
GTP311 Vegetable Oil Technology
#
45435555555555
45435555555555
MYOSTJ01 Internship
#
44445445454544
44445445454544
44445445454544
GTP 429 BIOTECHNOLOGY
#
42201242453430
05103133151320
05204022040030
04304200050100
04100200035320
03100334132100
03400330331100
05100014030300
04200231140200
04100111050220
42300012020230
35101012051240
32121414030400
21220222212400
GTP 426 DAIRY TECHNOLOGY
#
04211425321310
14221515112421
GTP413 Food Additives
#
0000000000341000000005003000
2154020000200022003001314034
0000000000000020000300020000
2004030000020000004042003330
0050000000000000000330000002
GTP423 Fruit and Vegetable Products Technology
#
21212122221111
21212122221111
21212122221111
21212122221111
GTP405 Hygiene and Sanitation
#
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
23232232323222
GTP422 Nutrition Principles
#
12211514111112
GTP 428 PACKAGING AND STORAGE TECHNIQUES
#
22221112122222
22221112122222
22221112122222
MYOİU01 Workplace Application
#
1333213142313132311221513413
MYOİE01 Workplace Training
#
3020302030014030042010053030