General Description
Bursa Uludağ University Food Engineering program was established in 1981 within the Faculty of Agriculture. The first name of the department, which started to provide undergraduate education in 1982, was the Department of Agricultural Products Technology, and was later changed to the Department of Food Science and Technology. It was renamed the Department of Food Engineering in 1993 and produced its first graduates with this title in 1996. The main aim of the Food Engineering Undergraduate Program is to train personnel who can produce safe, healthy and nutritious food in the required quantities at competitive prices by making the best use of existing resources. In our department, at the undergraduate level, a 30% English education program is implemented following 1 year of compulsory English preparatory education. Research and academic activities in the department are carried out in two main areas: Food Sciences and Food Technology, and there are master´s programs with and without thesis, PhD and integrated PhD programs.
This department is subject to the first stage degree system of 240 ECTS credits in the field of Food Engineering in higher education. When the program is successfully completed and program qualifications are met, you will receive a Bachelor´s degree in Food Engineering.
First Cycle
4
Specific Admission Requirements
Applicants should have a high school/equivalent school diploma and an adequate score from the Exam for the Admission to Higher Education.
5
Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
6
Qualification Requirements and Regulations
To obtain a Bachelor´s degree in Food Engineering; It is required to successfully complete a total of 240 ECTS courses, provided that at least 30% of the compulsory and elective courses in the Food Engineering Program are taken in English, have a GPA of at least 2.0 out of 4.00, and be successful in a total of 45 working days of internship.
7
Profile of The Programme
The main objective of the Food Engineering Department undergraduate program is to educate food engineers, with the ability to design, operate and develop systems to produce safe, high quality and value-added food products by watching the developments in the food industry, equipped with contemporary knowledge and skills to compete in the international arena; in other words, ideally endowed with scientific and engineering methods, having environmental consciousness, fond of their occupation and country.
8
Key Learning Outcomes & Classified & Comparative
|
1.
To have knowledge about fundamental mathematics, science and engineering sufficient to keep pace with the scientific and technological developments and to apply and develop new data
|
|
2.
To have analytical thinking and problem solving ability
|
|
3.
Ability to make and apply new designs with a prominent power of creativity
|
|
4.
Ability to use and develop methods and information technologies required for food engineering applications
|
|
5.
Ability to plan researches, analyze and interpret data by examining scientific events with a wide perspective
|
|
6.
Ability of team work, communication and leadership
|
|
7.
To be successful in human relations, to have the ability to communicate in Turkish and English in verbal and written way
|
|
8.
To be productive in scientific and technological fields, to comprehend the necessity of lifelong learning, to have the ability of following recent developments and renewal
|
|
9.
To be respectful to professional ethics and to have consciousness of protecting them
|
|
10.
To have consciousness of quality in production and administration, ability to follow and apply contemporary knowledge for a continuous development and spirit of innovation and entrepreneurship
|
|
11.
The assessment of the effects of food engineering and food safety applications on health and environment, awareness for the legal extent of these applications
|
9
Occupational Profiles of Graduates With Examples
The graduates of Food Engineering Program may work in food processing or exporting enterprises, research & development (R&D) and inspection divisions, or in academic institutions of either private- or government-ruled.
Graduates can choose to work on either academic studies or various departments in the food industry. The occupational areas are:
Private Sector (Non-alcoholic Beverages,
,Alcoholic Beverages, Spices, Honey, Infant Formulas and Food Supplements, Tea, Coffee and Cocoa Products, Snacks and Dried Nuts, Meat and Meat Products, Food Additives, Cereals and Legumes, Drinking Water, Fruit and Vegetable Products, Pastry Products and Raw Materials, Marine Products, Milk and Milk Products, Confectionery Products, Flour and Bakery Products, Oils and Oilseeds, Ready-to-eat Foods, Quality and Consultancy Enterprises
Public Sector (Ministry of Food, Agriculture and Livestock, Ministry of Health, Ministry of Industry and Trade, Ministry of Agriculture Province Control Laboratory, The Scientific and Technical Research Council (TUBITAK),
State Planning Organization, Turkish Statistics Institute, Turkish Standards Institute, Province Health Authority, Municipalities, Counselorship of Customs)
Academician (Graduates, who wants to make an academic career, have opportunity to receive post-graduate education and make a research either at Uludag University Food Engineering Department or at Universities all around the World with/without a scholarship)
Establish Own Business
10
Access to Further Studies
Graduates with BSc degree may continue their graduate (Master or Doctorate degree) education either in the same or related disciplines of graduate institutions of home or abroad to get a position as an academic staff. They can also apply for governmental R&D departments for expert positions
11
Examination Regulations, Assessment and Grading
In order for each student to register for courses at the beginning of the semester and take the final exam, they must have attended at least 70% of the courses and 80% of the practices. Students are subject to at least one midterm and final exam for each course. The contribution of the midterm exam (scores obtained from measurement tools such as homework, laboratory exam, quiz, etc. can also be evaluated as midterm exam grade) to the success grade is 40%, and the contribution of the final exam is 60%. All exams are evaluated over 100 points. It is mandatory to get at least 50 points from the final exam. Students who receive one of the letter grades AA, BA, BB, CB or CC from a course are considered to have passed that course. DC and DD grades are conditionally successful grades. In order for the student to be successful in a course in which he received a DC or DD grade, his cumulative grade point average must be at least 2.0.
12
Graduation Requirements
It is required to succeed in all courses of the program (a total of 240 ECTS), have at least 2 GPA over 4, present a graduation project and complete the internship period successfully.
Full-Time
14
Address and Contact Details
Prof. Dr. Ö. Utku ÇOPUR
Bursa Uludağ Üniversitesi
Ziraat Fakültesi
Gıda Mühendisliği Bölümü C Blok Kat: 1
Görükle Yerleşkesi 16059 Nilüfer / BURSA
e-posta: ucopur@uludag.edu.tr , gida@uludag.edu.tr
tel: 0 224 29 41 490
Bologna Birim ve Program Koordinatörü:
Prof. Dr. Sine ÖZMEN TOĞAY
Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Görükle Kampüsü 16059 Nilüfer / BURSA
Tel:+90 (224) 29441629 sinetogay@uludag.edu.tr
In Food Engineering Department 13 Professors, 4 Associate Professors, 1 Research Assistant holding PhD degree, 4 Research Assistants and a secretary are employed. For educational and research activities department has following laboratories; students´ practice (67.85 m2), bacteriology (35 m2), mycology (35 m2), sample preparation (35 m2), general wet analysis (70.54 m2), electrophoresis (15.08 m2), gas chromatography-mass spectrophotometer (15.08 m2) and instrumental analysis (70.54 m2). These laboratories apply microbiological, classic and instrumental methods for evaluation of food quality. In addition, Agricultural Faculty has a pilot plant for practical food manufacturing applications
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| FZK1075 |
PHYSICS I |
Compulsory |
3 |
0 |
0 |
3 |
| FZK1091 |
PHYSICS-1 LABORATORY |
Compulsory |
0 |
0 |
2 |
2 |
| GMD1201 |
INTRODUCTION TO FOOD ENGINEERING |
Compulsory |
1 |
0 |
0 |
2 |
| GMD1203 |
INTRODUCTION TO FOOD ENGINEERING |
Compulsory |
1 |
0 |
0 |
2 |
| GMD1701 |
INTRODUCTION TO COMPUTER TECHNOLOGY |
Compulsory |
1 |
2 |
0 |
3 |
| KIM1079 |
GENERAL CHEMISTRY |
Compulsory |
3 |
0 |
0 |
3 |
| KIM1079 |
GENERAL CHEMISTRY |
Compulsory |
3 |
0 |
0 |
3 |
| MAT1081 |
CALCULUS I(DIFFERENTIAL CALCULATIONS) |
Compulsory |
3 |
2 |
0 |
6 |
| OTP1003 |
LABORATORY SAFETY |
Compulsory |
1 |
0 |
0 |
2 |
| TEK1705 |
ECONOMICS |
Compulsory |
2 |
0 |
0 |
3 |
| TEK1709 |
ECONOMICS |
Compulsory |
2 |
0 |
0 |
3 |
| ATA101 |
ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I |
Compulsory |
2 |
0 |
0 |
2 |
| TUD101 |
TURKISH LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
| YAD101 |
FOREIGN LANGUAGE (ENGLISH) - I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
38 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| FZK1090 |
PHYSICS II |
Compulsory |
3 |
0 |
0 |
4 |
| FZK1092 |
PHYSICS-2 LABORATORY |
Compulsory |
0 |
0 |
2 |
2 |
| GMD1402 |
STATISTICAL METHODS |
Compulsory |
1 |
2 |
0 |
5 |
| KIM1080 |
ORGANIC CHEMISTRY |
Compulsory |
3 |
0 |
0 |
4 |
| MAT1082 |
CALCULUS II (INTEGRAL CALCULATIONS ) |
Compulsory |
3 |
2 |
0 |
6 |
| TEK1708TR |
FOOD MARKETING |
Compulsory |
2 |
0 |
0 |
3 |
| ATA102 |
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE (ENGLISH) - II |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| BSM2809 |
TECHNICAL DRAWING |
Compulsory |
1 |
2 |
0 |
4 |
| GMD2201 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2203 |
MATERIAL AND ENERGY BALANCES |
Compulsory |
2 |
2 |
0 |
5 |
| GMD2207 |
FOOD LABORATORY TECHNIQUE |
Compulsory |
2 |
0 |
2 |
4 |
| GMD2209 |
THERMODYNAMICS |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2213 |
GENERAL MICROBIOLOGY LAB |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2215 |
FOOD CHEMISTRY-1 |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2217 |
FOOD ANALYSIS |
Compulsory |
0 |
2 |
0 |
4 |
| GMD2219 |
ANALYTICAL CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2221 |
LABORATORY OFR ANALYTICAL CHEMISTRY |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2223 |
SOCIAL RESPONSIBILITY APPLICATIONS |
Compulsory |
2 |
0 |
0 |
2 |
| ISG201 |
OCCUPATIONAL HEALTH AND SAFETY I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
37 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD2206 |
FOOD MICROBIOLOGY-1 |
Compulsory |
2 |
0 |
0 |
3 |
| GMD2210 |
LABORATORY OF FOOD MICROBIOLOGY-1 |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2218 |
FLUID MECHANICS |
Compulsory |
2 |
0 |
0 |
4 |
| GMD2220 |
FOOD CHEMISTRY II |
Compulsory |
2 |
0 |
0 |
4 |
| GMD2222 |
FOOD BIOCHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| ISG202 |
OCCUPATIONAL HEALTH AND SAFETY II |
Compulsory |
2 |
0 |
0 |
2 |
| MAK2202-Z |
THERMODYNAMICS |
Compulsory |
2 |
0 |
0 |
3 |
| MAT2080 |
DIFFERENTIAL EQUATIONS |
Compulsory |
2 |
0 |
0 |
4 |
| Total |
|
25 |
| 5. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD3201 |
UNIT OPERATIONS IN FOOD ENGINEERING I |
Compulsory |
2 |
0 |
0 |
4 |
| GMD3203 |
REACTION KINETICS |
Compulsory |
2 |
0 |
0 |
4 |
| GMD3205 |
NUTRITION PRINCIPLES |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3207 |
HEAT AND MASS TRANSFER |
Compulsory |
2 |
2 |
0 |
3 |
| GMD3215 |
PLANT HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3227 |
FOOD MICROBIOLOGY-2 |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3229 |
FOOD QUALITY CONTROL |
Compulsory |
1 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
8 |
| Total |
|
30 |
| 6. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD3206 |
MILK TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
4 |
| GMD3208 |
MEAT SCIENCE AND TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3212 |
ENTREPRENEURSHIP IN FOOD INDUSTRY |
Compulsory |
1 |
0 |
0 |
2 |
| GMD3232OP |
FOOD BIOTECHNOLOGY |
Compulsory |
2 |
0 |
0 |
4 |
| MAK3024İNG |
NUMERICAL ANALYSIS |
Compulsory |
2 |
2 |
0 |
3 |
| SİLGMD3236 |
UNIT OPERATIONS IN FOOD ENGINEERING-2 |
Compulsory |
2 |
0 |
0 |
5 |
|
Click to choose optional courses.
|
|
|
|
|
9 |
| Total |
|
30 |
| 7. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD4201OP |
EDIBLE FATS TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD4207OP |
PROCESS CONTROL |
Compulsory |
2 |
0 |
0 |
2 |
| GMD4219 |
PRODUCT DEVELOPMENT APPLICATIONS IN FOOD ENGINEERING I |
Compulsory |
1 |
2 |
0 |
2 |
| GMD4233OP |
FOOD SAFETY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD4237 |
CEREAL PRODUCTS TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| STJ1 |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
5 |
| STJ-1TR |
SUMMER PRACTICE-I |
Compulsory |
3 |
0 |
0 |
6 |
|
Click to choose optional courses.
|
|
|
|
|
6 |
| Total |
|
30 |
| 8. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD4206OP |
FOOD ENGINEERING DESIGN |
Compulsory |
2 |
0 |
0 |
3 |
| GMD4226 |
KIŞISEL ILETIŞIM VE ETIK |
Compulsory |
1 |
0 |
0 |
1 |
| GMD4238OP |
FRUIT AND VEGETABLE PROCESSING TECHNOLOGY |
Compulsory |
2 |
0 |
0 |
3 |
| GMD4248 |
PRODUCT DEVELOPMENT APPLICATIONS IN FOOD ENGINEERING II |
Compulsory |
0 |
2 |
0 |
3 |
| GMD4262-Z |
INSTRUMENTAL ANALYSIS |
Compulsory |
0 |
0 |
2 |
2 |
| STJ-II |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
5 |
|
Click to choose optional courses.
|
|
|
|
|
13 |
| Total |
|
30 |
| 14. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GMD2204 |
FOOD CHEMISTRY-2 |
Compulsory |
2 |
0 |
0 |
4 |
| GMD2205TR |
HEAT AND MASS TRANSFER |
Compulsory |
3 |
0 |
0 |
4 |
| GMD2212-TR |
INSTRUMENTAL ANALYSIS |
Compulsory |
0 |
0 |
2 |
2 |
| GMD2216TR |
EQULIBRIUM OF MASS AND ENERGY |
Compulsory |
2 |
0 |
0 |
4 |
| GMD2218-TR |
FLUID MECHANICS |
Compulsory |
2 |
0 |
0 |
4 |
| GMD3225TR |
PLANT HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GMD3237-TR |
PROFESSIONAL APPLICATION |
Compulsory |
0 |
4 |
0 |
2 |
| GMD3238 |
PROCESS APPLICATIONS-I |
Compulsory |
0 |
4 |
0 |
4 |
| GMD3244-TR |
FIELD WORK II |
Compulsory |
0 |
4 |
0 |
2 |
| GMD4205TP |
PROCESS APPLICATIONS-II |
Compulsory |
0 |
4 |
0 |
3 |
| GMD4210 |
FINAL PROJECT |
Compulsory |
0 |
2 |
0 |
2 |
| GMD4236TR |
PROCESS APPLICATIONS-III |
Compulsory |
0 |
4 |
0 |
4 |
| KIM2180TR |
PHYSICOCHEMISTRY |
Compulsory |
2 |
0 |
0 |
2 |
| MAT2078TR |
ENGINEERING MATHEMATICS |
Compulsory |
2 |
0 |
0 |
4 |
| STJ2-TR |
INTERNSHIP-2 |
Compulsory |
0 |
0 |
0 |
6 |
| Total |
|
50 |
| 5. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD3213 |
INDUSTRIAL MICROBIOLOGY |
Optional |
2 |
0 |
2 |
4 |
| GSD3213-S |
INDUSTRIAL MICROBIOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD3217-S |
SENSORY FOOD ANALYSIS |
Optional |
2 |
2 |
0 |
3 |
| GSD3219 |
STERILISATION TECHNIQUES |
Optional |
2 |
0 |
0 |
4 |
| GSD3219-S |
STERILISATION TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| GSD3231-S |
FUNCTIONAL FOODS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD3233 |
COMPUTER-AIDED ENGINEERING GRAPHICS |
Optional |
2 |
2 |
0 |
4 |
| GSD3235 |
MOLECULAR BIOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3235-S |
MOLECULAR BIOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD3239 |
TECHNOLOGY OF FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
4 |
| GSD3239-S |
TECHNOLOGY OF FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
3 |
| GSD3241 |
READING AND WRITING IN FOREIGN LANGUAGE |
Optional |
2 |
0 |
0 |
4 |
| GSD3241-S |
READING AND WRITING IN FOREIGN LANGUAGE |
Optional |
2 |
0 |
0 |
3 |
| GSD3243-S |
HACCP APPLICATIONS IN FOOD PLANTS |
Optional |
2 |
0 |
0 |
3 |
| GSD3245 |
ACADEMIC PRESENTATION SKILLS |
Optional |
2 |
0 |
0 |
4 |
| GSD3245-S |
ACADEMIC PRESENTATION SKILLS |
Optional |
2 |
0 |
0 |
3 |
| GSD3513 |
STATIC AND STRENGTH OF MATERIAL |
Optional |
2 |
2 |
0 |
4 |
| KIM2180 |
PHYSICOCHEMISTRY |
Optional |
2 |
0 |
0 |
4 |
| KIM2180-S |
PHYSICAL CHEMISTRY |
Optional |
2 |
0 |
0 |
3 |
| 6. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| BTK3624 |
PESTICIDES |
Optional |
2 |
0 |
0 |
4 |
| BTK3624-S |
PESTICIDES |
Optional |
2 |
0 |
0 |
3 |
| GSD3214 |
SPECIFIC FOOD TECHNOLOGIES |
Optional |
2 |
0 |
2 |
4 |
| GSD3214-S |
SPECIFIC FOOD TECHNOLOGIES |
Optional |
2 |
2 |
0 |
3 |
| GSD3216 |
WASTE MANAGEMENT IN FOOD INDUSTRY |
Optional |
2 |
0 |
0 |
4 |
| GSD3218 |
POULTRY MEAT AND PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3222 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
3 |
| GSD3222 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
4 |
| GSD3224 |
READY-TO-SERVE FOOD TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD3224 |
READY-TO-SERVE FOOD TECHNOLOGY |
Optional |
2 |
0 |
2 |
4 |
| GSD3234 |
COLD PRESERVATION TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| GSD3234 |
COLD PRESERVATION TECHNIQUES |
Optional |
2 |
0 |
0 |
4 |
| GSD3240 |
INTRODUCTION DERIVATIVE EQUATIONS |
Optional |
2 |
0 |
0 |
4 |
| GSD3248 |
MINIMAL PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3248-S |
MINIMAL PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD3250 |
PROCESSING OF ORGANIC FOODS |
Optional |
2 |
0 |
0 |
4 |
| GSD3250-S |
PROCESSING OF ORGANIC FOODS |
Optional |
2 |
0 |
0 |
3 |
| GSD3252 |
HACCP APPLICATIONS IN FOOD PLANTS |
Optional |
2 |
0 |
0 |
4 |
| GSD3252-S |
TECHNICAL ENGLISH I |
Optional |
2 |
0 |
0 |
3 |
| GSD3252-S |
TECHNICAL ENGLISH I |
Optional |
2 |
0 |
0 |
4 |
| GSD3254 |
NUTRITIONAL TOXICOLOGY |
Optional |
2 |
0 |
0 |
4 |
| GSD3254-S |
NUTRITIONAL TOXICOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD3256 |
BIOACTIVE COMPOUNDS IN FOODS |
Optional |
2 |
0 |
0 |
4 |
| GSD3256-S |
BIOACTIVE COMPOUNDS IN FOODS |
Optional |
2 |
0 |
0 |
3 |
| KIM0510 |
CHEMICAL RISKS |
Optional |
2 |
0 |
0 |
4 |
| 7. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD4215 |
FERMENTED FOODS AND VINEGAR TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4217 |
JAM, MARMALADE AND JELLY TECHNOLOGIES |
Optional |
2 |
0 |
0 |
3 |
| GSD4221-S |
YEAST BIOTECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4223-S |
SOFT WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4225-S |
FERMENTED DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4227-S |
FOODS FOR SPECIAL DIETARY NEEDS |
Optional |
2 |
0 |
0 |
3 |
| GSD4227-S |
FOODS FOR SPECIAL DIETARY NEEDS |
Optional |
2 |
0 |
0 |
3 |
| GSD4235 |
FRUIT JUICE PRODUCTION TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4239-S |
JAM, MARMALADE AND JELLY TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4241 |
FRUIT JUICE PRODUCTION TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4241-S |
FRUIT JUICE PRODUCTION TECHNOLOGY |
Optional |
2 |
0 |
2 |
3 |
| GSD4245 |
SOFT WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4249-S |
TECHNICAL ENGLISH II |
Optional |
2 |
0 |
0 |
3 |
| GSD4251-S |
GSD4251 FERMENTED MEAT PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| BAH4125-SS |
PHOTO SHOOTING TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| BEB4001SS |
POWER DEVELOMENT |
Optional |
2 |
0 |
0 |
3 |
| BEB4003SS |
PLATES NEW BEGINNING |
Optional |
2 |
0 |
0 |
3 |
| BEB4005SS |
BASKETBALL NEW BEGINNING |
Optional |
2 |
0 |
0 |
3 |
| BEB4029SS |
VOLEYBALL NEW BEGINNING |
Optional |
2 |
0 |
0 |
3 |
| GSD4711 |
AGRICULTURAL EXTENSION |
Optional |
2 |
0 |
0 |
3 |
| ISL3008-SS |
ENTER PRISTING |
Optional |
2 |
0 |
0 |
3 |
| BEB4064 |
LIFETIME SPORTS I |
Optional |
2 |
0 |
0 |
1 |
| 8. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD4214-S |
STATISTICAL QUALITY CONTROL |
Optional |
2 |
0 |
0 |
3 |
| GSD4222 |
ALCOHOLIC BEVERAGES TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GSD4224-S |
FERMENTATION TECHNOLOGY |
Optional |
3 |
0 |
0 |
3 |
| GSD4228-S |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GSD4230 |
OCCUPATIONAL ENGLISH |
Optional |
2 |
0 |
0 |
3 |
| GSD4234-S |
NANOTECHNOLOGY APPLICATIONS IN FOOD INDUSTRY |
Optional |
2 |
0 |
0 |
3 |
| GSD4244 |
CARBONATED BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4246 |
FOOD PACKAGING |
Optional |
2 |
0 |
0 |
3 |
| GSD4248 |
NOVEL FOOD DEVELOPMENT AND PROJECT TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| GSD4250 |
HARD WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4250-S |
SEAFOOD PROCESSING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4252-S |
CARBONATED BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4254-S |
FOOD PACKAGING |
Optional |
2 |
0 |
0 |
3 |
| GSD4256-S |
HARD WHEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GSD4262-S |
ART OF FERMENTATION AND FERMENTED FOODS |
Optional |
2 |
0 |
0 |
3 |
| GSD4264-S |
FLAVOR CHEMISTRY AND TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GSD4716 |
HISTORY OF AGRICULTURE AND ECONOMICS |
Optional |
2 |
0 |
0 |
3 |
| 14. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GSD3214 |
SPECIFIC FOOD TECHNOLOGIES |
Optional |
2 |
2 |
0 |
3 |
