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 (E.E.) - Food Engineering



General Description
History
The department, founded in 2011 and has started to education and research activities as Food Engineering Department.
History
The department, founded in 2010 and has started to education and research activities as Food Engineering Department.
Qualification Awarded
Qualification Awarded
The Bachelor's Degree in Food Engineering
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
First Cycle
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
First Cycle
Specific Admission Requirements
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)
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
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
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
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
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
Examination Regulations, Assessment and Grading
For all lessons, the measurement and assessment form was defined at “education plan” in detail.
Graduation Requirements
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
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
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
1Gıda Mühendisliği ile ilgili temel mühendislik konularında yeterli alt yapıya sahip olma,
2Alanı ile ilgili problemleri belirleme, tanımlama ve çözme becerisine sahip olma,
3Modern teknik ve araçları seçme, kullanma ve bilişim teknolojilerinden etkin yararlan
4Bireysel olarak farklı çalışma gruplarında etkin çalışabilme ve sorumluluk alma özgüvenine sahip olma,
5Etkin sözlü ve yazılı iletişim kurma becerisine ve en az bir yabancı dil bilgisine sahip olma,
6Mesleki ve etik sorumluluk bilincine sahip olma,
7Proje hazırlama ve değerlendirme bilgi ve yeteneklerine sahip olma,
8İşletme yönetimi, çalışanların sağlığı, çevre ve iş güvenliği konularında bilince sahip olma,
9Alanı ile ilgili problemleri belirleme, tanımlama ve çözme becerisine sahip olma,
10Nitelikli araştırma planlama, uygulama ve sonuçları analiz edebilme bilgi ve becerisine sahip olma,
11Gıda üretim prosesleri, kalite kontrolü, ürün kalitesinin artırılması, ürün geliştirme ve gıda analizleri alanlarında yeterli düzeyde bilgi ve beceriye sahip olma,
12Gıda güvenilirliği açısından önem arz eden risklerin ortadan kaldırılması veya minumum düzeye indirilmesine yönelik bilgi birikimi ve uygulama becerisine sahip olma.
13Mühendislik çözümlerinin ve uygulamalarının evrensel ve toplumsal boyutlardaki etkilerini kavrayabilme,
14Bilgiye erişebilme yöntemlerini kavrayabilme,
15Yaşam boyu öğrenme, bilim ve teknolojideki gelişmeleri izleme ve kendini sürekli yenilemenin gerekliliğini kavrayabilme

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 9900001157 CAREER PLANNING Compulsory 1 0 0 0
3 9900000114 FOREIGN LANGUAGE - I Compulsory 2 0 0 3
4 9900001024 GENERAL BIOLOGY Compulsory 2 2 0 4
5 0100101101 GENERAL CHEMISTRY - I Compulsory 3 0 0 4
6 9900001007 INTRODUCTION TO COMPUTER Compulsory 1 2 0 3
7 0100101102 INTRODUCTION TO FOOD ENGINEERING Compulsory 2 0 0 4
8 9900000104 MATHEMATICS - I Compulsory 2 0 0 4
9 0100101100 PHYSICS - I Compulsory 3 0 0 4
10 9900000113 TURKISH LANGUAGE - I Compulsory 2 0 0 2
Total 20 4 0 30
 
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 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Compulsory 2 0 0 2
3 0100102100 BASIC INFORMATICS TECHNOLOGIES Compulsory 2 0 0 4
4 9900001025 ECONOMICS Compulsory 2 0 0 3
5 9900000214 FOREIGN LANGUAGE - II Compulsory 2 0 0 3
6 0100102201 GENERAL CHEMISTRY - II Compulsory 3 0 0 4
7 9900000219 MATHEMATICS - II Compulsory 3 0 0 5
8 0100002000 NON-TECHNICAL ELECTIVE Elective - - - 3
9 0100102200 PHYSICS - II Compulsory 3 0 0 4
10 9900000213 TURKISH LANGUAGE - II Compulsory 2 0 0 2
Total 24 0 0 30
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 0100103105 ANALYTICAL CHEMISTRY Compulsory 2 0 0 3
2 0100103100 BASIC MICROBIOLOGY Compulsory 3 2 0 5
3 0100103102 ENGINEERING MATHEMATICS Compulsory 3 0 0 5
4 0100103104 ENGINEERING THERMODYNAMICS Compulsory 3 0 0 5
5 0100103101 FLUID MECHANICS Compulsory 3 0 0 4
6 0100003000 NON-TECHNICAL ELECTIVE Elective - - - 3
7 0100103103 TECHNICAL DRAWING Compulsory 2 2 0 5
Total 18 4 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 0100104103 HEAT AND MASS TRANSFER Compulsory 2 0 0 4
5 0100104102 MASS AND ENERGY BALANCE Compulsory 2 0 0 3
6 0100004000 NON-TECHNICAL ELECTIVE Elective - - - 3
7 0100004001 NON-TECHNICAL ELECTIVE Elective - - - 3
8 0100104100 PHYSICAL CHEMISTRY Compulsory 3 0 0 4
Total 18 4 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 0100105100 FOOD CHEMISTRY Compulsory 3 0 0 6
3 0100105101 FOOD ENGINEERING RESEARCH TECHNIQUES Compulsory 3 0 0 5
4 0100105102 FOOD QUALITY CONTROL Compulsory 3 0 0 5
5 0100005000 NON-TECHNICAL ELECTIVE Elective - - - 3
6 0100005001 TECHNICAL ELECTIVE - I Elective - - - 3
7 0100005002 TECHNICAL ELECTIVE - I Elective - - - 3
Total 17 2 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 0100006000 TECHNICAL ELECTIVE - I Elective - - - 3
6 0100006001 TECHNICAL ELECTIVE - I Elective - - - 3
7 0100006002 TECHNICAL ELECTIVE - I Elective - - - 3
Total 17 4 0 30
 
7. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 0100107101 CEREAL PROCESSING TECHNOLOGY Compulsory 3 0 0 5
2 0100107103 FOOD TECHNOLOGY LABORATORY - I Compulsory 0 6 0 4
3 0100107100 MEAT PROCESSING TECHNOLOGY Compulsory 3 0 0 5
4 0100107102 OIL TECHNOLOGY Compulsory 3 0 0 4
5 0100007000 TECHNICAL ELECTIVE - II Elective - - - 4
6 0100007001 TECHNICAL ELECTIVE - II Elective - - - 4
7 0100007002 TECHNICAL ELECTIVE - II Elective - - - 4
Total 15 6 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 0100108101 GRADUATION PROJECT Compulsory 0 4 0 5
4 0100008000 TECHNICAL ELECTIVE - II Elective - - - 4
5 0100008001 TECHNICAL ELECTIVE - II Elective - - - 4
6 0100008002 TECHNICAL ELECTIVE - II Elective - - - 4
7 0100108100 TECHNIQUES OF PROCESSING FRUIT AND VEGETABLES Compulsory 3 0 0 5
Total 12 10 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
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
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
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
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 - 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
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
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr