Subject · Food engineering
Qida sənayesində texnoloji əməliyyatlarCLO↔PLO matrix
CLO ↔ PLO matching table
How this subject's course outcomes map onto the programme's learning outcomes.
| Course outcome | PLO 1 | PLO 2 | PLO 3 | PLO 4 | PLO 5 | PLO 6 |
|---|---|---|---|---|---|---|
| CLO 1CLO-91386Ftn 1. mexaniki və hidromexaniki prosesləri idarə etməyi. | matches | matches | matches | does not match | matches | does not match |
| CLO 2CLO-92746Ftn 2. i̇stilik mübadiləsi və kütlə mübadiləsi proseslərini idarə etməyi. | matches | matches | matches | does not match | matches | does not match |
| CLO 3CLO-87704Ftn 3. kimyəvi və biokimyəvi prosesləri idarə etməyi. | matches | matches | matches | does not match | matches | does not match |
| CLO 4CLO-15181Ftn 4. texnoloji əməliyyatların əsas nəzəri vəziyyətlərini. | matches | matches | matches | matches | matches | matches |
| CLO 5CLO-14997Ftn 5. qida istehsalı aparatlarının əsas parametrlərini hesablamağı. | does not match | matches | matches | does not match | matches | does not match |
| CLO 6CLO-68985Ftn 6. qida istehsalı qurğu və aparatlarının iş prinsipini. | matches | matches | matches | does not match | matches | does not match |
Programme learning outcomes
PLO 1
Ptn 1. students studying "food engineering" are able to analyze the quality of the product, raw materials and their characteristics, the use of food additives in the right amount, the production process, the production stages of various types of products, etc. is learning.
Supported by: CLO 1, CLO 2, CLO 3, CLO 4, CLO 6
PLO 2
Ptn 2. a food engineer is engaged in the provision of high-quality food products. the responsibilities of a food engineer in wineries, catering establishments, meat processing plants, bakeries, monitoring of compliance with product quality and also its preparation, application of new technologies in the production process, improvement of product quality, preparation of food products that are not harmful to human health without allowing forgery, study of all steps of production of food from field to table, and measurement of food quality include.
Supported by: CLO 1, CLO 2, CLO 3, CLO 4, CLO 5, CLO 6
PLO 3
Ptn 3. bachelor students studying in the specialty "food engineering" learn the main theoretical and practical directions in the creation of modern food technologies, modern research methods in the production of food products, technological methods, nanotechnological methods, food additives, the application of biologically active additives in the purchase of healthy, high-quality food products, quality normalization, standardization of products, safe product production, classical and modern food theories, microbiological, rheological, biochemical bases of technologies, the causes of spoilage of raw materials and food products and learns the requirements for their elimination.
Supported by: CLO 1, CLO 2, CLO 3, CLO 4, CLO 5, CLO 6
PLO 4
Ptn 4. undergraduate students studying "food engineering" study international legislation, normative-technical documents in the field of food production, safety requirements for food products and enterprises, requirements of european directives and local standards, safe product production based on the "farm to fork" principle, prevention, minimization and management of existing risks and dangers.
Supported by: CLO 4
PLO 5
Ptn 5. “qida mühəndisliyi” ixtisası üzrə təhsilini başa vuran məzunlar qida sənayesinin bütün sahələrində, o cümlədən, şərabçılıq və qıcqırma istehsalı olan (piyə, şirə, kvas, spirt və s.), ət və süd məhsullarının, çörək və makaron, unlu və şəkərli qənnadı məmulatların istehsalı, meyvə və tərəvəz emalı, şəkər və yağ istehsalı, iaşə müəssisələrində, qida sənayelərinin müxtəlif sahələrində mühəndis-texnoloq və s. can work as
Supported by: CLO 1, CLO 2, CLO 3, CLO 4, CLO 5, CLO 6
PLO 6
Ptn 6. graduates who have completed their education in the specialty "food engineering" will perform quality assessment of all types of food products imported and exported from the country, in order to implement the issues of determining suitability and safety indicators, at customs points, in appropriate scientific and research institutes of the ministry of agriculture, in suitable vocational training, secondary and higher education institutions of the food industry, in warehouses where food raw materials and finished products are stored, in restaurant chains, food he can work in all branches of the food safety institute and in the departments of the food safety agency operating in baku city and all regions of the republic.
Supported by: CLO 4