The Matrix for Course & Program Learning Outcomes
Course Title 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Introduction to Food Enginnering 3 4 3 3 3 4 4 3 4 3 3 4 2 3 3
Engineering Ethics 3 4 4 3 4 4 4 4 3 2 3 4 4 5 3
Mathematics I (Engineering) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKİSH LANGUAGE I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Foreign Language I (Undergraduate Programs) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Physics II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Physics II Laboratory (Engineering) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mathematics II (Engineering) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKİSH LANGUAGE II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Foreign Language II (Undergraduate Programs) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Analytic Chemistry 3 4 4 3 3 3 4 4 3 4 4 3 3 3 4
Organic Chemistry 3 3 4 4 3 4 3 2 3 3 3 3 3 3 3
Technical and Engineering Drawings 3 3 2 3 3 2 4 3 3 3 3 5 3 3 3
Computer Programming 4 2 3 0 4 3 5 5 4 5 3 2 3 3 4
Engineering Mechanics 3 4 4 3 3 4 4 3 3 4 2 0 0 3 4
PRINCIPLES OF ATATÜRK AND HISTORY OF TURKISH REVOLUTION I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Fluids Mechnanics 4 4 4 4 4 3 4 4 3 4 3 1 3 3 4
Physical Chemistry 4 4 4 4 4 4 4 4 3 3 3 3 4 4 3
Engineering Mathematic 4 4 4 3 3 2 4 4 3 3 3 1 3 3 4
Material Science 3 3 4 3 4 2 4 3 2 3 2 1 3 2 3
Ethics in Food Engineering 3 3 3 2 2 2 4 3 4 4 3 1 2 5 4
Food Microbiology 3 3 2 3 2 5 5 4 5 4 4 1 2 3 4
Food Microbiology Lab. 3 3 2 2 4 5 5 4 4 3 3 1 3 2 3
Mass and Energy Balances 4 4 4 4 4 4 4 3 4 3 3 3 4 4 3
Thermodynamics 4 4 4 4 4 4 4 4 3 3 3 3 4 4 3
Economy 4 4 4 3 3 0 4 0 3 3 2 1 3 2 3
Statistics 4 4 3 3 2 1 4 0 3 5 3 1 3 3 4
Recent Topics in Food Engineering 4 4 3 4 3 2 5 5 4 4 4 1 5 3 4
PRINCIPLES OF ATATÜRK AND HISTORY OF TURKISH REVOLUTION II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Unit Operations in Food Engineering I 4 4 4 3 5 4 5 3 3 3 3 2 3 3 4
Desing in Food Engineering 3 3 3 2 4 2 4 4 4 3 3 1 4 4 3
Refrigeration Technologies 3 3 3 2 2 3 4 3 3 2 3 1 4 2 3
Laboratory Techniques 3 3 3 2 5 5 5 3 4 2 3 1 2 3 3
Unit Operations in Food Engineering II 4 3 4 3 3 3 4 3 3 3 4 2 3 3 3
Unit Operations Laboratory in Food Engineering 4 3 3 3 4 3 3 3 4 3 4 3 3 4 3
Practical Training 4 3 4 4 4 4 3 3 4 4 4 3 4 3 3
Food Additives 3 4 4 5 4 4 4 3 3 4 4 2 4 3 3
Meat Technology 4 4 4 4 4 4 4 4 4 4 4 2 4 4 4
Process Design and Control 4 4 4 4 4 4 4 4 3 3 3 3 4 4 3
Fat and Oil Technology 4 4 4 4 3 3 4 4 4 4 3 4 4 4 4
Food Rheology 3 3 4 4 3 3 4 4 3 3 3 0 2 3 3
Food Catering Technology 3 3 2 3 3 4 3 3 4 3 2 3 3 3 4
Water Technology 5 3 3 4 5 5 4 5 3 3 4 3 3 4 4
Sensory Analysis in Food 3 3 5 4 4 5 3 5 2 4 3 5 3 3 4
Fermented Dairy Products 3 3 4 3 3 3 4 4 3 3 4 4 3 3 4
Cereal Technology 4 4 4 4 4 4 4 4 4 4 4 2 4 4 4
Evaluation of Food Industry Wastes 3 2 4 2 3 3 3 4 3 3 4 3 4 3 3
Diploma Project 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Cheese Technology 3 2 2 3 4 2 4 3 2 4 4 2 4 3 3
Traditinonal Foods 3 2 4 4 3 4 3 3 3 3 4 3 4 4 3
Food Packaging and Storage 4 3 3 3 4 3 4 3 3 3 2 4 3 2 4
Development Methods for New Product 4 3 3 3 4 2 3 2 4 3 2 3 4 3 3
Special Food Technology 4 3 3 4 4 3 3 2 3 3 4 3 2 3 3
Basic Computer Technologies 3 3 3 2 3 2 5 5 5 5 3 1 3 2 3
Foreign Language III 3 3 2 2 1 2 5 4 3 3 5 1 2 3 3
Foreign Language IV 3 3 3 2 2 3 4 4 3 3 5 1 3 3 2
Chemistry Laboratory 3 3 3 2 3 5 5 3 3 2 2 1 2 4 3
Physics I Laboratory (Engineering) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chemistry 3 4 4 5 4 3 4 4 4 3 4 2 4 3 3
Physics I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Food Biology 4 3 1 1 2 2 2 2 4 1 2 1 2 2 2
Design Operation in Food Engineering 4 4 5 5 2 4 5 5 4 5 5 5 4 5 5
Labour Law 1 1 2 3 1 3 3 3 5 3 4 1 4 5 5
New Technics in Food Technology 4 4 3 4 5 4 3 4 3 2 3 1 3 4 4
Functional Foods 2 2 1 1 2 1 4 5 5 4 4 0 1 0 2
Seafood Process Technology 3 3 2 3 1 3 3 2 4 2 2 1 3 4 4
Food Conservation Technics 3 3 3 2 2 2 3 4 4 3 2 0 4 2 4
Food Technologies Lab. I 4 3 3 2 4 5 5 5 5 3 3 0 2 2 5
Food Safety 4 3 2 2 3 1 5 5 5 3 3 0 4 3 4
Heat and Mass Transfer 3 4 5 4 3 2 4 4 4 3 3 0 4 0 2
Project Preparation Techniques 3 3 3 2 4 3 5 2 0 2 2 1 4 2 4
Food Analysis 3 3 2 2 4 5 5 5 4 4 2 0 1 1 4
Food Technologies Lab. II 4 3 3 2 4 5 5 5 5 3 3 0 2 2 5
Reaction Kinetics 3 4 3 3 2 2 2 4 4 2 2 1 2 1 1
Color in Food 4 3 4 5 5 4 5 5 4 4 5 2 4 3 4
Fruit and Vegetable Technology 4 4 4 4 4 4 4 4 3 3 3 3 4 4 3
Enzyme Science 4 4 4 4 4 4 4 4 3 3 3 3 4 4 3
Principles of Nutrition 3 3 3 3 4 4 4 4 4 3 3 3 4 4 3
Enterpreneurship and Leadership 3 4 3 2 2 3 4 4 0 0 0 0 5 5 5
Food Hygiene and Sanitation 3 2 4 4 3 3 3 2 3 4 3 4 3 2 3
Food Quality Control 4 2 4 3 3 2 4 2 3 4 2 3 3 4 3
Occupational Healty and Safety 2 4 2 3 3 4 2 3 4 3 4 3 3 3 2
Industrial Microbiology 2 3 2 1 2 2 3 3 3 2 1 1 4 3 2
Practical Traning 4 3 4 4 4 4 3 3 4 4 4 3 4 3 3
Fermentation Technology 5 3 4 4 2 3 4 2 3 3 4 4 3 4 4
Food Marketing 3 3 4 4 2 3 2 4 4 4 3 3 3 4 3
Dairy Technology 4 4 4 4 3 3 4 4 4 4 3 4 4 4 4
Food Chemistry 3 3 2 2 3 3 4 3 4 3 4 2 4 3 4
General Microbiology 3 3 3 2 4 5 5 4 4 3 4 1 2 3 3
Instrumental Analysis 4 3 4 3 5 5 5 4 5 3 3 1 3 3 4
Food Biochemistry 3 3 2 2 3 3 4 3 4 3 4 1 3 3 2
Diploma Project 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0