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Yüksek Lisans ve Doktora/Uzmanlık Dersleri
Kod Ders Kredi ECTS
FE 548 3 6
FBE 501 Arastirma Yontemleri ve Bilimsel Etik 3 6
FE 503 Industrial Microbiology 3 6
FE 504 Alternative Food Preservation Techniques 3 6
FE 505 Advanced Organic Chemistry 3 6
FE 506 Bioseparations 3 6
FE 507 Chemistry of Flavors 3 6
FE 508 Advanced Chemical Kinetics and Reactor Design 3 6
FE 509 Enzyme Kinetics 3 6
FE 510 Fundamentals of Analysis and Treatment of Waste Water 3 6
FE 511 Food Packaging 3 6
FE 512 Plastics in Contact with Food 3 6
FE 513 Advanced Food Microbiology 3 6
FE 514 Food Lipids 3 6
FE 515 Solution Chemistry of Food Components 3 6
FE 516 Water Activity and Sorption Isotherms of Foods 3 6
FE 517 Edible Films and Coatings 3 6
FE 518 Food Proteins 3 6
FE 519 Physical Organic Chemistry 3 6
FE 520 Principles and Practice of Genetic Engineering 3 6
FE 521 Cheese Technology 3 6
FE 522 Enzyme Biosensors 3 6
FE 523 Microbiological Quality of Foods 3 6
FE 524 Advanced Food Science: Selected Topics 3 6
FE 525 Stability of Food Products 3 6
FE 527 Physical Properties of Foods I 3 6
FE 528 Physical Properties of Foods II 3 6
FE 529 Refrigeration and Freezing of Foods 3 6
FE 530 Transport Phenomena 3 6
FE 531 Advances in Baking Technology 3 6
FE 532 Advanced Cereal Science and Technology 3 6
FE 533 Extrusion Cooking 3 6
FE 534 Process Modeling and Simulation in Engineering 3 6
FE 535 Food Rheology 3 6
FE 536 Food Products and Heat Transfer 3 6
FE 537 Computer Applications in Food Technology 3 6
FE 538 Drying and Storage of Grains and Oil Seeds 3 6
FE 539 Solid Mechanics and Handling 3 6
FE 540 Active Food Packaging 3 6
FE 541 Advanced Food Additivies 3 6
FE 542 Chromatographic Analysis of Foods 3 6
FE 543 Experimental Enzymology 3 6
FE 544 Immobilized Enzymes for Industrial Reactors 3 6
FE 545 FOOD WASTE MANAGEMENT, VALORİZATİON, AND SUSTAİNABİLİTY İN THE FOOD INDUSTRY 3 6
FE 546 Thermal Process Engineering 3 6
FE 547 Functional and Nutraceutical Lipids 3 6
FE 550 Interactions and Functionality of Proteins 3 6
FE 551 Advanced Milling Engineering 3 6
FE 555 Food Texture 3 6
FE 556 Advanced Fermentation Technology 3 6
FE 561 Intermediary Metabolism and Its Regulation 3 6
FE 562 Advanced Food Biochemistry 3 6
FE 563 Advanced Food Dehydration 3 6
FE 564 Simulation-Techniques in Food Dehydration 3 6
FE 565 Spray Drying 3 6
FE 566 FOOD EMULSIONS 3 6
FE 569 Design of Experiments For Food Engineers 3 6
FE 570 Response Surfaces Design and Analyses 3 6
FE 572 Regression Analysis 3 6
FE 575 Applied Sensory Analysis of Foods 3 6
FE 581 Processing and Nutritional Quality of Fruits and Vegetables I 3 6
FE 582 Processing and Nutritional Quality of Fruits and Vegetables II 3 6
FE 583 Fats and Oils Technology 3 6
FE 584 ADVANCES IN FRESH CUT FRUITS AND VEGETABLES PROCESSING 3 6
FE 599 MSc Thesis 0 6
FE 699 PhD Thesis 0 6
FE 700 MSc Seminar 0 12
FE 750 Non-Thesis MSc Semester Project 0 24
FE 800 PhD Seminar-1 0 12
FE 801-899 Special Studies 0 24
FE 850 PhD Seminar-II 0 18
FE 901-999 Special Topics 0 24
NAS 501 Research Methods and Scientific Ethics 3 6
FE552 Food Policy and Economics  3 6