Niğde Ömer Halisdemir Üniversitesi MILK AND DAIRY PRODUCTS TECHNOLOGIES, Program çıktıları


PÇ1	Knows the basic theoretical knowledge of his/her field and has a sense of professional responsibility; acquires basic skills in mathematics, chemistry and basic food fields and applies them in his/her field.

PÇ2	Uses Turkish verbal and written communication effectively and can use at least one foreign language in a professional setting. Has knowledge of dairy products and their composition and applies this knowledge to production processes.

PÇ3	Conducts experiments in food laboratories, uses basic laboratory equipment, and evaluates the results obtained in production and quality control.

PÇ4	Able to use computers at a level that allows monitoring of food processing and laboratory workflow in the computer system.

PÇ5	By applying microbial and chemical analyses, which are important in the dairy sector, it can determine whether a food poses a risk to human health.

PÇ6	It can ensure hygiene and sanitation conditions and occupational safety conditions for production and personnel in the production, storage and sales areas of milk and its products.

PÇ7	He embraces general moral and professional ethical values in the food industry. He conducts experiments in Dairy Technology Laboratories, collects data, and evaluates it within his responsibilities. He identifies risks in a food business and takes precautions.

PÇ8	Conduct research on milk and milk product analysis and safety, identify the data obtained, and develop solution recommendations. Use current techniques and tools in the field of Milk and Milk Product Analysis and Quality Control with additional technical training.

PÇ9	Monitors and records the production, storage, packaging, and distribution of milk and milk products. Plans and measures the effectiveness of food hygiene training.

PÇ10	Follows current events and developments related to the field of Dairy and Dairy Products. Ability to use visual, written, and verbal communication effectively. Demonstrates the ability to work in various food areas as specified by food legislation.

PÇ11	Monitor and implement relevant legislation in the food industry. Monitor critical control points and quality assurance documentation in the food industry to take precautions in emergency situations.

PÇ12	Able to plan and implement hygiene and sanitation training in food businesses. Monitors developments and innovations in the field, collaborates with the sector, and prioritizes lifelong learning.

PÇ1

Knows the basic theoretical knowledge of his/her field and has a sense of professional responsibility; acquires basic skills in mathematics, chemistry and basic food fields and applies them in his/her field.

PÇ2

Uses Turkish verbal and written communication effectively and can use at least one foreign language in a professional setting. Has knowledge of dairy products and their composition and applies this knowledge to production processes.

PÇ3

Conducts experiments in food laboratories, uses basic laboratory equipment, and evaluates the results obtained in production and quality control.

PÇ4

Able to use computers at a level that allows monitoring of food processing and laboratory workflow in the computer system.

PÇ5

By applying microbial and chemical analyses, which are important in the dairy sector, it can determine whether a food poses a risk to human health.

PÇ6

It can ensure hygiene and sanitation conditions and occupational safety conditions for production and personnel in the production, storage and sales areas of milk and its products.

PÇ7

He embraces general moral and professional ethical values in the food industry. He conducts experiments in Dairy Technology Laboratories, collects data, and evaluates it within his responsibilities. He identifies risks in a food business and takes precautions.

PÇ8

Conduct research on milk and milk product analysis and safety, identify the data obtained, and develop solution recommendations. Use current techniques and tools in the field of Milk and Milk Product Analysis and Quality Control with additional technical training.

PÇ9

Monitors and records the production, storage, packaging, and distribution of milk and milk products. Plans and measures the effectiveness of food hygiene training.

PÇ10

Follows current events and developments related to the field of Dairy and Dairy Products. Ability to use visual, written, and verbal communication effectively. Demonstrates the ability to work in various food areas as specified by food legislation.

PÇ11

Monitor and implement relevant legislation in the food industry. Monitor critical control points and quality assurance documentation in the food industry to take precautions in emergency situations.

PÇ12

Able to plan and implement hygiene and sanitation training in food businesses. Monitors developments and innovations in the field, collaborates with the sector, and prioritizes lifelong learning.