Goals and Objectives

Goals

The main objective of the Food Engineering Department in Trakya University is to train students to use their knowledge and abilities to manufacture value-added healthy food products with emphasis on minimum waste of raw materials, with utmost care on high quality and, design and application of novel processes that would increase product quality and decrease production costs. Adequacy of Thrace for agricultural-based industry has been the incentive for the Food Engineering Department to devise a curriculum that emphasizes processing of agricultural products and further processing and recovery of agricultural wastes so as to recycle them into the market as value-added products.

 

Objectives

The main objective of the Food Engineering Department in Trakya University is to train students to use their knowledge and abilities to manufacture value-added healthy food products with emphasis on minimum waste of raw materials, with utmost care on high quality and, design and application of novel processes that would increase product quality and decrease production costs. The geographic location is extremely suitable for "AGRICULTURE-BASED INDUSTRY", thus the department gives special emphasis on processing of agricultural materials and processing of wastes of the food industry into value-added products. Thus, special emphasis is given to courses on process and product based on high technology techniques besides classical processing techniques Specific program objectives are:

 

1. To provide the students with the knowledge on the characterization of food and agricultural materials, and the ability to apply the necessary methods and analyze and interpret and implement on the results

2. To provide the students with the ability to compare and evaluate classical and novel food processing techniques with respect to feasibility, added value and quality

3. To help the student to develop innovative thinking and performing abilities individually and to function in team work

4. To help the students to adapt their instinct of curiosity to a life-long learning, interpretation and implementation practice

5. To help the students to develop an understanding of the social issues related with the food chain

6. To help the students to develop awareness of professional responsibility and ethical issues

This content was issued on 29.02.2020 and has been viewed for 255 times.