|
Course |
Course Type |
Theory |
Prt. |
ECTS |
|
|
Biostatistics
BİS590
|
Area Elective |
2 |
2 |
4 |
|
|
Academic Turkish
TD200
|
Area Elective |
2 |
0 |
2 |
|
|
Analytical Methods in Engineering
MCE501
|
Area Elective |
3 |
0 |
8 |
|
|
Carbonhydrate Chemistry
GMP501
|
Area Elective |
3 |
0 |
6 |
|
|
Degredation Factors and Contaminants in Foods
GMP502
|
Area Elective |
3 |
0 |
6 |
|
|
Protein Chemistry
GMP503
|
Area Elective |
3 |
0 |
6 |
|
|
Mycotoxicology
GMP504
|
Area Elective |
3 |
0 |
6 |
|
|
Dielectric Properties of Food and Microwave Heating
GMP505
|
Area Elective |
3 |
0 |
6 |
|
|
Food Fortification and Bioavailability
GMP506
|
Area Elective |
3 |
0 |
6 |
|
|
Engineering Properties of Foods
GMP507
|
Area Elective |
3 |
0 |
6 |
|
|
Functional Food Ingredients and Nutraceuticals
GMP508
|
Area Elective |
3 |
0 |
6 |
|
|
Introduction to Graduate Studies in Food Engineering
GMP509
|
Area Elective |
3 |
0 |
6 |
|
|
Minimally Processed Foods
GMP510
|
Area Elective |
3 |
0 |
6 |
|
|
Novel Food Processing Technologies
GMP511
|
Area Elective |
3 |
0 |
6 |
|
|
Transport Phenomena in Food Engineering
GMP512
|
Area Elective |
3 |
0 |
6 |
|
|
Lipid Chemistry
GMP514
|
Area Elective |
3 |
0 |
6 |
|
|
Techniques For Food Analyses
GMP515
|
Area Elective |
3 |
0 |
6 |
|
|
Modified Oils and Production Technology
GMP516
|
Area Elective |
3 |
0 |
6 |
|
|
Olive Oil Chemistry and Technology
GMP517
|
Area Elective |
3 |
0 |
6 |
|
|
Advanced Food Microbiology
GMP518
|
Area Elective |
3 |
0 |
6 |
|
|
Food Fermentation Processes
GMP519
|
Area Elective |
3 |
0 |
6 |
|
|
Enzyme Kinetics
GMP520
|
Area Elective |
3 |
0 |
6 |
|
|
Genetically Modified Organisms and Biosafety
GMP521
|
Area Elective |
3 |
0 |
6 |
|
|
Molecular Biology and Genetics
GMP522
|
Area Elective |
3 |
0 |
6 |
|
|
Cell Culture Techniques in Food Applications
GMP523
|
Area Elective |
2 |
2 |
6 |
|
|
Cheese Technology
GMP524
|
Area Elective |
3 |
0 |
6 |
|
|
Dairy Chemistry and Biochemistry
GMP525
|
Area Elective |
3 |
0 |
6 |
|
|
Advances in Dairy Technology
GMP526
|
Area Elective |
3 |
0 |
6 |
|
|
Fermented Milk Products
GMP527
|
Area Elective |
3 |
0 |
6 |
|
|
Advance Heat Transfer
GMP528
|
Area Elective |
3 |
0 |
6 |
|
|
Rheological and Textural Properties of Foods
GMP529
|
Area Elective |
3 |
0 |
6 |
|
|
Powdered Food and Encapsulation Technology
GMP530
|
Area Elective |
3 |
0 |
6 |
|
|
Drying Technology
GMP531
|
Area Elective |
3 |
0 |
6 |
|
|
Fruit Vegetable Chemistry and Preservation Techniques
GMP533
|
Area Elective |
3 |
0 |
6 |
|
|
Advanced Fruit and Vegetable Processing Technologies
GMP534
|
Area Elective |
3 |
0 |
6 |
|
|
Sustainability in Food Processing
GMP536
|
Area Elective |
3 |
0 |
6 |
|
|
The Effects of Food Processing on Food Components
GMP535
|
Area Elective |
3 |
0 |
6 |
|
|
Imitation and Adulteration in Foods
GMP537
|
Area Elective |
3 |
0 |
6 |
|
|
Spectroscopic Methods in Food Analysis
GMP538
|
Area Elective |
3 |
0 |
6 |
|
|
Flavor Chemistry
GMP539
|
Area Elective |
3 |
0 |
6 |
|
|
Advanced Sensory
GMP540
|
Area Elective |
3 |
0 |
6 |
|
|
Advanced Packaging Materials and Technologies
GMP541
|
Area Elective |
3 |
0 |
6 |
|
|
Applied Statistics
GMP542
|
Area Elective |
3 |
0 |
6 |
|
|
Muscle and Meat Biochemistry
GMP543
|
Area Elective |
3 |
0 |
6 |
|
|
Scientific Article Writing in English
GMP544
|
Area Elective |
3 |
0 |
6 |
|
|
Academic English
GMP545
|
Area Elective |
3 |
0 |
6 |
|
