| Dersler ve İçerikleri |
| 1. Yıl - 1. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| EEE 241 |
Computer Programming |
3 |
4 |
| FE 111 |
General Chemistry |
4 |
6 |
| GME 100 |
General and Professional Ethics |
2 |
2 |
| L.Eng. 101 |
Freshman English I |
4 |
5 |
| MATH 151 |
Calculus I |
4 |
5 |
| ME 101 |
Engineering Graphics |
3 |
5 |
| TDP 101 |
Social Awareness Project I |
1 |
1 |
| TURK 101 |
Turkish Language-I |
2 |
2 |
| 1. Yıl - 2. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| , |
Common Elective |
0 |
1 |
| EP 116 |
General Physics |
3 |
5 |
| EP 120 |
General Physics Laboratory |
1 |
1 |
| FE 122 |
Introduction to Food Science and Technology |
2 |
3 |
| FE 132 |
Organic Chemistry |
4 |
6 |
| L.Eng. 102 |
Freshman English II |
4 |
5 |
| MATH 152 |
Calculus II |
4 |
5 |
| TDP 102 |
Social Awareness Project II |
2 |
2 |
| TURK 102 |
Turkish Language-II |
2 |
2 |
| KRY100 |
Career Planning |
0 |
1 |
| 2. Yıl - 3. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| - |
ELECTIVE |
2 |
3 |
| FE 211 |
Analytical Chemistry |
4 |
6 |
| FE 221 |
Material and Energy Balances |
4 |
5 |
| FE 243 |
Introduction to Statistics |
3 |
4 |
| FE 271 |
Food Chemistry |
4 |
6 |
| HIST 201 |
ATATURK S PRINCIPLES AND THE HISTORY OF TURKISH RE |
2 |
2 |
| MATH 256 |
Differential Equations |
3 |
4 |
| 2. Yıl - 4. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| - |
ELECTIVE |
2 |
3 |
| FE 204 |
General Microbiology |
4 |
6 |
| FE 212 |
Biochemistry |
3 |
4 |
| FE 218 |
Food Systems |
3 |
4 |
| FE 222 |
Fluid Mechanics |
4 |
6 |
| FE 224 |
Engineering Thermodynamics |
4 |
5 |
| HIST 202 |
ATATURK S PRINCIPLES AND THE HISTORY OF TURKISH RE |
2 |
2 |
| 3. Yıl - 5. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| - |
ELECTIVE |
2 |
2 |
| FE 301 |
Mass Transfer |
4 |
6 |
| FE 305 |
Food Microbiology |
4 |
6 |
| FE 311 |
Applied Kinetics of Biological Reactions |
3 |
5 |
| FE 315 |
Instrumental Analysis |
3 |
5 |
| FE 321 |
Heat Transfer |
4 |
6 |
| FE 024 |
Occupational Health and Safety |
2 |
2 |
| 3. Yıl - 6. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| FE 322 |
Food Production Management |
3 |
4 |
| FE 356 |
Applied Mathematics in Food Engineering |
3 |
4 |
| FE 366 |
Food Engineering Design I |
3 |
6 |
| FE 376 |
Food Quality Control |
3 |
6 |
| FE 382 |
Food Operations I |
4 |
5 |
| FE 384 |
Food Operations II |
4 |
5 |
| 4. Yıl - 7. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| - |
ELECTIVE |
2 |
2 |
| FE 401 |
Food Technology |
3 |
5 |
| FE 403 |
Food Process Control |
3 |
4 |
| FE 411 |
Food Biotechnology |
4 |
6 |
| FE 467 |
Food Engineering Design II |
3 |
6 |
| FE 483 |
Food Operations Laboratory |
3 |
5 |
| FE 499 |
Graduation Project |
2 |
2 |
| ENG 499 |
Multi Disciplinary Project |
2 |
2 |
| 4. Yıl - 8. Dönem |
| Kod |
Ders |
Kredi |
ECTS |
| FE 400 |
Engineering Orientation |
4 |
30 |
| Seçmeli Dersler |
| Kod |
Ders |
Kredi |
ECTS |
| FE 203 |
Raw Materials for Food Engineering |
2 |
3 |
| FE 231 |
Principles of Engineering Economy |
2 |
3 |
| FE 245 |
Technical Report Writing and Presentation Skills |
2 |
3 |
| FE 316 |
Fruit Juice Technology |
2 |
2 |
| FE 318 |
Biochemical Genetics |
2 |
2 |
| FE 335 |
Food Packaging Materials |
2 |
2 |
| FE 345 |
Food Additives |
2 |
2 |
| FE 346 |
Introduction to Bakery Technology and Engineering |
2 |
2 |
| FE 347 |
Shelf Life Dating of Foods |
2 |
2 |
| FE 348 |
Technical Writing and Computer Use in Food Eng |
2 |
2 |
| FE 351 |
Food Toxicology |
2 |
2 |
| FE 354 |
Food Gels |
2 |
2 |
| FE 361 |
Enzymology |
2 |
2 |
| FE 364 |
Organic and Functional Foods |
2 |
2 |
| FE 390 |
Stability of Colloidal Dispersions in Food |
2 |
2 |
| FE 416 |
Turkish Food and Work Safety Regulations |
2 |
2 |
| FE 417 |
Minimally Processed Refrigerated Fruits and Vegetables |
2-0 |
2 |
| FE 423 |
Nanotechnology in Agriculture and Food Industry |
2 |
2 |
| FE 424 |
Bionanoparticles and Their Aplications |
2 |
2 |
| FE 425 |
Food Product Development |
2 |
2 |
| FE 426 |
Brewing Technology |
2 |
2 |
| FE 427 |
Bioprocess Engineering |
2 |
2 |
| FE 428 |
Mushroom Production and Processing Technology |
2 |
2 |
| FE 429 |
Drying of Fruits and Vegetables |
2 |
2 |
| FE 430 |
Vegetable Processing |
2 |
2 |
| FE 431 |
Technology of Soft Drinks |
2 |
2 |
| FE 432 |
Fats in Food Products |
2 |
2 |
| FE 433 |
Formulating and Processing of Low Calorie Foods |
2 |
2 |
| FE 434 |
Microwave Foods |
2 |
2 |
| FE 435 |
Chocolate Manufacturing |
2 |
2 |
| FE 436 |
Milk and Milk Products Technology |
2 |
2 |
| FE 437 |
Mechanical Properties of Food Materials |
2-0 |
2 |
| FE 438 |
Process Control in Food Engineering |
2 |
2 |
| FE 439 |
Food Catering |
2 |
2 |
| FE 440 |
Sensory Analysis of Foods |
2 |
2 |
| FE 441 |
Energy Management |
2 |
2 |
| FE 446 |
Technology of Meat and Meat Products |
2 |
2 |
| FE 447 |
Entrepreneurship Innovation |
2 |
2 |
| FE 451 |
Hazard Analysis and Critical Control Points (HACCP) |
2 |
2 |
| FE 461 |
Enzymes in Fats and oils Industries |
2 |
2 |
| FE 462 |
Biochemical Engineering |
2 |
2 |
| FE 463 |
Technology of Soft Wheat Products and Breakfast Cereals |
2 |
2 |
| FE 464 |
Total Quality Management and ISO 9000 |
2 |
2 |
| FE 465 |
Physical Properties of Foods |
2-0 |
2 |
| FE 466 |
Frozen Food Technology |
2 |
2 |
| FE 472 |
Sanitation in Food Processing |
2 |
2 |
| FE 473 |
Preparation of Ready Can Food |
2 |
2 |
| FE 474 |
Food Packaging |
2 |
2 |
| FE 476 |
Fruit Juice Technology |
2 |
2 |
| FE 481 |
Storage of Fruits and Vegetables |
2 |
2 |
| FE 482 |
Vegetable Oil Technology |
2 |
2 |
| FE 485 |
Food Industry Machineries, Automation and CE |
2 |
2 |
| FE 487 |
Food and Nutrition |
2 |
2 |
| FE 488 |
Plant Organization for Food Engineering |
2 |
2 |
