Third Cycle Programmes
    (Doctorate Degree)
Second Cycle Programmes
    (Master's Degree)
First Cycle Programmes
    (Bachelor's Degree)
Short Cycle Programmes
    (Associate's Degree)
 
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)
Lisans
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
1Ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area
2Choosing and using modern techniques and tools and makes effective use of information technologies
3Have the self-confidence to work effectively in different work groups and to take responsibility individually
4Gains effective oral and written communication skills and knowledge of at least one foreign language.
5To have a sense of professional and ethical responsibility,
6Having the knowledge and skills of project preparation and evaluation,
7To have awareness of business management, employee health, environment and occupational safety,
8Gain knowledge of business management
9Ability to identify, define and solve problems related to the field
10G10. Having the knowledge and skills to plan, implement and analyze the results of qualified research,
11To have sufficient knowledge and skills in the fields of food production processes, quality control, product quality improvement, product development and food analysis
12To have knowledge and application skills for eliminating or minimizing risks that are important for food safety.
13Comprehend the universal and social impacts of engineering solutions and practices.
14Understand the methods of accessing informationt
15Comprehend the necessity of lifelong learning, following the developments in science and technology and constantly renewing themselves

TYYÇ - Programme Outcomes - Base Scope Relationship
TYYÇProgramme OutcomesBase Scope
111111112222333
Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 9900000106 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I Zorunlu 2 0 0 0
2 9900000106 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I Zorunlu 2 0 0 2
3 200100101105 BASIC INFORMATION TECHNOLOGIES Zorunlu 1 2 0 3
4 9900001157 CAREER PLANNING Zorunlu 1 0 0 2
5 9900000114 FOREIGN LANGUAGE - I Zorunlu 2 0 0 3
6 9900000114 FOREIGN LANGUAGE - I Zorunlu 2 0 0 0
7 9900001024 GENERAL BIOLOGY Zorunlu 2 2 0 4
8 200100101100 GENERAL BIOLOGY Zorunlu 2 0 0 3
9 0100101101 GENERAL CHEMISTRY - I Zorunlu 3 0 0 4
10 200100101104 GENERAL CHEMISTRY -I Zorunlu 3 0 0 4
11 9900001007 INTRODUCTION TO COMPUTER Zorunlu 1 2 0 3
12 0100101102 INTRODUCTION TO FOOD ENGINEERING Zorunlu 2 0 0 4
13 200100101101 INTRODUCTION TO FOOD ENGINEERING Zorunlu 3 0 0 0
14 200100101103 MATH -I Zorunlu 3 0 0 0
15 9900000104 MATHEMATICS - I Zorunlu 2 0 0 4
16 0100101100 PHYSICS - I Zorunlu 3 0 0 4
17 200100101102 PHYSICS -I Zorunlu 3 0 0 0
18 9900000113 TURKISH LANGUAGE - I Zorunlu 2 0 0 0
19 9900000113 TURKISH LANGUAGE - I Zorunlu 2 0 0 0
Toplam 41 6 0 40
 
2. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 180100002100 DIGITAL LITERACY Zorunlu 3 0 0 0
2 180100002100 DIGITAL LITERACY Zorunlu 3 0 0 0
3 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Zorunlu 2 0 0 2
4 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Zorunlu 2 0 0 0
5 0100102100 BASIC INFORMATICS TECHNOLOGIES Zorunlu 2 0 0 4
6 9900001025 ECONOMICS Zorunlu 2 0 0 3
7 200100102101 ENTREPRENEURSHIP Zorunlu 2 0 0 2
8 9900000214 FOREIGN LANGUAGE - II Zorunlu 2 0 0 3
9 9900000214 FOREIGN LANGUAGE - II Zorunlu 2 0 0 0
10 0100102201 GENERAL CHEMISTRY - II Zorunlu 3 0 0 4
11 200100102204 GENERAL CHEMISTRY -II Zorunlu 3 0 0 4
12 200100102203 MATH -II Zorunlu 4 0 0 0
13 9900000219 MATHEMATICS - II Zorunlu 3 0 0 5
14 0100002000 NON-TECHNICAL ELECTIVE Seçmeli - - - 3
15 0100102200 PHYSICS - II Zorunlu 3 0 0 4
16 200100102202 PHYSICS -II Zorunlu 3 0 0 0
17 20150100008004 SOCIAL CONTENT ELECTIVE COURSE GROUP 1 Seçmeli - - - 0
18 200100102100 STATISTICS Zorunlu 3 0 0 0
19 9900000213 TURKISH LANGUAGE - II Zorunlu 2 0 0 2
20 9900000213 TURKISH LANGUAGE - II Zorunlu 2 0 0 0
Toplam 50 0 0 36
 
3. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100103101 AKIŞKANLAR MEKANİĞİ Zorunlu 3 0 0 0
2 200100103105 ANALİTİK KİMYA Zorunlu 2 2 0 3
3 0100103105 ANALYTICAL CHEMISTRY Zorunlu 2 0 0 3
4 0100103100 BASIC MICROBIOLOGY Zorunlu 3 2 0 5
5 200100103104 DİFERANSİYEL DENKLEMLER Zorunlu 3 0 0 0
6 0100103102 ENGINEERING MATHEMATICS Zorunlu 3 0 0 5
7 0100103104 ENGINEERING THERMODYNAMICS Zorunlu 3 0 0 5
8 0100103101 FLUID MECHANICS Zorunlu 3 0 0 4
9 200100103102 MÜHENDİSLİK TERMODİNAMİĞİ Zorunlu 3 0 0 0
10 0100003000 NON-TECHNICAL ELECTIVE Seçmeli - - - 3
11 Formasyon-3 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
12 0100103103 TECHNICAL DRAWING Zorunlu 2 2 0 5
13 200100103000 TEKNİK SEÇMELİ - I Seçmeli - - - 0
14 200100103100 TEMEL MİKROBİYOLOJİ Zorunlu 3 2 0 0
Toplam 32 8 0 33
 
4. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100104105 APPLIED STATISTICS Zorunlu 2 2 0 5
2 0100104104 CHEMICAL REACTION ENGINEERING Zorunlu 2 0 0 3
3 0100104101 FOOD MICROBIOLOGY Zorunlu 3 2 0 5
4 200100104101 GIDA MİKROBİYOLOJİSİ Zorunlu 3 2 0 0
5 0100104103 HEAT AND MASS TRANSFER Zorunlu 2 0 0 4
6 200100104103 ISI VE KÜTLE AKTARIMI Zorunlu 2 0 0 0
7 0100104102 MASS AND ENERGY BALANCE Zorunlu 2 0 0 3
8 200100104109 MASS AND ENERGY BALANCE Zorunlu 2 0 0 0
9 0100004000 NON-TECHNICAL ELECTIVE Seçmeli - - - 3
10 0100004001 NON-TECHNICAL ELECTIVE Seçmeli - - - 3
11 200100104100 ORGANİK KİMYA Zorunlu 3 0 0 4
12 Formasyon-4 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
13 0100104100 PHYSICAL CHEMISTRY Zorunlu 3 0 0 4
14 200100104104 SOĞUTMA TEKNİĞİ Zorunlu 2 0 0 0
15 200100104000 TEKNİK SEÇMELİ - II Seçmeli - - - 0
Toplam 30 6 0 34
 
5. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100105103 BASIC OPERATIONS - I Zorunlu 2 2 0 5
2 200100105101 FERMANTASYON TEKNOLOJİSİ Zorunlu 3 0 0 0
3 0100105100 FOOD CHEMISTRY Zorunlu 3 0 0 6
4 0100105101 FOOD ENGINEERING RESEARCH TECHNIQUES Zorunlu 3 0 0 5
5 0100105102 FOOD QUALITY CONTROL Zorunlu 3 0 0 5
6 200100105103 GIDA AMBALAJLAMA Zorunlu 2 0 0 0
7 200100105100 GIDA KİMYASI Zorunlu 3 0 0 5
8 0100005000 NON-TECHNICAL ELECTIVE Seçmeli - - - 3
9 Formasyon-5 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
10 200100105108 STAJ Zorunlu 0 0 0 0
11 0100005001 TECHNICAL ELECTIVE - I Seçmeli - - - 3
12 0100005002 TECHNICAL ELECTIVE - I Seçmeli - - - 3
13 200100105000 TEKNİK SEÇMELİ - III Seçmeli - - - 0
14 200100105102 TEMEL İŞLEMLER - I Zorunlu 2 2 0 5
Toplam 27 4 0 40
 
6. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100106203 BASIC OPERATIONS - II Zorunlu 2 2 0 5
2 0100106102 FOOD ANALYSIS Zorunlu 3 2 0 6
3 0100106100 FOOD BIOCHEMISTRY Zorunlu 3 0 0 6
4 0100106101 FOOD ENGINEERING DESIGN Zorunlu 3 0 0 4
5 200100106101 GIDA ANALİZLERİ Zorunlu 3 2 0 0
6 200100106100 GIDA BİYOKİMYASI Zorunlu 3 0 0 5
7 200100106103 GIDA BİYOTEKNOLOJİSİ Zorunlu 2 0 0 3
8 200100106104 GIDA KATKI MADDELERİ Zorunlu 3 0 0 0
9 Formasyon-6 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
10 0100006000 TECHNICAL ELECTIVE - I Seçmeli - - - 3
11 0100006001 TECHNICAL ELECTIVE - I Seçmeli - - - 3
12 0100006002 TECHNICAL ELECTIVE - I Seçmeli - - - 3
13 200100106000 TEKNİK SEÇMELİ - IV Seçmeli - - - 0
14 200100106202 TEMEL İŞLEMLER - II Zorunlu 2 2 0 0
Toplam 30 8 0 38
 
7. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100107100 BİTKİSEL YAĞ TEKNOLOJİSİ Zorunlu 3 0 0 0
2 0100107101 CEREAL PROCESSING TECHNOLOGY Zorunlu 3 0 0 5
3 0100107103 FOOD TECHNOLOGY LABORATORY - I Zorunlu 0 6 0 4
4 200100107102 GIDA TEKNOLOJİSİ LAB. I Zorunlu 0 4 0 0
5 0100107100 MEAT PROCESSING TECHNOLOGY Zorunlu 3 0 0 5
6 0100107102 OIL TECHNOLOGY Zorunlu 3 0 0 4
7 Formasyon-7 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
8 200100107107 STAJ Zorunlu 0 0 0 0
9 200100107101 TAHIL İŞLEME TEKNOLOJİSİ Zorunlu 3 0 0 0
10 0100007000 TECHNICAL ELECTIVE - II Seçmeli - - - 4
11 0100007001 TECHNICAL ELECTIVE - II Seçmeli - - - 4
12 0100007002 TECHNICAL ELECTIVE - II Seçmeli - - - 4
13 200100107000 TEKNİK SEÇMELİ - V Seçmeli - - - 0
Toplam 21 10 0 30
 
8. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100108102 DAIRY PROCESSING TECHNOLOGY Zorunlu 3 0 0 4
2 200100108100 ET İŞLEME TEKNOLOJİSİ Zorunlu 3 0 0 0
3 0100108203 FOOD TECHNOLOGY LABORATORY - II Zorunlu 0 6 0 4
4 200100108202 GIDA TEKNOLOJİSİ LAB. - II Zorunlu 0 4 0 0
5 0100108101 GRADUATION PROJECT Zorunlu 0 4 0 5
6 200100108103 MEYVE-SEBZE İŞLEME TEKNOLOJİSİ Zorunlu 3 0 0 0
7 200100108102 MEZUNİYET PROJESİ Zorunlu 0 4 0 0
8 Formasyon-8 PEDAGOGICAL FORMATION COURSES Seçmeli - - - 0
9 200100108101 SÜT İŞLEME TEKNOLOJİSİ Zorunlu 3 0 0 0
10 0100008000 TECHNICAL ELECTIVE - II Seçmeli - - - 4
11 0100008001 TECHNICAL ELECTIVE - II Seçmeli - - - 4
12 0100008002 TECHNICAL ELECTIVE - II Seçmeli - - - 4
13 0100108100 TECHNIQUES OF PROCESSING FRUIT AND VEGETABLES Zorunlu 3 0 0 5
14 200100108000 TEKNİK SEÇMELİ - VI Seçmeli - - - 0
Toplam 21 18 0 30
 
NON-TECHNICAL ELECTIVE
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100000 HISTORY OF SCIENCE Seçmeli 2 0 0 3
2 0100100001 GENERAL BUSINESS Seçmeli 2 0 0 3
3 0100100002 FOOD AND ECOLOGY Seçmeli 2 0 0 3
4 0100100003 LAW OF BUSINESS Seçmeli 2 0 0 3
5 0100100004 VOCATIONAL ENGLISH Seçmeli 2 0 0 3
6 0100100005 ENGINEERING ETHICS Seçmeli 2 0 0 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Seçmeli 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Seçmeli 0 0 0 0
SOCIAL CONTENT ELECTIVE COURSE GROUP 1
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100102102 HISTORY OF SCIENCE Seçmeli 2 0 0 0
2 200100102103 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 0
3 200100102104 GENERAL MANAGEMENT Seçmeli 2 0 0 0
4 9900001160 INTRODUCTION TO ENTERPRISE RESOURCE PLANNING Seçmeli 2 2 0 0
NON-TECHNICAL ELECTIVE
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100000 HISTORY OF SCIENCE Seçmeli 2 0 0 3
2 0100100001 GENERAL BUSINESS Seçmeli 2 0 0 3
3 0100100002 FOOD AND ECOLOGY Seçmeli 2 0 0 3
4 0100100003 LAW OF BUSINESS Seçmeli 2 0 0 3
5 0100100004 VOCATIONAL ENGLISH Seçmeli 2 0 0 3
6 0100100005 ENGINEERING ETHICS Seçmeli 2 0 0 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Seçmeli 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Seçmeli 0 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF201 INTRODUCTION TO EDUCATION Seçmeli 3 0 0 0
TEKNİK SEÇMELİ - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100103103 İŞ SAĞLIĞI VE GÜVENLİĞİ Seçmeli 2 0 0 0
2 200100103106 GIDA VE EKOLOJİ Seçmeli 2 0 0 0
3 200100103107 ENSTRÜMANTAL ANALİZ Seçmeli 2 0 0 0
4 200100103108 DUYUSAL ANALİZ TEKNİKLERİ Seçmeli 2 0 0 0
5 9900001161 ENTERPRISE RESOURCE PLANNING PRACTICES Seçmeli 2 2 0 0
NON-TECHNICAL ELECTIVE
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100000 HISTORY OF SCIENCE Seçmeli 2 0 0 3
2 0100100001 GENERAL BUSINESS Seçmeli 2 0 0 3
3 0100100002 FOOD AND ECOLOGY Seçmeli 2 0 0 3
4 0100100003 LAW OF BUSINESS Seçmeli 2 0 0 3
5 0100100004 VOCATIONAL ENGLISH Seçmeli 2 0 0 3
6 0100100005 ENGINEERING ETHICS Seçmeli 2 0 0 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Seçmeli 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Seçmeli 0 0 0 0
NON-TECHNICAL ELECTIVE
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100000 HISTORY OF SCIENCE Seçmeli 2 0 0 3
2 0100100001 GENERAL BUSINESS Seçmeli 2 0 0 3
3 0100100002 FOOD AND ECOLOGY Seçmeli 2 0 0 3
4 0100100003 LAW OF BUSINESS Seçmeli 2 0 0 3
5 0100100004 VOCATIONAL ENGLISH Seçmeli 2 0 0 3
6 0100100005 ENGINEERING ETHICS Seçmeli 2 0 0 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Seçmeli 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Seçmeli 0 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF202 EDUCATIONAL PSYCHOLOGY Seçmeli 3 0 0 0
TEKNİK SEÇMELİ - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100104105 MESLEKİ İNGLİZCE Seçmeli 2 0 0 0
2 200100104106 MOLEKÜLER BİYOLOJİ Seçmeli 2 0 0 3
3 200100104107 HİJYEN VE SANİTASYON Seçmeli 2 0 0 0
4 200100104108 MÜHENDİSLİK ETİĞİ Seçmeli 2 0 0 0
NON-TECHNICAL ELECTIVE
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100000 HISTORY OF SCIENCE Seçmeli 2 0 0 3
2 0100100001 GENERAL BUSINESS Seçmeli 2 0 0 3
3 0100100002 FOOD AND ECOLOGY Seçmeli 2 0 0 3
4 0100100003 LAW OF BUSINESS Seçmeli 2 0 0 3
5 0100100004 VOCATIONAL ENGLISH Seçmeli 2 0 0 3
6 0100100005 ENGINEERING ETHICS Seçmeli 2 0 0 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Seçmeli 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Seçmeli 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Seçmeli 0 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF301 TEACHING PRINCIPLES AND METHODS Seçmeli 3 0 0 0
2 PF303 CLASSROOM MANAGEMENT Seçmeli 2 0 0 0
TECHNICAL ELECTIVE - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100008 BIOTECHNOLOGY Seçmeli 2 0 0 3
2 0100100009 FOOD ADDITIVE SUBSTANCES Seçmeli 2 0 0 3
3 0100100010 FOOD PACKAGING Seçmeli 2 0 0 3
4 0100100011 HYGIENE AND SANITATION IN FOOD INDUSTRY Seçmeli 2 0 0 3
5 0100100012 PRINCIPLES OF PRODUCT DEVELOPMENT Seçmeli 2 0 0 3
6 0100100013 REFRIGERATION TECHNIQUE Seçmeli 2 0 0 3
7 0100100014 SENSORY ANALYSIS TECHNIQUES Seçmeli 2 0 0 3
8 0100100015 FOOD SAFETY AND HACCP APPLICATIONS Seçmeli 2 0 0 3
9 0100100016 PRINCIPLES OF NUTRITION Seçmeli 2 0 0 3
10 0100100017 CATERING INDUSTRY Seçmeli 2 0 0 3
TECHNICAL ELECTIVE - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100008 BIOTECHNOLOGY Seçmeli 2 0 0 3
2 0100100009 FOOD ADDITIVE SUBSTANCES Seçmeli 2 0 0 3
3 0100100010 FOOD PACKAGING Seçmeli 2 0 0 3
4 0100100011 HYGIENE AND SANITATION IN FOOD INDUSTRY Seçmeli 2 0 0 3
5 0100100012 PRINCIPLES OF PRODUCT DEVELOPMENT Seçmeli 2 0 0 3
6 0100100013 REFRIGERATION TECHNIQUE Seçmeli 2 0 0 3
7 0100100014 SENSORY ANALYSIS TECHNIQUES Seçmeli 2 0 0 3
8 0100100015 FOOD SAFETY AND HACCP APPLICATIONS Seçmeli 2 0 0 3
9 0100100016 PRINCIPLES OF NUTRITION Seçmeli 2 0 0 3
10 0100100017 CATERING INDUSTRY Seçmeli 2 0 0 3
TEKNİK SEÇMELİ - III
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100105104 GIDA MÜHENDİSLİĞİNDE TASARIM Seçmeli 2 0 0 0
2 200100105105 BESLENME İLKELERİ Seçmeli 2 0 0 0
3 200100105106 GIDA KALİTE KONTROLÜ Seçmeli 2 0 0 0
4 200100105107 FONKSİYONEL GIDALAR Seçmeli 2 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF302 EVALUATION AND ASSESSMENT IN EDUCATION Seçmeli 3 0 0 0
2 PF304 SPECIAL TEACHING METHODS Seçmeli 3 0 0 0
TECHNICAL ELECTIVE - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100008 BIOTECHNOLOGY Seçmeli 2 0 0 3
2 0100100009 FOOD ADDITIVE SUBSTANCES Seçmeli 2 0 0 3
3 0100100010 FOOD PACKAGING Seçmeli 2 0 0 3
4 0100100011 HYGIENE AND SANITATION IN FOOD INDUSTRY Seçmeli 2 0 0 3
5 0100100012 PRINCIPLES OF PRODUCT DEVELOPMENT Seçmeli 2 0 0 3
6 0100100013 REFRIGERATION TECHNIQUE Seçmeli 2 0 0 3
7 0100100014 SENSORY ANALYSIS TECHNIQUES Seçmeli 2 0 0 3
8 0100100015 FOOD SAFETY AND HACCP APPLICATIONS Seçmeli 2 0 0 3
9 0100100016 PRINCIPLES OF NUTRITION Seçmeli 2 0 0 3
10 0100100017 CATERING INDUSTRY Seçmeli 2 0 0 3
TECHNICAL ELECTIVE - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100008 BIOTECHNOLOGY Seçmeli 2 0 0 3
2 0100100009 FOOD ADDITIVE SUBSTANCES Seçmeli 2 0 0 3
3 0100100010 FOOD PACKAGING Seçmeli 2 0 0 3
4 0100100011 HYGIENE AND SANITATION IN FOOD INDUSTRY Seçmeli 2 0 0 3
5 0100100012 PRINCIPLES OF PRODUCT DEVELOPMENT Seçmeli 2 0 0 3
6 0100100013 REFRIGERATION TECHNIQUE Seçmeli 2 0 0 3
7 0100100014 SENSORY ANALYSIS TECHNIQUES Seçmeli 2 0 0 3
8 0100100015 FOOD SAFETY AND HACCP APPLICATIONS Seçmeli 2 0 0 3
9 0100100016 PRINCIPLES OF NUTRITION Seçmeli 2 0 0 3
10 0100100017 CATERING INDUSTRY Seçmeli 2 0 0 3
TECHNICAL ELECTIVE - I
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100008 BIOTECHNOLOGY Seçmeli 2 0 0 3
2 0100100009 FOOD ADDITIVE SUBSTANCES Seçmeli 2 0 0 3
3 0100100010 FOOD PACKAGING Seçmeli 2 0 0 3
4 0100100011 HYGIENE AND SANITATION IN FOOD INDUSTRY Seçmeli 2 0 0 3
5 0100100012 PRINCIPLES OF PRODUCT DEVELOPMENT Seçmeli 2 0 0 3
6 0100100013 REFRIGERATION TECHNIQUE Seçmeli 2 0 0 3
7 0100100014 SENSORY ANALYSIS TECHNIQUES Seçmeli 2 0 0 3
8 0100100015 FOOD SAFETY AND HACCP APPLICATIONS Seçmeli 2 0 0 3
9 0100100016 PRINCIPLES OF NUTRITION Seçmeli 2 0 0 3
10 0100100017 CATERING INDUSTRY Seçmeli 2 0 0 3
TEKNİK SEÇMELİ - IV
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100106105 TIBBI VE AROMATİK BİTKİLER Seçmeli 2 0 0 0
2 200100106106 ENZİM BİLİMİ VE TEKNOLOJİSİ Seçmeli 2 0 0 0
3 200100106107 GÖNÜLLÜLÜK ÇALIŞMASI Seçmeli 1 2 0 0
4 200100106108 GELENEKSEL GIDALAR TEKNOLOJİSİ Seçmeli 2 0 0 0
5 9900000000 INFORMATION TECHNOLOGIES ADDICTION Seçmeli 2 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF401 GUIDANCE AND SPECIAL EDUCATION Seçmeli 3 0 0 0
2 PF403 INSTRUCTIONAL TECHNOLOGIES Seçmeli 2 0 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TEKNİK SEÇMELİ - V
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100107103 PROJE HAZIRLAMA TEKNİKLERİ Seçmeli 3 0 0 0
2 200100107104 SÜT ÜRÜNLERİ TEKNOLOJİSİ Seçmeli 3 0 0 0
3 200100107105 PEYNİR TEKNOLOJİSİ Seçmeli 3 0 0 0
4 200100107106 HAZIR YEMEK ENDÜSTRİSİ Seçmeli 3 0 0 0
PEDAGOGICAL FORMATION COURSES
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 PF404 TEACHING PRACTICE Seçmeli 1 8 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TECHNICAL ELECTIVE - II
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 0100100018 ENZYME SCIENCE AND TECHNOLOGY Seçmeli 3 0 0 4
2 0100100019 FERMENTATION TECHNOLOGY Seçmeli 3 0 0 4
3 0100100020 PRINCIPLES OF MEAT SCIENCE Seçmeli 3 0 0 4
4 0100100021 FERMENTED DAIRY PRODUCTS TECHNOLOGY Seçmeli 3 0 0 4
5 0100100022 CHEESE TECHNOLOGY Seçmeli 3 0 0 4
6 0100100023 BUTTER TECHNOLOGY Seçmeli 3 0 0 4
7 0100100024 ICE-CREAM TECHNOLOGY Seçmeli 3 0 0 4
8 0100100025 SPECIAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
9 0100100026 TRADITIONAL FOODS TECHNOLOGY Seçmeli 3 0 0 4
10 0100100027 FOOD INDUSTRY MACHINES Seçmeli 3 0 0 0
TEKNİK SEÇMELİ - VI
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 200100108104 DONDURMA TEKNOLOJİSİ Seçmeli 3 0 0 0
2 200100108105 GIDA ENDÜSTRİSİ MAKİNALARI Seçmeli 3 0 0 0
3 200100108106 ÖZEL GIDALAR TEKNOLOJİSİ Seçmeli 3 0 0 0
 
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