| 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 |
