|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Selecting and using the publications, books and methods necessary for scientific research.
|
4
|
|
2
|
Effective a foreign language eto follow the international literature on field.
|
-
|
|
3
|
Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
|
5
|
|
4
|
Ability to identify, define and solve engineering problems
|
3
|
|
5
|
Ability to contact research independently or as a member of a team.
|
2
|
|
6
|
To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
|
-
|
|
7
|
Using scientific methods in the field of Food Engineering,an ability to acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
|
-
|
|
8
|
To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
|
-
|
|
9
|
Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
|
4
|
|
10
|
Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
|
3
|
|
11
|
Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
|
-
|