FOOD ENGİNEERİNG
Second Cycle Programmes
(Master's Degree)

D.1. General Information about Program

Back

Food Engineering Department in Hacettepe University Institute of Science has the program of Master of Science with thesis since 1980. The department offers food engineering, food science and technology courses at graduate level. The medium of instruction is Turkish. The educational, research and administrative activities are carried out by 37 academic staff and 9 administrative staff. The department building possesses 6 excellent lecture rooms, 1 seminar room, 4 students' laboratories and 12 research laboratories installed with finest and modern equipment. The ones graduate from this program gain ‘Master of Science' title.

D.2 Qualification Awarded

Back

Master's Degree

D.3. Level of Qualification

Back

QF-EHEA: 2
EQF-LLL: 7

D.4. Provisions for Registration

Back

To be admitted to the program of Master of Science with thesis in food engineering department, candidates must have Bachelor of Science degree in food engineering or Bachelor of Science degree in a field that the academic commission approves. Other requirements are stated in HU Postgraduate Education and Exam Regulations (http://www.fenbilimleri.hacettepe.edu.tr/file/yonetmelik/hulisansustuogrvesinavyonetmelik.pdf).

D.5. Qualification Requirements and Regulations

Back

Master of Science Degree will be conferred on a student who has completed 60 ECTS of courses (minimum 7 courses and 1 seminar) and 60 ECTS of thesis study successfully. Other rules are stated in HU Postgraduate Education and Exam Regulations.

D.6. Specific Arrangements for Recognition of Prior Learning

Back

To be admitted to the department of food engineering, candidates must be graduated from a Bachelor's program in Turkey or its foreign equivalent and also must meet the criteria of transfer to the department, stated in HU Postgraduate Education and Exam Regulations.

D.7. Goals and Objectives

Back

The Master of Science program in food engineering department aims the students to gain the ability of doing research, accessing to information, evaluation and interpretation of knowledge besides having the basic information and skills in the field.

D.12. Occupational Profiles of Graduates with Examples

Back

The graduates can participate in all areas of food industry and in certain public instutituons, in fields of production and production planning, process design as well as processing, preservation, quality control and marketing of food materials.

D.13. Access to Further Studies

Back

QF-EHEA: 3
EQF-LLL: 8

D.14. Profile of the Programme

Back

The curriculum for Master of Science program in food engineering department is divided into two main categories, namely, compulsory courses and elective courses. Compulsory courses cover 42 % of the total course work (Of the seven courses, two are compulsory). Students can take courses from other departments that the department approves. The credit of the courses from other departments should not exceed 1/3 of the total credit.

D.15. Examination Regulations, Assessment and Grading

Back

Exams, assessments and scoring are carried out in accordance with HU Postgraduate Education and Exam Regulations.

D.16. Graduation Requirements

Back

For graduation, the student must complete successfully all courses set out by the department and defense his/her thesis in the commision besides meeting the requirements of HU Postgraduate Education and Exam Regulations.

D.17. Education Type

Back

1. Full Time Education

D.18. Programme Director

Back

Prof. Dr. Halil Vural

ghalil@hacettepe.edu.tr

Assis. Prof. F. Ceyda Dudak-Şeker

ceyda@hacettepe.edu.tr

Phone: 03122977100

Fax: 03122992123