Niğde Ömer Halisdemir Üniversitesi QUALITY CONTROL AND ANALYSIS OF FOOD, 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, can use at least one foreign language in the professional field

PÇ3	Has knowledge of food products, their composition and additives and applies this knowledge in production processes.

PÇ4	Conducts experiments in food laboratories, uses basic laboratory equipment, and evaluates the results obtained in production and quality control.

PÇ5	Uses computer technologies to monitor production and laboratory workflow in a computer environment.

PÇ6	Applies microbial and chemical analyses and evaluates analysis results in terms of human health.

PÇ7	Ensures hygiene, sanitation and occupational safety conditions in production, storage and sales processes; identifies potential risks and takes the necessary precautions.

PÇ8	Acts in accordance with professional ethics; attaches importance to social, cultural and environmental values; contributes to quality processes.

PÇ9	Conducts research on food analysis and safety, interprets data and develops solution suggestions, and uses up-to-date techniques and tools.

PÇ10	Monitors and records food production, storage, packaging and distribution processes; plans and implements hygiene and sanitation training.

PÇ11	Monitors and implements food legislation; executes critical control points and quality assurance documentation; takes precautions against emergencies.

PÇ12	It follows developments and innovations in its field, collaborates with the sector and attaches importance to 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, can use at least one foreign language in the professional field

PÇ3

Has knowledge of food products, their composition and additives and applies this knowledge in production processes.

PÇ4

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

PÇ5

Uses computer technologies to monitor production and laboratory workflow in a computer environment.

PÇ6

Applies microbial and chemical analyses and evaluates analysis results in terms of human health.

PÇ7

Ensures hygiene, sanitation and occupational safety conditions in production, storage and sales processes; identifies potential risks and takes the necessary precautions.

PÇ8

Acts in accordance with professional ethics; attaches importance to social, cultural and environmental values; contributes to quality processes.

PÇ9

Conducts research on food analysis and safety, interprets data and develops solution suggestions, and uses up-to-date techniques and tools.

PÇ10

Monitors and records food production, storage, packaging and distribution processes; plans and implements hygiene and sanitation training.

PÇ11

Monitors and implements food legislation; executes critical control points and quality assurance documentation; takes precautions against emergencies.

PÇ12

It follows developments and innovations in its field, collaborates with the sector and attaches importance to lifelong learning.