Food Engineering Department launched its education activities in 2013, by recruiting its first undergraduate and graduate students.

The Bachelor’s Degree Program of the Department of Food Engineering is a 4-year program composed of eight semesters, each of which has a 30 ECTS workload. One ECTS means 30 hour work load per semester. The department has a young, dynamic and competent academic staff consisting of 4 Professors, 5 Associate Professors, 1 Assistant Professor and 5 Research Assistants.The department consists of 2 divisions: Food Science and Food Technology. Also a number of projects supported by The Scientific and Technology Research Council of Turkey and Niğde Ömer Halisdemir University, etc, are carried out by the research groups in the department.

Aims : 

To coach students through instruction of fundamental engineering information and contemporary educational methods in becoming Food Engineers who can fulfil occupational requirements of the worldwide industry. 

Objectives : 

To become one of the best departments of Food Engineering that follows technological developments and pursues advanced level scientific research, to train Food Engineers who are critical thinkers, possessing leadership skills and capable of interdisciplinary collaboration and who are innovative and can produce original solutions.

Upon successful completion of this program, students are awarded with the qualification of BACHELOR OF SCIENCE DEGREE IN FOOD ENGINEERING.

A Bachelor's Degree Program in FOOD ENGINEERING is a 240 ECTS Credits, 4-year program. The program meets the requirements by both the ECTS credits and level descriptors of the first cycle degree qualifications of the Overarching Framework of European Qualifications Framework HE(QF-EHEA) and the 6th level qualifications of the Turkish Qualifications Framework for HE (TYYÇ, NQF-HETR). The level descriptors also meet the 6th level requirements of the qualifications of the European Qualifications Framework for Lifelong Learning (EQF-LLL).

Admission of national students to the FOOD ENGINEERING program is contingent 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 MF-4 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 Niğde Ömer Halisdemir University International Office.

International Office 

Niğde Ömer Halisdemir University, Main Campus, 51240 Niğde, TÜRKİYE 

Phone: +90 388 225 21 48 

Fax: +90 388 225 23 85 

E-mail:erasmus@ohu.edu.tr 

Web: http://web.ohu.edu.tr/internationalrelationsoffice 

With an understanding of lifelong learning, Niğde 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 programme at Niğde Ömer Halisdemir University. The learning outcome match and the exemption are decided by the Faculty Board in line with the related laws and regulations.

Food Engineering Department has been established with a mission to provide the students a high quality program to follow and learn cutting edge technologies and at the same time to participate actively in applied and theoretical research. 

The undergraduate program is designed in accordance with a cooperative education strategy and an understanding of hands-on experience, so that the new trends in the technology can be adapted easily. The program constitutes the foreground in the fields of food science, food engineering and food technology. Thus it is aimed to provide the students the skills to apply the knowledge of mathematics, fundamental sciences and engineering to food engineering problems; to understand different areas of food engineering and to participate in creative and integrative design activities as well.

The Food Engineering undergraduate program (First Cycle in the Bologna Process, Level 6 in the Turkish National Qualifications Framework) is an academically oriented program that equips graduates with advanced knowledge, skills, and competencies required for professional practice areas and research fields that demand a high level of expertise. It also provides students with the qualifications to transition to master's and doctoral programs. The classification of the program with respect to "ISCED (The International Standard Classification of Education) 2011" and "NQF-HETR (The Turkish Qualifications Framework for HE)" and the codes of the fields of education can be listed as follows: 

ISCED Field of Education: 52 - Engineering And Engineering Trades

ISCED 2011 Level: 6, Orientation (Profile): 64, Subcategory: 645 - Academically-oriented "first cycle", bachelor's degree 

NQF-HETR Field of Education: 52 - Engineering And Engineering Trades 

NQF-HETR Profile of Education: Academically-oriented "first cycle", bachelor's degree

The most frequently used Instructional Methods of the educational programs of Niğde Ömer Halisdemir 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 Food Engineering program 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’.

The global natures of the food industries ensure many career opportunities in Türkiye and Europe and other countries. Our graduates can be engaged in many fields such as research and development, design, production, marketing, after-sale services and project development, according to their individual interests and preferences. 

The employment opportunities for our graduates may be in Government Agencies, Small and Medium Enterprises (SME’s), in large scale companies and multinational companies. They may also develop an academic career by enrolling in related M.Sc. and Ph.D. programs of the universities in Türkiye or abroad.

To be able to gain qualification in this field by graduating from the undergraduate programme of FOOD ENGINEERING;

• Completion of all the courses designated within the curriculum of the programme, having a total of 240 ECTS Credits, with passing grades.
• Achievement of a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
• Completion of with a 40 working days (11 ECTS credits) of the summer practice

For detailed information: Please see "Niğde Ömer Halisdemir University's Rules & Regulations for Undergraduate Education"

Upon successful completion of this programme, students may apply to master’s (second cycle) and in some cases, to doctorate (third cycle) degree programs in or related fields of FOOD ENGINEERING. According to the National Regulations on Graduate Education, students are admitted to master’s programmes taking into account their undergraduate (first cycle degree) achievement level and the scores on the subject-specific entrance examinations of the Graduate Education Entrance Examination (ALES) centrally administered by the Student Selection and Placement Centre (ÖSYM). Within the framework of the national regulations, regulations endorsed by the senate of each university stipulate the weight of ALES Examination results in the overall evaluation of candidates. Depending on the institutions’ regulations, for some programmes to be accessed, a certain level of foreign language proficiency is also required. 

Examination Regulationss, Assesment and Grading

• Mid-Term Exam
• Final Exam
• Make-up Exam
• Short Exam
• Homework Assessment
• Presentation of Report
• Computer Based Presentation
• Presentation of Thesis
• Presentation of Document

The success of students in achieving the expected leaning outcomes of the each course unit within the curriculum of FOOD ENGINEERING 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, a homework and a short-exam (quiz) as compulsory assessment methods for all the course units within all degree programmes defined by the Regulations. The programmes 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 programme and course unit levels in order to ensure the educational aims and objectives. The qualification 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 grade is 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 contribution 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. 

Courses that do not require a midterm exam, assignments, quizzes, and/or a final exam are determined by the relevant department's administration. Specific assessment and grading methods for these courses are announced through the channels described above. The assessment of such activities is conducted in accordance with the principles established by the Senate and is evaluated as either "Pass" or "Fail." 

A student's performance is evaluated by each assessment (midterm exams, assignments, quizzes, and final exams) set for each course, by the instructor, on a scale of 100 full points. At the end of the semester, considering factors like class average and standard deviation, a relative evaluation method, determined by the Senate, is used to convert these scores into letter grades. 

Please see the section of “Grade Evaluation” for detailed information.

In order for a student to graduate from the FOOD ENGINEERING program the following conditions must be met:

• Completion of all the courses designated within the curriculum of the programme, having a total of 240 ECTS Credits, with passing grades.
• Achievement of a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
• Completion of with a 40 working days (11 ECTS credits) of the summer practice

For detailed information: Please see "Niğde Ömer Halisdemir University's Rules & Regulations for Undergraduate Education"

Bachelor of Science in Food Engineering at Niğde Ömer Halisdemir University is a full time / face to face programme.