Third Cycle Programmes
    (Doctorate Degree)
Second Cycle Programmes
    (Master's Degree)
First Cycle Programmes
    (Bachelor's Degree)
Short Cycle Programmes
    (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)
Second Cycle
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. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMSDG-GÜZ FOOD ENGINEERING ELECTIVE GROUP - AUTUMN Elective - - - 6
2 GM-801 SPECIALITY COURSE Compulsory 8 0 0 6
Total 8 0 0 12
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMSDG-BAHAR FOOD ENGINEERING ELECTIVE GROUP - SPRING Elective - - - 0
2 FBETO-100 MASTER’S THESIS PROPOSAL Compulsory 0 0 0 18
3 SMNR-100 SEMINAR Compulsory 0 0 0 12
4 GM-802 SPECIALITY COURSE Compulsory 8 0 0 6
Total 8 0 0 36
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FBET-100 MASTER’S THESIS Compulsory 0 0 0 24
2 GM-803 SPECIALITY COURSE Compulsory 8 0 0 6
Total 8 0 0 30
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 FBET-100 MASTER’S THESIS Compulsory 0 0 0 24
2 GM-804 SPECIALITY COURSE Compulsory 8 0 0 6
Total 8 0 0 30
 
FOOD ENGINEERING ELECTIVE GROUP - AUTUMN
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-ETİK SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS Elective 3 0 0 6
2 2023-TZLD Danışmanlık (Tezli Yüksek Lisans) Elective 0 1 0 0
3 AÜBBG-101 Good AgrIcultural PractIces In GrowIng Vegetables Elective 3 0 0 0
4 AÜBBG-105 Rootstock Use In FruIt Culture Elective 3 0 0 0
5 AÜBBG-108 Fundamentals BIologI and PhysIologI of HortIculture Elective 3 0 0 0
6 AÜBKG-100 Use of EssentIal OIls and Extracts Elective 3 0 0 0
7 AÜBKG-101 BIologIcal Control of Weeds Elective 3 0 0 0
8 AÜBKG-102 Mycology Laboratory Methods Elective 3 0 0 0
9 AÜBKG-103 Laboratory Methods In PhytobacterIology Elective 3 0 0 0
10 AÜBKG-104 RelatIonshIps Among Plants, Insects and Pathogens Elective 3 0 0 0
11 AÜBKG-105 Integrated Pest Management Elective 3 0 0 0
12 AÜBKG-106 Research Methods of Weeds Elective 3 0 0 0
13 AÜTBBG-103 SoIl-plant InteractIon Elective 3 0 0 0
14 AÜTEG-100 FInance and RIsk Management Elective 3 0 0 0
15 AÜTEG-101 Research Methods In EconomIcs Elective 3 0 0 0
16 AÜTEG-105 MarketIng of AgrIcultural Products Elective 3 0 0 0
17 AÜZTG-100 BİLİM-EĞİTİM VE ETİK Elective 3 0 0 0
18 AÜZTG-103 DENEME PLANLARI VE VERİ ANALİZ YÖNTEMLERİ Elective 3 0 0 0
19 AÜZTG-104 HAYVAN ISLAHINDA İSTATİSTİK METOTLAR Elective 3 0 0 0
20 AÜZTG-106 LIvestock Ecology Elective 3 0 0 0
21 AÜZTG-107 BUZAĞI YETİŞTİRME TEKNİKLERİ Elective 3 0 0 0
22 AÜZTG-109 SIĞIR BESİSİ İLKELERİ Elective 3 0 0 0
23 BAB-23-101 PRODUCTIVIY CRITERIA AND HARVEST IN GRAPEVINE Elective 2 2 0 6
24 BAB-23-105 STRESS PHYSIOLOGY AND RESISTANCE BREEDING IN HORTICULTURE Elective 3 0 0 6
25 BAB-23-110 BİTKİSEL ÜRETİMİN EKOFİZYOLOJİK İLKELERİ Elective 3 0 0 0
26 BAB-23-112 UsIng of Plant Growth Regulators In HortIculture Elective 3 0 0 0
27 BAB-23-120 DORMANCY PHYSIOLOGY OF FRUIT TREES Elective 3 0 0 6
28 BAB-23-121 FertIlIzatIon BIology of FruIt SpecIes Elective 3 0 0 0
29 BAB-23-123 USE OF MOLECULAR TECHNIQUES IN FRUIT BREEDING Elective 3 0 0 6
30 BAB-23-125 New TechnIque of FruIt GrowIng Elective 3 0 0 0
31 BAB-23-128 USING PLANT GROWTH REGULATORS IN FRUIT GROWING Elective 3 0 0 6
32 BAB-23-129 SELECTION IN FRUIT BREEDING Elective 3 0 0 6
33 BAB-23-134 VEGETABLE SEEDLING GROWING TECHNIQUES Elective 3 0 0 6
34 BAB-23-135 Vegetable BreedIng Elective 3 0 0 0
35 BAB-23-136 PRINCIPLES OF VEGETABLE BREEDING Elective 3 0 0 6
36 BAB-23-140 VEGETABLE SEED PRODUCTION Elective 3 0 0 0
37 BAB-23-141 ADVENCED TECHNIQUES IN THE CULTIVATION OF VEGETABLES Elective 3 0 0 0
38 BAB-23-149 PrencIpels of Seed Storage Elective 3 0 0 0
39 BAB-23-152 SCIENTIFIC PRINCIPLES OF SMALL FRUIT GROWING Elective 3 0 0 6
40 BAB-23-153 BREEDING OF BERRY FRUITS Elective 2 2 0 6
41 BKG-100 SÜRDÜRÜLEBİLİR KALKINMA VE TARIM Elective 2 2 0 0
42 BKG-101 ALLELOPATİ Elective 3 0 0 0
43 BKG-102 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
44 BKG-105 PRINCIPLES OF BIOLOGICAL CONTROL OF PESTS Elective 2 2 0 0
45 BKG-109 PHYSIOLOGY OF PLANT DISEASES Elective 3 0 0 0
46 BKG-111 HERBICIDES Elective 3 0 0 0
47 BKO-23-102 WEED RESISTANCE TO HERBICIDES Elective 3 0 0 0
48 BMB-23-102 AntIoxIdant ActIvIty Concep and Measurement Methods Elective 2 2 0 0
49 BMB-23-106 NutrItIonal bIochemIstry Elective 3 0 0 0
50 BMB-23-130 Enzyme kInetIcs Elective 3 0 0 0
51 BMB-23-137 GIDA ENDÜSTRİSİNDE YENİ TEKNOLOJİLER Elective 3 0 0 0
52 BMB-23-154 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
53 BMB-23-155 KROMATOGRAFİDE MODERN TEKNİKLER Elective 3 0 0 0
54 BMB-23-157 Methods of determInatIon of counts of mIcroorganIsms Elective 2 2 0 0
55 BMB-23-167 ProbIotIc fermented mIlk Elective 3 0 0 6
56 BMB-23-175 FunctIonal PropertIes of MIlk ProteIns Elective 3 0 0 6
57 BSM-23-127 BİTKİ KORUMADA APLİKASYON TEKNİĞİ Elective 3 0 0 0
58 BSM-23-128 FUNDAMENTALS OF THE CONSTRUCTION OF AGRICULTURAL MACHINERY Elective 3 0 0 0
59 BSM-23-129 METHODS OF MANAGEMENT OFIRRIGATION NETWORKS Elective 3 0 0 0
60 BSM-23-130 PROBABILISTIC METHODS IN HYDROLOGY Elective 3 0 0 0
61 BSM-23-131 PLANT WATER RELATIONSHIPS IN IRRIGATION Elective 3 0 0 0
62 BSM-23-132 BSM DİNAMİK VE MEKANİZMA TEKNİĞİ Elective 3 0 0 0
63 BSM-23-133 BSM PNÖMATİK VE HİDROLİK Elective 3 0 0 0
64 BSM-23-134 BSM MALZEME BİLGİSİ Elective 3 0 0 0
65 BSM-23-135 BSM ALTERNATİF ENERJİ KAYNAKLARI Elective 3 0 0 0
66 BSM-23-136 TARIMSAL YAPILARDA BETON Elective 3 0 0 0
67 BSM-23-137 BİTKİSEL ÜRÜNLERİN DEPOLAMA YAPILARININ TASARIMI Elective 3 0 0 0
68 BSM-23-138 PlantIng MachInery and ApplIcatIon TecnIques Elective 3 0 0 0
69 BSM-23-139 FertIlIzer Spreaders and ApplIcatIon TecnIques Elective 3 0 0 0
70 BSM-235 SOWING TECHNIQUES Elective 3 0 0 6
71 BSMG-101 PRESSURE IRRIGATION TECHNIQUES Elective 3 0 0 0
72 BSMG-102 TARIMSAL SAVAŞ MAKİNALARI VE UYGULAMA ALANLARI Elective 3 0 0 0
73 EEM-23-103 ANALYSIS OF POLY PHASE NETWORKS BY THE METHOD OF Elective 3 0 0 0
74 EEM-23-108 APPLIED NUMERICAL METHODS IN ELECTRICAL ENGINEERING Elective 3 0 0 0
75 EEM-23-109 ANALYSIS OF ELECTRIC NETWORK LOSS Elective 3 0 0 0
76 EEM-23-111 INDUSTRIAL HIGH VOLTAGE TECHNIQUE Elective 3 0 0 0
77 EEM-23-115 ADVANCEDSEMICONDUCTOR DEVICES Elective 3 0 0 0
78 EEM-23-116 ADVANCED ELECTROMAGNETIC FIELD THEORY Elective 3 0 0 0
79 EEM-23-122 MICROWAVE TECHNIQUE Elective 3 0 0 0
80 EEM-23-134 ELECTRICAL ASPECTS OF WIND ENERGY CONVERSION SYSTEMS Elective 3 0 0 0
81 EEM-23-136 RENEWABLE ENERGY SYSTEMS Elective 3 0 0 0
82 GIM-23-101 NUTRITIONAL BIOCHEMISTRY Elective 3 0 0 6
83 GIM-23-102 NUTRITION AND FOOD Elective 3 0 0 6
84 GIM-23-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective 3 0 0 6
85 GIM-23-106 ENZIM KINETIĞI Elective 3 0 0 6
86 GIM-23-107 ENZYME TECHNOLOGY Elective 3 0 0 6
87 GIM-23-108 Meat FermentatIon Technology Elective 3 0 0 0
88 GIM-23-109 ET MİKROBİYOLOJİSİ Elective 3 0 0 0
89 GIM-23-110 ET VE ET ÜRÜNLERİ ANALİZİ Elective 3 0 0 0
90 GIM-23-112 FUNCTIONAL FOOD ADDITIVES Elective 3 0 0 6
91 GIM-23-113 FOOD CHEMISTRY Elective 3 0 0 6
92 GIM-23-114 FOOD CONTAMINANTS AND TOXICOLOGY Elective 3 0 0 0
93 GIM-23-116 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Elective 3 0 0 0
94 GIM-23-117 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Elective 3 0 0 6
95 GIM-23-118 FOOD PRESERVATION METHODS Elective 3 0 0 6
96 GIM-23-119 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Elective 3 0 0 6
97 GIM-23-121 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Elective 3 0 0 6
98 GIM-23-122 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Elective 3 0 0 0
99 GIM-23-123 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Elective 3 0 0 6
100 GIM-23-124 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Elective 3 0 0 6
101 GIM-23-125 THE ROLE OF CARBONHYDRATES IN FOODS Elective 3 0 0 6
102 GIM-23-128 CREAL CHEMISTRY AND TECHNOLOGY Elective 3 0 0 6
103 GIM-23-130 ADVANCED FOOD ANALYSIS Elective 2 2 0 0
104 GIM-23-131 ADVANCED FOOD CHEMISTRY Elective 3 0 0 0
105 GIM-23-132 İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ Elective 3 0 0 6
106 GIM-23-134 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Elective 0 0 0 0
107 GIM-23-136 LACTIC ACID FERMENTATION Elective 3 0 0 6
108 GIM-23-137 DISORDERS OF LIPID METABOLISM AND Elective 3 0 0 6
109 GIM-23-138 LİPİT KİMYASI Elective 3 0 0 6
110 GIM-23-139 MICROBIAL GENETIC Elective 3 0 0 0
111 GIM-23-140 MİKROBİYOLOJİDE KULLANILAN BESİYERLER Elective 0 0 0 0
112 GIM-23-141 MODİFİYE ATMOSFER PAKETLEME Elective 3 0 0 6
113 GIM-23-142 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Elective 3 0 0 6
114 GIM-23-144 NİŞASTA KİMYASI Elective 0 0 0 0
115 GIM-23-145 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Elective 3 0 0 6
116 GIM-23-146 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Elective 2 2 0 6
117 GIM-23-147 PURIFICATION METHODS OF PROTEINS Elective 3 0 0 6
118 GIM-23-148 BIOCHEMISTRY OF PROTEINS Elective 3 0 0 6
119 GIM-23-150 EXCIPIENTS USED IN DAIRY INDUSTRY Elective 3 0 0 0
120 GIM-23-152 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Elective 2 2 0 0
121 GIM-23-153 PRINCIPLES OF CEREAL STORAGE Elective 3 0 0 0
122 GIM-23-154 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Elective 3 0 0 0
123 GIM-23-155 ESSENTIAL OIL TECHNOLOGY Elective 3 0 0 6
124 GIM-23-156 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Elective 3 0 0 0
125 GIM-23-157 CHEMISTRY OF FATS AND OILS Elective 3 0 0 0
126 GIM-23-158 YENİ GIDA MUHAFAZA TEKNİKLERİ Elective 0 0 0 0
127 GIM-23-160 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Elective 2 2 0 6
128 GIM-23-162 OLIVE OIL TECHNOLOGY Elective 3 0 0 6
129 GIM-23-213 FOOD BIOCHEMISTRY II Elective 3 0 0 6
130 GMG-100 MILK SANITATION COMPANIES Elective 3 0 0 6
131 GMG-101 HOMOGENIZATION IN DAIRY Elective 2 2 0 6
132 GMG-102 FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDES Elective 3 0 0 6
133 GMG-115 Novel TechnologIes In Food EngIneerIng Elective 3 0 0 6
134 GMG-116 MIcrobIal GenetIc Elective 3 0 0 6
135 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Elective 3 0 0 6
136 İNM-23-100 SEDIMENT TRASNPORT IN STREAMFLOWS Elective 3 0 0 0
137 İNM-23-120 ADVANCED FLUID MECHANICS Elective 3 0 0 0
138 İNM-23-122 ADVANCED ENGINEERING MATHEMATICS Elective 3 0 0 0
139 İNM-23-134 COST MANAGEMENT Elective 3 0 0 0
140 İNM-23-137 PROJECT (TIME) MANAGEMEN Elective 3 0 0 0
141 İNM-23-140 WATER RESOURCES SYSTEMS Elective 3 0 0 0
142 İNM-23-144 ENGINEERING PROPERTIES OF SOILS Elective 3 0 0 0
143 İNM-23-147 HUMAN RELATIONS IN CONSTRUCTION MANAGEMENT Elective 3 0 0 0
144 İNM-23-153 SHALLOW FOUNDATIONS Elective 3 0 0 0
145 TAB-23-100 AB VE TÜRKİYE'DE TOHUMLUK TESCİL VE SERTİFİKASYON SİSTEMLERİ Elective 3 0 0 0
146 TAB-23-102 Plants That Hyperaccumulate Heavy Metals Elective 3 0 0 0
147 TAB-23-103 Allelopathy Elective 3 0 0 0
148 TAB-23-104 ALTERNATIVE FORAGE CROPS Elective 2 2 0 6
149 TAB-23-105 LEGUME SPECIES USING LANDSCAPE AREAS Elective 3 0 0 0
150 TAB-23-109 PLANT TISSUE CULTURE AND APPLICATIONS Elective 2 2 0 0
151 TAB-23-114 Threatened (IUCN) and HabItat Codes In Plant Taxonomy Elective 3 0 0 0
152 TAB-23-117 PLANT WATER WORKS Elective 2 2 0 6
153 TAB-23-118 STRESS FACTORS IN PLANT PRODUCTION Elective 3 0 0 6
154 TAB-23-122 NUTRITIONAL ELEMENT CYCLIGN IN GRASSLAND Elective 3 2 0 0
155 TAB-23-124 MEADOW AND PASTURE ECOLOGY Elective 3 0 0 0
156 TAB-23-129 METHODS OF GRASS PLANT Elective 3 0 0 0
157 TAB-23-130 PERENNIAL FORAGE CROPS Elective 2 2 0 6
158 TAB-23-131 DOĞAL GEN KAYNAKLARI VE YÖNETİMİ Elective 2 2 0 6
159 TAB-23-133 SEED PRODUCTION TECHNIQUES OF INDUSTRIAL CROPS Elective 2 2 0 0
160 TAB-23-134 STUDY METHODS OF ETHNOBOTANY Elective 3 0 0 0
161 TAB-23-135 FORAGE FROM DIFFERENT FAMILIES Elective 3 0 0 0
162 TAB-23-139 ADVANCED PLANT PHYSIOLOGY Elective 3 0 0 6
163 TAB-23-141 TERRESTRIAL PLANT ECOLOGY Elective 2 2 0 6
164 TAB-23-144 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
165 TAB-23-146 HYBRIDIZATION TECHNICS I Elective 3 0 0 0
166 TAB-23-150 Grassland EstablIshIng and Management TechnIgues Elective 3 0 0 0
167 TAB-23-151 MERA TESİSİ VE YÖNETİMİ Elective 2 2 0 6
168 TAB-23-153 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
169 TAB-23-159 TAB - BAKLAGİL VE BUĞDAYGİL YEM BİTKİLERİ ISLAHI Elective 3 2 0 0
170 TAB-23-161 BIOCHEMISTRY OF FIELD CROPS Elective 3 0 0 0
171 TAB-23-168 EFFECTIVE SUBSTANCES AND EVALUATION FIELDS OF MEDICINAL PLANTS Elective 2 2 0 6
172 TAB-23-170 EssentIal OIls: ScIence, Technology and ApplIcatIons Elective 3 0 0 0
173 TAB-23-171 UZAKTAN ALGILAMA VE ÇAYIR VE MERALARDA KULLANIMI Elective 2 2 0 0
174 TAB-23-173 OIL PLANTS SPECIFICCULTIVATION Elective 3 0 0 6
175 TAB-23-174 OIL PLANTS AND SCIENCE AND TECHNOLOGY OF VEGETABLE OIL Elective 2 2 0 0
176 TAB-23-246 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
177 TAE-23-106 BenefIt Cost AnalysIs Elective 3 0 0 0
178 TAE-23-108 BenefIt-cost AnalysIs Elective 3 0 0 0
179 TAE-23-110 FOOD PROUSTION MARKETING Elective 3 0 0 6
180 TAE-23-112 LIVESTOCK ECONOMICS Elective 3 0 0 6
181 TAE-23-114 Rural Development Models Elective 3 0 0 0
182 TAE-23-116 Rural SocIology Research Methods Elective 3 0 0 0
183 TAE-23-120 METHODS OF SAMPLING AND DATA GATHERING Elective 3 0 0 6
184 TAE-23-121 SPECIAL SUBJECTS ON AGRICULTURAL COOPERATIVES Elective 3 0 0 6
185 TAE-23-122 Welfare EconomIcs and PolIcy AnalysIs Elective 3 0 0 0
186 TAE-23-125 RESOURCE USE AND PRODUCTIVITY IN AGRICULTURAL ENTERPRISES Elective 0 0 0 0
187 TAE-23-130 Cost AnalysIs In AgrIcultural Products Elective 3 0 0 0
188 TAE-23-136 AGRICULTURAL ENTREPRENEURSHIP Elective 3 0 0 6
189 TAE-23-142 AgrIcultural ExtensIon Systems Elective 3 0 0 0
190 TAE-23-143 TÜKETİCİ DAVRANIŞLARI ANALİZİ Elective 3 0 0 6
191 TAE-23-144 THE ANALYSIS OF TURKEY- EU RELATIONS Elective 3 0 0 6
192 TBB-102 ScIence educatIon ethIcs Elective 3 0 0 0
193 TBB-23-112 AdsorptIon Elective 3 0 0 0
194 TBB-23-114 Fundementals of Plant NutrIon Elective 3 0 0 0
195 TBB-23-121 ADVANCED SOIL PHYSIC Elective 2 2 0 0
196 TBB-23-125 Chromatography Elective 3 0 0 0
197 TBB-23-127 SUSTAINABLE SOIL QUALITY Elective 2 2 0 6
198 TBB-23-128 SustaInable SoIl Management Elective 3 0 0 0
199 TBB-23-133 SoIl-plant AnalaysIs Elective 3 0 0 0
200 TBB-23-136 THE ELEMENT ANALYSIS ON SOIL Elective 2 2 0 6
201 TBB-23-143 SOIL ORGANIC MATTER Elective 2 2 0 6
202 TBB-23-144 SoIl Water RelatIonshIp Elective 3 0 0 0
203 TBBG-102 COĞRAFİ BİLGİ SİSTEMLERİ (CBS) VE VERİ ANALİZ METODLARI Elective 2 2 0 0
204 TBBG-103 TOPRAK HARİTALAMA VE UZAKTAN ALGILAMA Elective 2 2 0 0
205 TBBG-103 SOIL AND WATER CONSERVATION ENGINEERING I Elective 2 2 0 0
206 TBBG-104 İLERİ TOPRAK KİMYASI Elective 2 2 0 6
207 TBBG-107 ConvectIve Heat Transport In SoIl Elective 3 0 0 0
208 TBBG-108 KInetIcs and ThermodynamIcs of BIochemIcal Processes of SoIl Elective 3 0 0 0
209 TBBG-109 MathematIcal ModelIng of AgrIcultural Systems Elective 3 0 0 0
210 TBG-101 ScIence educatIon ethIcs Elective 3 0 0 6
211 TBG-122 FIELD AGRICULTURE Elective 3 0 0 0
212 TBİ-22-102 PEST MANAGEMENT Elective 2 2 0 0
213 TBİ-22-104 BASIC PHYTOBACTERIOLOGY Elective 3 0 0 0
214 TBİ-22-105 THE BIOLOGICAL CONTROL OF PLANT DISEASE Elective 2 2 0 0
215 TBİ-22-106 SYSTEMATICSH OF INSECTS Elective 2 2 0 0
216 TBİ-22-107 MYCOLOGY LABORATORY METHODS Elective 2 2 0 0
217 TBİ-22-108 WEED CONTROL IN FIELD CROPS Elective 0 0 0 0
218 ZOO-23-127 BasIc StatIstIcs wIth Computer ApplIcatIon Elective 3 0 0 0
219 ZOO-23-135 PhenotypIc EvaluatIon Methods for Improvement of LIvestock Elective 3 0 0 0
220 ZOO-23-136 SOURCES OF VARIATION IN FARM ANIMALS Elective 3 0 0 6
221 ZOO-23-138 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Elective 3 0 0 6
222 ZOO-23-141 Food and Feed Safety Elective 3 0 0 0
223 ZOO-23-142 MetabolIc DIsorder Related To NutrItIon Elective 3 0 0 0
224 ZOO-23-144 AnImal BIotechnology Elective 3 0 0 0
225 ZOO-23-146 APPLIED STATISTICS FOR ANIMAL SCIENCE Elective 3 0 0 6
226 ZOO-23-147 PrIncIples of Advanced DaIry Cattle ScIence Elective 3 0 0 0
227 ZOO-23-150 Poultry NutrItIon Elective 3 0 0 0
228 ZOO-23-152 ControllIng ReproductIon of Small RumInants Elective 3 0 0 0
229 ZOO-23-154 BehavIor of Small RumInants.docx Elective 3 0 0 0
230 ZOO-23-155 Buffalo Husbandary and BreedIng Elective 3 0 0 0
231 ZOO-23-158 POPULATION GENETICS Elective 3 0 0 6
232 ZOO-23-161 AlternatIve Feedstuffs For RumInants Elective 3 0 0 0
233 ZOO-23-165 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Elective 2 2 0 0
234 ZOO-23-170 STATISTICS WITH SPSS Elective 2 2 0 0
235 ZOO-23-171 SPSS UsIng and StatIcs Elective 3 0 0 0
236 ZOO-23-175 EXPERIMENTAL DESIGNS WITH REPEATED MEASUREMENT Elective 3 0 0 6
237 ZOO-23-178 Feed AddItIves Elective 3 0 0 0
238 ZOO-23-179 BeekeepIng MIgratIon and FIeld ApplIcatIons In Turkey Elective 3 0 0 0
239 ZOO-23-182 ADVANCED MATING SYSTEMS IN ANIMAL BREEDING Elective 3 0 0 6
240 ZTG-105 KOYUN VE KEÇİLERDE ÜREME Elective 3 0 0 0
241 ZTG-106 HAYVAN DAVRANIMI Elective 3 0 0 0
242 ZTG-107 MethodologIes of scIentIfIc Research Elective 3 0 0 0
FOOD ENGINEERING ELECTIVE GROUP - SPRING
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 2023-ETİK SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS Elective 3 0 0 6
2 2023-TZLD Danışmanlık (Tezli Yüksek Lisans) Elective 0 1 0 0
3 AÜBBB-100 FertIlIzatIon BIology of FruIt SpecIes Elective 3 0 0 0
4 AÜBKB-100 MİKROBİAL ÜRETİM TEKNİKLERİ Elective 3 0 0 0
5 AÜBKB-101 Mycology Laboratory Methods Elective 3 0 0 0
6 AÜBKB-102 Plant In Water and Control Elective 3 0 0 0
7 AÜBKB-103 Research Methods of Weeds Elective 3 0 0 0
8 AÜBKB-104 Pests of Ornamental Plants Elective 3 0 0 0
9 AÜBKB-105 BIologIcal Control of Weeds Elective 3 0 0 0
10 AÜBKB-106 Entomology Laboratory Methods Elective 3 0 0 0
11 AÜBKB-107 EconomIc Entomology Elective 3 0 0 0
12 AÜBKB-108 Integrated Pest Management Elective 3 0 0 0
13 AÜBKB-109 BİTKİ HORMONLARI VE UYGULAMALARI Elective 3 0 0 0
14 AÜBKB-110 FUNGUSLARLA BİYOTEKNOLOJİK UYGULAMALAR Elective 3 0 0 0
15 AÜBKB-111 MİKOLOJİ Elective 3 0 0 0
16 AÜBKB-112 Insect ToxIcology and InsectIcIdes Elective 3 0 0 0
17 AÜBKB-113 Use of EssentIal OIls and Extracts Elective 3 0 0 0
18 AÜBKB-114 PhysIology of Plant DIseases Elective 3 0 0 0
19 AÜTBBB-103 SoIl Water RelatIonshIp Elective 3 0 0 0
20 AÜTBBB-104 Fundementals of Plant NutrIon Elective 3 0 0 0
21 AÜTBBB-106 SoIl-plant AnalaysIs Elective 3 0 0 0
22 AÜTEB-102 Research Methods In EconomIcs Elective 3 0 0 0
23 AÜTEB-105 EconomIcs of ProductIon and ConsumptIon Elective 3 0 0 0
24 AÜZTB-103 ExperImental DesIgns and Data AnalysIs Methods Elective 3 0 0 0
25 BAB-23-100 ASMA FİZYOLOJİSİ Elective 2 2 0 6
26 BAB-23-102 BASIC PRINCIPLES OF HORTICULTURE RESEARCH PROJECTS Elective 3 0 0 0
27 BAB-23-104 ECOLOGICAL BASIS OF HORTICULTURE Elective 3 0 0 0
28 BAB-23-106 BAHÇE BİTKİLERİNDE STRES Elective 2 2 0 6
29 BAB-23-107 Fundamentals BIologI and PhysIologI of HortIculture Elective 3 0 0 0
30 BAB-23-111 BIodIversIty and Vegetable Gene Sources Elective 3 0 0 0
31 BAB-23-113 SPECIES OF EXOTIC FRUITS Elective 3 0 0 6
32 BAB-23-114 ExotIc Vegetable Elective 3 0 0 0
33 BAB-23-117 KÜLTÜRÜ YAPILAN YENİLEBİLİR MANTAR TÜRLERİ VE YETİŞTİRME TEKNİKLERİ Elective 3 0 0 6
34 BAB-23-118 Effects of Global WarmIng on HortIculture Elective 3 0 0 0
35 BAB-23-119 Effects of Global WarmIng on HortIculture Elective 3 0 0 0
36 BAB-23-122 MEYVE GENETİK KAYNAKLARI Elective 3 0 0 6
37 BAB-23-126 Rootstock Use In FruIt Culture Elective 3 0 0 0
38 BAB-23-131 ORGANİK SEBZE YETİŞTİRİCİLİĞİ Elective 3 0 0 6
39 BAB-23-132 YUMUŞAK ÇEKİRDEKLİ MEYVE TÜRLERİ ISLAHI Elective 3 0 0 6
40 BAB-23-137 PrencIpels of Seed Storage Elective 3 0 0 0
41 BAB-23-142 Good AgrIcultural PractIces In GrowIng Vegetables Elective 3 0 0 0
42 BAB-23-144 PhysIologIcal DIsorders In Vegetables Elective 3 0 0 0
43 BAB-23-145 HARD SHELLED FRUIT SPECIES BREEDING Elective 3 0 0 0
44 BAB-23-146 ROOTSTOCKS USED HARD-SHELLED FRUIT SPECIES AND PRODUCTION Elective 3 0 0 0
45 BAB-23-147 BREEDINS OF WARM SEASON VEGETABLES Elective 3 0 0 0
46 BAB-23-151 GOOD AGRICULTURAL PRACTICES IN SMALL FRUIT GROWING Elective 3 0 0 6
47 BKB-101 WEEDS AND WEED MANAGEMENT UNDER CLIMATE CHANGE Elective 3 0 0 0
48 BKB-102 INVASIVE ALIEN SPECIES IN FOREST AND PASTURES Elective 2 2 0 0
49 BKB-103 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
50 BKB-104 ENTOMOLOJİDE DENEME TEKNİĞİ Elective 3 0 0 0
51 BKB-109 WEED CONTROL IN FIELD CROPS Elective 3 0 0 0
52 BKB-112 WEED RESISTANCE TO HERBICIDES Elective 3 0 0 0
53 BKG-101 ALLELOPATİ Elective 3 0 0 0
54 BKG-102 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
55 BKG-105 PRINCIPLES OF BIOLOGICAL CONTROL OF PESTS Elective 2 2 0 0
56 BKG-109 PHYSIOLOGY OF PLANT DISEASES Elective 3 0 0 0
57 BKO-23-100 LABORATORY METHODS IN PHYTOBACTERIOLOGY Elective 3 0 0 0
58 BKO-23-101 POISONOUS WEEDS Elective 3 0 0 0
59 BKO-23-103 PhysIology of plant dIseases Elective 3 0 0 0
60 BKO-23-104 RESISTANCE TO PLANT PESTS Elective 3 0 0 0
61 BKO-23-105 ENTOMOLOJİDE ÖRNEKLEME YÖNTEMLERİ Elective 3 0 0 0
62 BMB-23-100 ALG ÜRETİM SİSTEMLERİ Elective 3 0 0 6
63 BMB-23-104 AntIoxIdant AcctIvIty: Concept and Measurement Methods Elective 2 2 0 6
64 BMB-23-130 Enzyme kInetIcs Elective 3 0 0 0
65 BMB-23-138 GIDA MEVZUATI Elective 3 0 0 0
66 BMB-23-151 Advanced Spectroscopy Elective 3 0 0 0
67 BMB-23-154 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
68 BMB-23-166 New Developments In Cheese Technology Elective 3 0 0 6
69 BSM-23-100 SOWING TECHNIQUES Elective 3 0 0 0
70 BSM-23-101 TILLAGE TOOLS AND MACHINERY Elective 3 0 0 0
71 BSM-23-102 DRAINAGE ENGINEERING Elective 3 0 0 0
72 BSM-23-103 IRRIGATION OF FIELD CROPS Elective 3 0 0 0
73 BSM-23-104 IRRIGATION OF HORTICULTURAL CROPS Elective 3 0 0 0
74 BSM-23-105 STEEL SILOS Elective 3 0 0 0
75 BSM-23-106 ENVIRONMENTAL AUDITING IN ANIMAL PRODUCTION STRUCTURES Elective 3 0 0 0
76 BSM-23-107 TIME STUDY IN AGRICULTURAL MECHANIZATION Elective 3 0 0 0
77 BSM-23-108 TESTING PRINCIPLES OF AGRICULTURAL MACHINERY Elective 3 0 0 0
78 BSM-23-109 PHYSICAL PROPERTIES OF AGRICULTURAL FOOD Elective 3 0 0 0
79 BSM-23-110 DAIRY MILKING MECHANIZATION AND MILK PROCESSING TECHNIQUES Elective 3 0 0 0
80 BSM-23-111 TARIMSAL ÜRÜNLERİN KURUTMA TEKNİĞİ Elective 3 0 0 0
81 BSM-23-112 MİNERAL GÜBRE DAĞITMA MAKİNALARI VE KALİBRASYONU Elective 3 0 0 0
82 BSM-23-113 IrrIgatIon Of FIeld And HortIcultural Crops Elective 3 0 0 0
83 BSM-23-114 DIRECT DRILLING AND APPLICATIONS Elective 3 0 0 0
84 BSM-23-115 COMPUTER AIDED DRAWING Elective 3 0 0 0
85 BSM-23-116 BIOMASS ENERGY Elective 3 0 0 0
86 BSM-23-117 PRECISION FARMING TECHNOLOGIES Elective 3 0 0 0
87 BSMB-100 TARIMSAL ÜRÜNLERİN FİZİKO MEKANİK ÖZELLİKLERİ Elective 3 0 0 0
88 BSMB-102 KARMA YEM ÜRETİM MEKANİZASYONU Elective 3 0 0 0
89 EEM-23-104 ANALYSIS OF ELECTRICAL ENERGY SYSTEMS Elective 3 0 0 0
90 EEM-23-106 OVERVOLTAGES AND PROTECTION IN ELECTIRICAL POWER SYSTEMS Elective 3 0 0 0
91 EEM-23-114 ELECTRICAL ASPECTS OF SOLAR ENERGY CONVERSION SYSTEMS Elective 3 0 0 0
92 EEM-23-119 THIN FILM GROWTH TECHNIQUES Elective 3 0 0 0
93 EEM-23-128 OPTOELECTRONIC Elective 3 0 0 0
94 GIM-23-100 ANTIOXIDANT ENZYMES AND ACTIVITY ASSAY METHODS Elective 3 0 0 6
95 GIM-23-101 NUTRITIONAL BIOCHEMISTRY Elective 3 0 0 6
96 GIM-23-102 NUTRITION AND FOOD Elective 3 0 0 6
97 GIM-23-103 GIDA ATIK YÖNETİMİ VE ALTERNATİF KULLANIM ALANLARI Elective 3 0 0 6
98 GIM-23-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective 3 0 0 6
99 GIM-23-105 BİTKİSEL KAYNAKLI PROTEİNLERİN İŞLENMESİ ve MODİFİKASYONU Elective 3 0 0 6
100 GIM-23-106 ENZIM KINETIĞI Elective 3 0 0 6
101 GIM-23-107 ENZYME TECHNOLOGY Elective 3 0 0 6
102 GIM-23-108 Meat FermentatIon Technology Elective 3 0 0 0
103 GIM-23-109 ET MİKROBİYOLOJİSİ Elective 3 0 0 0
104 GIM-23-110 ET VE ET ÜRÜNLERİ ANALİZİ Elective 3 0 0 0
105 GIM-23-111 FERMENTED MILK PRODUCTS TECHNOLOGY Elective 2 2 0 6
106 GIM-23-112 FUNCTIONAL FOOD ADDITIVES Elective 3 0 0 0
107 GIM-23-113 FOOD CHEMISTRY Elective 3 0 0 6
108 GIM-23-114 FOOD CONTAMINANTS AND TOXICOLOGY Elective 3 0 0 0
109 GIM-23-115 GIDA ENDÜSTRİSİNDE İŞ GÜVENLİĞİ UYGULAMALARI Elective 3 0 0 0
110 GIM-23-116 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Elective 3 0 0 0
111 GIM-23-117 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Elective 3 0 0 6
112 GIM-23-118 FOOD PRESERVATION METHODS Elective 3 0 0 0
113 GIM-23-119 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Elective 3 0 0 6
114 GIM-23-120 GIDA REOLOJİSİ VE UYGULAMALARI Elective 3 0 0 6
115 GIM-23-121 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Elective 3 0 0 6
116 GIM-23-122 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Elective 3 0 0 0
117 GIM-23-123 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Elective 3 0 0 6
118 GIM-23-124 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Elective 3 0 0 6
119 GIM-23-125 THE ROLE OF CARBONHYDRATES IN FOODS Elective 3 0 0 0
120 GIM-23-126 GIDALARIN MİKROBİYOLOJİK ANALİZİ Elective 3 0 0 6
121 GIM-23-128 CREAL CHEMISTRY AND TECHNOLOGY Elective 3 0 0 0
122 GIM-23-129 İLERİ ET BİLİMİ VE TEKNOLOJİSİ Elective 3 0 0 0
123 GIM-23-130 ADVANCED FOOD ANALYSIS Elective 2 2 0 6
124 GIM-23-131 ADVANCED FOOD CHEMISTRY Elective 3 0 0 6
125 GIM-23-132 İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ Elective 3 0 0 6
126 GIM-23-133 : BIOCHEMISTRY OFCARBOHYDRATES Elective 3 0 0 6
127 GIM-23-134 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Elective 0 0 0 0
128 GIM-23-136 LACTIC ACID FERMENTATION Elective 3 0 0 6
129 GIM-23-137 DISORDERS OF LIPID METABOLISM AND Elective 3 0 0 6
130 GIM-23-138 LİPİT KİMYASI Elective 3 0 0 6
131 GIM-23-139 MICROBIAL GENETIC Elective 3 0 0 0
132 GIM-23-140 MİKROBİYOLOJİDE KULLANILAN BESİYERLER Elective 0 0 0 0
133 GIM-23-141 MODİFİYE ATMOSFER PAKETLEME Elective 3 0 0 6
134 GIM-23-142 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Elective 3 0 0 0
135 GIM-23-144 NİŞASTA KİMYASI Elective 0 0 0 0
136 GIM-23-145 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Elective 3 0 0 6
137 GIM-23-146 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Elective 2 2 0 6
138 GIM-23-147 PURIFICATION METHODS OF PROTEINS Elective 3 0 0 6
139 GIM-23-148 BIOCHEMISTRY OF PROTEINS Elective 3 0 0 6
140 GIM-23-149 FREE RADICALS ANTIOXIDANTS AND FOODS Elective 3 0 0 6
141 GIM-23-150 EXCIPIENTS USED IN DAIRY INDUSTRY Elective 3 0 0 6
142 GIM-23-152 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Elective 2 2 0 6
143 GIM-23-153 PRINCIPLES OF CEREAL STORAGE Elective 3 0 0 6
144 GIM-23-154 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Elective 3 0 0 6
145 GIM-23-155 ESSENTIAL OIL TECHNOLOGY Elective 3 0 0 6
146 GIM-23-156 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Elective 3 0 0 6
147 GIM-23-157 CHEMISTRY OF FATS AND OILS Elective 3 0 0 6
148 GIM-23-158 YENİ GIDA MUHAFAZA TEKNİKLERİ Elective 0 0 0 0
149 GIM-23-159 THE MECHANISM OF DETERIORATION OF EDIPLE OILS Elective 3 0 0 6
150 GIM-23-160 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Elective 2 2 0 0
151 GIM-23-161 ZEYTİNYAĞI VE SAĞLIK Elective 3 0 0 6
152 GIM-23-162 OLIVE OIL TECHNOLOGY Elective 3 0 0 6
153 GIM-23-213 FOOD BIOCHEMISTRY II Elective 3 0 0 6
154 GMG-115 Novel TechnologIes In Food EngIneerIng Elective 3 0 0 6
155 GMG-116 MIcrobIal GenetIc Elective 3 0 0 6
156 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Elective 3 0 0 6
157 İMG-107 ADVANCED ENGINEERING MATHEMATICS Elective 3 0 0 0
158 İNM-23-102 DESIGN OF TREATMENT PLANTS Elective 3 0 0 0
159 İNM-23-113 DEEP FOUNDATIONS Elective 3 0 0 0
160 İNM-23-116 IN-SITU TESTS IN GEOTECHNICAL ENGINEERING Elective 3 0 0 0
161 İNM-23-119 HYDROCLIMATOLOGY Elective 3 0 0 0
162 İNM-23-130 PUBLIC INFRASTRUCTURE MANAGEMENT Elective 3 0 0 0
163 İNM-23-142 HYDRO-ENERGY PRODUCTION SYSTEMS Elective 3 0 0 0
164 İNM-23-152 GROUNDWATER HYDRAULICS Elective 3 0 0 0
165 İNM-23-154 MANAGEMENT MATHEMATICS Elective 3 0 0 0
166 OTİ-23-121 ORGANİK GIDALARA UYGULANAN ISIL OLMAYAN TEKNOLOJİLER Elective 3 0 0 0
167 TAB-23-107 PLANT BIOTECHNOLOGY AND GENETIC ENGINEERING APPLICATIONS Elective 2 2 0 0
168 TAB-23-112 INSTRUMENTAL ANALYSIS TECHNIQUES USED FOR DETERMINATION OF PLANT COMPONENTS Elective 2 2 0 0
169 TAB-23-113 BİTKİ SİSTEMATİĞİ TERMİNOLOJİSİ Elective 3 0 0 0
170 TAB-23-115 BİTKİLERDE STRES EKOLOJİSİ VE STRATEJİLERİ Elective 3 0 0 0
171 TAB-23-120 SHRUB VEGETATION Elective 2 2 0 6
172 TAB-23-123 MEASUREMENT METHODS AND CHARACTERISTICS OF MEADOW AND RANGE VEGETATIONS Elective 2 2 0 0
173 TAB-23-125 ESTABLISHING PASTURELAND AND RANGELAND Elective 2 2 0 0
174 TAB-23-126 WEED PROBLEMS IN RANGELAND Elective 2 2 0 6
175 TAB-23-127 INCREASING THE PRODUCTIVITY IN GRASSLAND WITH NATURAL METHODS Elective 3 0 0 0
176 TAB-23-136 GENERAL PRODUCT PHYSIOLOGY Elective 3 0 0 6
177 TAB-23-137 HerbarIum TechnIques Elective 3 0 0 0
178 TAB-23-141 TERRESTRIAL PLANT ECOLOGY Elective 2 2 0 0
179 TAB-23-142 SPECIAL PRODUCTION TECHNIQUES OF MERRIMENT CROPS Elective 2 2 0 0
180 TAB-23-144 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
181 TAB-23-147 BASIS OF RANGE PLANT PHYSIOLOGY Elective 2 2 0 6
182 TAB-23-148 GRASSLAND-ANIMAL RELATIONSHIP Elective 3 0 0 0
183 TAB-23-149 PASTURE IMPROVEMENT TECHNICAL BASIS Elective 2 2 0 6
184 TAB-23-153 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
185 TAB-23-155 SPECIAL IMPROVEMENT OF FORAGE CROPS Elective 2 2 0 0
186 TAB-23-158 SILAGE CROPS Elective 2 2 0 6
187 TAB-23-160 SEED TECHNOLOGY OF PULSES AND CEREALS Elective 3 0 0 0
188 TAB-23-166 FIELD AGRICULTURE Elective 2 2 0 0
189 TAB-23-172 VEGETATION ASSESSMENT AND EVALUATION TECHNIQUES Elective 2 2 0 6
190 TAB-23-176 EVOLUATIONS TECHNIQUES IN FORAGE CROPS Elective 2 2 0 6
191 TAB-23-178 YEM BİTKİLERİ ÖZEL YETİŞTİRME TEKNİKLERİ Elective 2 2 0 0
192 TAB-23-179 QUALITY FORAGE PLANTS Elective 2 2 0 0
193 TAB-23-181 YEM BİTKİLERİNDE TOHUMLUK ÜRETİMİ Elective 2 2 0 0
194 TAB-23-182 YEMEKLİK TANE BAKLAGİLLER ÖZEL YETİŞTİRİCİLİĞİ VE ISLAHI Elective 3 0 0 0
195 TAB-23-183 GRASSLAND STUDY TECHNIQUES Elective 2 2 0 0
196 TAB-23-246 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
197 TAE-23-100 European UnIon Farm Accountancy Data Network Elective 3 0 0 0
198 TAE-23-104 ÇİFTLİK YÖNETİMİ VE PLANLAMASI Elective 3 0 0 0
199 TAE-23-105 IntroductIon to EconometrIcs AnalysIs Elective 3 0 0 0
200 TAE-23-109 THE ANALYSIS OF FOOD INDUSTRY ENTERPRISES Elective 3 0 0 6
201 TAE-23-118 ECONOMICS AND MARKETING OF ORGANIC AGRICULTURAL PRODUCTS Elective 3 0 0 6
202 TAE-23-127 ECONOMIC ANALYSIS OF AGRICULTURAL ENTERPRISES Elective 3 0 0 6
203 TAE-23-128 European UnIon Farm Accountancy Data Network Elective 3 0 0 0
204 TAE-23-129 COST ANALYSIS IN AGRICULTURAL PRODUCTS Elective 3 0 0 0
205 TAE-23-131 FOREING TRADE POLICIES OF AGRICULTURAL PROTUCTS Elective 3 0 0 6
206 TAE-23-132 AGRICULTURAL COMMUNICATION AND JOURNALISM Elective 2 2 0 6
207 TAE-23-134 AgrIcultural AppraIsal Methods Elective 3 0 0 0
208 TAE-23-135 FInance and RIsk Management Elective 3 0 0 0
209 TAE-23-137 TARIMSAL İŞLETMELERİN EKONOMİK ANALİZİ Elective 3 0 0 0
210 TAE-23-138 AgrIcultural OrganIzatIon and CooperatIve Elective 3 0 0 0
211 TAE-23-139 PRACTISES AND METHODS FOR DETERMINING THE VALUE OF AGRICULTURAL REAL ESTATES Elective 3 0 0 6
212 TAE-23-140 AgrIcultural Trade PolIcy AnalysIs Elective 3 0 0 0
213 TAE-23-141 MarketIng of AgrIcultural Products Elective 3 0 0 0
214 TAE-23-145 ApplIed AgrIcultural MarketIng TechnIcs Elective 3 0 0 0
215 TBB-102 ScIence educatIon ethIcs Elective 3 0 0 6
216 TBB-142 ÇAYIR MERA EKOLOJİSİ Elective 2 2 0 0
217 TBB-23-113 BAĞLAYICILAR VE HİDRASYON ÖZELLİKLERİ Elective 3 0 0 0
218 TBB-23-116 EKOLOJİK PROSESLERİNİN MODELLENMESİNDE İLERİ KONULAR Elective 3 0 0 0
219 TBB-23-117 ErosIon PredIctIon TechnIques Elective 3 0 0 0
220 TBB-23-119 Survey Staff MappIng and Land Management Elective 3 0 0 0
221 TBB-23-120 FertIlIzer AnalaysIs Elective 3 0 0 0
222 TBB-23-124 ADVANCED AGRICULTURAL METEOROLOGY Elective 2 2 0 0
223 TBB-23-126 MANAGEMENT OF PROBLEM SOILS Elective 3 0 0 6
224 TBB-23-130 MATHEMATICAL MODELING OF AGRICULTURAL SYSTEMS Elective 3 0 0 0
225 TBB-23-134 RELATIONSHIP OF SOIL AND PLANT Elective 3 0 0 6
226 TBB-23-135 KINETICS AND THERMODYNAMICS OF BIOCHEMICAL PROCESSES OF SOIL Elective 3 0 0 0
227 TBB-23-137 TOPRAK ENZİMLERİ Elective 3 0 0 0
228 TBB-23-140 SoIl MIcrobIology Elective 3 0 0 0
229 TBB-23-145 Fundamental of SoIl BehavIour: SoIl TIllage Elective 3 0 0 0
230 TBB-23-146 SOIL AND WATER CONSERVATION ENGINEERING I Elective 2 2 0 0
231 TBB-23-148 CONVECTIVE HEAT TRANSPORT IN SOIL Elective 3 0 0 0
232 TBB-23-149 TOPRAKTA KÜTLE TAŞINMASININ MODELLENMESİ Elective 3 0 0 0
233 TBB-23-150 PRACTICAL ADVANCED SOIL PHYSICS Elective 2 2 0 0
234 TBB-23-151 AGRICULTURAL APPLICATIONS OF REMOTE SENSING Elective 2 2 0 6
235 TBB-23-246 SOIL AND WATER CONSERVATION ENGINEERING Elective 2 2 0 0
236 TBBB-104 İLERİ TOPRAK KİMYASI Elective 2 2 0 0
237 TBG-101 ScIence educatIon ethIcs Elective 3 0 0 0
238 TBİ-22-102 PEST MANAGEMENT Elective 2 2 0 0
239 TBİ-22-103 HERBICIDES Elective 3 0 0 0
240 TBİ-22-104 BASIC PHYTOBACTERIOLOGY Elective 3 0 0 0
241 TBİ-22-105 THE BIOLOGICAL CONTROL OF PLANT DISEASE Elective 2 2 0 0
242 TBİ-22-106 SYSTEMATICSH OF INSECTS Elective 2 2 0 0
243 TBİ-22-107 MYCOLOGY LABORATORY METHODS Elective 2 2 0 0
244 TBİ-23-156 CARBOHYDRATE METABOLISM Elective 3 3 0 6
245 TBİ-24-100 BÖCEKLERDE PREPARAT YAPMA TEKNİKLERİ Elective 3 0 0 0
246 TEB-108 RURAL DEVELOPMENT MODELS Elective 3 0 0 0
247 TEB-109 ECONOMICS OF PRODUCTION AND CONSUMPTION Elective 3 0 0 0
248 ZOO-23-129 Calf RearIng TechnIques Elective 3 0 0 0
249 ZOO-23-130 LIVESTOCK ECOLOGY Elective 3 0 0 6
250 ZOO-23-131 ÇİFTLİK HAYVANLARINDA BESLENMEYE BAĞLI METABOLİK BOZUKLUKLAR Elective 3 0 0 0
251 ZOO-23-132 Carcass EvaluatIon Methods In LIvestocks Elective 3 0 0 0
252 ZOO-23-134 REPRODUCTIVE TECHNOLOGIES IN FARM ANIMALS Elective 2 2 0 6
253 ZOO-23-137 EXPERIMENTAL DESIGN AND APPLICATIONS OF STATISTICAL PACKAGE PROGRAM Elective 2 2 0 6
254 ZOO-23-138 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Elective 3 0 0 6
255 ZOO-23-139 DENEY TASARIMI Elective 3 0 0 0
256 ZOO-23-140 Advanced TechnIques In Beef Cattle RearIng Elective 3 0 0 0
257 ZOO-23-145 StatIctIcs Methods for LIvestock Improvement Elective 3 0 0 0
258 ZOO-23-148 IN VIVO AND IN VITRO DIGESTIBILIY TECHNIQUES AND METHODS Elective 3 0 0 0
259 ZOO-23-153 KRİMİNALİSTİK İSTATİSTİK Elective 3 0 0 0
260 ZOO-23-157 Methods and PrIncIples of OrganIc RasIng Elective 3 0 0 0
261 ZOO-23-163 VITAMIN AND MINERAL METABOLISM IN RUMINANTS Elective 3 0 0 0
262 ZOO-23-164 STATISTICS WITH SAS Elective 2 2 0 6
263 ZOO-23-165 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Elective 2 2 0 6
264 ZOO-23-166 Cattle FattenIng PrIncIples Elective 3 0 0 0
265 ZOO-23-170 STATISTICS WITH SPSS Elective 2 2 0 6
266 ZOO-23-172 SPSS-II Elective 3 0 0 0
267 ZOO-23-173 TECHNIQUES OF RATION PREPARATION IN DAIRY COWS Elective 3 0 0 0
268 ZOO-23-177 ÜREME ENDOKRİNOLOJİSİ Elective 3 0 0 0
269 ZTB-109 ORGANİK SIĞIRCILIK ÜRETİM İLKE VE YÖNTEMLERİ Elective 3 0 0 0
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr