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 AÜBBG-100 Vegetable BreedIng Elective 3 0 0 0
2 AÜBBG-101 Good AgrIcultural PractIces In GrowIng Vegetables Elective 3 0 0 0
3 AÜBBG-102 PrencIpels of Seed Storage Elective 3 0 0 0
4 AÜBBG-103 BİTKİSEL ÜRETİMİN EKOFİZYOLOJİK İLKELERİ Elective 3 0 0 0
5 AÜBBG-104 UsIng of Plant Growth Regulators In HortIculture Elective 3 0 0 0
6 AÜBBG-105 Rootstock Use In FruIt Culture Elective 3 0 0 0
7 AÜBBG-106 New TechnIque of FruIt GrowIng Elective 3 0 0 0
8 AÜBBG-107 FertIlIzatIon BIology of FruIt SpecIes Elective 3 0 0 0
9 AÜBBG-108 Fundamentals BIologI and PhysIologI of HortIculture Elective 3 0 0 0
10 AÜBKG-100 Use of EssentIal OIls and Extracts Elective 3 0 0 0
11 AÜBKG-101 BIologIcal Control of Weeds Elective 3 0 0 0
12 AÜBKG-102 Mycology Laboratory Methods Elective 3 0 0 0
13 AÜBKG-103 Laboratory Methods In PhytobacterIology Elective 3 0 0 0
14 AÜBKG-104 RelatIonshIps Among Plants, Insects and Pathogens Elective 3 0 0 0
15 AÜBKG-105 Integrated Pest Management Elective 3 0 0 0
16 AÜBKG-106 Research Methods of Weeds Elective 3 0 0 0
17 AÜTBBG-100 SoIl-plant AnalaysIs Elective 3 0 0 0
18 AÜTBBG-101 SoIl Water RelatIonshIp Elective 3 0 0 0
19 AÜTBBG-102 SustaInable SoIl Management Elective 3 0 0 0
20 AÜTBBG-103 SoIl-plant InteractIon Elective 3 0 0 0
21 AÜTBBG-104 Fundementals of Plant NutrIon Elective 3 0 0 0
22 AÜTEG-100 FInance and RIsk Management Elective 3 0 0 0
23 AÜTEG-101 Research Methods In EconomIcs Elective 3 0 0 0
24 AÜTEG-102 AgrIcultural ExtensIon Systems Elective 3 0 0 0
25 AÜTEG-103 BenefIt-cost AnalysIs Elective 3 0 0 0
26 AÜTEG-104 Welfare EconomIcs and PolIcy AnalysIs Elective 3 0 0 0
27 AÜTEG-105 MarketIng of AgrIcultural Products Elective 3 0 0 0
28 AÜTEG-106 Cost AnalysIs In AgrIcultural Products Elective 3 0 0 0
29 AÜZTG-100 BİLİM-EĞİTİM VE ETİK Elective 3 0 0 0
30 AÜZTG-101 PhenotypIc EvaluatIon Methods for Improvement of LIvestock Elective 3 0 0 0
31 AÜZTG-102 PrIncIples of Advanced DaIry Cattle ScIence Elective 3 0 0 0
32 AÜZTG-103 DENEME PLANLARI VE VERİ ANALİZ YÖNTEMLERİ Elective 3 0 0 0
33 AÜZTG-104 HAYVAN ISLAHINDA İSTATİSTİK METOTLAR Elective 3 0 0 0
34 AÜZTG-105 BasIc StatIstIcs wIth Computer ApplIcatIon Elective 3 0 0 0
35 AÜZTG-106 LIvestock Ecology Elective 3 0 0 0
36 AÜZTG-107 BUZAĞI YETİŞTİRME TEKNİKLERİ Elective 3 0 0 0
37 AÜZTG-108 BeekeepIng MIgratIon and FIeld ApplIcatIons In Turkey Elective 3 0 0 0
38 AÜZTG-109 SIĞIR BESİSİ İLKELERİ Elective 3 0 0 0
39 AÜZTG-110 Buffalo Husbandary and BreedIng Elective 3 0 0 0
40 BBG-100 DORMANCY PHYSIOLOGY OF FRUIT TREES Elective 3 0 0 6
41 BBG-100 DORMANCY PHYSIOLOGY OF FRUIT TREES Elective 3 0 0 6
42 BBG-101 USING PLANT GROWTH REGULATORS IN FRUIT GROWING Elective 3 0 0 6
43 BBG-101 USING PLANT GROWTH REGULATORS IN FRUIT GROWING Elective 3 0 0 6
44 BBG-102 USE OF MOLECULAR TECHNIQUES IN FRUIT BREEDING Elective 3 0 0 6
45 BBG-102 USE OF MOLECULAR TECHNIQUES IN FRUIT BREEDING Elective 3 0 0 6
46 BBG-103 SELECTION IN FRUIT BREEDING Elective 3 0 0 6
47 BBG-103 SELECTION IN FRUIT BREEDING Elective 3 0 0 6
48 BBG-104 SCIENTIFIC PRINCIPLES OF SMALL FRUIT GROWING Elective 3 0 0 6
49 BBG-104 SCIENTIFIC PRINCIPLES OF SMALL FRUIT GROWING Elective 3 0 0 6
50 BBG-105 STRESS PHYSIOLOGY AND RESISTANCE BREEDING IN HORTICULTURE Elective 3 0 0 6
51 BBG-105 STRESS PHYSIOLOGY AND RESISTANCE BREEDING IN HORTICULTURE Elective 3 0 0 6
52 BBG-106 PRODUCTIVIY CRITERIA AND HARVEST IN GRAPEVINE Elective 2 2 0 6
53 BBG-106 PRODUCTIVIY CRITERIA AND HARVEST IN GRAPEVINE Elective 2 2 0 6
54 BBG-107 BREEDING OF BERRY FRUITS Elective 2 2 0 6
55 BBG-107 BREEDING OF BERRY FRUITS Elective 2 2 0 6
56 BBG-108 PRINCIPLES OF VEGETABLE BREEDING Elective 3 0 0 6
57 BBG-108 PRINCIPLES OF VEGETABLE BREEDING Elective 3 0 0 6
58 BBG-109 VEGETABLE SEEDLING GROWING TECHNIQUES Elective 3 0 0 6
59 BBG-109 VEGETABLE SEEDLING GROWING TECHNIQUES Elective 3 0 0 6
60 BBG-110 ADVENCED TECHNIQUES IN THE CULTIVATION OF VEGETABLES Elective 3 0 0 0
61 BBG-111 VEGETABLE SEED PRODUCTION Elective 3 0 0 0
62 BKG-100 SÜRDÜRÜLEBİLİR KALKINMA VE TARIM Elective 2 2 0 0
63 BKG-101 ALLELOPATİ Elective 3 0 0 0
64 BKG-102 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
65 BKG-103 BASIC PHYTOBACTERIOLOGY Elective 3 0 0 0
66 BKG-104 THE BIOLOGICAL CONTROL OF PLANT DISEASE Elective 2 2 0 0
67 BKG-105 PRINCIPLES OF BIOLOGICAL CONTROL OF PESTS Elective 2 2 0 0
68 BKG-106 SYSTEMATICSH OF INSECTS Elective 2 2 0 0
69 BKG-107 PEST MANAGEMENT Elective 2 2 0 0
70 BKG-108 MYCOLOGY LABORATORY METHODS Elective 2 2 0 0
71 BKG-109 PHYSIOLOGY OF PLANT DISEASES Elective 3 0 0 0
72 BKG-110 WEED CONTROL IN FIELD CROPS Elective 0 0 0 0
73 BKG-111 HERBICIDES Elective 3 0 0 0
74 BKG-112 WEED RESISTANCE TO HERBICIDES Elective 3 0 0 0
75 BMBB-111 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
76 BMBB-111 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
77 BMBB-126 KROMATOGRAFİDE MODERN TEKNİKLER Elective 3 0 0 0
78 BMBB-131 GIDA ENDÜSTRİSİNDE YENİ TEKNOLOJİLER Elective 3 0 0 0
79 BMBG-105 FunctIonal PropertIes of MIlk ProteIns Elective 3 0 0 6
80 BMBG-105 FunctIonal PropertIes of MIlk ProteIns Elective 3 0 0 6
81 BMBG-119 NutrItIonal bIochemIstry Elective 3 0 0 0
82 BMBG-122 ProbIotIc fermented mIlk Elective 3 0 0 6
83 BMBG-123 Methods of determInatIon of counts of mIcroorganIsms Elective 2 2 0 0
84 BMBG-124 AntIoxIdant ActIvIty Concep and Measurement Methods Elective 2 2 0 0
85 BSMG-100 SOWING TECHNIQUES Elective 3 0 0 6
86 BSMG-101 PRESSURE IRRIGATION TECHNIQUES Elective 3 0 0 0
87 BSMG-102 TARIMSAL SAVAŞ MAKİNALARI VE UYGULAMA ALANLARI Elective 3 0 0 0
88 BSMG-103 FUNDAMENTALS OF THE CONSTRUCTION OF AGRICULTURAL MACHINERY Elective 3 0 0 0
89 BSMG-104 BİTKİ KORUMADA APLİKASYON TEKNİĞİ Elective 3 0 0 0
90 BSMG-105 METHODS OF MANAGEMENT OFIRRIGATION NETWORKS Elective 3 0 0 0
91 BSMG-106 PROBABILISTIC METHODS IN HYDROLOGY Elective 3 0 0 0
92 BSMG-107 PLANT WATER RELATIONSHIPS IN IRRIGATION Elective 3 0 0 0
93 BSMG-109 BSM DİNAMİK VE MEKANİZMA TEKNİĞİ Elective 3 0 0 0
94 BSMG-110 BSM PNÖMATİK VE HİDROLİK Elective 3 0 0 0
95 BSMG-111 BSM MALZEME BİLGİSİ Elective 3 0 0 0
96 BSMG-112 BSM ALTERNATİF ENERJİ KAYNAKLARI Elective 3 0 0 0
97 BSMG-113 TARIMSAL YAPILARDA BETON Elective 3 0 0 0
98 BSMG-114 BİTKİSEL ÜRÜNLERİN DEPOLAMA YAPILARININ TASARIMI Elective 3 0 0 0
99 BSMG-115 PlantIng MachInery and ApplIcatIon TecnIques Elective 3 0 0 0
100 BSMG-116 FertIlIzer Spreaders and ApplIcatIon TecnIques Elective 3 0 0 0
101 EMG-100 ANALYSIS OF ELECTRIC NETWORK LOSS Elective 3 0 0 0
102 EMG-101 INDUSTRIAL HIGH VOLTAGE TECHNIQUE Elective 3 0 0 0
103 EMG-102 ANALYSIS OF POLY PHASE NETWORKS BY THE METHOD OF Elective 3 0 0 0
104 EMG-103 APPLIED NUMERICAL METHODS IN ELECTRICAL ENGINEERING Elective 3 0 0 0
105 EMG-104 RENEWABLE ENERGY SYSTEMS Elective 3 0 0 0
106 EMG-105 ELECTRICAL ASPECTS OF WIND ENERGY CONVERSION SYSTEMS Elective 3 0 0 0
107 EMG-106 MICROWAVE TECHNIQUE Elective 3 0 0 0
108 EMG-107 ADVANCED ELECTROMAGNETIC FIELD THEORY Elective 3 0 0 0
109 EMG-108 ADVANCEDSEMICONDUCTOR DEVICES Elective 3 0 0 0
110 GDM-511 MİKROBİYOLOJİDE KULLANILAN BESİYERLER Elective 0 0 0 0
111 GDM-526 YENİ GIDA MUHAFAZA TEKNİKLERİ Elective 0 0 0 0
112 GDM-532 NİŞASTA KİMYASI Elective 0 0 0 0
113 GDM-534 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Elective 0 0 0 0
114 GM-101 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Elective 2 2 0 6
115 GM-101 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Elective 2 2 0 6
116 GM-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective 3 0 0 6
117 GM-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective 3 0 0 6
118 GM-114 EXCIPIENTS USED IN DAIRY INDUSTRY Elective 3 0 0 0
119 GMB-115 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Elective 2 2 0 0
120 GMB-117 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Elective 3 0 0 0
121 GMB-118 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Elective 3 0 0 0
122 GMB-119 PRINCIPLES OF CEREAL STORAGE Elective 3 0 0 0
123 GMB-121 ADVANCED FOOD CHEMISTRY Elective 3 0 0 0
124 GMB-122 ADVANCED FOOD ANALYSIS Elective 2 2 0 0
125 GMB-123 CHEMISTRY OF FATS AND OILS Elective 3 0 0 0
126 GMB-125 FOOD BIOCHEMISTRY II Elective 3 0 0 6
127 GMB-126 NUTRITIONAL BIOCHEMISTRY Elective 3 0 0 6
128 GMB-127 MICROBIAL GENETIC Elective 3 0 0 0
129 GMB-128 ENZYME TECHNOLOGY Elective 3 0 0 6
130 GMB-129 PURIFICATION METHODS OF PROTEINS Elective 3 0 0 6
131 GMB-130 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Elective 3 0 0 6
132 GMB-130 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Elective 3 0 0 6
133 GMB-131 LACTIC ACID FERMENTATION Elective 3 0 0 6
134 GMB-132 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Elective 3 0 0 0
135 GMB-133 FOOD CONTAMINANTS AND TOXICOLOGY Elective 3 0 0 0
136 GMB-134 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Elective 3 0 0 0
137 GMB-135 ET MİKROBİYOLOJİSİ Elective 3 0 0 0
138 GMB-136 ET VE ET ÜRÜNLERİ ANALİZİ Elective 3 0 0 0
139 GMG-100 MILK SANITATION COMPANIES Elective 3 0 0 6
140 GMG-100 MILK SANITATION COMPANIES Elective 3 0 0 6
141 GMG-101 HOMOGENIZATION IN DAIRY Elective 2 2 0 6
142 GMG-101 HOMOGENIZATION IN DAIRY Elective 2 2 0 6
143 GMG-102 FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDES Elective 3 0 0 6
144 GMG-102 FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDES Elective 3 0 0 6
145 GMG-103 FUNCTIONAL FOOD ADDITIVES Elective 3 0 0 6
146 GMG-104 THE ROLE OF CARBONHYDRATES IN FOODS Elective 3 0 0 6
147 GMG-104 THE ROLE OF CARBONHYDRATES IN FOODS Elective 3 0 0 6
148 GMG-105 CREAL CHEMISTRY AND TECHNOLOGY Elective 3 0 0 6
149 GMG-105 CREAL CHEMISTRY AND TECHNOLOGY Elective 3 0 0 6
150 GMG-106 NUTRITION AND FOOD Elective 3 0 0 6
151 GMG-106 NUTRITION AND FOOD Elective 3 0 0 6
152 GMG-107 FOOD PRESERVATION METHODS Elective 3 0 0 6
153 GMG-107 FOOD PRESERVATION METHODS Elective 3 0 0 6
154 GMG-108 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Elective 2 2 0 6
155 GMG-108 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Elective 2 2 0 6
156 GMG-109 OLIVE OIL TECHNOLOGY Elective 3 0 0 6
157 GMG-109 OLIVE OIL TECHNOLOGY Elective 3 0 0 6
158 GMG-110 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Elective 3 0 0 6
159 GMG-110 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Elective 3 0 0 6
160 GMG-111 ESSENTIAL OIL TECHNOLOGY Elective 3 0 0 6
161 GMG-111 ESSENTIAL OIL TECHNOLOGY Elective 3 0 0 6
162 GMG-112 FOOD CHEMISTRY Elective 3 0 0 6
163 GMG-113 DISORDERS OF LIPID METABOLISM AND Elective 3 0 0 6
164 GMG-113 DISORDERS OF LIPID METABOLISM AND Elective 3 0 0 6
165 GMG-114 BIOCHEMISTRY OF PROTEINS Elective 3 0 0 6
166 GMG-114 BIOCHEMISTRY OF PROTEINS Elective 3 0 0 6
167 GMG-115 Novel TechnologIes In Food EngIneerIng Elective 3 0 0 6
168 GMG-116 MIcrobIal GenetIc Elective 3 0 0 6
169 GMG-117 Meat FermentatIon Technology Elective 3 0 0 0
170 GMG-118 ENZIM KINETIĞI Elective 3 0 0 6
171 GMG-119 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Elective 3 0 0 6
172 GMG-120 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Elective 3 0 0 6
173 GMG-121 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Elective 3 0 0 6
174 GMG-122 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Elective 3 0 0 6
175 GMG-123 İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ Elective 3 0 0 6
176 GMG-124 LİPİT KİMYASI Elective 3 0 0 6
177 GMG-125 MODİFİYE ATMOSFER PAKETLEME Elective 3 0 0 6
178 GMG-126 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Elective 3 0 0 6
179 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Elective 3 0 0 6
180 İMG-100 SHALLOW FOUNDATIONS Elective 3 0 0 0
181 İMG-101 ENGINEERING PROPERTIES OF SOILS Elective 3 0 0 0
182 İMG-102 ADVANCED FLUID MECHANICS Elective 3 0 0 0
183 İMG-103 WATER RESOURCES SYSTEMS Elective 3 0 0 0
184 İMG-104 ADVANCED ENGINEERING MATHEMATICS Elective 3 0 0 0
185 İMG-105 HUMAN RELATIONS IN CONSTRUCTION MANAGEMENT Elective 3 0 0 0
186 İMG-106 COST MANAGEMENT Elective 3 0 0 0
187 İMG-107 SEDIMENT TRASNPORT IN STREAMFLOWS Elective 3 0 0 0
188 İMG-108 PROJECT (TIME) MANAGEMEN Elective 3 0 0 0
189 LEEG-136 SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS Elective 3 0 0 6
190 TBB-102 ScIence educatIon ethIcs Elective 3 0 0 0
191 TBB-134 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
192 TBB-134 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
193 TBB-135 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
194 TBB-135 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
195 TBB-136 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
196 TBB-136 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
197 TBBG-100 SOIL ORGANIC MATTER Elective 2 2 0 6
198 TBBG-100 SOIL ORGANIC MATTER Elective 2 2 0 6
199 TBBG-101 THE ELEMENT ANALYSIS ON SOIL Elective 2 2 0 6
200 TBBG-101 THE ELEMENT ANALYSIS ON SOIL Elective 2 2 0 6
201 TBBG-102 SUSTAINABLE SOIL QUALITY Elective 2 2 0 6
202 TBBG-102 SUSTAINABLE SOIL QUALITY Elective 2 2 0 6
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 ADVANCED SOIL PHYSIC Elective 2 2 0 0
207 TBBG-104 İLERİ TOPRAK KİMYASI Elective 2 2 0 6
208 TBBG-105 AdsorptIon Elective 3 0 0 0
209 TBBG-106 Chromatography Elective 3 0 0 0
210 TBBG-107 ConvectIve Heat Transport In SoIl Elective 3 0 0 0
211 TBBG-108 KInetIcs and ThermodynamIcs of BIochemIcal Processes of SoIl Elective 3 0 0 0
212 TBBG-109 MathematIcal ModelIng of AgrIcultural Systems Elective 3 0 0 0
213 TBG-101 ScIence educatIon ethIcs Elective 3 0 0 6
214 TBG-102 METHODS OF GRASS PLANT Elective 3 0 0 0
215 TBG-103 FORAGE FROM DIFFERENT FAMILIES Elective 3 0 0 0
216 TBG-104 STRESS FACTORS IN PLANT PRODUCTION Elective 3 0 0 6
217 TBG-104 STRESS FACTORS IN PLANT PRODUCTION Elective 3 0 0 6
218 TBG-105 AB VE TÜRKİYE'DE TOHUMLUK TESCİL VE SERTİFİKASYON SİSTEMLERİ Elective 3 0 0 0
219 TBG-106 BIOCHEMISTRY OF FIELD CROPS Elective 3 0 0 0
220 TBG-107 DOĞAL GEN KAYNAKLARI VE YÖNETİMİ Elective 2 2 0 6
221 TBG-107 DOĞAL GEN KAYNAKLARI VE YÖNETİMİ Elective 2 2 0 6
222 TBG-108 PERENNIAL FORAGE CROPS Elective 2 2 0 6
223 TBG-108 PERENNIAL FORAGE CROPS Elective 2 2 0 6
224 TBG-109 MERA TESİSİ VE YÖNETİMİ Elective 2 2 0 6
225 TBG-109 MERA TESİSİ VE YÖNETİMİ Elective 2 2 0 6
226 TBG-110 MEADOW AND PASTURE ECOLOGY Elective 3 0 0 0
227 TBG-111 NUTRITIONAL ELEMENT CYCLIGN IN GRASSLAND Elective 3 2 0 0
228 TBG-112 ALTERNATIVE FORAGE CROPS Elective 2 2 0 6
229 TBG-112 ALTERNATIVE FORAGE CROPS Elective 2 2 0 6
230 TBG-113 SEED PRODUCTION TECHNIQUES OF INDUSTRIAL CROPS Elective 2 2 0 0
231 TBG-114 OIL PLANTS AND SCIENCE AND TECHNOLOGY OF VEGETABLE OIL Elective 2 2 0 0
232 TBG-115 ADVANCED PLANT PHYSIOLOGY Elective 3 0 0 6
233 TBG-115 ADVANCED PLANT PHYSIOLOGY Elective 3 0 0 6
234 TBG-116 TERRESTRIAL PLANT ECOLOGY Elective 2 2 0 6
235 TBG-116 TERRESTRIAL PLANT ECOLOGY Elective 2 2 0 6
236 TBG-119 EFFECTIVE SUBSTANCES AND EVALUATION FIELDS OF MEDICINAL PLANTS Elective 2 2 0 6
237 TBG-119 EFFECTIVE SUBSTANCES AND EVALUATION FIELDS OF MEDICINAL PLANTS Elective 2 2 0 6
238 TBG-120 PLANT WATER WORKS Elective 2 2 0 6
239 TBG-120 PLANT WATER WORKS Elective 2 2 0 6
240 TBG-121 PLANT TISSUE CULTURE AND APPLICATIONS Elective 2 2 0 0
241 TBG-122 FIELD AGRICULTURE Elective 3 0 0 0
242 TBG-123 LEGUME SPECIES USING LANDSCAPE AREAS Elective 3 0 0 0
243 TBG-124 UZAKTAN ALGILAMA VE ÇAYIR VE MERALARDA KULLANIMI Elective 2 2 0 0
244 TBG-125 OIL PLANTS SPECIFICCULTIVATION Elective 3 0 0 6
245 TBG-125 OIL PLANTS SPECIFICCULTIVATION Elective 3 0 0 6
246 TBG-126 HYBRIDIZATION TECHNICS I Elective 3 0 0 0
247 TBG-127 STUDY METHODS OF ETHNOBOTANY Elective 3 0 0 0
248 TBG-128 TAB - BAKLAGİL VE BUĞDAYGİL YEM BİTKİLERİ ISLAHI Elective 3 2 0 0
249 TBG-129 Grassland EstablIshIng and Management TechnIgues Elective 3 0 0 0
250 TBG-130 EssentIal OIls: ScIence, Technology and ApplIcatIons Elective 3 0 0 0
251 TBG-131 Threatened (IUCN) and HabItat Codes In Plant Taxonomy Elective 3 0 0 0
252 TBG-132 Plants That Hyperaccumulate Heavy Metals Elective 3 0 0 0
253 TBG-133 Allelopathy Elective 3 0 0 0
254 TEG-100 THE ANALYSIS OF TURKEY- EU RELATIONS Elective 3 0 0 6
255 TEG-100 THE ANALYSIS OF TURKEY- EU RELATIONS Elective 3 0 0 6
256 TEG-101 METHODS OF SAMPLING AND DATA GATHERING Elective 3 0 0 6
257 TEG-101 METHODS OF SAMPLING AND DATA GATHERING Elective 3 0 0 6
258 TEG-102 SPECIAL SUBJECTS ON AGRICULTURAL COOPERATIVES Elective 3 0 0 6
259 TEG-102 SPECIAL SUBJECTS ON AGRICULTURAL COOPERATIVES Elective 3 0 0 6
260 TEG-103 AGRICULTURAL ENTREPRENEURSHIP Elective 3 0 0 6
261 TEG-103 AGRICULTURAL ENTREPRENEURSHIP Elective 3 0 0 6
262 TEG-104 LIVESTOCK ECONOMICS Elective 3 0 0 6
263 TEG-104 LIVESTOCK ECONOMICS Elective 3 0 0 6
264 TEG-105 FOOD PROUSTION MARKETING Elective 3 0 0 6
265 TEG-105 FOOD PROUSTION MARKETING Elective 3 0 0 6
266 TEG-106 TÜKETİCİ DAVRANIŞLARI ANALİZİ Elective 3 0 0 6
267 TEG-106 TÜKETİCİ DAVRANIŞLARI ANALİZİ Elective 3 0 0 6
268 TEG-107 RESOURCE USE AND PRODUCTIVITY IN AGRICULTURAL ENTERPRISES Elective 0 0 0 0
269 TEG-108 BenefIt Cost AnalysIs Elective 3 0 0 0
270 TEG-109 Rural SocIology Research Methods Elective 3 0 0 0
271 TEG-110 Rural Development Models Elective 3 0 0 0
272 ZTB-102 STATISTICS WITH SPSS Elective 2 2 0 0
273 ZTB-107 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Elective 2 2 0 0
274 ZTG-100 POPULATION GENETICS Elective 3 0 0 6
275 ZTG-100 POPULATION GENETICS Elective 3 0 0 6
276 ZTG-101 SOURCES OF VARIATION IN FARM ANIMALS Elective 3 0 0 6
277 ZTG-101 SOURCES OF VARIATION IN FARM ANIMALS Elective 3 0 0 6
278 ZTG-102 ADVANCED MATING SYSTEMS IN ANIMAL BREEDING Elective 3 0 0 6
279 ZTG-102 ADVANCED MATING SYSTEMS IN ANIMAL BREEDING Elective 3 0 0 6
280 ZTG-103 EXPERIMENTAL DESIGNS WITH REPEATED MEASUREMENT Elective 3 0 0 6
281 ZTG-103 EXPERIMENTAL DESIGNS WITH REPEATED MEASUREMENT Elective 3 0 0 6
282 ZTG-104 APPLIED STATISTICS FOR ANIMAL SCIENCE Elective 3 0 0 6
283 ZTG-104 APPLIED STATISTICS FOR ANIMAL SCIENCE Elective 3 0 0 6
284 ZTG-105 ControllIng ReproductIon of Small RumInants Elective 3 0 0 0
285 ZTG-105 KOYUN VE KEÇİLERDE ÜREME Elective 3 0 0 0
286 ZTG-106 HAYVAN DAVRANIMI Elective 3 0 0 0
287 ZTG-106 BehavIor of Small RumInants.docx Elective 3 0 0 0
288 ZTG-107 MethodologIes of scIentIfIc Research Elective 3 0 0 0
289 ZTG-108 SPSS UsIng and StatIcs Elective 3 0 0 0
290 ZTG-110 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Elective 3 0 0 6
291 ZTG-111 Feed AddItIves Elective 3 0 0 0
292 ZTG-112 MetabolIc DIsorder Related To NutrItIon Elective 3 0 0 0
293 ZTG-113 AlternatIve Feedstuffs For RumInants Elective 3 0 0 0
294 ZTG-114 Poultry NutrItIon Elective 3 0 0 0
295 ZTG-115 Food and Feed Safety Elective 3 0 0 0
296 ZTG-116 AnImal BIotechnology 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 AÜBBB-100 FertIlIzatIon BIology of FruIt SpecIes Elective 3 0 0 0
2 AÜBBB-101 Effects of Global WarmIng on HortIculture Elective 3 0 0 0
3 AÜBBB-102 PrencIpels of Seed Storage Elective 3 0 0 0
4 AÜBBB-103 BIodIversIty and Vegetable Gene Sources Elective 3 0 0 0
5 AÜBBB-104 ExotIc Vegetable Elective 3 0 0 0
6 AÜBBB-105 Fundamentals BIologI and PhysIologI of HortIculture Elective 3 0 0 0
7 AÜBBB-106 Good AgrIcultural PractIces In GrowIng Vegetables Elective 3 0 0 0
8 AÜBBB-107 Effects of Global WarmIng on HortIculture Elective 3 0 0 0
9 AÜBBB-108 Rootstock Use In FruIt Culture Elective 3 0 0 0
10 AÜBBB-109 PhysIologIcal DIsorders In Vegetables Elective 3 0 0 0
11 AÜBKB-100 MİKROBİAL ÜRETİM TEKNİKLERİ Elective 3 0 0 0
12 AÜBKB-101 Mycology Laboratory Methods Elective 3 0 0 0
13 AÜBKB-102 Plant In Water and Control Elective 3 0 0 0
14 AÜBKB-103 Research Methods of Weeds Elective 3 0 0 0
15 AÜBKB-104 Pests of Ornamental Plants Elective 3 0 0 0
16 AÜBKB-105 BIologIcal Control of Weeds Elective 3 0 0 0
17 AÜBKB-106 Entomology Laboratory Methods Elective 3 0 0 0
18 AÜBKB-107 EconomIc Entomology Elective 3 0 0 0
19 AÜBKB-108 Integrated Pest Management Elective 3 0 0 0
20 AÜBKB-109 BİTKİ HORMONLARI VE UYGULAMALARI Elective 3 0 0 0
21 AÜBKB-110 FUNGUSLARLA BİYOTEKNOLOJİK UYGULAMALAR Elective 3 0 0 0
22 AÜBKB-111 MİKOLOJİ Elective 3 0 0 0
23 AÜBKB-112 Insect ToxIcology and InsectIcIdes Elective 3 0 0 0
24 AÜBKB-113 Use of EssentIal OIls and Extracts Elective 3 0 0 0
25 AÜBKB-114 PhysIology of Plant DIseases Elective 3 0 0 0
26 AÜTBBB-100 ErosIon PredIctIon TechnIques Elective 3 0 0 0
27 AÜTBBB-101 Survey Staff MappIng and Land Management Elective 3 0 0 0
28 AÜTBBB-102 Fundamental of SoIl BehavIour: SoIl TIllage Elective 3 0 0 0
29 AÜTBBB-103 SoIl Water RelatIonshIp Elective 3 0 0 0
30 AÜTBBB-104 Fundementals of Plant NutrIon Elective 3 0 0 0
31 AÜTBBB-105 FertIlIzer AnalaysIs Elective 3 0 0 0
32 AÜTBBB-106 SoIl-plant AnalaysIs Elective 3 0 0 0
33 AÜTBBB-107 SoIl MIcrobIology Elective 3 0 0 0
34 AÜTEB-100 AgrIcultural AppraIsal Methods Elective 3 0 0 0
35 AÜTEB-101 European UnIon Farm Accountancy Data Network Elective 3 0 0 0
36 AÜTEB-102 Research Methods In EconomIcs Elective 3 0 0 0
37 AÜTEB-103 MarketIng of AgrIcultural Products Elective 3 0 0 0
38 AÜTEB-104 FInance and RIsk Management Elective 3 0 0 0
39 AÜTEB-105 EconomIcs of ProductIon and ConsumptIon Elective 3 0 0 0
40 AÜTEB-106 AgrIcultural Trade PolIcy AnalysIs Elective 3 0 0 0
41 AÜTEB-107 ApplIed AgrIcultural MarketIng TechnIcs Elective 3 0 0 0
42 AÜTEB-108 IntroductIon to EconometrIcs AnalysIs Elective 3 0 0 0
43 AÜTEB-109 TARIMSAL İŞLETMELERİN EKONOMİK ANALİZİ Elective 3 0 0 0
44 AÜTEB-110 European UnIon Farm Accountancy Data Network Elective 3 0 0 0
45 AÜTEB-111 AgrIcultural OrganIzatIon and CooperatIve Elective 3 0 0 0
46 AÜZTB-100 Carcass EvaluatIon Methods In LIvestocks Elective 3 0 0 0
47 AÜZTB-101 Advanced TechnIques In Beef Cattle RearIng Elective 3 0 0 0
48 AÜZTB-102 Methods and PrIncIples of OrganIc RasIng Elective 3 0 0 0
49 AÜZTB-103 ExperImental DesIgns and Data AnalysIs Methods Elective 3 0 0 0
50 AÜZTB-104 StatIctIcs Methods for LIvestock Improvement Elective 3 0 0 0
51 AÜZTB-105 KRİMİNALİSTİK İSTATİSTİK Elective 3 0 0 0
52 AÜZTB-106 Calf RearIng TechnIques Elective 3 0 0 0
53 AÜZTB-107 Cattle FattenIng PrIncIples Elective 3 0 0 0
54 BBB-100 YUMUŞAK ÇEKİRDEKLİ MEYVE TÜRLERİ ISLAHI Elective 3 0 0 6
55 BBB-100 YUMUŞAK ÇEKİRDEKLİ MEYVE TÜRLERİ ISLAHI Elective 3 0 0 6
56 BBB-101 BAHÇE BİTKİLERİNDE STRES Elective 2 2 0 6
57 BBB-101 BAHÇE BİTKİLERİNDE STRES Elective 2 2 0 6
58 BBB-102 ASMA FİZYOLOJİSİ Elective 2 2 0 6
59 BBB-102 ASMA FİZYOLOJİSİ Elective 2 2 0 6
60 BBB-103 MEYVE GENETİK KAYNAKLARI Elective 3 0 0 6
61 BBB-103 MEYVE GENETİK KAYNAKLARI Elective 3 0 0 6
62 BBB-104 GOOD AGRICULTURAL PRACTICES IN SMALL FRUIT GROWING Elective 3 0 0 6
63 BBB-104 GOOD AGRICULTURAL PRACTICES IN SMALL FRUIT GROWING Elective 3 0 0 6
64 BBB-105 SPECIES OF EXOTIC FRUITS Elective 3 0 0 6
65 BBB-105 SPECIES OF EXOTIC FRUITS Elective 3 0 0 6
66 BBB-106 KÜLTÜRÜ YAPILAN YENİLEBİLİR MANTAR TÜRLERİ VE YETİŞTİRME TEKNİKLERİ Elective 3 0 0 6
67 BBB-106 KÜLTÜRÜ YAPILAN YENİLEBİLİR MANTAR TÜRLERİ VE YETİŞTİRME TEKNİKLERİ Elective 3 0 0 6
68 BBB-107 ORGANİK SEBZE YETİŞTİRİCİLİĞİ Elective 3 0 0 6
69 BBB-107 ORGANİK SEBZE YETİŞTİRİCİLİĞİ Elective 3 0 0 6
70 BBB-108 BREEDINS OF WARM SEASON VEGETABLES Elective 3 0 0 0
71 BBB-110 BASIC PRINCIPLES OF HORTICULTURE RESEARCH PROJECTS Elective 3 0 0 0
72 BBB-111 ECOLOGICAL BASIS OF HORTICULTURE Elective 3 0 0 0
73 BBB-112 HARD SHELLED FRUIT SPECIES BREEDING Elective 3 0 0 0
74 BBB-113 ROOTSTOCKS USED HARD-SHELLED FRUIT SPECIES AND PRODUCTION Elective 3 0 0 0
75 BKB-100 LABORATORY METHODS IN PHYTOBACTERIOLOGY Elective 3 0 0 0
76 BKB-101 WEEDS AND WEED MANAGEMENT UNDER CLIMATE CHANGE Elective 3 0 0 0
77 BKB-102 INVASIVE ALIEN SPECIES IN FOREST AND PASTURES Elective 2 2 0 0
78 BKB-103 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
79 BKB-104 ENTOMOLOJİDE DENEME TEKNİĞİ Elective 3 0 0 0
80 BKB-105 ENTOMOLOJİDE ÖRNEKLEME YÖNTEMLERİ Elective 3 0 0 0
81 BKB-106 BÖCEKLERDE PREPARAT YAPMA TEKNİKLERİ Elective 3 0 0 0
82 BKB-107 RESISTANCE TO PLANT PESTS Elective 3 0 0 0
83 BKB-108 HERBICIDES Elective 3 0 0 0
84 BKB-109 WEED CONTROL IN FIELD CROPS Elective 3 0 0 0
85 BKB-110 PhysIology of plant dIseases Elective 3 0 0 0
86 BKB-111 POISONOUS WEEDS Elective 3 0 0 0
87 BKB-112 WEED RESISTANCE TO HERBICIDES Elective 3 0 0 0
88 BKG-101 ALLELOPATİ Elective 3 0 0 0
89 BKG-102 BIOLOGY AND PHYSIOLOGY OF WEEDS AND INVASIVE PLANTS Elective 3 0 0 0
90 BKG-103 BASIC PHYTOBACTERIOLOGY Elective 3 0 0 0
91 BKG-104 THE BIOLOGICAL CONTROL OF PLANT DISEASE Elective 2 2 0 0
92 BKG-105 PRINCIPLES OF BIOLOGICAL CONTROL OF PESTS Elective 2 2 0 0
93 BKG-106 SYSTEMATICSH OF INSECTS Elective 2 2 0 0
94 BKG-107 PEST MANAGEMENT Elective 2 2 0 0
95 BKG-108 MYCOLOGY LABORATORY METHODS Elective 2 2 0 0
96 BKG-109 PHYSIOLOGY OF PLANT DISEASES Elective 3 0 0 0
97 BMBB-110 New Developments In Cheese Technology Elective 3 0 0 6
98 BMBB-110 New Developments In Cheese Technology Elective 3 0 0 6
99 BMBB-111 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
100 BMBB-111 SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective 2 2 0 6
101 BMBB-119 Advanced Spectroscopy Elective 3 0 0 0
102 BMBB-120 AntIoxIdant AcctIvIty: Concept and Measurement Methods Elective 2 2 0 6
103 BMBB-133 GIDA MEVZUATI Elective 3 0 0 0
104 BMBB-137 ALG ÜRETİM SİSTEMLERİ Elective 3 0 0 6
105 BSMB-100 TARIMSAL ÜRÜNLERİN FİZİKO MEKANİK ÖZELLİKLERİ Elective 3 0 0 0
106 BSMB-102 KARMA YEM ÜRETİM MEKANİZASYONU Elective 3 0 0 0
107 BSMB-103 SOWING TECHNIQUES Elective 3 0 0 0
108 BSMB-104 TILLAGE TOOLS AND MACHINERY Elective 3 0 0 0
109 BSMB-105 DRAINAGE ENGINEERING Elective 3 0 0 0
110 BSMB-106 IRRIGATION OF FIELD CROPS Elective 3 0 0 0
111 BSMB-107 IRRIGATION OF HORTICULTURAL CROPS Elective 3 0 0 0
112 BSMB-108 STEEL SILOS Elective 3 0 0 0
113 BSMB-109 ENVIRONMENTAL AUDITING IN ANIMAL PRODUCTION STRUCTURES Elective 3 0 0 0
114 BSMB-110 TIME STUDY IN AGRICULTURAL MECHANIZATION Elective 3 0 0 0
115 BSMB-111 TESTING PRINCIPLES OF AGRICULTURAL MACHINERY Elective 3 0 0 0
116 BSMB-112 PHYSICAL PROPERTIES OF AGRICULTURAL FOOD Elective 3 0 0 0
117 BSMB-113 DAIRY MILKING MECHANIZATION AND MILK PROCESSING TECHNIQUES Elective 3 0 0 0
118 BSMB-114 TARIMSAL ÜRÜNLERİN KURUTMA TEKNİĞİ Elective 3 0 0 0
119 BSMB-115 MİNERAL GÜBRE DAĞITMA MAKİNALARI VE KALİBRASYONU Elective 3 0 0 0
120 BSMB-116 IrrIgatIon Of FIeld And HortIcultural Crops Elective 3 0 0 0
121 BSMB-117 DIRECT DRILLING AND APPLICATIONS Elective 3 0 0 0
122 BSMB-118 COMPUTER AIDED DRAWING Elective 3 0 0 0
123 BSMB-119 BIOMASS ENERGY Elective 3 0 0 0
124 BSMB-120 PRECISION FARMING TECHNOLOGIES Elective 3 0 0 0
125 EMB-100 OVERVOLTAGES AND PROTECTION IN ELECTIRICAL POWER SYSTEMS Elective 3 0 0 0
126 EMB-101 ANALYSIS OF ELECTRICAL ENERGY SYSTEMS Elective 3 0 0 0
127 EMB-102 OPTOELECTRONIC Elective 3 0 0 0
128 EMB-103 ELECTRICAL ASPECTS OF SOLAR ENERGY CONVERSION SYSTEMS Elective 3 0 0 0
129 EMB-104 THIN FILM GROWTH TECHNIQUES Elective 3 0 0 0
130 GDM-511 MİKROBİYOLOJİDE KULLANILAN BESİYERLER Elective 0 0 0 0
131 GDM-526 YENİ GIDA MUHAFAZA TEKNİKLERİ Elective 0 0 0 0
132 GDM-532 NİŞASTA KİMYASI Elective 0 0 0 0
133 GDM-534 KİMYASAL KOR. VE DOĞAL ANTİMİKROBİYAL BİLEŞİKLER Elective 0 0 0 0
134 GM-101 PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ Elective 2 2 0 6
135 GM-104 BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective 3 0 0 6
136 GM-114 EXCIPIENTS USED IN DAIRY INDUSTRY Elective 3 0 0 6
137 GM-114 EXCIPIENTS USED IN DAIRY INDUSTRY Elective 3 0 0 6
138 GM-120 FREE RADICALS ANTIOXIDANTS AND FOODS Elective 3 0 0 6
139 GM-120 FREE RADICALS ANTIOXIDANTS AND FOODS Elective 3 0 0 6
140 GM-125 THE MECHANISM OF DETERIORATION OF EDIPLE OILS Elective 3 0 0 6
141 GM-125 THE MECHANISM OF DETERIORATION OF EDIPLE OILS Elective 3 0 0 6
142 GMB-109 : BIOCHEMISTRY OFCARBOHYDRATES Elective 3 0 0 6
143 GMB-115 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Elective 2 2 0 6
144 GMB-115 PHYSICS AND CHEMISTRY OF MILK AND DAIRY PRODUCTS Elective 2 2 0 6
145 GMB-116 FERMENTED MILK PRODUCTS TECHNOLOGY Elective 2 2 0 6
146 GMB-116 FERMENTED MILK PRODUCTS TECHNOLOGY Elective 2 2 0 6
147 GMB-117 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Elective 3 0 0 6
148 GMB-117 BASIC PRINCIPLES OF CEREALS FOOD PROCESSING Elective 3 0 0 6
149 GMB-118 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Elective 3 0 0 6
150 GMB-118 BAKERY PRODUCTS MANUFACTURING PROBLEMS AND SOLUTIONS Elective 3 0 0 6
151 GMB-119 PRINCIPLES OF CEREAL STORAGE Elective 3 0 0 6
152 GMB-119 PRINCIPLES OF CEREAL STORAGE Elective 3 0 0 6
153 GMB-121 ADVANCED FOOD CHEMISTRY Elective 3 0 0 6
154 GMB-121 ADVANCED FOOD CHEMISTRY Elective 3 0 0 6
155 GMB-122 ADVANCED FOOD ANALYSIS Elective 2 2 0 6
156 GMB-122 ADVANCED FOOD ANALYSIS Elective 2 2 0 6
157 GMB-123 CHEMISTRY OF FATS AND OILS Elective 3 0 0 6
158 GMB-123 CHEMISTRY OF FATS AND OILS Elective 3 0 0 6
159 GMB-125 FOOD BIOCHEMISTRY II Elective 3 0 0 6
160 GMB-126 NUTRITIONAL BIOCHEMISTRY Elective 3 0 0 6
161 GMB-127 MICROBIAL GENETIC Elective 3 0 0 0
162 GMB-128 ENZYME TECHNOLOGY Elective 3 0 0 6
163 GMB-129 PURIFICATION METHODS OF PROTEINS Elective 3 0 0 6
164 GMB-130 NOVEL TECHNOLOGIES IN FOOD ENGINEERING Elective 3 0 0 6
165 GMB-131 LACTIC ACID FERMENTATION Elective 3 0 0 6
166 GMB-131 LACTIC ACID FERMENTATION Elective 3 0 0 6
167 GMB-132 FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Elective 3 0 0 0
168 GMB-133 FOOD CONTAMINANTS AND TOXICOLOGY Elective 3 0 0 0
169 GMB-134 MICROBIOLOGY AND APPLICATION IN FOOD INDUSTRY Elective 3 0 0 0
170 GMB-135 ET MİKROBİYOLOJİSİ Elective 3 0 0 0
171 GMB-136 ET VE ET ÜRÜNLERİ ANALİZİ Elective 3 0 0 0
172 GMB-137 Gıda Atık Yönetimi ve Alternatif Kullanım Alanları Elective 3 0 0 6
173 GMB-138 Bitkisel Kaynaklı Proteinlerin İşlenmesi ve Modifikasyonu Elective 3 0 0 6
174 GMB-139 Zeytin Yağı ve Sağlık Elective 3 0 0 6
175 GMB-140 Gıda Reolojisi ve Uygulamaları Elective 3 0 0 6
176 GMB-141 Gıdaların Mikrobiyolojik Analizi Elective 3 0 0 6
177 GMB-142 ANTİOKSİDAN ENZİMLERİN AKTİVİTE TAYİN METODLARI Elective 3 0 0 6
178 GMG-103 FUNCTIONAL FOOD ADDITIVES Elective 3 0 0 0
179 GMG-104 THE ROLE OF CARBONHYDRATES IN FOODS Elective 3 0 0 0
180 GMG-105 CREAL CHEMISTRY AND TECHNOLOGY Elective 3 0 0 0
181 GMG-106 NUTRITION AND FOOD Elective 3 0 0 6
182 GMG-106 NUTRITION AND FOOD Elective 3 0 0 6
183 GMG-107 FOOD PRESERVATION METHODS Elective 3 0 0 0
184 GMG-108 HIGH PERFORMANCE LIPUID CHROMATOGRAPHY(HPLC) TO USE IN FOODS Elective 2 2 0 0
185 GMG-109 OLIVE OIL TECHNOLOGY Elective 3 0 0 6
186 GMG-110 MODIFIED OILS AND PRODUCTION TECHNOLOGIES Elective 3 0 0 0
187 GMG-111 ESSENTIAL OIL TECHNOLOGY Elective 3 0 0 6
188 GMG-112 FOOD CHEMISTRY Elective 3 0 0 6
189 GMG-113 DISORDERS OF LIPID METABOLISM AND Elective 3 0 0 6
190 GMG-114 BIOCHEMISTRY OF PROTEINS Elective 3 0 0 6
191 GMG-115 Novel TechnologIes In Food EngIneerIng Elective 3 0 0 6
192 GMG-116 MIcrobIal GenetIc Elective 3 0 0 6
193 GMG-117 Meat FermentatIon Technology Elective 3 0 0 0
194 GMG-118 ENZIM KINETIĞI Elective 3 0 0 6
195 GMG-119 GIDA İŞLEMEDE İLERİ TEKNOLOJİLER Elective 3 0 0 6
196 GMG-120 GIDA SANAYİNDE KULLANILAN MODİFİYE YAĞLAR Elective 3 0 0 6
197 GMG-121 GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ Elective 3 0 0 6
198 GMG-122 GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ Elective 3 0 0 6
199 GMG-123 İLERİ MOLEKÜLER BİYOLOJİ LABORATUVARI TEKNİKLERİ Elective 3 0 0 6
200 GMG-124 LİPİT KİMYASI Elective 3 0 0 6
201 GMG-125 MODİFİYE ATMOSFER PAKETLEME Elective 3 0 0 6
202 GMG-126 OKSİDOREDÜKSİYON POTANSİYELİ VE SÜT ÜRÜNLERİNDEKİ ÖNEMİ Elective 3 0 0 6
203 GMG-127 SÜT ENDÜSTRİSİNDE YENİ GELİŞMELER Elective 3 0 0 6
204 İMB-100 PUBLIC INFRASTRUCTURE MANAGEMENT Elective 3 0 0 0
205 İMB-101 MANAGEMENT MATHEMATICS Elective 3 0 0 0
206 İMB-102 GROUNDWATER HYDRAULICS Elective 3 0 0 0
207 İMB-103 IN-SITU TESTS IN GEOTECHNICAL ENGINEERING Elective 3 0 0 0
208 İMB-104 DEEP FOUNDATIONS Elective 3 0 0 0
209 İMB-105 DESIGN OF TREATMENT PLANTS Elective 3 0 0 0
210 İMB-106 HYDRO-ENERGY PRODUCTION SYSTEMS Elective 3 0 0 0
211 İMB-107 HYDROCLIMATOLOGY Elective 3 0 0 0
212 İMB-108 ADVANCED ENGINEERING MATHEMATICS Elective 3 0 0 0
213 LEEG-136 SCIENTIFIC RESEARCH METHODS AND SCIENCE ETHICS Elective 3 0 0 6
214 TBB-100 WEED PROBLEMS IN RANGELAND Elective 2 2 0 6
215 TBB-100 WEED PROBLEMS IN RANGELAND Elective 2 2 0 6
216 TBB-101 BASIS OF RANGE PLANT PHYSIOLOGY Elective 2 2 0 6
217 TBB-101 BASIS OF RANGE PLANT PHYSIOLOGY Elective 2 2 0 6
218 TBB-102 ScIence educatIon ethIcs Elective 3 0 0 6
219 TBB-103 PLANT BIOTECHNOLOGY AND GENETIC ENGINEERING APPLICATIONS Elective 2 2 0 0
220 TBB-104 INSTRUMENTAL ANALYSIS TECHNIQUES USED FOR DETERMINATION OF PLANT COMPONENTS Elective 2 2 0 0
221 TBB-105 GENERAL PRODUCT PHYSIOLOGY Elective 3 0 0 6
222 TBB-105 GENERAL PRODUCT PHYSIOLOGY Elective 3 0 0 6
223 TBB-106 SHRUB VEGETATION Elective 2 2 0 6
224 TBB-106 SHRUB VEGETATION Elective 2 2 0 6
225 TBB-106 ADVANCED AGRICULTURAL METEOROLOGY Elective 2 2 0 0
226 TBB-107 MEASUREMENT METHODS AND CHARACTERISTICS OF MEADOW AND RANGE VEGETATIONS Elective 2 2 0 0
227 TBB-108 GRASSLAND STUDY TECHNIQUES Elective 2 2 0 0
228 TBB-110 SPECIAL IMPROVEMENT OF FORAGE CROPS Elective 2 2 0 0
229 TBB-111 SPECIAL PRODUCTION TECHNIQUES OF MERRIMENT CROPS Elective 2 2 0 0
230 TBB-112 INCREASING THE PRODUCTIVITY IN GRASSLAND WITH NATURAL METHODS Elective 3 0 0 0
231 TBB-113 FIELD AGRICULTURE Elective 2 2 0 0
232 TBB-114 SILAGE CROPS Elective 2 2 0 6
233 TBB-114 SILAGE CROPS Elective 2 2 0 6
234 TBB-115 YEM BİTKİLERİNDE TOHUMLUK ÜRETİMİ Elective 2 2 0 0
235 TBB-127 PASTURE IMPROVEMENT TECHNICAL BASIS Elective 2 2 0 6
236 TBB-127 PASTURE IMPROVEMENT TECHNICAL BASIS Elective 2 2 0 6
237 TBB-128 VEGETATION ASSESSMENT AND EVALUATION TECHNIQUES Elective 2 2 0 6
238 TBB-128 VEGETATION ASSESSMENT AND EVALUATION TECHNIQUES Elective 2 2 0 6
239 TBB-130 QUALITY FORAGE PLANTS Elective 2 2 0 0
240 TBB-131 SEED TECHNOLOGY OF PULSES AND CEREALS Elective 3 0 0 0
241 TBB-132 EVOLUATIONS TECHNIQUES IN FORAGE CROPS Elective 2 2 0 6
242 TBB-132 EVOLUATIONS TECHNIQUES IN FORAGE CROPS Elective 2 2 0 6
243 TBB-132 YEMEKLİK TANE BAKLAGİLLER ÖZEL YETİŞTİRİCİLİĞİ VE ISLAHI Elective 3 0 0 0
244 TBB-133 ESTABLISHING PASTURELAND AND RANGELAND Elective 2 2 0 0
245 TBB-134 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
246 TBB-134 SPECIAL GROWING AND BREEDING OF STARCH AND SUGAR CROPS Elective 3 0 0 6
247 TBB-135 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
248 TBB-135 Rubber rlant rubber productIons breedIng methods Elective 3 0 0 6
249 TBB-136 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
250 TBB-136 HYBRIDIZATION TECHNICS II Elective 3 0 0 6
251 TBB-137 YEM BİTKİLERİ ÖZEL YETİŞTİRME TEKNİKLERİ Elective 2 2 0 0
252 TBB-138 GRASSLAND-ANIMAL RELATIONSHIP Elective 3 0 0 0
253 TBB-139 HerbarIum TechnIques Elective 3 0 0 0
254 TBB-140 BİTKİ SİSTEMATİĞİ TERMİNOLOJİSİ Elective 3 0 0 0
255 TBB-141 BİTKİLERDE STRES EKOLOJİSİ VE STRATEJİLERİ Elective 3 0 0 0
256 TBB-142 ÇAYIR MERA EKOLOJİSİ Elective 2 2 0 0
257 TBBB-100 RELATIONSHIP OF SOIL AND PLANT Elective 3 0 0 6
258 TBBB-100 RELATIONSHIP OF SOIL AND PLANT Elective 3 0 0 6
259 TBBB-101 AGRICULTURAL APPLICATIONS OF REMOTE SENSING Elective 2 2 0 6
260 TBBB-101 AGRICULTURAL APPLICATIONS OF REMOTE SENSING Elective 2 2 0 6
261 TBBB-102 MANAGEMENT OF PROBLEM SOILS Elective 3 0 0 6
262 TBBB-102 MANAGEMENT OF PROBLEM SOILS Elective 3 0 0 6
263 TBBB-103 SOIL AND WATER CONSERVATION ENGINEERING I Elective 2 2 0 0
264 TBBB-104 PRACTICAL ADVANCED SOIL PHYSICS Elective 2 2 0 0
265 TBBB-104 İLERİ TOPRAK KİMYASI Elective 2 2 0 0
266 TBBB-105 CONVECTIVE HEAT TRANSPORT IN SOIL Elective 3 0 0 0
267 TBBB-106 KINETICS AND THERMODYNAMICS OF BIOCHEMICAL PROCESSES OF SOIL Elective 3 0 0 0
268 TBBB-107 MATHEMATICAL MODELING OF AGRICULTURAL SYSTEMS Elective 3 0 0 0
269 TBBB-108 SOIL AND WATER CONSERVATION ENGINEERING Elective 2 2 0 0
270 TBBB-109 BAĞLAYICILAR VE HİDRASYON ÖZELLİKLERİ Elective 3 0 0 0
271 TBBB-110 TOPRAKTA KÜTLE TAŞINMASININ MODELLENMESİ Elective 3 0 0 0
272 TBBB-111 EKOLOJİK PROSESLERİNİN MODELLENMESİNDE İLERİ KONULAR Elective 3 0 0 0
273 TBBB-112 TOPRAK ENZİMLERİ Elective 3 0 0 0
274 TBDBM-100 KARBONHİDRAT METABOLİZMASI Elective 3 3 0 6
275 TBG-101 ScIence educatIon ethIcs Elective 3 0 0 0
276 TBG-116 TERRESTRIAL PLANT ECOLOGY Elective 2 2 0 0
277 TEB-100 ECONOMIC ANALYSIS OF AGRICULTURAL ENTERPRISES Elective 3 0 0 6
278 TEB-100 ECONOMIC ANALYSIS OF AGRICULTURAL ENTERPRISES Elective 3 0 0 6
279 TEB-101 THE ANALYSIS OF FOOD INDUSTRY ENTERPRISES Elective 3 0 0 6
280 TEB-101 THE ANALYSIS OF FOOD INDUSTRY ENTERPRISES Elective 3 0 0 6
281 TEB-102 AGRICULTURAL COMMUNICATION AND JOURNALISM Elective 2 2 0 6
282 TEB-102 AGRICULTURAL COMMUNICATION AND JOURNALISM Elective 2 2 0 6
283 TEB-103 FOREING TRADE POLICIES OF AGRICULTURAL PROTUCTS Elective 3 0 0 6
284 TEB-103 FOREING TRADE POLICIES OF AGRICULTURAL PROTUCTS Elective 3 0 0 6
285 TEB-104 ECONOMICS AND MARKETING OF ORGANIC AGRICULTURAL PRODUCTS Elective 3 0 0 6
286 TEB-104 ECONOMICS AND MARKETING OF ORGANIC AGRICULTURAL PRODUCTS Elective 3 0 0 6
287 TEB-105 COST ANALYSIS IN AGRICULTURAL PRODUCTS Elective 3 0 0 0
288 TEB-106 PRACTISES AND METHODS FOR DETERMINING THE VALUE OF AGRICULTURAL REAL ESTATES Elective 3 0 0 6
289 TEB-106 PRACTISES AND METHODS FOR DETERMINING THE VALUE OF AGRICULTURAL REAL ESTATES Elective 3 0 0 6
290 TEB-107 ÇİFTLİK YÖNETİMİ VE PLANLAMASI Elective 3 0 0 0
291 TEB-108 RURAL DEVELOPMENT MODELS Elective 3 0 0 0
292 TEB-109 ECONOMICS OF PRODUCTION AND CONSUMPTION Elective 3 0 0 0
293 ZTB-100 EXPERIMENTAL DESIGN AND APPLICATIONS OF STATISTICAL PACKAGE PROGRAM Elective 2 2 0 6
294 ZTB-100 EXPERIMENTAL DESIGN AND APPLICATIONS OF STATISTICAL PACKAGE PROGRAM Elective 2 2 0 6
295 ZTB-102 STATISTICS WITH SPSS Elective 2 2 0 6
296 ZTB-102 STATISTICS WITH SPSS Elective 2 2 0 6
297 ZTB-103 STATISTICS WITH SAS Elective 2 2 0 6
298 ZTB-103 STATISTICS WITH SAS Elective 2 2 0 6
299 ZTB-104 LIVESTOCK ECOLOGY Elective 3 0 0 6
300 ZTB-104 LIVESTOCK ECOLOGY Elective 3 0 0 6
301 ZTB-105 REPRODUCTIVE TECHNOLOGIES IN FARM ANIMALS Elective 2 2 0 6
302 ZTB-105 REPRODUCTIVE TECHNOLOGIES IN FARM ANIMALS Elective 2 2 0 6
303 ZTB-107 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Elective 2 2 0 6
304 ZTB-107 BASIC STATISTICS USING SAS AND SPSS PROGRAMS Elective 2 2 0 6
305 ZTB-108 ÇİFTLİK HAYVANLARINDA BESLENMEYE BAĞLI METABOLİK BOZUKLUKLAR Elective 3 0 0 0
306 ZTB-109 ORGANİK SIĞIRCILIK ÜRETİM İLKE VE YÖNTEMLERİ Elective 3 0 0 0
307 ZTB-110 ÜREME ENDOKRİNOLOJİSİ Elective 3 0 0 0
308 ZTB-111 DENEY TASARIMI Elective 3 0 0 0
309 ZTB-112 SPSS-II Elective 3 0 0 0
310 ZTB-113 IN VIVO AND IN VITRO DIGESTIBILIY TECHNIQUES AND METHODS Elective 3 0 0 0
311 ZTB-114 TECHNIQUES OF RATION PREPARATION IN DAIRY COWS Elective 3 0 0 0
312 ZTB-115 VITAMIN AND MINERAL METABOLISM IN RUMINANTS Elective 3 0 0 0
313 ZTG-110 EXPERIMENTAL DESIGNS AND DAFA ANALYSIS MATHODS Elective 3 0 0 6
 
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