|
Course |
Course Type |
Theory |
Prt. |
ECTS |
|
|
Food Toxicology
GMP601
|
Area Elective |
3 |
0 |
8 |
|
|
Spices Technology
GMP602
|
Area Elective |
3 |
0 |
8 |
|
|
Food Flavor Compounds
GMP603
|
Area Elective |
3 |
0 |
8 |
|
|
Food Emulsions
GMP604
|
Area Elective |
3 |
0 |
8 |
|
|
Crude Oil Production From Oily Seeds
GMP605
|
Area Elective |
3 |
0 |
8 |
|
|
Edible Oil Refining Technology
GMP607
|
Area Elective |
3 |
0 |
8 |
|
|
Special Dairy Products Technology
GMP608
|
Area Elective |
3 |
0 |
8 |
|
|
The Evaluation of Whey
GMP609
|
Area Elective |
3 |
0 |
8 |
|
|
Auxiliary Substances in Dairy Technology
GMP610
|
Area Elective |
3 |
0 |
8 |
|
|
Food Process Analysis and Modelling
GMP611
|
Area Elective |
3 |
0 |
8 |
|
|
Special Topics in Food Biotechnology
GMP613
|
Area Elective |
3 |
0 |
8 |
|
|
Properties of Lactic Acid Bacteria and Their Industrial Usages
GMP614
|
Area Elective |
3 |
0 |
8 |
|
|
Food-Borne Pathogenic Microorganisms
GMP615
|
Area Elective |
3 |
0 |
8 |
|
|
Nutritional Biochemistry
GMP616
|
Area Elective |
3 |
0 |
8 |
|
|
Food Allergens
GMP617
|
Area Elective |
3 |
0 |
8 |
|
|
Molecular Biology Techniques
GMP618
|
Area Elective |
3 |
0 |
8 |
|
|
Effects of Free Radicals and the Role of Antioxidants in Nutrition
GMP619
|
Area Elective |
3 |
0 |
8 |
|
|
Vacuum Technology Applications in Food Engineering
GMP620
|
Area Elective |
3 |
0 |
8 |
|
|
Antioxidant Compounds in Foods and Analysis Methods
GMP621
|
Area Elective |
3 |
0 |
8 |
|
|
Food Colorants and Uses
GMP622
|
Area Elective |
3 |
0 |
8 |
|
|
Novel Techniques in Meat Processing
GMP624
|
Area Elective |
3 |
0 |
8 |
|
|
Academic Turkish
TD200
|
Area Elective |
2 |
0 |
2 |
|
|
Frying Science and Technology
GMP625
|
Area Elective |
3 |
0 |
8 |
|
|
Nanotechnology Applications in Food Engineering
GMP626
|
Area Elective |
3 |
0 |
8 |
|
