Program Outcomes and Learning Outcomes

Food Quality Control and Analysis Program Learning Objectives

The Food Quality Control and Analysis Program aims to produce graduates with the following qualifications:

1. Graduates who are capable of taking on roles in production, quality control, and analysis processes within the food industry; who possess fundamental, up-to-date, and practical knowledge and skills regarding food safety, quality control practices, and laboratory procedures;

2. Who are knowledgeable about the basic elements used in food production processes; who understand food safety, hygiene, and sanitation practices and possess the necessary professional knowledge and skills in these areas;

3. Capable of performing the necessary analyses in food product quality control processes; possessing knowledge and skills in physical, chemical, microbiological, and instrumental analysis methods,

4. Able to monitor quality control processes during the production, processing, and distribution stages of food; capable of implementing quality control practices in accordance with relevant legislation, regulations, and standards,

5. To train qualified technical personnel who keep abreast of technological developments and professional innovations, possess a commitment to lifelong learning, adhere to professional ethical principles, and are capable of working effectively both individually and as part of a team.

Food Quality Control and Analysis Program Learning Outcomes

1. Students will acquire the minimum technical knowledge in basic mathematics and science that serves as a foundation for professional applications.

2. Students will acquire fundamental, up-to-date, and applied knowledge related to the field of food quality control and analysis.

3. Students will gain knowledge of the fundamental elements used in food production processes and implement food safety, hygiene, and sanitation practices.

4. Uses the necessary tools, equipment, and techniques related to the field.

5. Applies chemical, physical, microbiological, and instrumental analysis methods to food products; evaluates analysis results.

6. Gains knowledge of food regulations, quality management systems, and standards; contributes to quality assurance practices and quality control processes.
7. Acts with an awareness of occupational health and safety and environmental responsibility in food quality control and analysis work.
8. Adapts to both individual and team work in field-related applications and takes responsibility.
9. Keeps abreast of current information and practices that contribute to professional development and embraces a commitment to lifelong learning.
10. Acts in accordance with social, scientific, and ethical values during the stages of collecting, evaluating, and reporting data related to their field.
11. Expresses thoughts and professional knowledge effectively and clearly through written and oral communication.
12. Uses a foreign language to keep up with basic information related to their field and to communicate at a basic level.