Information Package / Course Catalogue
Course Structure Diagram
1. Semester
Course Course Type ECTS
Compulsory Course Group 001 Required 7
Elective Course Group 001 Area Elective 24
Total ECTS   31
Course Course Type Theory Prt. ECTS
Advanced Food Chemistry
GMP513
Required 3 0 7
Course Course Type Theory Prt. ECTS
Carbonhydrate Chemistry
GMP501
Area Elective 3 0 8
Degredation Factors and Contaminants in Foods
GMP502
Area Elective 3 0 8
Protein Chemistry
GMP503
Area Elective 3 0 8
Mycotoxicology
GMP504
Area Elective 3 0 8
Dielectric Properties of Food and Microwave Heating
GMP505
Area Elective 3 0 8
Food Fortification and Bioavailability
GMP506
Area Elective 3 0 8
Engineering Properties of Foods
GMP507
Area Elective 3 0 8
Functional Food Ingredients and Nutraceuticals
GMP508
Area Elective 3 0 8
Introduction to Graduate Studies in Food Engineering
GMP509
Area Elective 3 0 8
Minimally Processed Foods
GMP510
Area Elective 3 0 8
Novel Food Processing Technologies
GMP511
Area Elective 3 0 8
Transport Phenomena in Food Engineering
GMP512
Area Elective 3 0 8
Lipid Chemistry
GMP514
Area Elective 3 0 8
Techniques For Food Analyses
GMP515
Area Elective 3 0 8
Modified Oils and Production Technology
GMP516
Area Elective 3 0 8
Olive Oil Chemistry and Technology
GMP517
Area Elective 3 0 8
Advanced Food Microbiology
GMP518
Area Elective 3 0 8
Food Fermentation Processes
GMP519
Area Elective 3 0 8
Enzyme Kinetics
GMP520
Area Elective 3 0 8
Genetically Modified Organisms and Biosafety
GMP521
Area Elective 3 0 8
Molecular Biology and Genetics
GMP522
Area Elective 3 0 8
Cell Culture Techniques in Food Applications
GMP523
Area Elective 2 2 8
Advance Heat Transfer
GMP528
Area Elective 3 0 8
Rheological Properties of Foods
GMP529
Area Elective 3 0 8
Powdered Food and Encapsulation Technology
GMP530
Area Elective 3 0 8
Drying Technology
GMP531
Area Elective 3 0 8
Analytical Methods in Engineering
MCE501
Area Elective 3 0 7
Biostatistics
BİS590
Area Elective 2 2 4
Dairy Chemistry and Biochemistry
GMP525
Area Elective 3 0 8
Fruit Vegetable Chemistry and Preservation Techniques
GMP533
Area Elective 3 0 8
Advanced Fruit and Vegetable Processing Technologies
GMP534
Area Elective 3 0 8
The Effects of Food Processing on Food Components
GMP535
Area Elective 3 0 8
Fermented Milk Products
GMP527
Area Elective 3 0 8
Cheese Technology
GMP524
Area Elective 3 0 8
Advances in Dairy Technology
GMP526
Area Elective 3 0 8
Academic Turkish
TD200
Area Elective 2 0 2
2. Semester
Course Course Type ECTS
Compulsory Course Group 002 Required 13
Elective Course Group 002 Area Elective 16
Total ECTS   29
Course Course Type Theory Prt. ECTS
Seminar
GMP701
Required 0 2 6
Scientific Research Methodologies
GMP532
Required 3 0 7
Course Course Type Theory Prt. ECTS
Carbonhydrate Chemistry
GMP501
Area Elective 3 0 8
Degredation Factors and Contaminants in Foods
GMP502
Area Elective 3 0 8
Protein Chemistry
GMP503
Area Elective 3 0 8
Mycotoxicology
GMP504
Area Elective 3 0 8
Dielectric Properties of Food and Microwave Heating
GMP505
Area Elective 3 0 8
Food Fortification and Bioavailability
GMP506
Area Elective 3 0 8
Engineering Properties of Foods
GMP507
Area Elective 3 0 8
Functional Food Ingredients and Nutraceuticals
GMP508
Area Elective 3 0 8
Introduction to Graduate Studies in Food Engineering
GMP509
Area Elective 3 0 8
Minimally Processed Foods
GMP510
Area Elective 3 0 8
Novel Food Processing Technologies
GMP511
Area Elective 3 0 8
Transport Phenomena in Food Engineering
GMP512
Area Elective 3 0 8
Lipid Chemistry
GMP514
Area Elective 3 0 8
Techniques For Food Analyses
GMP515
Area Elective 3 0 8
Modified Oils and Production Technology
GMP516
Area Elective 3 0 8
Olive Oil Chemistry and Technology
GMP517
Area Elective 3 0 8
Advanced Food Microbiology
GMP518
Area Elective 3 0 8
Food Fermentation Processes
GMP519
Area Elective 3 0 8
Enzyme Kinetics
GMP520
Area Elective 3 0 8
Genetically Modified Organisms and Biosafety
GMP521
Area Elective 3 0 8
Molecular Biology and Genetics
GMP522
Area Elective 3 0 8
Cell Culture Techniques in Food Applications
GMP523
Area Elective 2 2 8
Advance Heat Transfer
GMP528
Area Elective 3 0 8
Rheological Properties of Foods
GMP529
Area Elective 3 0 8
Powdered Food and Encapsulation Technology
GMP530
Area Elective 3 0 8
Drying Technology
GMP531
Area Elective 3 0 8
Analytical Methods in Engineering
MCE501
Area Elective 3 0 7
Biostatistics
BİS590
Area Elective 2 2 4
Dairy Chemistry and Biochemistry
GMP525
Area Elective 3 0 8
Fruit Vegetable Chemistry and Preservation Techniques
GMP533
Area Elective 3 0 8
Advanced Fruit and Vegetable Processing Technologies
GMP534
Area Elective 3 0 8
The Effects of Food Processing on Food Components
GMP535
Area Elective 3 0 8
Fermented Milk Products
GMP527
Area Elective 3 0 8
Cheese Technology
GMP524
Area Elective 3 0 8
Advances in Dairy Technology
GMP526
Area Elective 3 0 8
Academic Turkish
TD200
Area Elective 2 0 2
3. Semester
Course Course Type ECTS
Compulsory Course Group 003 Required 30
Total ECTS   30
Course Course Type Theory Prt. ECTS
Thesis Study I
TEZ701
Required 0 1 22
Fields of Specialization I
UZM701
Required 8 0 8
4. Semester
Course Course Type ECTS
Compulsory Course Group 004 Required 30
Total ECTS   30
Course Course Type Theory Prt. ECTS
Thesis Study II
TEZ702
Required 0 1 22
Fields of Specialization II
UZM702
Required 8 0 8
Adnan Menderes University - Information Package / Course Catalogue