Program
This is a graduate program under the Department of Food Engineering, provides training in master and doctorate level. Food Engineering Graduate Program consists of 12 credits of 4 compulsory courses, elective 500 coded 11 lectures and 600 coded 12 lectures. 12 courses opened in the program are in English. There is no required course in the PhD program.
| M.Sc Courses |
|
Code
|
Fall
|
Local Credits
|
Code
|
Spring
|
Local Credits
|
|
GID501E
|
Food Analysis: Theory and Applications (C)
|
3
|
GID502
|
Statistics (C)
|
3
|
|
|
Engineering Mathematic (C)
|
3
|
GID514E
|
Novel Food Process. Tech. (C)
|
3
|
| Elective Courses |
|
GID503
|
Food Safety Systems
|
3
|
GID506E
|
Food Stability
|
3
|
|
GID505
|
Num. Analysis App. İn Food Process Modelling
|
3
|
GID504
|
Food Fermentation Processes
|
3
|
|
GID507
|
Food Product Development
|
3
|
GID510E
|
Nutritional Changes During Food Process.
|
3
|
|
GID513
|
Advanced Food Microbiology
|
3
|
GID511
|
Food Toxicology
|
3
|
|
GID512E
|
Fund. of Baking and Pasta Process.
|
3
|
GID523E
|
Advanced Tech. in Dairy Processing
|
3
|
| Ph.D. Courses |
|
Code
|
Fall
|
Local Credits
|
Code
|
Spring
|
Local Credits
|
|
GID601E
|
Food Research and Experimental Design
|
3
|
GID602E
|
Food Proteins
|
3
|
|
GID603E
|
Advanced Food Biochemistry
|
3
|
GID604E
|
Food Carbohydrates
|
3
|
|
GID607E
|
Postharvest Phys. of Fruits and Vegetables
|
3
|
GID610
|
Food –borne Pathogenic Microorganisms
|
3
|
|
GID611
|
Functional Foods
|
3
|
GID612
|
Mycotoxigenic Molds
|
3
|
|
GID608
|
Food Preservation by Moisture Cont.
|
3
|
GID609E
|
Food Lipids
|
3
|
|
GID605E
|
Nutritional Biochemistry
|
3
|
GID613E
|
Phase and State Transitions in Foods
|
3
|
Graduate Candidate Form