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Second Cycle Programmes (Master's Degree)

Postgraduate Education Institute - - Master of Science With Thesis



General Description
History
Qualification Awarded
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Second Cycle
Specific Admission Requirements
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Qualification Requirements and Regulations
Profile of The Programme
Occupational Profiles of Graduates With Examples
Access to Further Studies
Examination Regulations, Assessment and Grading
Graduation Requirements
Mode of Study (Full-Time, Part-Time, E-Learning )
-
Address, Programme Director or Equivalent
Facilities

Key Learning Outcomes

Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-SDG-GÜZ ELECTIVE COURSE GROUP Elective - - - 0
2 2023-SMNR SEMINAR Compulsory 0 0 0 0
3 2023-UAD1 SPECIALITY COURSE Compulsory 0 0 0 0
4 2023-TÖ THESIS PROPOSAL Compulsory 0 0 0 0
Total 0 0 0 0
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-SDG-BHR ELECTIVE COURSE GROUP Elective - - - 0
2 2023-SMNR SEMINAR Compulsory 0 0 0 0
3 2023-UAD2 SPECIALITY COURSE Compulsory 0 0 0 0
4 2023-TÖ THESIS PROPOSAL Compulsory 0 0 0 0
Total 0 0 0 0
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-UAD3 SPECIALITY COURSE Compulsory 0 0 0 0
2 2023-TEZ THESIS Compulsory 0 0 0 0
Total 0 0 0 0
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-UAD4 SPECIALITY COURSE Compulsory 0 0 0 0
2 2023-TEZ THESIS Compulsory 0 0 0 0
Total 0 0 0 0
 
ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr