1
|
2023-ETİK
|
SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS
|
Elective
|
3
|
0
|
0
|
0
|
2
|
2023-TZLD
|
Danışmanlık (Tezli Yüksek Lisans)
|
Elective
|
0
|
1
|
0
|
0
|
3
|
BMB-23-130
|
Enzyme kInetIcs
|
Elective
|
3
|
0
|
0
|
0
|
4
|
BMB-23-154
|
SolId Phase MIcroextractIon methods and ApplIcatIon Areas
|
Elective
|
2
|
2
|
0
|
0
|
5
|
BMB-23-176
|
BIoactIve proteIns and peptIdes In mIlk
|
Elective
|
3
|
0
|
0
|
0
|
6
|
GIM-23-100
|
ANTIOXIDANT ENZYMES AND ACTIVITY ASSAY METHODS
|
Elective
|
3
|
0
|
0
|
0
|
7
|
GIM-23-101
|
NUTRITIONAL BIOCHEMISTRY
|
Elective
|
3
|
0
|
0
|
0
|
8
|
GIM-23-102
|
NUTRITION AND FOOD
|
Elective
|
3
|
0
|
0
|
0
|
9
|
GIM-23-103
|
GIDA ATIK YÖNETİMİ VE ALTERNATİF KULLANIM ALANLARI
|
Elective
|
3
|
0
|
0
|
0
|
10
|
GIM-23-104
|
BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ
|
Elective
|
3
|
0
|
0
|
0
|
11
|
GIM-23-105
|
BİTKİSEL KAYNAKLI PROTEİNLERİN İŞLENMESİ ve MODİFİKASYONU
|
Elective
|
3
|
0
|
0
|
0
|
12
|
GIM-23-106
|
ENZIM KINETIĞI
|
Elective
|
3
|
0
|
0
|
0
|
13
|
GIM-23-107
|
ENZYME TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
0
|
14
|
GIM-23-108
|
Meat FermentatIon Technology
|
Elective
|
3
|
0
|
0
|
0
|
15
|
GIM-23-109
|
ET MİKROBİYOLOJİSİ
|
Elective
|
3
|
0
|
0
|
0
|
16
|
GIM-23-110
|
ET VE ET ÜRÜNLERİ ANALİZİ
|
Elective
|
3
|
0
|
0
|
0
|
17
|
GIM-23-111
|
FERMENTED MILK PRODUCTS TECHNOLOGY
|
Elective
|
2
|
2
|
0
|
0
|
18
|
GIM-23-112
|
FUNCTIONAL FOOD ADDITIVES
|
Elective
|
3
|
0
|
0
|
0
|
19
|
GIM-23-113
|
FOOD CHEMISTRY
|
Elective
|
3
|
0
|
0
|
0
|
20
|
GIM-23-114
|
FOOD CONTAMINANTS AND TOXICOLOGY
|
Elective
|
3
|
0
|
0
|
0
|
21
|
GIM-23-115
|
GIDA ENDÜSTRİSİNDE İŞ GÜVENLİĞİ UYGULAMALARI
|
Elective
|
3
|
0
|
0
|
0
|
22
|
GIM-23-116
|
FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS
|
Elective
|
3
|
0
|
0
|
0
|
23
|
GIM-23-117
|
GIDA İŞLEMEDE İLERİ TEKNOLOJİLER
|
Elective
|
3
|
0
|
0
|
0
|
24
|
GIM-23-118
|
FOOD PRESERVATION METHODS
|
Elective
|
3
|
0
|
0
|
0
|
25
|
GIM-23-119
|
NOVEL TECHNOLOGIES IN FOOD ENGINEERING
|
Elective
|
3
|
0
|
0
|
0
|
26
|
GIM-23-120
|
GIDA REOLOJİSİ VE UYGULAMALARI
|
Elective
|
3
|
0
|
0
|
0
|
27
|
GIM-23-121
|
GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR
|
Elective
|
3
|
0
|
0
|
0
|
28
|
GIM-23-122
|
MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY
|
Elective
|
3
|
0
|
0
|
0
|
29
|
GIM-23-123
|
GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ
|
Elective
|
3
|
0
|
0
|
0
|
30
|
GIM-23-124
|
GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ
|
Elective
|
3
|
0
|
0
|
0
|
31
|
GIM-23-125
|
THE ROLE OF CARBONHYDRATES IN FOODS
|
Elective
|
3
|
0
|
0
|
0
|
32
|
GIM-23-126
|
GIDALARIN MİKROBİYOLOJİK ANALİZİ
|
Elective
|
3
|
0
|
0
|
0
|
33
|
GIM-23-127
|
DOUGH CHEMISTRY
|
Elective
|
0
|
0
|
0
|
0
|
34
|
GIM-23-128
|
CREAL CHEMISTRY AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
0
|
35
|
GIM-23-129
|
İLERİ ET BİLİMİ VE TEKNOLOJİSİ
|
Elective
|
3
|
0
|
0
|
0
|
36
|
GIM-23-130
|
ADVANCED FOOD ANALYSIS
|
Elective
|
2
|
2
|
0
|
0
|
37
|
GIM-23-131
|
ADVANCED FOOD CHEMISTRY
|
Elective
|
3
|
0
|
0
|
0
|
38
|
GIM-23-132
|
İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ
|
Elective
|
3
|
0
|
0
|
0
|
39
|
GIM-23-133
|
: BIOCHEMISTRY OFCARBOHYDRATES
|
Elective
|
3
|
0
|
0
|
0
|
40
|
GIM-23-134
|
KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER
|
Elective
|
0
|
0
|
0
|
0
|
41
|
GIM-23-135
|
LAKTİK ASİT BAKTERİLERİNİN ÖZEL VE GIDA END. KULL.
|
Elective
|
0
|
0
|
0
|
0
|
42
|
GIM-23-136
|
LACTIC ACID FERMENTATION
|
Elective
|
3
|
0
|
0
|
0
|
43
|
GIM-23-137
|
DISORDERS OF LIPID METABOLISM AND
|
Elective
|
3
|
0
|
0
|
0
|
44
|
GIM-23-138
|
LİPİT KİMYASI
|
Elective
|
3
|
0
|
0
|
0
|
45
|
GIM-23-139
|
MICROBIAL GENETIC
|
Elective
|
3
|
0
|
0
|
0
|
46
|
GIM-23-140
|
MİKROBİYOLOJİDE KULLANILAN BESİYERLER
|
Elective
|
0
|
0
|
0
|
0
|
47
|
GIM-23-141
|
MODİFİYE ATMOSFER PAKETLEME
|
Elective
|
3
|
0
|
0
|
0
|
48
|
GIM-23-142
|
MODIFIED OILS AND PRODUCTION TECHNOLOGIES
|
Elective
|
3
|
0
|
0
|
0
|
49
|
GIM-23-143
|
MOLEKÜLER BİYOLOJİDE KULLANILAN YÖNTEMLER
|
Elective
|
0
|
0
|
0
|
0
|
50
|
GIM-23-144
|
NİŞASTA KİMYASI
|
Elective
|
0
|
0
|
0
|
0
|
51
|
GIM-23-145
|
OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ
|
Elective
|
3
|
0
|
0
|
0
|
52
|
GIM-23-146
|
PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ
|
Elective
|
2
|
2
|
0
|
0
|
53
|
GIM-23-147
|
PURIFICATION METHODS OF PROTEINS
|
Elective
|
3
|
0
|
0
|
0
|
54
|
GIM-23-148
|
BIOCHEMISTRY OF PROTEINS
|
Elective
|
3
|
0
|
0
|
0
|
55
|
GIM-23-149
|
FREE RADICALS ANTIOXIDANTS AND FOODS
|
Elective
|
3
|
0
|
0
|
0
|
56
|
GIM-23-150
|
EXCIPIENTS USED IN DAIRY INDUSTRY
|
Elective
|
3
|
0
|
0
|
0
|
57
|
GIM-23-151
|
SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER
|
Elective
|
3
|
0
|
0
|
0
|
58
|
GIM-23-152
|
PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS
|
Elective
|
2
|
2
|
0
|
0
|
59
|
GIM-23-153
|
PRINCIPLES OF CEREAL STORAGE
|
Elective
|
3
|
0
|
0
|
0
|
60
|
GIM-23-154
|
BASIC PRINCIPLES OF CEREALS FOOD PROCESSING
|
Elective
|
3
|
0
|
0
|
0
|
61
|
GIM-23-155
|
ESSENTIAL OIL TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
0
|
62
|
GIM-23-156
|
BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS
|
Elective
|
3
|
0
|
0
|
0
|
63
|
GIM-23-157
|
CHEMISTRY OF FATS AND OILS
|
Elective
|
3
|
0
|
0
|
0
|
64
|
GIM-23-158
|
YENİ GIDA MUHAFAZA TEKNİKLERİ
|
Elective
|
0
|
0
|
0
|
0
|
65
|
GIM-23-159
|
THE MECHANISM OF DETERIORATION OF EDIPLE OILS
|
Elective
|
3
|
0
|
0
|
0
|
66
|
GIM-23-160
|
HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS
|
Elective
|
2
|
2
|
0
|
0
|
67
|
GIM-23-161
|
ZEYTİNYAĞI VE SAĞLIK
|
Elective
|
3
|
0
|
0
|
0
|
68
|
GIM-23-162
|
OLIVE OIL TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
0
|
69
|
GIM-23-163
|
ENZYMES USED İN THE FOOD INDUSTRY
|
Elective
|
3
|
0
|
0
|
0
|
70
|
GIM-23-213
|
FOOD BIOCHEMISTRY II
|
Elective
|
3
|
0
|
0
|
0
|