Niğde Ömer Halisdemir University, Department of Food Processing Milk and Dairy Products Technology Programme launched its education activities in 1995-1996 academic year.
Associate Degree Program of Food Quality Control and Analysis program is 120 ECTS credits, 2-year program composed of four semesters, each of which has a 30 ECTS workload. One ECTS equals to 30 hours of student workload per semester. The department has a young, dynamic and competent academic staff. 1 Assistant Professors and 1 Lecturer are currently employed. The department of Food Processing consists of 3 Programs: Food Quality Control and Analysis, Milk and Dairy Products Technology, Meat and Meat Products Technology.
In this program, freshman’s take basic courses like English, Turkish, Atatürk's Principles and History of Revolution, and compulsory subjects in addition to courses underlying Milk and Dairy Products Technology Programme. In the first year; Laboratory Techniques, Hygiene and Sanitation, Microbiology, Milk Plants Installation and Organization, Basic Process in Milk Plants, Milk Microbiology, Food Industry Machinery, Drinking Milk and Concentrated Milk Products, Raw Milk Analysis). In the second year, students begin to take some special courses related with their department. These courses are Fermented ilk Products Technology, Butter Technology, Food Additives, Cheese Technology, Local Cheese Technology, Milk Products Analysis, Ice cream Technology, Water Analysis, and Food Preservation Methods. At the end of the second year, senior students who pass their second year courses and training, graduate having an associate degree as a Milk and Dairy Products Technology Technicians.
Aims and Objectives
Aims
To coach students through instruction of fundamental food information and contemporary educational methods in becoming Milk and Dairy Products Technicians who can fulfill occupational requirements of the worldwide industry. Equipped with advanced technology, our laboratories serve our students in contributing their applied knowledge to Milk and Dairy Products Technology.
Objectives
To train Milk and Dairy Products Technology Technicians who are critical thinkers possessing leadership skills and capable of interdisciplinary collaboration and who are innovative and can produce original solutions.
Level of Qualification and Qualification Awarded
Upon successful completion of this program, students are awarded with the qualification of ASSOCIATE DEGREE in MILK AND DAIRY PRODUCTS TECHNOLOGY.
SHORT CYCLE MILK AND DAIRY PRODUCTS TECHNOLOGY is a 2-year program with 120 ECTS Credits. The program meets the requirements by both the ECTS credits and level descriptors of the short cycle degree qualifications of the Overarching Framework of European Qualifications Framework HE (QF-EHEA) and the 5th level qualifications of the Turkish Qualifications Framework for HE (TYYÇ, NQF-HETR). The level descriptors also meet the 5th level requirements of the qualifications of the European Qualifications Framework for Lifelong Learning (EQF-LLL).
Specific Admission Requirements
Admission of national students to the Milk and Dairy Products Technology Programme depends on success on the nationally centralized Student Selection Examination (OSYS) conducted by the Student Selection and Placement Centre (OSYM). Candidates who succeed on the LYS examination (Undergraduate Placement Examination) are enrolled according to their type YGS-2 score preferences.
Admission of foreign students is possible through an evaluation of students’ individual application to the university. For further and detailed information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution.
For further information, please contact to Nigde Ömer Halisdemir University International Office.
Contact: International Office
Niğde Ömer Halisdemir University, Main Campus, 51240 Nigde, TÜRKİYE
Phone: 0 388 225 21 48
Fax: 0 388 225 23 85
E-mail: erasmus@ohu.edu.tr
Web: http://www.ohu.edu.tr/uluslararasi/index.php?ln=en
Specific Arrangements for Recognition of Prior Learning
With an understanding of lifelong learning, Ömer Halisdemir University recognizes the previously taken courses in another institution and exempt them from graduation credit, as long as the courses match with the learning outcomes of the registered program at Niğde Ömer Halisdemir University. The learning outcome match and the exemption are decided by the Vocational School Board in line with the related laws and regulations.
Profile of the Program
It is to raise professional employees sensitive to the contemporary world and country conditions, keeping Atatürk's principles and revolution of national culture and values of the nation alive, aspiring to serve to humanity, his family, his country, grounding on global science and education in food sector, being able to combine theoretical knowledge with the practice, knowing medical laboratory, hardware-operating systems, technologies and materials in the field, using these technologies efficiently and effectively , being able to carry out professional requirements of the profession in these processes, preparing necessary products, putting effectively the results which he has obtained into service, contributing to improve quality of life and development of laboratory standards, detecting problems in the field, being able to produce solutions, having the skill of analytical thinking, the feeling of teamwork and responsibility.
Education period of the program is four semesters (including training time). At the end of the fourth semester the students do 30 working-days internship. Milk and Dairy Products Technology Associate Degree Programme, (Bologna Process Framework for Higher Education Qualifications, Level 5 (TÇYY9), is a vocational program. Classification of the program according to "International Standard Classification of Education (ISCED) 2011" and "Turkey Higher Education Qualifications Framework (TYYÇ)" and its training area codes are given below.
ISCED Field of Education: 54 - Manufacturing and Processing
ISCED 2011 Level: 5, Orientation (Profile): 55, Sub-category: 554 - Vocationally-oriented "short cycle" degree.
NQF-HETR Field of Education: 54 - Manufacturing and Processing
NQF-HETR Profile of Education: Vocationally-oriented "short cycle" degree
Learning and Teaching Methods
The most frequently used instructional methods of the educational programs of Nigde University are given below. Programs commonly apply these methods as appropriate instructional approaches in accordance with their aims and objectives.
The instructional methods applied for achieving the goal of meeting the expected learning outcomes at the Milk and Dairy Products Technology Programme.at large are indicated in the section of ‘program learning outcomes’, and those methods utilized for individual course units are indicated in the relevant section of ‘description of individual course unit’.
Examples of Learning and Teaching Methods
Lecture & In-Class Activities
Group Work
Laboratory
Reading
Assignment (Homework)
Project Work
Seminar
Internship
Technical Visit
Web Based Learning
Implementation/Application/Practice
Practice at a workplace
Occupational Activity
Social Activity
Field Study
Occupational Profiles of Graduates with Examples
Graduates of the department are awarded MILK AND DAIRY PRODUCTS TECHNOLOGY Technicians. Graduates of Milk and Dairy Products Technology Programme will be able to work in laboratories of faculty of Food Engineering of universities, in research and application laboratories of Food Hygiene and Technology Faculty of Veterinary Medicine, in laboratories of nutrition and dietetics of Faculty of Health Sciences, in research and application laboratories of Department of Agricultural Biotechnology of Faculty of Agriculture, in departments of biology and chemistry of Science Faculty, in laboratories of vocational schools, in food control laboratories of Ministry of Food, Agriculture and Livestock, in TUBITAK, private food control laboratories, specialty food businesses, customs, institutions, and food-related enterprises.
Students can work as a technician at public and private institutions.
Qualification Requirements and Regulations
The qualification of MILK AND DAIRY PRODUCTS TECHNOLOGY TECHNICIAN is obtained upon graduation from the program MILK AND DAIRY PRODUCTS TECHNOLOGY PROGRAMME, which requires;
Completion of all the courses designated within the curriculum of the programme, having a total of 120 ECTS Credits.
Achievement of a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
Completion of the 30-working-day summer practice
Access to Further Studies
Students may apply to bachelor's programs in related fields of study provided that the student obtains sufficient score in the Vertical Transfer Examination administered by the Student Selection Centre or may apply to bachelor's degree completion programs in relevant fields of study in Distance Education System.
Examination Regulations, Assessment and Grading
The methods applied for assessment of the achievement of the expected program learning outcomes for the entire program of MILK AND DAIRY PRODUCTS TECHNOLOGY are shown below and those for the individual course units are given in the relevant section of the course description with their contribution to the final grades.
Mid-Term Exam
Final Exam
Make-up Exam
Short Exam
Homework Assessment
Presentation of Report
Computer Based Presentation
Presentation of Document
Examinations
The success of students in achieving the expected learning outcomes of the each course unit within the curriculum of Milk and Dairy Products Technology Programme.is evaluated via assessments of in-term activities and final examination which takes place at the end of each semester.
Assessment of in-term activities includes a minimum number of a mid-term examination, homework and a short-exam (quiz) as compulsory assessment methods for all the course units within all degree programs defined by the Regulations. The programs are encouraged to define more assessment methods for the in-term activities depending on their needs for measuring the achievements of the outcomes at the program and course unit levels in order to ensure the educational aims and objectives. The quality and number of the assessment methods used for each course unit together with their contribution the final grades are given under the title of “Assessment and Grading” in the sections of course descriptions. These arrangements are announced in advance, at the beginning of each semester and published in the sections of the course descriptions on this web site.
Mid-term and final examinations are conducted in dates, places and times determined and announced by the University. The students’ final semester grades are given by their instructors based on mid-term examination, homework evaluation, short-examinations, final examination and, if there is any other assessment, results taking into account the students’ compliance with attendance to the course activities.
The contributions of the grades of the in-term activities and final exam grade to the final success grade of a course are determined by the course instructor and announced to students within the first two weeks of the semester. Moreover, the contribution of the final exam cannot be less than 40 % and higher than 60% for all the courses within all the degree programmes defined by the Regulations.
Course units, which do not require a mid-term, homework, short-exam and/or a final exam, such as work placement, are determined by the administration of the relevant departments and specific assessment and grading methods for these courses are also announced through the same channels described above. Evaluation of such activities is made through the procedures defined by the Senate and assessed by Pass (P) or Fail (F) grades.
Grading
The success of a student for each assessment (in-term and final) defined for each course unit is evaluated by the instructor. Evaluations are made over a scale of 100 points and converted to the letter grades at the end of the semester taking into account the standard deviation of grades and grade point average of the class and using the relative evaluation method, principles of which have been set by the Senate.
Please see the section of “Grade Evaluation” for detailed information.
Graduation Requirements
In order for a student to graduate from the Milk and Dairy Products Technology Programme, the following conditions must be met:
Completion of all the courses designated within the curriculum of the programme, having a total of 120 ECTS Credits.
Achievement of a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
Completion of the 30-working-day summer practice
For detailed information: Please see "Niğde Ömer Halisdemir University's Rules & Regulations for Undergraduate Education"
Mode of Study
Associate’s Degree in Milk and Dairy Products Technology Programme at Niğde Ömer Halisdemir University Bor Vocational School is a full time / face to face program.