Course Structure & ECTS Credits
To see the course syllabus, please click the course title given in the table below.


Course List
Code Course Title C/E Lang L+P Hour Credits ECTS
BYE GM1 Scientific Research Techniques and Publication Ethics 3 3 6
BYE GM2 Scientific Research Tech. and Publication Ethics 3 3 6
GBT 18 2 2 6
GBT 19 2 2 0
GBT 30 2 2 6
GBT 31 2+2 3 10
GM 006 Chemistry and Technology of Soft Drinks 3 3 6
GM 007 Dehydration Technology of Foods 3 3 6
GM 010 Reference Management and Effective Presentation Techniques 2 2 6
GM 012 Processed Meats 2 2 6
K 52 4 4 0
YLGM 201 Special Area Course 5 0 6
YLGM 202 Special Area Course 5 0 6
YLGM 203 Special Area Course 5 0 6
YLGM 204 Special Area Course 5 0 6
YLGMS 101 Seminar 0 0 6
YLGMS 102 Seminar 0 0 6
YLGMT 301 Thesis Work 0 0 24
YLGMT 302 Thesis Work 0 0 24
ZT 26 3 3 0
Total ECTS credits : 142 *

. Semester Course List
Code Course Title Lang L+P Hour Credits ECTS
GM 002 Oil Processing Technology 3 3 6
GM 003 Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism 2 2 6
GM 005 Olive Oil Processing Technology 3 3 6
GM 529 The Microorganisms which are Used for Production of Some Foods 2 2 6
GM 546 Fermentation Biochemistry 3 3 6
GM 554 Basic Analysis Methods in Milk and Milk Products 3 3 6
GM 567 Aroma Compounds in Foods 3 3 6
GM 570 Alcoholic Beverages and Analysis Methods 2 2 6
GM 573 Enzyme Technology 3 3 6
GM 576 Cheese Processing Technology 3 3 6
GM 583 Wine Chemistry 2 2 6
GM 584 Fermented Dairy Products 3 3 6
GM 602 Enzymes Originates from Microorganisms 2 2 6
GM 604 Drinking Milk Technology 2 2 6
GM 606 Experimental Baking 2+2 3 6
GM 608 Sugared Bakery Products 2 2 6
GM 609 Ice Cream Technology 3 3 6
GM 610 Cereal Extrusion Products 2 2 6
GM 613 Analytical Quality Control in Cereal Products 2+2 3 6
GM 616 Quality Management Systems in Food Industry 3 3 6
GM 618 Food Emulsions 2 2 6
GM 627 Biopreservation of Foods 3 3 6
GM 628 Modified Oils and Fats and Production Technologies 3 3 6
GM 630 Packing of Dairy Products and Cold Preservation 3 3 6
GM 631 Dairy Industry and Organization 3 3 6
GM 632 Aroma Biotechnology 3 3 6
GM 634 Microbial Genetics and Genetic Manipulations 3 3 6
GM 644 Odor and Taste defects in Foods(off-flavor) 3 3 6
GM 647 Analitic Quality Control of Edible Oils 2+2 3 6
GM 649 Phenolic Compounds and Antioxidants in Foods 2 2 6
GM 652 Fermented Vegetable Products 3 3 6
GM 655 Milk Chemistry and Biochemistry 3 3 6
GM 661 Analysis Methods of Aroma Compounds 3 3 6
GM 662 Developments in the Dairy Industry 2 2 6
GM 663 Advanced Instrumental Analysis Methods 3 3 6
GM 665 Yeast Physiology and Biotechnology 3 3 6
GM 666 Separation and Purification Techniques in Biotechnology II 2+2 3 6
GM 667 Physiology and Biotechnology of Lactic Acid Bacteria 3 3 6
GM 670 Frying Oil Production Technology and Frying Process 2 2 6
GM 674 Traditional Meat Products Technology 3 3 6
GM 676 Food Spoilage Yeasts 2 2 6
GM 677 The Key Knowledge in Production of Basic Dairy Products 3 3 6
GM 679 Sensory Analysis Methods and Panelist Training 3 3 6
GM 685 Downstream Processing in Biotechnology I 2+2 3 6
GM 687 Use of Industrial Waste Oil and the Waste Management 2 2 6
GM 691 Poultry Meat Processing 3 3 6
GM 693 Technology of Meat Processing and Improving Meat Quality 3 3 6


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