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)
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
1Gaining the ability to use the knowledge of fundamental sciences, engineering sciences and mathematics in food engineering area
2Gaining the ability to identify, model and solve engineering problems related to food engineering
3Gaining the ability to solve and design a system or process to meet the specified needs
4Gaining the skills of developing, selecting and use of modern technical tools and efficient utilization of information technologies.
5Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results
6Gaining the skills of intra- and interdisciplinary working.
7Gaining the ability to work as an individual
8Gaining the skills of oral and written communications in Turkish and gaining at least one foregin language skill.
9Recognizing the importance of life-long learning and increasing awareness
10Gaining the ability of demonstrating engineering as a job towards ethical, social and legal standards
11Educating food engineers having knowledge on current problems, advanced research ability, management and entrepreneurship skills
12Gaining the ability to produce safe food by using alternative, creative and critical thinking in food engineering applications and gaining the sustainablity of quality conscious
13Increasing the awareness of global issues such as environment, occupational safety and health in solving problems encountered in food engineering
14Educating food engineers having knowledge on career applications such as project management, risk management and difference management
15Educating food engineers having awareness on entrepreneurship, innovativeness and sustainable development

TYYÇ - Programme Outcomes - Base Scope Relationship
TYYÇProgramme OutcomesBase Scope
111111112222333
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 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
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
5. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
6. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 0100106203 BASIC OPERATIONS - II Compulsory 2 2 0 5
2 0100106102 FOOD ANALYSIS Compulsory 3 2 0 6
3 0100106100 FOOD BIOCHEMISTRY Compulsory 3 0 0 6
4 0100106101 FOOD ENGINEERING DESIGN Compulsory 3 0 0 4
5 200100106101 GIDA ANALİZLERİ Compulsory 3 2 0 0
6 200100106100 GIDA BİYOKİMYASI Compulsory 3 0 0 0
7 200100106103 GIDA BİYOTEKNOLOJİSİ Compulsory 2 0 0 0
8 200100106104 GIDA KATKI MADDELERİ Compulsory 3 0 0 0
9 0100006000 TECHNICAL ELECTIVE - I Elective - - - 3
10 0100006001 TECHNICAL ELECTIVE - I Elective - - - 3
11 0100006002 TECHNICAL ELECTIVE - I Elective - - - 3
12 200100106000 TEKNİK SEÇMELİ - IV Elective - - - 0
13 200100106202 TEMEL İŞLEMLER - II Compulsory 2 2 0 0
Total 30 8 0 30
 
7. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
8. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
 
NON-TECHNICAL ELECTIVE
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Elective 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Elective 0 0 0 0
SOCIAL CONTENT ELECTIVE COURSE GROUP 1
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100102102 HISTORY OF SCIENCE Elective 2 0 0 0
2 200100102103 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 0
3 200100102104 GENERAL MANAGEMENT Elective 2 0 0 0
NON-TECHNICAL ELECTIVE
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Elective 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Elective 0 0 0 0
TEKNİK SEÇMELİ - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100103106 GIDA VE EKOLOJİ Elective 2 0 0 0
2 200100103107 ENSTRÜMANTAL ANALİZ Elective 2 0 0 0
3 200100103108 DUYUSAL ANALİZ TEKNİKLERİ Elective 2 0 0 0
NON-TECHNICAL ELECTIVE
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Elective 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Elective 0 0 0 0
NON-TECHNICAL ELECTIVE
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Elective 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Elective 0 0 0 0
TEKNİK SEÇMELİ - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100104105 MESLEKİ İNGLİZCE Elective 2 0 0 0
2 200100104106 MOLEKÜLER BİYOLOJİ Elective 2 0 0 0
3 200100104107 HİJYEN VE SANİTASYON Elective 2 0 0 0
4 200100104108 MÜHENDİSLİK ETİĞİ Elective 2 0 0 0
NON-TECHNICAL ELECTIVE
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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 3
7 0100100006 INTRODUCTION TO SOCIOLOGY Elective 2 0 0 3
8 0100100007 WRITING AND PRESENTATION TECHNIQUES Elective 2 0 0 3
9 0100104106 APPLIED ENTREPRENEURSHIP TRAINING Elective 0 0 0 0
TECHNICAL ELECTIVE - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TEKNİK SEÇMELİ - III
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100105104 GIDA MÜHENDİSLİĞİNDE TASARIM Elective 2 0 0 0
2 200100105105 BESLENME İLKELERİ Elective 2 0 0 0
3 200100105106 GIDA KALİTE KONTROLÜ Elective 2 0 0 0
4 200100105107 FONKSİYONEL GIDALAR Elective 2 0 0 0
TECHNICAL ELECTIVE - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - I
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TEKNİK SEÇMELİ - IV
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100106105 TIBBI VE AROMATİK BİTKİLER Elective 2 0 0 0
2 200100106106 ENZİM BİLİMİ VE TEKNOLOJİSİ Elective 2 0 0 0
3 200100106107 GÖNÜLLÜLÜK ÇALIŞMASI Elective 1 2 0 0
4 200100106108 GELENEKSEL GIDALAR TEKNOLOJİSİ Elective 2 0 0 0
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TEKNİK SEÇMELİ - V
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100107103 PROJE HAZIRLAMA TEKNİKLERİ Elective 3 0 0 0
2 200100107104 SÜT ÜRÜNLERİ TEKNOLOJİSİ Elective 3 0 0 0
3 200100107105 PEYNİR TEKNOLOJİSİ Elective 3 0 0 0
4 200100107106 HAZIR YEMEK ENDÜSTRİSİ Elective 3 0 0 0
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TECHNICAL ELECTIVE - II
No Course Unit Code Course Unit Title Type of Course T P L ECTS
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
TEKNİK SEÇMELİ - VI
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 200100108104 DONDURMA TEKNOLOJİSİ Elective 3 0 0 0
2 200100108105 GIDA ENDÜSTRİSİ MAKİNALARI Elective 3 0 0 0
3 200100108106 ÖZEL GIDALAR TEKNOLOJİSİ Elective 3 0 0 0
 
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