Scientific Preparation
Scientific Preparatory Programme for Masters Degree Students
As a guide for course selection for students; courses determined according to profession formation basis are selected. Course selection is performed with supervisor, then it is transfered to the Graduate School of Science Engineering and Technology after confirmation by Programme Executive Committee. For this purpose;
- Course selection from attached list is performed by supervisor according to Bachelor's degree of the student and offered to Programme Executive Committee by related form. “Scientific Preparatory Program” is offered to the Graduate School of Science Engineering and Technology after confirmation by head of the department.
- Course numbers need to be taken during 2 semesters according to the profession formation are listed below.
| Programmes | Group | Course Number |
| Garden Plants – Agriculture Engineering | A | 9 |
| Plant Protection – Agriculture Engineering | A | 9 |
| Bioengineering | B | 5 |
| Biology | C | 9 |
| Environmental Engineering | C | 9 |
| Pharmacy | C | 9 |
| Chemistry | A | 9 |
| Chemical Engineering | D | 7 |
| Molecular Biology | C | 9 |
| Aquacultural Engineering | A | 9 |
| Dairy Technology – Agricultural Engineering | E | 6 |
| Veterinary Medicine- Food Hygiene | C | 9 |
GROUP A:
| GID 211E | Mass and Energy Balances |
| GID 212 | Thermodynamics |
| GID 222 | Microbiology |
| GID 311 | Food Microbiology I |
| GID 321 | Food Microbiology Laboratory |
| GID 331E | Food Eng. Unit Operations I |
| GID 341 | Heat Transfer |
| GID 351 | Mass Transfer |
| GID 312 | Food Microbiology I |
| GID 322 | Food Eng. Unit Operations II |
| GID 332 | Food Eng. Laboratory |
| GID 421E | Food Technology |
| GID 441 | Process Control |
| GID 422 | Food Quality Control |
| GID 432 | Food Quality Control Laboratory |
| | MT Selectives |
GROUP B:
| GID 211E | Mass and Energy Balances |
| GID 221E | Food Chemistry I |
| GID 232 | Food Chemistry II |
| GID 311 OR GID 312 | Food Microbiology I or Food Microbiology II |
| GID 322 | Food Eng. Unit Operations II |
| GID 421E | Food Technology |
| GID 422 | Food Quality Control |
| GID 432 | Food Quality Control Laboratory |
| | MT Selectives |
GROUP C:
| GID 211E | Mass and Energy Balances |
| GID 221E | Food Chemistry I |
| GID 212 | Thermodynamics |
| GID 232 | Food Chemistry II |
| GID 331E | Food Eng. Unit Operations I |
| GID 341 | Heat Transfer |
| GID 351 | Mass Transfer |
| GID 322 | Food Eng. Unit Operations II |
| GID 332 | Food Eng. Laboratory |
| GID 421E | Food Technology |
| GID 441 | Process Control |
| GID 422 | Food Quality Control |
| GID 432 | Food Quality Control Laboratory |
| | MT Selectives |
GROUP D:
| GID 221E | Food Chemistry I |
| GID 222 | Microbiology |
| GID 232 | Food Chemistry II |
| GID 311 | Food Microbiology I |
| GID 321 | Food Microbiology Laboratory |
| GID 312 | Food Microbiology II |
| GID 421E | Food Technology |
| GID 422 | Food Quality Control |
| GID 432 | Food Quality Control Laboratory |
| | MT Selectives |
GROUP E:
| GID 211E | Mass and Energy Balances |
| GID 212 | Thermodynamics |
| GID 311 OR GID 312 | Food Microbiology I or Food Microbiology II |
| GID 331E | Food Eng. Unit Operations I |
| GID 341 | Heat Transfer |
| GID 351 | Mass Transfer |
| GID 322 | Food Eng. Unit Operations II |
| GID 332 | Food Eng. Laboratory |
| GID 441 | Process Control |