First Cycle Programmes (Bachelor's Degree)
Faculty of Engineering
- Food Engineering
- Food Engineering
General Description
|
|
History | The department, founded in 2010 and has started to education and research activities as Food Engineering Department. | Qualification Awarded | The Bachelor's Degree in Food Engineering | Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) | First Cycle | Specific Admission Requirements | Department accepts students with (LYS) (MF)-4 scoring system or its foreign equivalent and also must have sufficient mathematical score (MS) in national university exam (LYS) | Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) | The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
| Qualification Requirements and Regulations | Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS). | Profile of The Programme | There are two major departments as Food Science and Food Technology. Education programme was designed to give modern food engineering basics. First year lessons include physics, chemistry, mathematics, computer and basic engineering lessons for getting the students who were at different levels to the same degree. The mandatory lessons in the second, third, and fourth years are Differential Equations, Physic,Chemistry, Reaction Kinetics, Material and Energy Balances, Economics, Instrumental Food Analysis, Food Chemistry I, Statistics, Thermodynamics, General Microbiology, Fluid Mechanics, Food Chemistry II, Food Biochemistry, FE Unit Operations I, Heat and Mass Transfer, Nutrition, Food Microbiology, FE Unit Operations II, Cereal Technology, Oil and Fat Technology, Fruit and Vegetable Technology, Unit Operations Laboratory, Meat Technology, Dairy Technology, Biotechnology, Process Control, Economics, Packaging of Food Materials, and Graduation Project. In the third and fourth years, optional lessons, which incorporate wide spectrum to food engineering lessons, are also given as thematic groups. To improve the students approach to industrial and managerial problems, the programme was fortified also with non-technical lessons. Graduate project, taken at the fourth year, is a beginning for Research and Development and submitted as thesis. | Occupational Profiles of Graduates With Examples | Especially in the last years with advance of Food engineering, our graduates can find job and come up easily in lots of plant and governmental sector. More than 100 graduates work at research-development, production, quality assurance, marketting, exportation and importation areas as engineer and manager position. | Access to Further Studies | Graduates with BSc degree may continue their graduate (Master or Doctorate degree) education either in the same or related disciplines of graduate institutions of home or abroad to get a position as an academic staff. They can also apply for governmental R&D departments for expert positions. | Examination Regulations, Assessment and Grading | For all lessons, the measurement and assessment form was defined at “education plan” in detail. | Graduation Requirements | Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS).
| Mode of Study (Full-Time, Part-Time, E-Learning ) | Full-Time | Address, Programme Director or Equivalent |
Adress: Igdır University,Şehit Bülent YURTSEVEN Campus, Engineering Faculty, Food Engineering Department, 76000 Merkez, Iğdır TÜRKİYE Telefon +90.476.226 13 14 (pbx) 226 10 23 (pbx) Fax +90.476.226 11 39 e-Mail gida@igdir.edu.tr | Facilities | Food Engineering Department is composed of two major departments as Food Science and Food Technology In these major departments a total of , 1associated proffesors, 3 assistant proffesors, 1 teaching assistant and 2 research assistants are working. In food engineering department there are 2 research and 1 practice laboratories for research and applications. In our department a variety of seminars were conducted for students in relationship with Food Industry. |
Key Learning Outcomes
|
|
1 | Gaining the ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area | 2 | Gaining the ability to identify, model and solve engineering problems related to food engineering | 3 | Gaining the ability to solve and design a system or process to meet the specified needs | 4 | Gaining the skills of developing, selecting and use of modern technical tools and efficient utilization of information technologies. | 5 | Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results | 6 | Gaining the skills of intra- and interdisciplinary working. | 7 | Gaining the ability to work as an individual | 8 | Gaining the skills of oral and written communications in Turkish and gaining at least one foregin language skill. | 9 | Recognizing the importance of life-long learning and increasing awareness | 10 | Gaining the ability of demonstrating engineering as a job towards ethical, social and legal standards | 11 | Educating food engineers having knowledge on current problems, advanced research ability, management and entrepreneurship skills | 12 | Gaining the ability to produce safe food by using alternative, creative and critical thinking in food engineering applications and gaining the sustainablity of quality conscious | 13 | Increasing the awareness of global issues such as environment, occupational safety and health in solving problems encountered in food engineering | 14 | Educating food engineers having knowledge on career applications such as project management, risk management and difference management | 15 | Educating food engineers having awareness on entrepreneurship, innovativeness and sustainable development |
TYYÇ - Programme Outcomes - Base Scope Relationship
| TYYÇ | Programme Outcomes | Base Scope |
| 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | 2 | 2 | 2 | 3 | 3 | 3 |
Course Structure Diagram with Credits
|
|
T : Theoretical P: Practice L : Laboratory
1
|
9900000106
|
ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I
|
Compulsory
|
2
|
0
|
0
|
2
|
2
|
9900000106
|
ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I
|
Compulsory
|
2
|
0
|
0
|
0
|
3
|
200100101105
|
BASIC INFORMATION TECHNOLOGIES
|
Compulsory
|
1
|
2
|
0
|
3
|
4
|
9900001157
|
CAREER PLANNING
|
Compulsory
|
1
|
0
|
0
|
0
|
5
|
9900000114
|
FOREIGN LANGUAGE - I
|
Compulsory
|
2
|
0
|
0
|
3
|
6
|
9900000114
|
FOREIGN LANGUAGE - I
|
Compulsory
|
2
|
0
|
0
|
0
|
7
|
9900001024
|
GENERAL BIOLOGY
|
Compulsory
|
2
|
2
|
0
|
4
|
8
|
200100101100
|
GENERAL BIOLOGY
|
Compulsory
|
2
|
0
|
0
|
0
|
9
|
0100101101
|
GENERAL CHEMISTRY - I
|
Compulsory
|
3
|
0
|
0
|
4
|
10
|
200100101104
|
GENERAL CHEMISTRY -I
|
Compulsory
|
3
|
0
|
0
|
0
|
11
|
9900001007
|
INTRODUCTION TO COMPUTER
|
Compulsory
|
1
|
2
|
0
|
3
|
12
|
0100101102
|
INTRODUCTION TO FOOD ENGINEERING
|
Compulsory
|
2
|
0
|
0
|
4
|
13
|
200100101101
|
INTRODUCTION TO FOOD ENGINEERING
|
Compulsory
|
3
|
0
|
0
|
0
|
14
|
200100101103
|
MATH -I
|
Compulsory
|
3
|
0
|
0
|
0
|
15
|
9900000104
|
MATHEMATICS - I
|
Compulsory
|
2
|
0
|
0
|
4
|
16
|
0100101100
|
PHYSICS - I
|
Compulsory
|
3
|
0
|
0
|
4
|
17
|
200100101102
|
PHYSICS -I
|
Compulsory
|
3
|
0
|
0
|
0
|
18
|
9900000113
|
TURKISH LANGUAGE - I
|
Compulsory
|
2
|
0
|
0
|
2
|
19
|
9900000113
|
TURKISH LANGUAGE - I
|
Compulsory
|
2
|
0
|
0
|
0
|
Total |
41
|
6
|
0
|
33
|
|
|
1
|
180100002100
|
DIGITAL LITERACY
|
Compulsory
|
3
|
0
|
0
|
0
|
2
|
180100002100
|
DIGITAL LITERACY
|
Compulsory
|
3
|
0
|
0
|
0
|
3
|
9900000206
|
ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II
|
Compulsory
|
2
|
0
|
0
|
2
|
4
|
9900000206
|
ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II
|
Compulsory
|
2
|
0
|
0
|
0
|
5
|
0100102100
|
BASIC INFORMATICS TECHNOLOGIES
|
Compulsory
|
2
|
0
|
0
|
4
|
6
|
9900001025
|
ECONOMICS
|
Compulsory
|
2
|
0
|
0
|
3
|
7
|
200100102101
|
ENTREPRENEURSHIP
|
Compulsory
|
2
|
0
|
0
|
0
|
8
|
9900000214
|
FOREIGN LANGUAGE - II
|
Compulsory
|
2
|
0
|
0
|
3
|
9
|
9900000214
|
FOREIGN LANGUAGE - II
|
Compulsory
|
2
|
0
|
0
|
0
|
10
|
0100102201
|
GENERAL CHEMISTRY - II
|
Compulsory
|
3
|
0
|
0
|
4
|
11
|
200100102204
|
GENERAL CHEMISTRY -II
|
Compulsory
|
3
|
0
|
0
|
0
|
12
|
200100102203
|
MATH -II
|
Compulsory
|
4
|
0
|
0
|
0
|
13
|
9900000219
|
MATHEMATICS - II
|
Compulsory
|
3
|
0
|
0
|
5
|
14
|
0100002000
|
NON-TECHNICAL ELECTIVE
|
Elective
|
-
|
-
|
-
|
3
|
15
|
0100102200
|
PHYSICS - II
|
Compulsory
|
3
|
0
|
0
|
4
|
16
|
200100102202
|
PHYSICS -II
|
Compulsory
|
3
|
0
|
0
|
0
|
17
|
20150100008004
|
SOCIAL CONTENT ELECTIVE COURSE GROUP 1
|
Elective
|
-
|
-
|
-
|
0
|
18
|
200100102100
|
STATISTICS
|
Compulsory
|
3
|
0
|
0
|
0
|
19
|
9900000213
|
TURKISH LANGUAGE - II
|
Compulsory
|
2
|
0
|
0
|
2
|
20
|
9900000213
|
TURKISH LANGUAGE - II
|
Compulsory
|
2
|
0
|
0
|
0
|
Total |
50
|
0
|
0
|
30
|
|
|
1
|
200100103101
|
AKIŞKANLAR MEKANİĞİ
|
Compulsory
|
3
|
0
|
0
|
0
|
2
|
200100103105
|
ANALİTİK KİMYA
|
Compulsory
|
2
|
2
|
0
|
0
|
3
|
0100103105
|
ANALYTICAL CHEMISTRY
|
Compulsory
|
2
|
0
|
0
|
3
|
4
|
0100103100
|
BASIC MICROBIOLOGY
|
Compulsory
|
3
|
2
|
0
|
5
|
5
|
200100103104
|
DİFERANSİYEL DENKLEMLER
|
Compulsory
|
3
|
0
|
0
|
0
|
6
|
0100103102
|
ENGINEERING MATHEMATICS
|
Compulsory
|
3
|
0
|
0
|
5
|
7
|
0100103104
|
ENGINEERING THERMODYNAMICS
|
Compulsory
|
3
|
0
|
0
|
5
|
8
|
0100103101
|
FLUID MECHANICS
|
Compulsory
|
3
|
0
|
0
|
4
|
9
|
200100103103
|
İŞ SAĞLIĞI VE GÜVENLİĞİ
|
Compulsory
|
2
|
0
|
0
|
0
|
10
|
200100103102
|
MÜHENDİSLİK TERMODİNAMİĞİ
|
Compulsory
|
3
|
0
|
0
|
0
|
11
|
0100003000
|
NON-TECHNICAL ELECTIVE
|
Elective
|
-
|
-
|
-
|
3
|
12
|
0100103103
|
TECHNICAL DRAWING
|
Compulsory
|
2
|
2
|
0
|
5
|
13
|
200100103000
|
TEKNİK SEÇMELİ - I
|
Elective
|
-
|
-
|
-
|
0
|
14
|
200100103100
|
TEMEL MİKROBİYOLOJİ
|
Compulsory
|
3
|
2
|
0
|
0
|
Total |
34
|
8
|
0
|
30
|
|
|
1
|
0100104105
|
APPLIED STATISTICS
|
Compulsory
|
2
|
2
|
0
|
5
|
2
|
0100104104
|
CHEMICAL REACTION ENGINEERING
|
Compulsory
|
2
|
0
|
0
|
3
|
3
|
0100104101
|
FOOD MICROBIOLOGY
|
Compulsory
|
3
|
2
|
0
|
5
|
4
|
200100104101
|
GIDA MİKROBİYOLOJİSİ
|
Compulsory
|
3
|
2
|
0
|
0
|
5
|
0100104103
|
HEAT AND MASS TRANSFER
|
Compulsory
|
2
|
0
|
0
|
4
|
6
|
200100104103
|
ISI VE KÜTLE AKTARIMI
|
Compulsory
|
2
|
0
|
0
|
0
|
7
|
0100104102
|
MASS AND ENERGY BALANCE
|
Compulsory
|
2
|
0
|
0
|
3
|
8
|
0100004000
|
NON-TECHNICAL ELECTIVE
|
Elective
|
-
|
-
|
-
|
3
|
9
|
0100004001
|
NON-TECHNICAL ELECTIVE
|
Elective
|
-
|
-
|
-
|
3
|
10
|
200100104100
|
ORGANİK KİMYA
|
Compulsory
|
3
|
0
|
0
|
0
|
11
|
0100104100
|
PHYSICAL CHEMISTRY
|
Compulsory
|
3
|
0
|
0
|
4
|
12
|
200100104104
|
SOĞUTMA TEKNİĞİ
|
Compulsory
|
2
|
0
|
0
|
0
|
13
|
200100104000
|
TEKNİK SEÇMELİ - II
|
Elective
|
-
|
-
|
-
|
0
|
Total |
28
|
6
|
0
|
30
|
|
|
1
|
0100105103
|
BASIC OPERATIONS - I
|
Compulsory
|
2
|
2
|
0
|
5
|
2
|
200100105101
|
FERMANTASYON TEKNOLOJİSİ
|
Compulsory
|
3
|
0
|
0
|
0
|
3
|
0100105100
|
FOOD CHEMISTRY
|
Compulsory
|
3
|
0
|
0
|
6
|
4
|
0100105101
|
FOOD ENGINEERING RESEARCH TECHNIQUES
|
Compulsory
|
3
|
0
|
0
|
5
|
5
|
0100105102
|
FOOD QUALITY CONTROL
|
Compulsory
|
3
|
0
|
0
|
5
|
6
|
200100105103
|
GIDA AMBALAJLAMA
|
Compulsory
|
2
|
0
|
0
|
0
|
7
|
200100105100
|
GIDA KİMYASI
|
Compulsory
|
3
|
0
|
0
|
0
|
8
|
0100005000
|
NON-TECHNICAL ELECTIVE
|
Elective
|
-
|
-
|
-
|
3
|
9
|
0100005001
|
TECHNICAL ELECTIVE - I
|
Elective
|
-
|
-
|
-
|
3
|
10
|
0100005002
|
TECHNICAL ELECTIVE - I
|
Elective
|
-
|
-
|
-
|
3
|
11
|
200100105000
|
TEKNİK SEÇMELİ - III
|
Elective
|
-
|
-
|
-
|
0
|
12
|
200100105102
|
TEMEL İŞLEMLER - I
|
Compulsory
|
2
|
2
|
0
|
0
|
Total |
27
|
4
|
0
|
30
|
|
|
1
|
200100107100
|
BİTKİSEL YAĞ TEKNOLOJİSİ
|
Compulsory
|
3
|
0
|
0
|
0
|
2
|
0100107101
|
CEREAL PROCESSING TECHNOLOGY
|
Compulsory
|
3
|
0
|
0
|
5
|
3
|
0100107103
|
FOOD TECHNOLOGY LABORATORY - I
|
Compulsory
|
0
|
6
|
0
|
4
|
4
|
200100107102
|
GIDA TEKNOLOJİSİ LAB. I
|
Compulsory
|
0
|
4
|
0
|
0
|
5
|
0100107100
|
MEAT PROCESSING TECHNOLOGY
|
Compulsory
|
3
|
0
|
0
|
5
|
6
|
0100107102
|
OIL TECHNOLOGY
|
Compulsory
|
3
|
0
|
0
|
4
|
7
|
200100107107
|
STAJ
|
Compulsory
|
0
|
0
|
0
|
0
|
8
|
200100107101
|
TAHIL İŞLEME TEKNOLOJİSİ
|
Compulsory
|
3
|
0
|
0
|
0
|
9
|
0100007000
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
10
|
0100007001
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
11
|
0100007002
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
12
|
200100107000
|
TEKNİK SEÇMELİ - V
|
Elective
|
-
|
-
|
-
|
0
|
Total |
21
|
10
|
0
|
30
|
|
|
1
|
0100108102
|
DAIRY PROCESSING TECHNOLOGY
|
Compulsory
|
3
|
0
|
0
|
4
|
2
|
0100108203
|
FOOD TECHNOLOGY LABORATORY - II
|
Compulsory
|
0
|
6
|
0
|
4
|
3
|
200100108202
|
GIDA TEKNOLOJİSİ LAB. - II
|
Compulsory
|
0
|
4
|
0
|
0
|
4
|
0100108101
|
GRADUATION PROJECT
|
Compulsory
|
0
|
4
|
0
|
5
|
5
|
200100108103
|
MEYVE-SEBZE İŞLEME TEKNOLOJİSİ
|
Compulsory
|
3
|
0
|
0
|
0
|
6
|
200100108102
|
MEZUNİYET PROJESİ
|
Compulsory
|
0
|
4
|
0
|
0
|
7
|
200100108101
|
SÜT İŞLEME TEKNOLOJİSİ
|
Compulsory
|
3
|
0
|
0
|
0
|
8
|
0100008000
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
9
|
0100008001
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
10
|
0100008002
|
TECHNICAL ELECTIVE - II
|
Elective
|
-
|
-
|
-
|
4
|
11
|
0100108100
|
TECHNIQUES OF PROCESSING FRUIT AND VEGETABLES
|
Compulsory
|
3
|
0
|
0
|
5
|
12
|
200100108000
|
TEKNİK SEÇMELİ - VI
|
Elective
|
-
|
-
|
-
|
0
|
Total |
18
|
18
|
0
|
30
|
|
|
1
|
0100100000
|
HISTORY OF SCIENCE
|
Elective
|
2
|
0
|
0
|
3
|
2
|
0100100001
|
GENERAL BUSINESS
|
Elective
|
2
|
0
|
0
|
3
|
3
|
0100100002
|
FOOD AND ECOLOGY
|
Elective
|
2
|
0
|
0
|
3
|
4
|
0100100003
|
LAW OF BUSINESS
|
Elective
|
2
|
0
|
0
|
3
|
5
|
0100100004
|
VOCATIONAL ENGLISH
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100005
|
ENGINEERING ETHICS
|
Elective
|
2
|
0
|
0
|
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INTRODUCTION TO SOCIOLOGY
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8
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0100100007
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WRITING AND PRESENTATION TECHNIQUES
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Elective
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9
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0100104106
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APPLIED ENTREPRENEURSHIP TRAINING
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Elective
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1
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0100100000
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HISTORY OF SCIENCE
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Elective
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GENERAL BUSINESS
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Elective
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FOOD AND ECOLOGY
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VOCATIONAL ENGLISH
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ENGINEERING ETHICS
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INTRODUCTION TO SOCIOLOGY
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WRITING AND PRESENTATION TECHNIQUES
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Elective
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APPLIED ENTREPRENEURSHIP TRAINING
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HISTORY OF SCIENCE
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GENERAL BUSINESS
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Elective
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FOOD AND ECOLOGY
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LAW OF BUSINESS
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Elective
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5
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0100100004
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VOCATIONAL ENGLISH
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Elective
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6
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0100100005
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ENGINEERING ETHICS
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Elective
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2
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0100100006
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INTRODUCTION TO SOCIOLOGY
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Elective
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0100100007
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WRITING AND PRESENTATION TECHNIQUES
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Elective
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9
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0100104106
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APPLIED ENTREPRENEURSHIP TRAINING
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Elective
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0
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1
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0100100000
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HISTORY OF SCIENCE
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Elective
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0100100001
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GENERAL BUSINESS
|
Elective
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2
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3
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3
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0100100002
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FOOD AND ECOLOGY
|
Elective
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2
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0
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0
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3
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4
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0100100003
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LAW OF BUSINESS
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Elective
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2
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0
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0
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3
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5
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0100100004
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VOCATIONAL ENGLISH
|
Elective
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2
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0
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6
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0100100005
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ENGINEERING ETHICS
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Elective
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2
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7
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0100100006
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INTRODUCTION TO SOCIOLOGY
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Elective
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2
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8
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0100100007
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WRITING AND PRESENTATION TECHNIQUES
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Elective
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2
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0
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0
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3
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9
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0100104106
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APPLIED ENTREPRENEURSHIP TRAINING
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Elective
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0
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0
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0
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1
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0100100000
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HISTORY OF SCIENCE
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Elective
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2
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3
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0100100001
|
GENERAL BUSINESS
|
Elective
|
2
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0
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0
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3
|
3
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0100100002
|
FOOD AND ECOLOGY
|
Elective
|
2
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0
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0
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3
|
4
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0100100003
|
LAW OF BUSINESS
|
Elective
|
2
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0
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0
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3
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5
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0100100004
|
VOCATIONAL ENGLISH
|
Elective
|
2
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0
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0
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3
|
6
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0100100005
|
ENGINEERING ETHICS
|
Elective
|
2
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0
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0
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3
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7
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0100100006
|
INTRODUCTION TO SOCIOLOGY
|
Elective
|
2
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0
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0
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3
|
8
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0100100007
|
WRITING AND PRESENTATION TECHNIQUES
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Elective
|
2
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0
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0
|
3
|
9
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0100104106
|
APPLIED ENTREPRENEURSHIP TRAINING
|
Elective
|
0
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0
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0
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0
|
|
1
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0100100008
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BIOTECHNOLOGY
|
Elective
|
2
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0
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0
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3
|
2
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0100100009
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FOOD ADDITIVE SUBSTANCES
|
Elective
|
2
|
0
|
0
|
3
|
3
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0100100010
|
FOOD PACKAGING
|
Elective
|
2
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0
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0
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3
|
4
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0100100011
|
HYGIENE AND SANITATION IN FOOD INDUSTRY
|
Elective
|
2
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0
|
0
|
3
|
5
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0100100012
|
PRINCIPLES OF PRODUCT DEVELOPMENT
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100013
|
REFRIGERATION TECHNIQUE
|
Elective
|
2
|
0
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0
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3
|
7
|
0100100014
|
SENSORY ANALYSIS TECHNIQUES
|
Elective
|
2
|
0
|
0
|
3
|
8
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0100100015
|
FOOD SAFETY AND HACCP APPLICATIONS
|
Elective
|
2
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0
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0
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3
|
9
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0100100016
|
PRINCIPLES OF NUTRITION
|
Elective
|
2
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0
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0
|
3
|
10
|
0100100017
|
CATERING INDUSTRY
|
Elective
|
2
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0
|
0
|
3
|
|
1
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0100100008
|
BIOTECHNOLOGY
|
Elective
|
2
|
0
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0
|
3
|
2
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0100100009
|
FOOD ADDITIVE SUBSTANCES
|
Elective
|
2
|
0
|
0
|
3
|
3
|
0100100010
|
FOOD PACKAGING
|
Elective
|
2
|
0
|
0
|
3
|
4
|
0100100011
|
HYGIENE AND SANITATION IN FOOD INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
5
|
0100100012
|
PRINCIPLES OF PRODUCT DEVELOPMENT
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100013
|
REFRIGERATION TECHNIQUE
|
Elective
|
2
|
0
|
0
|
3
|
7
|
0100100014
|
SENSORY ANALYSIS TECHNIQUES
|
Elective
|
2
|
0
|
0
|
3
|
8
|
0100100015
|
FOOD SAFETY AND HACCP APPLICATIONS
|
Elective
|
2
|
0
|
0
|
3
|
9
|
0100100016
|
PRINCIPLES OF NUTRITION
|
Elective
|
2
|
0
|
0
|
3
|
10
|
0100100017
|
CATERING INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
|
1
|
0100100008
|
BIOTECHNOLOGY
|
Elective
|
2
|
0
|
0
|
3
|
2
|
0100100009
|
FOOD ADDITIVE SUBSTANCES
|
Elective
|
2
|
0
|
0
|
3
|
3
|
0100100010
|
FOOD PACKAGING
|
Elective
|
2
|
0
|
0
|
3
|
4
|
0100100011
|
HYGIENE AND SANITATION IN FOOD INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
5
|
0100100012
|
PRINCIPLES OF PRODUCT DEVELOPMENT
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100013
|
REFRIGERATION TECHNIQUE
|
Elective
|
2
|
0
|
0
|
3
|
7
|
0100100014
|
SENSORY ANALYSIS TECHNIQUES
|
Elective
|
2
|
0
|
0
|
3
|
8
|
0100100015
|
FOOD SAFETY AND HACCP APPLICATIONS
|
Elective
|
2
|
0
|
0
|
3
|
9
|
0100100016
|
PRINCIPLES OF NUTRITION
|
Elective
|
2
|
0
|
0
|
3
|
10
|
0100100017
|
CATERING INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
|
1
|
0100100008
|
BIOTECHNOLOGY
|
Elective
|
2
|
0
|
0
|
3
|
2
|
0100100009
|
FOOD ADDITIVE SUBSTANCES
|
Elective
|
2
|
0
|
0
|
3
|
3
|
0100100010
|
FOOD PACKAGING
|
Elective
|
2
|
0
|
0
|
3
|
4
|
0100100011
|
HYGIENE AND SANITATION IN FOOD INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
5
|
0100100012
|
PRINCIPLES OF PRODUCT DEVELOPMENT
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100013
|
REFRIGERATION TECHNIQUE
|
Elective
|
2
|
0
|
0
|
3
|
7
|
0100100014
|
SENSORY ANALYSIS TECHNIQUES
|
Elective
|
2
|
0
|
0
|
3
|
8
|
0100100015
|
FOOD SAFETY AND HACCP APPLICATIONS
|
Elective
|
2
|
0
|
0
|
3
|
9
|
0100100016
|
PRINCIPLES OF NUTRITION
|
Elective
|
2
|
0
|
0
|
3
|
10
|
0100100017
|
CATERING INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
|
1
|
0100100008
|
BIOTECHNOLOGY
|
Elective
|
2
|
0
|
0
|
3
|
2
|
0100100009
|
FOOD ADDITIVE SUBSTANCES
|
Elective
|
2
|
0
|
0
|
3
|
3
|
0100100010
|
FOOD PACKAGING
|
Elective
|
2
|
0
|
0
|
3
|
4
|
0100100011
|
HYGIENE AND SANITATION IN FOOD INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
5
|
0100100012
|
PRINCIPLES OF PRODUCT DEVELOPMENT
|
Elective
|
2
|
0
|
0
|
3
|
6
|
0100100013
|
REFRIGERATION TECHNIQUE
|
Elective
|
2
|
0
|
0
|
3
|
7
|
0100100014
|
SENSORY ANALYSIS TECHNIQUES
|
Elective
|
2
|
0
|
0
|
3
|
8
|
0100100015
|
FOOD SAFETY AND HACCP APPLICATIONS
|
Elective
|
2
|
0
|
0
|
3
|
9
|
0100100016
|
PRINCIPLES OF NUTRITION
|
Elective
|
2
|
0
|
0
|
3
|
10
|
0100100017
|
CATERING INDUSTRY
|
Elective
|
2
|
0
|
0
|
3
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
1
|
0100100018
|
ENZYME SCIENCE AND TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
2
|
0100100019
|
FERMENTATION TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
3
|
0100100020
|
PRINCIPLES OF MEAT SCIENCE
|
Elective
|
3
|
0
|
0
|
4
|
4
|
0100100021
|
FERMENTED DAIRY PRODUCTS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
5
|
0100100022
|
CHEESE TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
6
|
0100100023
|
BUTTER TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
7
|
0100100024
|
ICE-CREAM TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
8
|
0100100025
|
SPECIAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
9
|
0100100026
|
TRADITIONAL FOODS TECHNOLOGY
|
Elective
|
3
|
0
|
0
|
4
|
10
|
0100100027
|
FOOD INDUSTRY MACHINES
|
Elective
|
3
|
0
|
0
|
0
|
|
|