Food Engineering (with Thesis)

Master's Degree - Instıtute Of Natural And Applıed Scıences
Information About Program

2022 - 2023 Year Course Catalog

. Semester

Code Name Duration (T+A) ECTS National Credit C/E
GM0015 Wheat Milling Technology 3-0 6 3 Elective
GM0016 Cereal Extrusion Products 3-0 6 3 Elective
GM0018 Sugared Bakery Products 2-2 6 3 Elective
GM0019 Shelf Life in Foods 3-0 6 3 Elective
GM002 Oil Processing Technology 3-0 6 3 Elective
GM0020 Processed Meats 2-2 6 3 Elective
GM0021 Phenolic Compounds & Antioxidants in Foods 3-0 6 3 Elective
GM0022 Monopolical and Rheological Properties of Foods 3-0 6 3 Elective
GM0023 Use of Industrial Waste Oil and the Waste Management 3-0 6 3 Elective
GM0024 Frying Oil Production Technology and Frying Process 3-0 6 3 Elective
GM0025 3-0 6 3 Elective
GM0026 Food Emulsions 3-0 6 3 Elective
GM0028 Advanced Sensory Analysis Techniques 3-0 6 3 Elective
GM0029 Wine Chemistry 3-0 6 3 Elective
GM003 Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism 2-0 6 2 Elective
GM0030 ISO/IEC 17025 Laboratory Management System 3-0 6 3 Elective
GM0033 Traditional Dairy Products and Geographical Indication 3-0 6 3 Elective
GM0036 Alcoholic Beverages and Analysis Methods 3-0 6 3 Elective
GM0040 Liquid Milk Technology 3-0 6 3 Elective
GM0042 Developments in the Dairy Industry 3-0 6 3 Elective
GM005 Olive Oil Processing Technology 3-0 6 3 Elective
GM006 Chemistry and Technology of Soft Drinks 3-0 6 3 Elective
GM007 Dehydration Technology of Foods 3-0 6 3 Elective
GM546 Fermentation Biochemistry 3-0 6 3 Elective
GM554 Basic Analysis Methods in Milk and Milk Products 3-0 6 3 Elective
GM567 Aroma Compounds in Foods 3-0 6 3 Elective
GM573 Enzyme Technology 3-0 6 3 Elective
GM576 Cheese Processing Technology 3-0 6 3 Elective
GM584 Fermented Dairy Products 3-0 6 3 Elective
GM602 Enzymes Originates from Microorganisms 2-0 6 2 Elective
GM609 Ice Cream Technology 3-0 6 3 Elective
GM613 Analytical Quality Control in Cereal Products 2-2 6 3 Elective
GM616 Quality Management Systems in Food Industry 3-0 6 3 Elective
GM627 Biopreservation of Foods 3-0 6 3 Elective
GM628 Modified Oils and Fats and Production Technologies 3-0 6 3 Elective
GM630 Packing of Dairy Products and Cold Preservation 3-0 6 3 Elective
GM632 Aroma Biotechnology 3-0 6 3 Elective
GM634 Microbial Genetics and Genetic Manipulations 3-0 6 3 Elective
GM644 Odor and Taste defects in Foods(off-flavor) 3-0 6 3 Elective
GM647 Analitic Quality Control of Edible Oils 2-2 6 3 Elective
GM652 Fermented Vegetable Products 3-0 6 3 Elective
GM655 Milk Chemistry and Biochemistry 3-0 6 3 Elective
GM661 Analysis Methods of Aroma Compounds 3-0 6 3 Elective
GM663 Advanced Instrumental Analysis Methods 3-0 6 3 Elective
GM665 Yeast Physiology and Biotechnology 3-0 6 3 Elective
GM666 Separation and Purification Techniques in Biotechnology II 2-2 6 3 Elective
GM667 Physiology and Biotechnology of Lactic Acid Bacteria 3-0 6 3 Elective
GM674 Traditional Meat Products Technology 3-0 6 3 Elective
GM677 The Key Knowledge in Production of Basic Dairy Products 3-0 6 3 Elective
GM679 Sensory Analysis Methods and Panelist Training 3-0 6 3 Elective
GM685 Downstream Processing in Biotechnology I 2-2 6 3 Elective
GM691 Poultry Meat Processing 3-0 6 3 Elective
GM693 Technology of Meat Processing and Improving Meat Quality 3-0 6 3 Elective
BYEGM3 Scientific Research Techniques and Publication Ethics 3-0 6 3 Compulsory
BYEGM4 Scientific Research Tech. and Publication Ethics 3-0 6 3 Compulsory
YLGM701 Special Area Course 5-0 6 0 Compulsory
YLGM702 Special Area Course 5-0 6 0 Compulsory
YLGMS701 Seminar 0-0 6 0 Compulsory
YLGMS702 Seminar 0-0 6 0 Compulsory
YLGMT701 Thesis Work 0-0 24 0 Compulsory
YLGMT702 Thesis Work 0-0 24 0 Compulsory