Third Cycle Programmes
    (Doctorate Degree)
Second Cycle Programmes
    (Master's Degree)
First Cycle Programmes
    (Bachelor's Degree)
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    (Associate's Degree)
 
Second Cycle Programmes (Master's Degree)

/Postgraduate Education Institute - Department of Food Engineering - Food Engineering



General Description
History
Masters training in Department of Food Engineering began in 2011 for the first time.
Qualification Awarded
After successfully completing his / her lectures and preparing his thesis, he is awarded a student master''s degree diploma, which delivers the required documents after successfully defending under the supervision of the jury.
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Yüksek Lisans
Specific Admission Requirements
The student who wants to enroll in the master''s program has to complete the examinations and / or have completed the courses determined by the university within the academic and legal regulations and determined by YÖK. Programa acceptance and application conditions are published on the Internet at the Institute of Science before the academic semester begins.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
The requirement is to graduate from a Bachelor of Food Engineering program.
Qualification Requirements and Regulations
In order to gain the degree, the student is required to have minimum 60 ECTS credits lectures (from the graduate course programme) and successfully completed them. Then, the student should prepare a thesis after caring out a research on a topic supervised by a senior lecturer. On a successful submission of thesis, student is required to give a successful oral examination on his/her work.
Profile of The Programme
Food Engineering Department Food Science and Food Technology. The aim of the master''s program is to enable the student to gain the ability to reach information, to evaluate and interpret information by doing scientific research as stated in the Igdır University Post-graduate Education and Training Regulation. As a result, the goal of the program is to train the qualified public and private sector personnel and to create the necessary infrastructure for the academic career. To be able to provide consultancy in the field of Food Science and Technology, to plan and apply research at academic level, to give courses at undergraduate level, to do interdisciplinary academic studies in science and engineering fields and to train specialists with oral and written communication skills on a foreign language.
Occupational Profiles of Graduates With Examples
Master's degree graduates work for the food industry at research and development, production, quality assurance, marketing, import and export areas as an engineer and manager.
Access to Further Studies
Graduates who successfully completed the Master's Degree may apply to doctorate (third cycle) programmes in the same or in related disciplines.
Examination Regulations, Assessment and Grading
Students are required to take a mid-term examination and/or complete other assigned projects/homework during the semester and, additionally, are required to take a final examination and/or complete a final project for course evaluation. The final grade is based on the mid-term examination grade, the final examination grade and/or evaluation of final project, with the contributions of 40% and 60%, respectively. To pass any course, a Master's student must receive at least 70 out of 100. Students must repeat courses they have failed or may substitute courses the Department accepts as equivalent. The assessment for each course is described in detail in “Individual Course Description”.
Graduation Requirements
Graduation requirements are explained in the section “Qualification Requirements and Regulations” .
Mode of Study (Full-Time, Part-Time, E-Learning )
Full-Time
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
1Improving and investigating the depth of knowledge and expertise in Food Engineering based on the qualifications of undergraduate programme in food engineering or different area.
2Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods
3Gaining the ability to apply the therotical and practical knowlegde in the specialized area of food engineering.
4Gaining the ability to transfer the current developments in the area of food engineering and her/his own work systematically to groups from and out of the area in written, oral and visual forms.
5Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.
6Gaining the ability to produce strategic solutions by working individually and taking responsibilities for a problem or unexpected complex situation in food engineering.
7Improving and investigating the depth of knowledge and expertise in Food Engineering based on the qualifications of undergraduate programme in food engineering or different area.
8Gaining the ability to apply the therotical and practical knowlegde in the specialized area of food engineering.
9Gaining the ability to develop strategy and application plans in the field of food engineering and interpreting the obtained data in the framework of quality process.
10Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.
11Gaining the ability to transfer the current developments in the area of food engineering and her/his own work systematically to groups from and out of the area in written, oral and visual forms.
12Gaining the ability to communicate in written and oral forms, in at least one foreign language, to prepare presentations and projects using the literature in foreign languages.
13Gaining the ability to use the computer softwares in the required field along with using information and communication technologies at an advanced level.
14Gaining the ability to develop strategy and application plans in the field of food engineering and interpreting the obtained data in the framework of quality process.
15Supervising the social, scientific and ethical values in collecting, interpreting and disseminating data regarding the field of food engineering.
16Understanding the interaction between food engineering area related with transdisciplinary, creating new information and solving expertise required problems using scientific research methods.

TYYÇ - Programme Outcomes - Base Scope Relationship
TYYÇProgramme OutcomesBase Scope
1122233333333333
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 GMSDG-GÜZ FOOD ENGINEERING ELECTIVE GROUP - AUTUMN Seçmeli - - - 6
2 GM-801 SPECIALITY COURSE Zorunlu 8 0 0 6
Toplam 8 0 0 12
 
2. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 GMSDG-BAHAR FOOD ENGINEERING ELECTIVE GROUP - SPRING Seçmeli - - - 0
2 FBETO-100 MASTER’S THESIS PROPOSAL Zorunlu 0 0 0 18
3 SMNR-100 SEMINAR Zorunlu 0 0 0 12
4 GM-802 SPECIALITY COURSE Zorunlu 8 0 0 6
Toplam 8 0 0 36
 
3. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 FBET-100 MASTER’S THESIS Zorunlu 0 0 0 24
2 GM-803 SPECIALITY COURSE Zorunlu 8 0 0 6
Toplam 8 0 0 30
 
4. Dönem
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 FBET-100 MASTER’S THESIS Zorunlu 0 0 0 24
2 GM-804 SPECIALITY COURSE Zorunlu 8 0 0 6
Toplam 8 0 0 30
 
FOOD ENGINEERING ELECTIVE GROUP - AUTUMN
No Ders Kodu Ders Adı Ders Türü D U L AKTS
1 2023-ETİK SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS Seçmeli 3 0 0 6
2 2023-TZLD Danışmanlık (Tezli Yüksek Lisans) Seçmeli 0 1 0 0
3 AÜBBG-101 Good AgrIcultural PractIces In GrowIng Vegetables Seçmeli 3 0 0 0
4 AÜBBG-105 Rootstock Use In FruIt Culture Seçmeli 3 0 0 0
5 AÜBBG-108 Fundamentals BIologI and PhysIologI of HortIculture Seçmeli 3 0 0 0
6 AÜBKG-100 Use of EssentIal OIls and Extracts Seçmeli 3 0 0 0
7 AÜBKG-101 BIologIcal Control of Weeds Seçmeli 3 0 0 0
8 AÜBKG-102 Mycology Laboratory Methods Seçmeli 3 0 0 0
9 AÜBKG-103 Laboratory Methods In PhytobacterIology Seçmeli 3 0 0 0
10 AÜBKG-104 RelatIonshIps Among Plants, Insects and Pathogens Seçmeli 3 0 0 0
11 AÜBKG-105 Integrated Pest Management Seçmeli 3 0 0 0
12 AÜBKG-106 Research Methods of Weeds Seçmeli 3 0 0 0
13 AÜTBBG-103 SoIl-plant InteractIon Seçmeli 3 0 0 0
14 AÜTEG-100 FInance and RIsk Management Seçmeli 3 0 0 0
15 AÜTEG-101 Research Methods In EconomIcs Seçmeli 3 0 0 0
16 AÜTEG-105 MarketIng of AgrIcultural Products Seçmeli 3 0 0 0
17 AÜZTG-100 BİLİM-EĞİTİM VE ETİK Seçmeli 3 0 0 0
18 AÜZTG-103 DENEME PLANLARI VE VERİ ANALİZ YÖNTEMLERİ Seçmeli 3 0 0 0
19 AÜZTG-104 HAYVAN ISLAHINDA İSTATİSTİK METOTLAR Seçmeli 3 0 0 0
20 AÜZTG-106 LIvestock Ecology Seçmeli 3 0 0 0
21 AÜZTG-107 BUZAĞI YETİŞTİRME TEKNİKLERİ Seçmeli 3 0 0 0
22 AÜZTG-109 SIĞIR BESİSİ İLKELERİ Seçmeli 3 0 0 0
23 BAB-23-101 PRODUCTIVIY CRITERIA AND HARVEST IN GRAPEVINE Seçmeli 2 2 0 6
24 BAB-23-105 STRESS PHYSIOLOGY AND RESISTANCE BREEDING IN HORTICULTURE Seçmeli 3 0 0 6
25 BAB-23-110 BİTKİSEL ÜRETİMİN EKOFİZYOLOJİK İLKELERİ Seçmeli 3 0 0 0
26 BAB-23-112 UsIng of Plant Growth Regulators In HortIculture Seçmeli 3 0 0 0
27 BAB-23-120 DORMANCY PHYSIOLOGY OF FRUIT TREES Seçmeli 3 0 0 6
28 BAB-23-121 FertIlIzatIon BIology of FruIt SpecIes Seçmeli 3 0 0 0
29 BAB-23-123 USE OF MOLECULAR TECHNIQUES IN FRUIT BREEDING Seçmeli 3 0 0 6
30 BAB-23-125 New TechnIque of FruIt GrowIng Seçmeli 3 0 0 0
31 BAB-23-128 USING PLANT GROWTH REGULATORS IN FRUIT GROWING Seçmeli 3 0 0 6
32 BAB-23-129 SELECTION IN FRUIT BREEDING Seçmeli 3 0 0 6
33 BAB-23-134 VEGETABLE SEEDLING GROWING TECHNIQUES Seçmeli 3 0 0 6
34 BAB-23-135 Vegetable BreedIng Seçmeli 3 0 0 0
35 BAB-23-136 PRINCIPLES OF VEGETABLE BREEDING Seçmeli 3 0 0 6
36 BAB-23-140 VEGETABLE SEED PRODUCTION Seçmeli 3 0 0 0
37 BAB-23-141 ADVENCED TECHNIQUES IN THE CULTIVATION OF VEGETABLES Seçmeli 3 0 0 0
38 BAB-23-149 PrencIpels of Seed Storage Seçmeli 3 0 0 0
39 BAB-23-152 SCIENTIFIC PRINCIPLES OF SMALL FRUIT GROWING Seçmeli 3 0 0 6
40 BAB-23-153 BREEDING OF BERRY FRUITS Seçmeli 2 2 0 6
41 BKG-100 SÜRDÜRÜLEBİLİR KALKINMA VE TARIM Seçmeli 2 2 0 0
42 BKG-101 ALLELOPATİ Seçmeli 3 0 0 0
43 BKG-102 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Seçmeli 3 0 0 0
44 BKG-105 PRINCIPLES OF BIOLOGICAL CONTROL OF PESTS Seçmeli 2 2 0 0
45 BKG-109 PHYSIOLOGY OF PLANT DISEASES Seçmeli 3 0 0 0
46 BKG-111 HERBICIDES Seçmeli 3 0 0 0
47 BKO-23-102 WEED RESISTANCE TO HERBICIDES Seçmeli 3 0 0 0
48 BMB-23-102 AntIoxIdant ActIvIty Concep and Measurement Methods Seçmeli 2 2 0 0
49 BMB-23-106 NutrItIonal bIochemIstry Seçmeli 3 0 0 0
50 BMB-23-130 Enzyme kInetIcs Seçmeli 3 0 0 0
51 BMB-23-137 GIDA ENDÜSTRİSİNDE YENİ TEKNOLOJİLER Seçmeli 3 0 0 0
52 BMB-23-154 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Seçmeli 2 2 0 6
53 BMB-23-155 KROMATOGRAFİDE MODERN TEKNİKLER Seçmeli 3 0 0 0
54 BMB-23-157 Methods of determInatIon of counts of mIcroorganIsms Seçmeli 2 2 0 0
55 BMB-23-167 ProbIotIc fermented mIlk Seçmeli 3 0 0 6
56 BMB-23-175 FunctIonal PropertIes of MIlk ProteIns Seçmeli 3 0 0 6
57 BSM-23-127 BİTKİ KORUMADA APLİKASYON TEKNİĞİ Seçmeli 3 0 0 0
58 BSM-23-128 FUNDAMENTALS OF THE CONSTRUCTION OF AGRICULTURAL MACHINERY Seçmeli 3 0 0 0
59 BSM-23-129 METHODS OF MANAGEMENT OFIRRIGATION NETWORKS Seçmeli 3 0 0 0
60 BSM-23-130 PROBABILISTIC METHODS IN HYDROLOGY Seçmeli 3 0 0 0
61 BSM-23-131 PLANT WATER RELATIONSHIPS IN IRRIGATION Seçmeli 3 0 0 0
62 BSM-23-132 BSM DİNAMİK VE MEKANİZMA TEKNİĞİ Seçmeli 3 0 0 0
63 BSM-23-133 BSM PNÖMATİK VE HİDROLİK Seçmeli 3 0 0 0
64 BSM-23-134 BSM MALZEME BİLGİSİ Seçmeli 3 0 0 0
65 BSM-23-135 BSM ALTERNATİF ENERJİ KAYNAKLARI Seçmeli 3 0 0 0
66 BSM-23-136 TARIMSAL YAPILARDA BETON Seçmeli 3 0 0 0
67 BSM-23-137 BİTKİSEL ÜRÜNLERİN DEPOLAMA YAPILARININ TASARIMI Seçmeli 3 0 0 0
68 BSM-23-138 PlantIng MachInery and ApplIcatIon TecnIques Seçmeli 3 0 0 0
69 BSM-23-139 FertIlIzer Spreaders and ApplIcatIon TecnIques Seçmeli 3 0 0 0
70 BSM-235 SOWING TECHNIQUES Seçmeli 3 0 0 6
71 BSMG-101 PRESSURE IRRIGATION TECHNIQUES Seçmeli 3 0 0 0
72 BSMG-102 TARIMSAL SAVAŞ MAKİNALARI VE UYGULAMA ALANLARI Seçmeli 3 0 0 0
73 EEM-23-103 ANALYSIS OF POLY PHASE NETWORKS BY THE METHOD OF Seçmeli 3 0 0 0
74 EEM-23-108 APPLIED NUMERICAL METHODS IN ELECTRICAL ENGINEERING Seçmeli 3 0 0 0
75 EEM-23-109 ANALYSIS OF ELECTRIC NETWORK LOSS Seçmeli 3 0 0 0
76 EEM-23-111 INDUSTRIAL HIGH VOLTAGE TECHNIQUE Seçmeli 3 0 0 0
77 EEM-23-115 ADVANCEDSEMICONDUCTOR DEVICES Seçmeli 3 0 0 0
78 EEM-23-116 ADVANCED ELECTROMAGNETIC FIELD THEORY Seçmeli 3 0 0 0
79 EEM-23-122 MICROWAVE TECHNIQUE Seçmeli 3 0 0 0
80 EEM-23-134 ELECTRICAL ASPECTS OF WIND ENERGY CONVERSION SYSTEMS Seçmeli 3 0 0 0
81 EEM-23-136 RENEWABLE ENERGY SYSTEMS Seçmeli 3 0 0 0
82 GIM-23-101 NUTRITIONAL BIOCHEMISTRY Seçmeli 3 0 0 6
83 GIM-23-102 NUTRITION AND FOOD Seçmeli 3 0 0 6
84 GIM-23-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Seçmeli 3 0 0 6
85 GIM-23-106 ENZIM KINETIĞI Seçmeli 3 0 0 6
86 GIM-23-107 ENZYME TECHNOLOGY Seçmeli 3 0 0 6
87 GIM-23-108 Meat FermentatIon Technology Seçmeli 3 0 0 0
88 GIM-23-109 ET MİKROBİYOLOJİSİ Seçmeli 3 0 0 0
89 GIM-23-110 ET VE ET ÜRÜNLERİ ANALİZİ Seçmeli 3 0 0 0
90 GIM-23-112 FUNCTIONAL FOOD ADDITIVES Seçmeli 3 0 0 6
91 GIM-23-113 FOOD CHEMISTRY Seçmeli 3 0 0 6
92 GIM-23-114 FOOD CONTAMINANTS AND TOXICOLOGY Seçmeli 3 0 0 0
93 GIM-23-116 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Seçmeli 3 0 0 0
94 GIM-23-117 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Seçmeli 3 0 0 6
95 GIM-23-118 FOOD PRESERVATION METHODS Seçmeli 3 0 0 6
96 GIM-23-119 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Seçmeli 3 0 0 6
97 GIM-23-121 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Seçmeli 3 0 0 6
98 GIM-23-122 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Seçmeli 3 0 0 0
99 GIM-23-123 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Seçmeli 3 0 0 6
100 GIM-23-124 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Seçmeli 3 0 0 6
101 GIM-23-125 THE ROLE OF CARBONHYDRATES IN FOODS Seçmeli 3 0 0 6
102 GIM-23-128 CREAL CHEMISTRY AND TECHNOLOGY Seçmeli 3 0 0 6
103 GIM-23-130 ADVANCED FOOD ANALYSIS Seçmeli 2 2 0 0
104 GIM-23-131 ADVANCED FOOD CHEMISTRY Seçmeli 3 0 0 0
105 GIM-23-132 İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ Seçmeli 3 0 0 6
106 GIM-23-134 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Seçmeli 0 0 0 0
107 GIM-23-136 LACTIC ACID FERMENTATION Seçmeli 3 0 0 6
108 GIM-23-137 DISORDERS OF LIPID METABOLISM AND Seçmeli 3 0 0 6
109 GIM-23-138 LİPİT KİMYASI Seçmeli 3 0 0 6
110 GIM-23-139 MICROBIAL GENETIC Seçmeli 3 0 0 0
111 GIM-23-140 MİKROBİYOLOJİDE KULLANILAN BESİYERLER Seçmeli 0 0 0 0
112 GIM-23-141 MODİFİYE ATMOSFER PAKETLEME Seçmeli 3 0 0 6
113 GIM-23-142 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Seçmeli 3 0 0 6
114 GIM-23-144 NİŞASTA KİMYASI Seçmeli 0 0 0 0
115 GIM-23-145 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Seçmeli 3 0 0 6
116 GIM-23-146 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Seçmeli 2 2 0 6
117 GIM-23-147 PURIFICATION METHODS OF PROTEINS Seçmeli 3 0 0 6
118 GIM-23-148 BIOCHEMISTRY OF PROTEINS Seçmeli 3 0 0 6
119 GIM-23-150 EXCIPIENTS USED IN DAIRY INDUSTRY Seçmeli 3 0 0 0
120 GIM-23-152 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Seçmeli 2 2 0 0
121 GIM-23-153 PRINCIPLES OF CEREAL STORAGE Seçmeli 3 0 0 0
122 GIM-23-154 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Seçmeli 3 0 0 0
123 GIM-23-155 ESSENTIAL OIL TECHNOLOGY Seçmeli 3 0 0 6
124 GIM-23-156 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Seçmeli 3 0 0 0
125 GIM-23-157 CHEMISTRY OF FATS AND OILS Seçmeli 3 0 0 0
126 GIM-23-158 YENİ GIDA MUHAFAZA TEKNİKLERİ Seçmeli 0 0 0 0
127 GIM-23-160 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Seçmeli 2 2 0 6
128 GIM-23-162 OLIVE OIL TECHNOLOGY Seçmeli 3 0 0 6
129 GIM-23-213 FOOD BIOCHEMISTRY II Seçmeli 3 0 0 6
130 GMG-100 MILK SANITATION COMPANIES Seçmeli 3 0 0 6
131 GMG-101 HOMOGENIZATION IN DAIRY Seçmeli 2 2 0 6
132 GMG-102 FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDES Seçmeli 3 0 0 6
133 GMG-115 Novel TechnologIes In Food EngIneerIng Seçmeli 3 0 0 6
134 GMG-116 MIcrobIal GenetIc Seçmeli 3 0 0 6
135 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Seçmeli 3 0 0 6
136 İNM-23-100 SEDIMENT TRASNPORT IN STREAMFLOWS Seçmeli 3 0 0 0
137 İNM-23-120 ADVANCED FLUID MECHANICS Seçmeli 3 0 0 0
138 İNM-23-122 ADVANCED ENGINEERING MATHEMATICS Seçmeli 3 0 0 0
139 İNM-23-134 COST MANAGEMENT Seçmeli 3 0 0 0
140 İNM-23-137 PROJECT (TIME) MANAGEMEN Seçmeli 3 0 0 0
141 İNM-23-140 WATER RESOURCES SYSTEMS Seçmeli 3 0 0 0
142 İNM-23-144 ENGINEERING PROPERTIES OF SOILS Seçmeli 3 0 0 0
143 İNM-23-147 HUMAN RELATIONS IN CONSTRUCTION MANAGEMENT Seçmeli 3 0 0 0
144 İNM-23-153 SHALLOW FOUNDATIONS Seçmeli 3 0 0 0
145 TAB-23-100 AB VE TÜRKİYE'DE TOHUMLUK TESCİL VE SERTİFİKASYON SİSTEMLERİ Seçmeli 3 0 0 0
146 TAB-23-102 Plants That Hyperaccumulate Heavy Metals Seçmeli 3 0 0 0
147 TAB-23-103 Allelopathy Seçmeli 3 0 0 0
148 TAB-23-104 ALTERNATIVE FORAGE CROPS Seçmeli 2 2 0 6
149 TAB-23-105 LEGUME SPECIES USING LANDSCAPE AREAS Seçmeli 3 0 0 0
150 TAB-23-109 PLANT TISSUE CULTURE AND APPLICATIONS Seçmeli 2 2 0 0
151 TAB-23-114 Threatened (IUCN) and HabItat Codes In Plant Taxonomy Seçmeli 3 0 0 0
152 TAB-23-117 PLANT WATER WORKS Seçmeli 2 2 0 6
153 TAB-23-118 STRESS FACTORS IN PLANT PRODUCTION Seçmeli 3 0 0 6
154 TAB-23-122 NUTRITIONAL ELEMENT CYCLIGN IN GRASSLAND Seçmeli 3 2 0 0
155 TAB-23-124 MEADOW AND PASTURE ECOLOGY Seçmeli 3 0 0 0
156 TAB-23-129 METHODS OF GRASS PLANT Seçmeli 3 0 0 0
157 TAB-23-130 PERENNIAL FORAGE CROPS Seçmeli 2 2 0 6
158 TAB-23-131 DOĞAL GEN KAYNAKLARI VE YÖNETİMİ Seçmeli 2 2 0 6
159 TAB-23-133 SEED PRODUCTION TECHNIQUES OF INDUSTRIAL CROPS Seçmeli 2 2 0 0
160 TAB-23-134 STUDY METHODS OF ETHNOBOTANY Seçmeli 3 0 0 0
161 TAB-23-135 FORAGE FROM DIFFERENT FAMILIES Seçmeli 3 0 0 0
162 TAB-23-139 ADVANCED PLANT PHYSIOLOGY Seçmeli 3 0 0 6
163 TAB-23-141 TERRESTRIAL PLANT ECOLOGY Seçmeli 2 2 0 6
164 TAB-23-144 Rubber rlant rubber productIons breedIng methods Seçmeli 3 0 0 6
165 TAB-23-146 HYBRIDIZATION TECHNICS I Seçmeli 3 0 0 0
166 TAB-23-150 Grassland EstablIshIng and Management TechnIgues Seçmeli 3 0 0 0
167 TAB-23-151 MERA TESİSİ VE YÖNETİMİ Seçmeli 2 2 0 6
168 TAB-23-153 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Seçmeli 3 0 0 6
169 TAB-23-159 TAB - BAKLAGİL VE BUĞDAYGİL YEM BİTKİLERİ ISLAHI Seçmeli 3 2 0 0
170 TAB-23-161 BIOCHEMISTRY OF FIELD CROPS Seçmeli 3 0 0 0
171 TAB-23-168 EFFECTIVE SUBSTANCES AND EVALUATION FIELDS OF MEDICINAL PLANTS Seçmeli 2 2 0 6
172 TAB-23-170 EssentIal OIls: ScIence, Technology and ApplIcatIons Seçmeli 3 0 0 0
173 TAB-23-171 UZAKTAN ALGILAMA VE ÇAYIR VE MERALARDA KULLANIMI Seçmeli 2 2 0 0
174 TAB-23-173 OIL PLANTS SPECIFICCULTIVATION Seçmeli 3 0 0 6
175 TAB-23-174 OIL PLANTS AND SCIENCE AND TECHNOLOGY OF VEGETABLE OIL Seçmeli 2 2 0 0
176 TAB-23-246 HYBRIDIZATION TECHNICS II Seçmeli 3 0 0 6
177 TAE-23-106 BenefIt Cost AnalysIs Seçmeli 3 0 0 0
178 TAE-23-108 BenefIt-cost AnalysIs Seçmeli 3 0 0 0
179 TAE-23-110 FOOD PROUSTION MARKETING Seçmeli 3 0 0 6
180 TAE-23-112 LIVESTOCK ECONOMICS Seçmeli 3 0 0 6
181 TAE-23-114 Rural Development Models Seçmeli 3 0 0 0
182 TAE-23-116 Rural SocIology Research Methods Seçmeli 3 0 0 0
183 TAE-23-120 METHODS OF SAMPLING AND DATA GATHERING Seçmeli 3 0 0 6
184 TAE-23-121 SPECIAL SUBJECTS ON AGRICULTURAL COOPERATIVES Seçmeli 3 0 0 6
185 TAE-23-122 Welfare EconomIcs and PolIcy AnalysIs Seçmeli 3 0 0 0
186 TAE-23-125 RESOURCE USE AND PRODUCTIVITY IN AGRICULTURAL ENTERPRISES Seçmeli 0 0 0 0
187 TAE-23-130 Cost AnalysIs In AgrIcultural Products Seçmeli 3 0 0 0
188 TAE-23-136 AGRICULTURAL ENTREPRENEURSHIP Seçmeli 3 0 0 6
189 TAE-23-142 AgrIcultural ExtensIon Systems Seçmeli 3 0 0 0
190 TAE-23-143 TÜKETİCİ DAVRANIŞLARI ANALİZİ Seçmeli 3 0 0 6
191 TAE-23-144 THE ANALYSIS OF TURKEY- EU RELATIONS Seçmeli 3 0 0 6
192 TBB-102 ScIence educatIon ethIcs Seçmeli 3 0 0 0
193 TBB-23-112 AdsorptIon Seçmeli 3 0 0 0
194 TBB-23-114 Fundementals of Plant NutrIon Seçmeli 3 0 0 0
195 TBB-23-121 ADVANCED SOIL PHYSIC Seçmeli 2 2 0 0
196 TBB-23-125 Chromatography Seçmeli 3 0 0 0
197 TBB-23-127 SUSTAINABLE SOIL QUALITY Seçmeli 2 2 0 6
198 TBB-23-128 SustaInable SoIl Management Seçmeli 3 0 0 0
199 TBB-23-133 SoIl-plant AnalaysIs Seçmeli 3 0 0 0
200 TBB-23-136 THE ELEMENT ANALYSIS ON SOIL Seçmeli 2 2 0 6
201 TBB-23-143 SOIL ORGANIC MATTER Seçmeli 2 2 0 6
202 TBB-23-144 SoIl Water RelatIonshIp Seçmeli 3 0 0 0
203 TBBG-102 COĞRAFİ BİLGİ SİSTEMLERİ (CBS) VE VERİ ANALİZ METODLARI Seçmeli 2 2 0 0
204 TBBG-103 TOPRAK HARİTALAMA VE UZAKTAN ALGILAMA Seçmeli 2 2 0 0
205 TBBG-103 SOIL AND WATER CONSERVATION ENGINEERING I Seçmeli 2 2 0 0
206 TBBG-104 İLERİ TOPRAK KİMYASI Seçmeli 2 2 0 6
207 TBBG-107 ConvectIve Heat Transport In SoIl Seçmeli 3 0 0 0
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209 TBBG-109 MathematIcal ModelIng of AgrIcultural Systems Seçmeli 3 0 0 0
210 TBG-101 ScIence educatIon ethIcs Seçmeli 3 0 0 6
211 TBG-122 FIELD AGRICULTURE Seçmeli 3 0 0 0
212 TBİ-22-102 PEST MANAGEMENT Seçmeli 2 2 0 0
213 TBİ-22-104 BASIC PHYTOBACTERIOLOGY Seçmeli 3 0 0 0
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215 TBİ-22-106 SYSTEMATICSH OF INSECTS Seçmeli 2 2 0 0
216 TBİ-22-107 MYCOLOGY LABORATORY METHODS Seçmeli 2 2 0 0
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218 ZOO-23-127 BasIc StatIstIcs wIth Computer ApplIcatIon Seçmeli 3 0 0 0
219 ZOO-23-135 PhenotypIc EvaluatIon Methods for Improvement of LIvestock Seçmeli 3 0 0 0
220 ZOO-23-136 SOURCES OF VARIATION IN FARM ANIMALS Seçmeli 3 0 0 6
221 ZOO-23-138 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Seçmeli 3 0 0 6
222 ZOO-23-141 Food and Feed Safety Seçmeli 3 0 0 0
223 ZOO-23-142 MetabolIc DIsorder Related To NutrItIon Seçmeli 3 0 0 0
224 ZOO-23-144 AnImal BIotechnology Seçmeli 3 0 0 0
225 ZOO-23-146 APPLIED STATISTICS FOR ANIMAL SCIENCE Seçmeli 3 0 0 6
226 ZOO-23-147 PrIncIples of Advanced DaIry Cattle ScIence Seçmeli 3 0 0 0
227 ZOO-23-150 Poultry NutrItIon Seçmeli 3 0 0 0
228 ZOO-23-152 ControllIng ReproductIon of Small RumInants Seçmeli 3 0 0 0
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230 ZOO-23-155 Buffalo Husbandary and BreedIng Seçmeli 3 0 0 0
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232 ZOO-23-161 AlternatIve Feedstuffs For RumInants Seçmeli 3 0 0 0
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235 ZOO-23-171 SPSS UsIng and StatIcs Seçmeli 3 0 0 0
236 ZOO-23-175 EXPERIMENTAL DESIGNS WITH REPEATED MEASUREMENT Seçmeli 3 0 0 6
237 ZOO-23-178 Feed AddItIves Seçmeli 3 0 0 0
238 ZOO-23-179 BeekeepIng MIgratIon and FIeld ApplIcatIons In Turkey Seçmeli 3 0 0 0
239 ZOO-23-182 ADVANCED MATING SYSTEMS IN ANIMAL BREEDING Seçmeli 3 0 0 6
240 ZTG-105 KOYUN VE KEÇİLERDE ÜREME Seçmeli 3 0 0 0
241 ZTG-106 HAYVAN DAVRANIMI Seçmeli 3 0 0 0
242 ZTG-107 MethodologIes of scIentIfIc Research Seçmeli 3 0 0 0
FOOD ENGINEERING ELECTIVE GROUP - SPRING
No Ders Kodu Ders Adı Ders Türü D U L AKTS
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2 2023-TZLD Danışmanlık (Tezli Yüksek Lisans) Seçmeli 0 1 0 0
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33 BAB-23-117 KÜLTÜRÜ YAPILAN YENİLEBİLİR MANTAR TÜRLERİ VE YETİŞTİRME TEKNİKLERİ Seçmeli 3 0 0 6
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36 BAB-23-122 MEYVE GENETİK KAYNAKLARI Seçmeli 3 0 0 6
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46 BAB-23-151 GOOD AGRICULTURAL PRACTICES IN SMALL FRUIT GROWING Seçmeli 3 0 0 6
47 BKB-101 WEEDS AND WEED MANAGEMENT UNDER CLIMATE CHANGE Seçmeli 3 0 0 0
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52 BKB-112 WEED RESISTANCE TO HERBICIDES Seçmeli 3 0 0 0
53 BKG-101 ALLELOPATİ Seçmeli 3 0 0 0
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56 BKG-109 PHYSIOLOGY OF PLANT DISEASES Seçmeli 3 0 0 0
57 BKO-23-100 LABORATORY METHODS IN PHYTOBACTERIOLOGY Seçmeli 3 0 0 0
58 BKO-23-101 POISONOUS WEEDS Seçmeli 3 0 0 0
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60 BKO-23-104 RESISTANCE TO PLANT PESTS Seçmeli 3 0 0 0
61 BKO-23-105 ENTOMOLOJİDE ÖRNEKLEME YÖNTEMLERİ Seçmeli 3 0 0 0
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63 BMB-23-104 AntIoxIdant AcctIvIty: Concept and Measurement Methods Seçmeli 2 2 0 6
64 BMB-23-130 Enzyme kInetIcs Seçmeli 3 0 0 0
65 BMB-23-138 GIDA MEVZUATI Seçmeli 3 0 0 0
66 BMB-23-151 Advanced Spectroscopy Seçmeli 3 0 0 0
67 BMB-23-154 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Seçmeli 2 2 0 6
68 BMB-23-166 New Developments In Cheese Technology Seçmeli 3 0 0 6
69 BSM-23-100 SOWING TECHNIQUES Seçmeli 3 0 0 0
70 BSM-23-101 TILLAGE TOOLS AND MACHINERY Seçmeli 3 0 0 0
71 BSM-23-102 DRAINAGE ENGINEERING Seçmeli 3 0 0 0
72 BSM-23-103 IRRIGATION OF FIELD CROPS Seçmeli 3 0 0 0
73 BSM-23-104 IRRIGATION OF HORTICULTURAL CROPS Seçmeli 3 0 0 0
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76 BSM-23-107 TIME STUDY IN AGRICULTURAL MECHANIZATION Seçmeli 3 0 0 0
77 BSM-23-108 TESTING PRINCIPLES OF AGRICULTURAL MACHINERY Seçmeli 3 0 0 0
78 BSM-23-109 PHYSICAL PROPERTIES OF AGRICULTURAL FOOD Seçmeli 3 0 0 0
79 BSM-23-110 DAIRY MILKING MECHANIZATION AND MILK PROCESSING TECHNIQUES Seçmeli 3 0 0 0
80 BSM-23-111 TARIMSAL ÜRÜNLERİN KURUTMA TEKNİĞİ Seçmeli 3 0 0 0
81 BSM-23-112 MİNERAL GÜBRE DAĞITMA MAKİNALARI VE KALİBRASYONU Seçmeli 3 0 0 0
82 BSM-23-113 IrrIgatIon Of FIeld And HortIcultural Crops Seçmeli 3 0 0 0
83 BSM-23-114 DIRECT DRILLING AND APPLICATIONS Seçmeli 3 0 0 0
84 BSM-23-115 COMPUTER AIDED DRAWING Seçmeli 3 0 0 0
85 BSM-23-116 BIOMASS ENERGY Seçmeli 3 0 0 0
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87 BSMB-100 TARIMSAL ÜRÜNLERİN FİZİKO MEKANİK ÖZELLİKLERİ Seçmeli 3 0 0 0
88 BSMB-102 KARMA YEM ÜRETİM MEKANİZASYONU Seçmeli 3 0 0 0
89 EEM-23-104 ANALYSIS OF ELECTRICAL ENERGY SYSTEMS Seçmeli 3 0 0 0
90 EEM-23-106 OVERVOLTAGES AND PROTECTION IN ELECTIRICAL POWER SYSTEMS Seçmeli 3 0 0 0
91 EEM-23-114 ELECTRICAL ASPECTS OF SOLAR ENERGY CONVERSION SYSTEMS Seçmeli 3 0 0 0
92 EEM-23-119 THIN FILM GROWTH TECHNIQUES Seçmeli 3 0 0 0
93 EEM-23-128 OPTOELECTRONIC Seçmeli 3 0 0 0
94 GIM-23-100 ANTIOXIDANT ENZYMES AND ACTIVITY ASSAY METHODS Seçmeli 3 0 0 6
95 GIM-23-101 NUTRITIONAL BIOCHEMISTRY Seçmeli 3 0 0 6
96 GIM-23-102 NUTRITION AND FOOD Seçmeli 3 0 0 6
97 GIM-23-103 GIDA ATIK YÖNETİMİ VE ALTERNATİF KULLANIM ALANLARI Seçmeli 3 0 0 6
98 GIM-23-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Seçmeli 3 0 0 6
99 GIM-23-105 BİTKİSEL KAYNAKLI PROTEİNLERİN İŞLENMESİ ve MODİFİKASYONU Seçmeli 3 0 0 6
100 GIM-23-106 ENZIM KINETIĞI Seçmeli 3 0 0 6
101 GIM-23-107 ENZYME TECHNOLOGY Seçmeli 3 0 0 6
102 GIM-23-108 Meat FermentatIon Technology Seçmeli 3 0 0 0
103 GIM-23-109 ET MİKROBİYOLOJİSİ Seçmeli 3 0 0 0
104 GIM-23-110 ET VE ET ÜRÜNLERİ ANALİZİ Seçmeli 3 0 0 0
105 GIM-23-111 FERMENTED MILK PRODUCTS TECHNOLOGY Seçmeli 2 2 0 6
106 GIM-23-112 FUNCTIONAL FOOD ADDITIVES Seçmeli 3 0 0 0
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108 GIM-23-114 FOOD CONTAMINANTS AND TOXICOLOGY Seçmeli 3 0 0 0
109 GIM-23-115 GIDA ENDÜSTRİSİNDE İŞ GÜVENLİĞİ UYGULAMALARI Seçmeli 3 0 0 0
110 GIM-23-116 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Seçmeli 3 0 0 0
111 GIM-23-117 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Seçmeli 3 0 0 6
112 GIM-23-118 FOOD PRESERVATION METHODS Seçmeli 3 0 0 0
113 GIM-23-119 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Seçmeli 3 0 0 6
114 GIM-23-120 GIDA REOLOJİSİ VE UYGULAMALARI Seçmeli 3 0 0 6
115 GIM-23-121 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Seçmeli 3 0 0 6
116 GIM-23-122 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Seçmeli 3 0 0 0
117 GIM-23-123 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Seçmeli 3 0 0 6
118 GIM-23-124 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Seçmeli 3 0 0 6
119 GIM-23-125 THE ROLE OF CARBONHYDRATES IN FOODS Seçmeli 3 0 0 0
120 GIM-23-126 GIDALARIN MİKROBİYOLOJİK ANALİZİ Seçmeli 3 0 0 6
121 GIM-23-128 CREAL CHEMISTRY AND TECHNOLOGY Seçmeli 3 0 0 0
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124 GIM-23-131 ADVANCED FOOD CHEMISTRY Seçmeli 3 0 0 6
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126 GIM-23-133 : BIOCHEMISTRY OFCARBOHYDRATES Seçmeli 3 0 0 6
127 GIM-23-134 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Seçmeli 0 0 0 0
128 GIM-23-136 LACTIC ACID FERMENTATION Seçmeli 3 0 0 6
129 GIM-23-137 DISORDERS OF LIPID METABOLISM AND Seçmeli 3 0 0 6
130 GIM-23-138 LİPİT KİMYASI Seçmeli 3 0 0 6
131 GIM-23-139 MICROBIAL GENETIC Seçmeli 3 0 0 0
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133 GIM-23-141 MODİFİYE ATMOSFER PAKETLEME Seçmeli 3 0 0 6
134 GIM-23-142 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Seçmeli 3 0 0 0
135 GIM-23-144 NİŞASTA KİMYASI Seçmeli 0 0 0 0
136 GIM-23-145 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Seçmeli 3 0 0 6
137 GIM-23-146 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Seçmeli 2 2 0 6
138 GIM-23-147 PURIFICATION METHODS OF PROTEINS Seçmeli 3 0 0 6
139 GIM-23-148 BIOCHEMISTRY OF PROTEINS Seçmeli 3 0 0 6
140 GIM-23-149 FREE RADICALS ANTIOXIDANTS AND FOODS Seçmeli 3 0 0 6
141 GIM-23-150 EXCIPIENTS USED IN DAIRY INDUSTRY Seçmeli 3 0 0 6
142 GIM-23-152 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Seçmeli 2 2 0 6
143 GIM-23-153 PRINCIPLES OF CEREAL STORAGE Seçmeli 3 0 0 6
144 GIM-23-154 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Seçmeli 3 0 0 6
145 GIM-23-155 ESSENTIAL OIL TECHNOLOGY Seçmeli 3 0 0 6
146 GIM-23-156 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Seçmeli 3 0 0 6
147 GIM-23-157 CHEMISTRY OF FATS AND OILS Seçmeli 3 0 0 6
148 GIM-23-158 YENİ GIDA MUHAFAZA TEKNİKLERİ Seçmeli 0 0 0 0
149 GIM-23-159 THE MECHANISM OF DETERIORATION OF EDIPLE OILS Seçmeli 3 0 0 6
150 GIM-23-160 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Seçmeli 2 2 0 0
151 GIM-23-161 ZEYTİNYAĞI VE SAĞLIK Seçmeli 3 0 0 6
152 GIM-23-162 OLIVE OIL TECHNOLOGY Seçmeli 3 0 0 6
153 GIM-23-213 FOOD BIOCHEMISTRY II Seçmeli 3 0 0 6
154 GMG-115 Novel TechnologIes In Food EngIneerIng Seçmeli 3 0 0 6
155 GMG-116 MIcrobIal GenetIc Seçmeli 3 0 0 6
156 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Seçmeli 3 0 0 6
157 İMG-107 ADVANCED ENGINEERING MATHEMATICS Seçmeli 3 0 0 0
158 İNM-23-102 DESIGN OF TREATMENT PLANTS Seçmeli 3 0 0 0
159 İNM-23-113 DEEP FOUNDATIONS Seçmeli 3 0 0 0
160 İNM-23-116 IN-SITU TESTS IN GEOTECHNICAL ENGINEERING Seçmeli 3 0 0 0
161 İNM-23-119 HYDROCLIMATOLOGY Seçmeli 3 0 0 0
162 İNM-23-130 PUBLIC INFRASTRUCTURE MANAGEMENT Seçmeli 3 0 0 0
163 İNM-23-142 HYDRO-ENERGY PRODUCTION SYSTEMS Seçmeli 3 0 0 0
164 İNM-23-152 GROUNDWATER HYDRAULICS Seçmeli 3 0 0 0
165 İNM-23-154 MANAGEMENT MATHEMATICS Seçmeli 3 0 0 0
166 OTİ-23-121 ORGANİK GIDALARA UYGULANAN ISIL OLMAYAN TEKNOLOJİLER Seçmeli 3 0 0 0
167 TAB-23-107 PLANT BIOTECHNOLOGY AND GENETIC ENGINEERING APPLICATIONS Seçmeli 2 2 0 0
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169 TAB-23-113 BİTKİ SİSTEMATİĞİ TERMİNOLOJİSİ Seçmeli 3 0 0 0
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171 TAB-23-120 SHRUB VEGETATION Seçmeli 2 2 0 6
172 TAB-23-123 MEASUREMENT METHODS AND CHARACTERISTICS OF MEADOW AND RANGE VEGETATIONS Seçmeli 2 2 0 0
173 TAB-23-125 ESTABLISHING PASTURELAND AND RANGELAND Seçmeli 2 2 0 0
174 TAB-23-126 WEED PROBLEMS IN RANGELAND Seçmeli 2 2 0 6
175 TAB-23-127 INCREASING THE PRODUCTIVITY IN GRASSLAND WITH NATURAL METHODS Seçmeli 3 0 0 0
176 TAB-23-136 GENERAL PRODUCT PHYSIOLOGY Seçmeli 3 0 0 6
177 TAB-23-137 HerbarIum TechnIques Seçmeli 3 0 0 0
178 TAB-23-141 TERRESTRIAL PLANT ECOLOGY Seçmeli 2 2 0 0
179 TAB-23-142 SPECIAL PRODUCTION TECHNIQUES OF MERRIMENT CROPS Seçmeli 2 2 0 0
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181 TAB-23-147 BASIS OF RANGE PLANT PHYSIOLOGY Seçmeli 2 2 0 6
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186 TAB-23-158 SILAGE CROPS Seçmeli 2 2 0 6
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188 TAB-23-166 FIELD AGRICULTURE Seçmeli 2 2 0 0
189 TAB-23-172 VEGETATION ASSESSMENT AND EVALUATION TECHNIQUES Seçmeli 2 2 0 6
190 TAB-23-176 EVOLUATIONS TECHNIQUES IN FORAGE CROPS Seçmeli 2 2 0 6
191 TAB-23-178 YEM BİTKİLERİ ÖZEL YETİŞTİRME TEKNİKLERİ Seçmeli 2 2 0 0
192 TAB-23-179 QUALITY FORAGE PLANTS Seçmeli 2 2 0 0
193 TAB-23-181 YEM BİTKİLERİNDE TOHUMLUK ÜRETİMİ Seçmeli 2 2 0 0
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196 TAB-23-246 HYBRIDIZATION TECHNICS II Seçmeli 3 0 0 6
197 TAE-23-100 European UnIon Farm Accountancy Data Network Seçmeli 3 0 0 0
198 TAE-23-104 ÇİFTLİK YÖNETİMİ VE PLANLAMASI Seçmeli 3 0 0 0
199 TAE-23-105 IntroductIon to EconometrIcs AnalysIs Seçmeli 3 0 0 0
200 TAE-23-109 THE ANALYSIS OF FOOD INDUSTRY ENTERPRISES Seçmeli 3 0 0 6
201 TAE-23-118 ECONOMICS AND MARKETING OF ORGANIC AGRICULTURAL PRODUCTS Seçmeli 3 0 0 6
202 TAE-23-127 ECONOMIC ANALYSIS OF AGRICULTURAL ENTERPRISES Seçmeli 3 0 0 6
203 TAE-23-128 European UnIon Farm Accountancy Data Network Seçmeli 3 0 0 0
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209 TAE-23-137 TARIMSAL İŞLETMELERİN EKONOMİK ANALİZİ Seçmeli 3 0 0 0
210 TAE-23-138 AgrIcultural OrganIzatIon and CooperatIve Seçmeli 3 0 0 0
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213 TAE-23-141 MarketIng of AgrIcultural Products Seçmeli 3 0 0 0
214 TAE-23-145 ApplIed AgrIcultural MarketIng TechnIcs Seçmeli 3 0 0 0
215 TBB-102 ScIence educatIon ethIcs Seçmeli 3 0 0 6
216 TBB-142 ÇAYIR MERA EKOLOJİSİ Seçmeli 2 2 0 0
217 TBB-23-113 BAĞLAYICILAR VE HİDRASYON ÖZELLİKLERİ Seçmeli 3 0 0 0
218 TBB-23-116 EKOLOJİK PROSESLERİNİN MODELLENMESİNDE İLERİ KONULAR Seçmeli 3 0 0 0
219 TBB-23-117 ErosIon PredIctIon TechnIques Seçmeli 3 0 0 0
220 TBB-23-119 Survey Staff MappIng and Land Management Seçmeli 3 0 0 0
221 TBB-23-120 FertIlIzer AnalaysIs Seçmeli 3 0 0 0
222 TBB-23-124 ADVANCED AGRICULTURAL METEOROLOGY Seçmeli 2 2 0 0
223 TBB-23-126 MANAGEMENT OF PROBLEM SOILS Seçmeli 3 0 0 6
224 TBB-23-130 MATHEMATICAL MODELING OF AGRICULTURAL SYSTEMS Seçmeli 3 0 0 0
225 TBB-23-134 RELATIONSHIP OF SOIL AND PLANT Seçmeli 3 0 0 6
226 TBB-23-135 KINETICS AND THERMODYNAMICS OF BIOCHEMICAL PROCESSES OF SOIL Seçmeli 3 0 0 0
227 TBB-23-137 TOPRAK ENZİMLERİ Seçmeli 3 0 0 0
228 TBB-23-140 SoIl MIcrobIology Seçmeli 3 0 0 0
229 TBB-23-145 Fundamental of SoIl BehavIour: SoIl TIllage Seçmeli 3 0 0 0
230 TBB-23-146 SOIL AND WATER CONSERVATION ENGINEERING I Seçmeli 2 2 0 0
231 TBB-23-148 CONVECTIVE HEAT TRANSPORT IN SOIL Seçmeli 3 0 0 0
232 TBB-23-149 TOPRAKTA KÜTLE TAŞINMASININ MODELLENMESİ Seçmeli 3 0 0 0
233 TBB-23-150 PRACTICAL ADVANCED SOIL PHYSICS Seçmeli 2 2 0 0
234 TBB-23-151 AGRICULTURAL APPLICATIONS OF REMOTE SENSING Seçmeli 2 2 0 6
235 TBB-23-246 SOIL AND WATER CONSERVATION ENGINEERING Seçmeli 2 2 0 0
236 TBBB-104 İLERİ TOPRAK KİMYASI Seçmeli 2 2 0 0
237 TBG-101 ScIence educatIon ethIcs Seçmeli 3 0 0 0
238 TBİ-22-102 PEST MANAGEMENT Seçmeli 2 2 0 0
239 TBİ-22-103 HERBICIDES Seçmeli 3 0 0 0
240 TBİ-22-104 BASIC PHYTOBACTERIOLOGY Seçmeli 3 0 0 0
241 TBİ-22-105 THE BIOLOGICAL CONTROL OF PLANT DISEASE Seçmeli 2 2 0 0
242 TBİ-22-106 SYSTEMATICSH OF INSECTS Seçmeli 2 2 0 0
243 TBİ-22-107 MYCOLOGY LABORATORY METHODS Seçmeli 2 2 0 0
244 TBİ-23-156 CARBOHYDRATE METABOLISM Seçmeli 3 3 0 6
245 TBİ-24-100 BÖCEKLERDE PREPARAT YAPMA TEKNİKLERİ Seçmeli 3 0 0 0
246 TEB-108 RURAL DEVELOPMENT MODELS Seçmeli 3 0 0 0
247 TEB-109 ECONOMICS OF PRODUCTION AND CONSUMPTION Seçmeli 3 0 0 0
248 ZOO-23-129 Calf RearIng TechnIques Seçmeli 3 0 0 0
249 ZOO-23-130 LIVESTOCK ECOLOGY Seçmeli 3 0 0 6
250 ZOO-23-131 ÇİFTLİK HAYVANLARINDA BESLENMEYE BAĞLI METABOLİK BOZUKLUKLAR Seçmeli 3 0 0 0
251 ZOO-23-132 Carcass EvaluatIon Methods In LIvestocks Seçmeli 3 0 0 0
252 ZOO-23-134 REPRODUCTIVE TECHNOLOGIES IN FARM ANIMALS Seçmeli 2 2 0 6
253 ZOO-23-137 EXPERIMENTAL DESIGN AND APPLICATIONS OF STATISTICAL PACKAGE PROGRAM Seçmeli 2 2 0 6
254 ZOO-23-138 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Seçmeli 3 0 0 6
255 ZOO-23-139 DENEY TASARIMI Seçmeli 3 0 0 0
256 ZOO-23-140 Advanced TechnIques In Beef Cattle RearIng Seçmeli 3 0 0 0
257 ZOO-23-145 StatIctIcs Methods for LIvestock Improvement Seçmeli 3 0 0 0
258 ZOO-23-148 IN VIVO AND IN VITRO DIGESTIBILIY TECHNIQUES AND METHODS Seçmeli 3 0 0 0
259 ZOO-23-153 KRİMİNALİSTİK İSTATİSTİK Seçmeli 3 0 0 0
260 ZOO-23-157 Methods and PrIncIples of OrganIc RasIng Seçmeli 3 0 0 0
261 ZOO-23-163 VITAMIN AND MINERAL METABOLISM IN RUMINANTS Seçmeli 3 0 0 0
262 ZOO-23-164 STATISTICS WITH SAS Seçmeli 2 2 0 6
263 ZOO-23-165 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Seçmeli 2 2 0 6
264 ZOO-23-166 Cattle FattenIng PrIncIples Seçmeli 3 0 0 0
265 ZOO-23-170 STATISTICS WITH SPSS Seçmeli 2 2 0 6
266 ZOO-23-172 SPSS-II Seçmeli 3 0 0 0
267 ZOO-23-173 TECHNIQUES OF RATION PREPARATION IN DAIRY COWS Seçmeli 3 0 0 0
268 ZOO-23-177 ÜREME ENDOKRİNOLOJİSİ Seçmeli 3 0 0 0
269 ZTB-109 ORGANİK SIĞIRCILIK ÜRETİM İLKE VE YÖNTEMLERİ Seçmeli 3 0 0 0
 
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