FOOD ENGINEERING - DOCTORATE | Istanbul Sabahattin Zaim University

About the Program

Istanbul Sabahattin Zaim University, Food Engineering PhD program started to accept students in 2016.

PhD program consists of 7 courses in addition to seminar, proficiency exam, thesis proposal and dissertation study (240 ECTS total). The normal duration of this program is 8 semesters and the maximum duration is 12. The education language of the program is English.

Additionally, a PhD candidate , at least one of the following conditions must be fulfilled to complete his/her study.

Two papers presented at national or international scientific meetings,
An article published in a peer-reviewed/indexed journal, or accepted for publication, or received a DOI number,
Two papers presented at Social/Science symposiums organized by IZU.
Publications must have the name of Istanbul Sabahattin Zaim University.

Program Objectives & Goals

Objectives

Food Engineering program aims to contribute to the development of the country’s food industry in terms of food production and preservation techniques and food safety conditions of food engineers trained as experts in their fields. For this reason, training of food engineers has been completed in the fields of technology design and new product development, patent creation, biotechnology and nanotechnology applications, functional foods, organic foods, high technology required food control methods. In order to increase the competitive power of this country in food industry, it is important for the foundation of the education of academic staff. These two important elements constitute the basic justifications of this program.
The PhD program in Food Engineering was established to educate professionals and researchers with knowledge in different fields that are the basis of food science and technology. This program allows PhD students to work on scientific research, innovation and technological development projects in order to improve their food processes and products. The main emphasis of the program is to prepare students for high-level research and development (R & D) expertise in universities, research centers, food industry and national and international governmental or private institutions.

Program Learning Outcomes

COMPETENCE

Upon completion of the program, students will be able to carry out independently designing, designing, implementing and concluding an original research topic by following the latest developments in the lower branches of Food Engineering; this process gains managerial skill.
Upon completion of the program, students will be able to make a critical analysis, synthesis and evaluation of the ideas that come up in food science and the developments that take place.
Upon completion of the program, students will be able to gain the ability to make and discuss academic and written academic presentations with wider scientific and social communities in national and international settings.
Upon completion of the program, students will be able to have the necessary qualification to work as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.
Upon completion of the program, students will be able to carry out scientific, technological, social and cultural developments gain the ability to transfer collective consciousness through scientific impartiality and ethical responsibility.

KNOWLEDGE

Upon completion of the program, students will have advanced knowledge of food science and their applications based on their doctoral level qualifications.

SKILL

Upon completion of the program, students will be able to gain ability to perform a comprehensive study by applying a new method or process, a scientific and / or technological innovation, to a new field.

Upon completion of the program, students will be able to carry out independently designing, designing, implementing and concluding an original research topic by following the latest developments in the lower branches of Food Engineering; this process gains managerial skill.
Upon completion of the program, students will have advanced knowledge of food science and their applications based on their doctoral level qualifications.
Upon completion of the program, students will be able to gain ability to perform a comprehensive study by applying a new method or process, a scientific and / or technological innovation, to a new field.
Upon completion of the program, students will be able to make a critical analysis, synthesis and evaluation of the ideas that come up in food science and the developments that take place.
Upon completion of the program, students will be able to gain the ability to make and discuss academic and written academic presentations with wider scientific and social communities in national and international settings.
Upon completion of the program, students will be able to have the necessary qualification to work as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.
Upon completion of the program, students will be able to carry out scientific, technological, social and cultural developments gain the ability to transfer collective consciousness through scientific impartiality and ethical responsibility.

Subject-Specific Qualifications	Programme Learning Outcomes
KNOWLEDGE
Theoretical / Conceptual
Temel bilimleri, matematik ve mühendislik bilimlerini üst düzeyde anlar ve uygular. Alanında en son gelişmeler dâhil olmak üzere genişlemesine ve derinlemesine bilgi sahibidir.	Upon completion of the program, students will have advanced knowledge of food science and their applications based on their doctoral level qualifications.
SKILL
Cognitive / Pratical
Bir alanda en yeni bilgilere ulaşır ve bunları kavrayarak araştırma yapabilmek için gerekli yöntem ve becerilerde üst düzeyde yeterliğe sahiptir. Özgün bir araştırma sürecini bağımsız olarak algılar, tasarlar, uygulama ve sonuçlandırır; bu süreci yönetir. Alanında en son gelişmeler dâhil olmak üzere genişlemesine ve derinlemesine bilgi sahibi olur. Temel bilimleri, matematik ve mühendislik bilimlerini üst düzeyde saptar ve uygular. Bilime veya teknolojiye yenilik getiren, yeni bir bilimsel yöntem veya teknolojik ürün/süreç geliştiren ya da bilinen bir yöntemi yeni bir alana uygulayan kapsamlı bir çalışma yapar.	Upon completion of the program, students will be able to gain ability to perform a comprehensive study by applying a new method or process, a scientific and / or technological innovation, to a new field.
COMPETENCE
Competence to Work Independently and Take Responsibility
Akademik çalışmalarının çıktılarını saygın akademik ortamlarda yayınlayarak bilim ve teknoloji literatürüne katkıda bulunur. Bilimsel, teknolojik, sosyal ve kültürel gelişmeleri değerlendirme ve bilimsel tarafsızlık ve etik sorumluluk bilinciyle topluma aktarır. Bilime veya teknolojiye yenilik getiren, yeni bir bilimsel yöntem veya teknolojik ürün/süreç geliştiren ya da bilinen bir yöntemi yeni bir alana uygulayan kapsamlı bir çalışma yapar.	Upon completion of the program, students will be able to carry out independently designing, designing, implementing and concluding an original research topic by following the latest developments in the lower branches of Food Engineering; this process gains managerial skill. Upon completion of the program, students will be able to have the necessary qualification to work as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities. Upon completion of the program, students will be able to carry out scientific, technological, social and cultural developments gain the ability to transfer collective consciousness through scientific impartiality and ethical responsibility.
Communication and Social Competence
Uzmanlık alanındaki fikirlerin ve gelişmelerin eleştirel analizini, sentezini ve değerlendirmesini yapar. Uzmanlık alanında çalışanlarla ve daha geniş bilimsel ve sosyal topluluklarla yazılı ve sözlü etkin iletişim kurar, bir yabancı dili en az Avrupa Dil Portföyü C1 Genel Düzeyinde kullanarak ileri düzeyde yazılı, sözlü ve görsel iletişim kurar ve tartışır.	Upon completion of the program, students will be able to gain the ability to make and discuss academic and written academic presentations with wider scientific and social communities in national and international settings.
Field Specific Competence
Uzmanlık alanında çalışanlarla ve daha geniş bilimsel ve sosyal topluluklarla yazılı ve sözlü etkin iletişim kurar, bir yabancı dili en az Avrupa Dil Portföyü C1 Genel Düzeyinde kullanarak ileri düzeyde yazılı, sözlü ve görsel iletişim kurar ve tartışır. Bilimsel, teknolojik, sosyal ve kültürel gelişmeleri değerlendirir ve bilimsel tarafsızlık ve etik sorumluluk bilinciyle topluma aktarır.	Upon completion of the program, students will be able to make a critical analysis, synthesis and evaluation of the ideas that come up in food science and the developments that take place.

Relationship Between Programme Learning Outcomes and Objectives

COMPETENCE		OBJECTIVE		T	%
Competence to Work Independently and Take Responsibility		O1	O2
1	Upon completion of the program, students will be able to carry out independently designing, designing, implementing and concluding an original research topic by following the latest developments in the lower branches of Food Engineering; this process gains managerial skill.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, students will be able to have the necessary qualification to work as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.	5 VH ✔	5 VH ✔	10	%100,00
3	Upon completion of the program, students will be able to carry out scientific, technological, social and cultural developments gain the ability to transfer collective consciousness through scientific impartiality and ethical responsibility.	5 VH ✔	5 VH ✔	10	%100,00
Field Specific Competence		O1	O2
1	Upon completion of the program, students will be able to make a critical analysis, synthesis and evaluation of the ideas that come up in food science and the developments that take place.	5 VH ✔	5 VH ✔	10	%100,00
Communication and Social Competence		O1	O2
1	Upon completion of the program, students will be able to gain the ability to make and discuss academic and written academic presentations with wider scientific and social communities in national and international settings.	5 VH ✔	5 VH ✔	10	%100,00
KNOWLEDGE		OBJECTIVE		T	%
Theoretical / Conceptual		O1	O2
1	Upon completion of the program, students will have advanced knowledge of food science and their applications based on their doctoral level qualifications.	5 VH ✔	5 VH ✔	10	%100,00
SKILL		OBJECTIVE		T	%
Cognitive / Pratical		O1	O2
1	Upon completion of the program, students will be able to gain ability to perform a comprehensive study by applying a new method or process, a scientific and / or technological innovation, to a new field.	5 VH ✔	5 VH ✔	10	%100,00
NUMBER OF PROGRAMME LEARNING OUTCOMES (7)		7	7	-	-
WEIGHT		35	35	-	-
PERCENTAGE		%100,00	%100,00	-	-
CONTRIBUTION LEVEL - VERY HIGH [5] (VH)		7	7

* T: Total, %: Percentage

O1 — Food Engineering program aims to contribute to the development of the country’s food industry in terms of food production and preservation techniques and food safety conditions of food engineers trained as experts in their fields. For this reason, training of food engineers has been completed in the fields of technology design and new product development, patent creation, biotechnology and nanotechnology applications, functional foods, organic foods, high technology required food control methods. In order to increase the competitive power of this country in food industry, it is important for the foundation of the education of academic staff. These two important elements constitute the basic justifications of this program.

O2 — The PhD program in Food Engineering was established to educate professionals and researchers with knowledge in different fields that are the basis of food science and technology. This program allows PhD students to work on scientific research, innovation and technological development projects in order to improve their food processes and products. The main emphasis of the program is to prepare students for high-level research and development (R & D) expertise in universities, research centers, food industry and national and international governmental or private institutions.

Contribution Level: 5 = Very High

Contribution Level: VH = Very High

Contribution Level: ✔ = Has contribution

Teaching Methods

The most frequently used Instructional Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Expression
Question-Answer
Discussion
Exercise and Practice
Presentation
Guided Practice
Role Playing
Group Study
Simulation
Brain Storming
Six Hat
Case Study
Experiment - Test / Lab/ Workshop / Field Practice
Self study
Problem Solving
Project Based Learning (Including Field Work)

Assessment Methods

The most frequently used Evaluation Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
Oral Exam
Homework
Project / Design
Portfolio
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis

Degree and Level Awarded

FOOD ENGINEERING doctorate program is a 4-year (8 semesters) program consisting of 240 ECTS. The program, Bologna process "in higher education EQF Top Frame (QF-EHEA)" as defined in the "third level (third cycle)" and "Turkey Higher Education Qualifications Framework (TYYÇ)" is defined at 8-level qualification for verified that ECTS conditions and level qualifications as well as level 8 qualifications defined in the European Lifelong Learning Qualifications Framework (EQF-LLL).

Students who have successfully completed this program are eligible to receive a Bachelor of Science degree in Food Engineering Ph.D.

Admission Requirements

-To have MSc degree (with Thesis) in Food Engineering or Nutrition and Dietetics

- Candidates from different fields need to attend Scientific preparation program

-To get an ALES score of at least 70 in (SAY-point type), given in Turkey

-To get a YDS/YÖKDİL score of at least 60 or an equivalent score of foreign language exams (TOEFL etc) accepted as equivalent by ÖSYM, (Turkish Student Selection and Placement Center)

Graduates of the Master programs without Thesis cannot apply to the doctorate program. However, students enrolled or graduated from non-thesis master's programs before 06/02/2013 can apply to the doctorate program, applied only Turkish students.

-The courses of this program are given at Istanbul Sabahattin Zaim University Halkalı campus.

Graduation Requirements

Completing the courses successfully, with a GPA at 3.00 or above, and being successful in the thesis examination; for the student who submitted at least two copies of the bound thesis to the Institute within one month from the date of entrance to the thesis examination and whose theses endorsed by the format shall be granted by a doctoral diploma / Ph.D.

In order to graduate, PhD candidates must meet at least one of the following conditions before the thesis defense exam.

1. Two papers presented at national or international scientific meetings,

2. An article published in a refereed / indexed journal, accepted for publication or with a DOI number,

3. Two papers presented in symposiums to be organized by IZU in Social / Science fields.

• The publication should be about the thesis subject of the student or a subject related to the department.

• In publications, the approval of the thesis advisor must be obtained.

• Publications must have the name of Istanbul Sabahattin Zaim University.

Recognition of Prior Learning

The course substitution process is applied for a maximum of 6 courses that the students have been successful in being a special student, transferring from different universities, and taking from the previous graduate program they were dismissed from.

Employment Opportunities

The graduates of this program might work as an engineer and manager in various public and private institutions and organizations in industry in our country and in foreign countries. In addition, they can continue their academic career as an instructor. A student who successfully completes the program can apply to graduate and post graduate degrees in the field of engineering science or other science departments accepting students from this area.

Access to Further Studies

The students graduating from this program may apply to Postdoctoral Programs.

Course Plan Year

Study Plan

1th Semester

Number of Compulsory Courses: 0 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
Total:				0	0	0	0	0,0	0,0

1th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
GIM 597	Scientific Research Methods	Departmental Elective	Turkish	3	0	0	3	7.5	3
Total:				3	0	0	3	7,5	3,0

5th Semester

Number of Compulsory Courses: 1 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
GIM 600	PhD Thesis	Thesis	Turkish	0	0	0	0	120	0
Total:				0	0	0	0	120,0	0,0

Course Load Summary

Course Load Summary	T	P	L	H	ECTS	Cr.
Grand Total (Number of Courses: 1)	0	0	0	0	120,0	0,0
Compulsory Course Total (Number of Courses: 0)	0	0	0	0	0,0	0,0
Elective Course Total (Number of Courses: 0)	0	0	0	0	0,0	0,0