Food Technology Associate Degree Program

Academic Unit Presenting the ProgramFood Technology
Program Director.
Program TypeAssociate Degree Program
Level of Degree Earned
Associate Degree
Degree Earned  When there are graduated with a degree in Food Technology. Is the title of Technician.
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 as mentioned in the syllabus 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.

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

2.00

Pass

50-59

DD

1.50

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-Giriş Yapılmamış
2-Giriş Yapılmamış
3-Giriş Yapılmamış
4-Giriş Yapılmamış
5-Giriş Yapılmamış
6-Giriş Yapılmamış
7-Giriş Yapılmamış
8-Giriş Yapılmamış
9-Giriş Yapılmamış
10-Giriş Yapılmamış
11-Giriş Yapılmamış
12-Giriş Yapılmamış

Curriculum

Food Technology


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
GTP107 Basic Proccesses in Food I 2 0 2
GTP203 Basic Proccesses in Food II 2 0 2
GTP101 Chemistry I 2 1 3
GTP104 Food Chemistry 3 0 3
GTP204 Food Industry Machines 3 1 4
YDİ101 Foreign Language I (English) 2 0 2
GTP102 General Microbiology 3 2 5
GTP105 Laboratory Technique 3 1 4
GTP105 Laboratory Technique 3 1 4
TMAT001 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 1.sınıf güz dönemi() 4
ÇEV001 Environment Protection 2 0 2
KYS001 Quality Administration Systems 2 0 2
Total ECTS: 40

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
TMAT002 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 1.sınıf bahar dönemi() 7
TBİT003 Information and communication technology 2 1 3
TMST001 Occupational Technology 2 0 3
GTP205 Special Food Products 3 1 4
Total ECTS: 30
Total ECTS(Year): 70
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
GTP309 Cereal Technology I 3 1 4
TGTP301 Dairy Technology I 3 1 4
GTP301 Dairy Technology I 3 1 5
TGTP301 Dairy Technology I 3 1 4
GTP410 Dairy Technology II 3 1 4
TGTP303 Fruit and Vegetable Technology I 3 1 4
TGTP405 Hygiene and Sanitation 2 0 2
GTP308 Meat and Meat Products Technology I 3 1 4
TYSP202 Nutrition Principles 3 0 3
TGTP310 Packaging and Storage Techniques 2 0 2
GTP305 Vegetable Oil Technology 3 1 4
GTP305 Vegetable Oil Technology 3 1 4
Elective 2.sınıf güz dönemi() 3
İŞY004 Business Management 2 0 3
TYSP202 Nutrition Principles 3 0 3
ÜSD213 University Elective Course 2 0 3
Total ECTS: 47

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective 2.sınıf bahar dönemi() 25
TGTP414 Alcoholic and Soft Drinks Technology 2 0 2
GTP416 Biotechnology 3 0 3
GTP412 Cereal Technology II 3 1 4
GTP410 Dairy Technology II 3 1 4
TGTP413 Food Additives 2 0 2
TGTP411 Fruit and Vegetable Technology II 2 1 3
TGTP415 Functional Foods 2 0 2
TGTP402 Meat and Products Technology II 2 1 3
KGS002 Quality Assurance and Standards 2 0 2
MYOİU01 Workplace Application 3 0 15
MYOİE01 Workplace Training 2 0 10
Total ECTS: 30
Total ECTS(Year): 77

Matrix of Course - Program Outcomes

GTP107 Basic Proccesses in Food I
#
325344432432
GTP203 Basic Proccesses in Food II
#
545453444252
GTP101 Chemistry I
#
331441113131
331441113131
GTP104 Food Chemistry
#
323332344333
323332344333
323332344333
323332344333
323332344333
323332344333
323332344333
323332344333
323332344333
323332344333
GTP204 Food Industry Machines
#
555441544151
YDİ101 Foreign Language I (English)
#
113211111111
113211111111
113211111111
113211111111
113211111111
113211111111
GTP102 General Microbiology
#
313554445134
313554445134
313554445134
313554445134
313554445134
313554445134
313554445134
GTP105 Laboratory Technique
#
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
GTP105 Laboratory Technique
#
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
133323433332
TMAT001 Mathematics I
#
111211111111
111211111111
111211111111
111211111111
111211111111
111211111111
111211111111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
211111111112
211111111112
211111111112
211111111112
211111111112
211111111112
211111111112
211111111112
211111111112
211111111112
TDİ101 Turkish Language I
#
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
515115511515
ÇEV001 Environment Protection
#
445555455554
KYS001 Quality Administration Systems
#
441334554514
441334554514
441334554514
441334554514
441334554514
441334554514
441334554514
441334554514
441334554514
GTP203 Basic Proccesses in Food II
#
545453444252
GTP201 Chemistry II
#
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
113231331111
GTP204 Food Industry Machines
#
543453453445
GTP202 Food Microbiology
#
332552324241
332552324241
332552324241
YDİ102 Foreign Language II (English)
#
111111211111
TMAT002 Mathematics II
#
000030000000
000030000000
000030000000
000030000000
000030000000
000030000000
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
100001112001
100001112001
100001112001
100001112001
100001112001
100001112001
TDİ102 Turkish Language II
#
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
413115413515
TBİT003 Information and communication technology
#
111123312222
111123312222
TMST001 Occupational Technology
#
444445444455
GTP205 Special Food Products
#
331311134431
GTP309 Cereal Technology I
#
335223332232
335223332232
335223332232
335223332232
335223332232
335223332232
TGTP301 Dairy Technology I
#
555555555555
555555555555
GTP301 Dairy Technology I
#
444441333333
444441333333
TGTP301 Dairy Technology I
#
555555555555
555555555555
GTP410 Dairy Technology II
#
545554555454
545554555454
545554555454
TGTP303 Fruit and Vegetable Technology I
#
555555544222
555555544222
555555544222
TGTP405 Hygiene and Sanitation
#
442434225213
442434225213
442434225213
442434225213
442434225213
442434225213
442434225213
442434225213
442434225213
GTP308 Meat and Meat Products Technology I
#
555555555555
555555555555
555555555555
555555555555
TYSP202 Nutrition Principles
#
421114312141
TGTP310 Packaging and Storage Techniques
#
322113332123
322113332123
322113332123
GTP305 Vegetable Oil Technology
#
155551444154
155551444154
GTP305 Vegetable Oil Technology
#
155551444154
155551444154
İŞY004 Business Management
#
554434444555
554434444555
TYSP202 Nutrition Principles
#
421114312141
MYOSTJ01 Internship
#
333433334343
333433334343
333433334343
TGTP414 Alcoholic and Soft Drinks Technology
#
554544455455
554544455455
GTP416 Biotechnology
#
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
331432343241
GTP412 Cereal Technology II
#
335223332232
GTP410 Dairy Technology II
#
545554555454
545554555454
545554555454
TGTP413 Food Additives
#
333343343133
TGTP411 Fruit and Vegetable Technology II
#
455552435152
TGTP415 Functional Foods
#
543243344454
543243344454
543243344454
543243344454
543243344454
543243344454
543243344454
543243344454
TGTP402 Meat and Products Technology II
#
445454454555
KGS002 Quality Assurance and Standards
#
434225355245
434225355245
434225355245
434225355245
434225355245
MYOİU01 Workplace Application
#
555555555555
MYOİE01 Workplace Training
#
554555555555