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Institute of Natural and Applied Sciences >>Food Engineering

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Course Code Course Name LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9 LO10 LO11 LO12 LO13 LO14 LO15
GM-515 The Freezing Preservation of Foods 3 3 4 1 4 4 4 3 3 3 4 3 2 2 4
GM-517 Production of Preserves, Jam and Jelly 3 3 4 1 4 4 3 4 2 3 4 4 3 3 4
GM-520 Quality Control of Fruit and Vegetable Product 3 3 4 1 4 4 3 4 3 3 4 4 3 3 3
GM-523 Importance of Lipids in Nutrition, Lipid Chemistry and Metabolism 3 3 3 3 4 5 5 4 3 3 4 5 3 4 4
GM-529 The Microorganisms which are Used for Production of Some Foods 4 3 3 3 4 4 4 4 4 5 4 4 4 4 4
GM-530 Nutrition in Special Cases 3 3 3 3 3 4 4 4 3 3 4 5 3 4 3
GM-534 CATERING 3 4 3 3 3 4 4 5 5 4 4 0 4 4 5
GM-546 Fermentation Biochemistry 4 4 2 2 4 4 4 4 4 4 3 4 3 4 4
GM-554 Basic Analysis Methods in Milk and Milk Products 5 4 4 4 4 4 4 4 4 3 4 5 4 4 4
GM-567 Aroma Compounds in Food 3 2 0 1 5 3 2 3 3 3 2 2 3 1 2
GM-570 Alcoholic Beverages and Methods for Analysis of Alcoholic Beverages 4 2 0 3 5 4 5 5 4 4 2 3 3 2 3
GM-572 Snack Food Technology* 3 4 4 1 4 4 3 3 3 3 4 3 3 3 4
GM-573 Enzyme Technology 4 3 4 4 5 4 5 3 3 4 4 4 4 4 4
GM-576 Cheese Processing Technology 3 3 3 3 5 5 4 4 4 4 3 4 3 2 2
GM-583 Wine Chemistry 2 3 0 3 5 4 3 3 2 3 3 3 2 1 3
GM-584 Fermented Dairy Products 4 4 4 4 4 4 5 4 5 5 4 4 4 5 5
GM-602 Enzymes Originates from Microorganisms 4 3 0 0 4 5 3 3 3 2 2 4 5 3 4
GM-604 Drinking Milk Technology 5 4 4 4 5 5 5 4 5 4 5 4 4 5 5
GM-606 Experimental Baking 5 5 4 5 4 4 3 4 5 5 5 5 5 4 5
GM-608 Sugared Bakery Products 4 5 4 5 4 4 4 4 5 5 5 5 5 5 5
GM-609 Ice Cream Technology 5 5 5 4 5 4 5 4 4 5 5 4 4 4 5
GM-610 Cereal Extrusion Products 4 4 4 4 5 4 4 5 3 4 4 4 5 5 5
GM-613 Analytical Quality Control in Cereal Products 4 5 5 5 4 5 5 5 5 5 5 4 4 4 5
GM-616 Quality Management Systems in Food Industry 3 3 0 2 4 3 4 4 5 2 3 3 3 4 3
GM-618 Food Emulsions 3 2 5 4 5 3 5 4 4 5 4 5 3 5 5
GM-627 Biopreservation of Foods 4 3 3 3 3 4 4 3 4 3 3 4 4 4 4
GM-628 Modified Oils and Fats Production Technologies 5 3 3 4 4 4 3 5 5 4 3 4 4 5 5
GM-630 Packing and Cold Storage of Dairy Products 3 3 2 3 5 5 5 4 4 4 3 3 3 2 2
GM-631 Dairy Industry and Organization 5 4 4 4 4 5 5 4 5 4 4 4 5 4 4
GM-632 Aroma Biotechnology 5 4 0 2 5 4 3 3 4 2 3 3 3 2 3
GM-634 Genetic of Microorganism and Genetic Manipulations 4 2 0 0 4 5 4 2 2 1 2 5 2 2 3
GM-640 Dehydration Technology in Foods II 3 3 3 4 5 4 3 4 4 4 3 4 4 3 4
GM-642 Important of Proteins in Nutrition, Protein Chemistry and Metabolism 3 3 3 3 4 3 3 3 3 3 3 4 3 3 4
GM-644 Food taints and off -flavor 3 2 2 3 4 4 5 3 4 4 3 2 3 4 5
GM-645 Dehydration Technology of Foods I 4 4 3 4 5 4 4 4 4 4 4 4 4 4 4
GM-647 Quality Control of Edible Oils 3 4 5 5 5 4 4 4 4 5 5 4 4 5 3
GM-649 Phenolic Compounds & Antioxidants in Foods 4 5 5 3 4 3 4 5 4 3 4 3 4 4 5
GM-650 Olive Oil Processing Technology 3 3 4 5 3 4 4 4 5 4 5 4 4 5 5
GM-652 Plant Based Fermented Products 4 3 2 1 4 4 4 4 4 3 3 3 4 4 4
GM-653 Important of Carbohydrate in Nutrition, Carbohydrate Chemistry 3 3 3 3 4 5 5 4 3 3 4 5 3 4 4
GM-655 Milk Chemistry and Biochemistry 3 3 2 2 5 5 5 4 4 4 3 3 3 2 2
GM-656 Reference Management and Effetive Presentation Techniques 5 3 0 5 0 3 3 3 5 3 0 0 4 0 0
GM-659 Application of Radiation in Food Industry and Realtion between Radiation and Microorganizms 4 3 2 0 3 4 5 2 2 3 3 5 2 2 5
GM-660 Nutritional Evaluation of Food Processing 3 0 0 0 4 5 4 3 2 4 3 0 2 3 4
GM-661 Techniques for Analyzing Aroma Compounds 5 3 2 3 4 2 4 5 4 3 2 4 2 2 4
GM-662 Developments in Dairy Industry 5 5 3 3 4 5 5 5 5 4 5 4 4 4 4
GM-663 Advanced Instrumental Methods of Analysis 3 3 3 3 4 3 2 5 2 4 4 4 1 3 5
GM-665 Yeasts Physiology and Biotechnology 4 2 2 2 4 4 4 3 4 3 3 4 3 4 4
GM-666 Separation and Purification Techniques in Biotechnology II 3 1 0 5 3 4 3 4 4 4 4 3 4 3 2
GM-667 Physiology and Biotechnology of Lactic Acid Bacteria 4 2 2 2 4 4 4 3 4 3 3 4 3 4 4
GM-670 Frying process and Frying oil Production 5 2 2 1 4 4 5 3 5 5 4 5 3 5 5
GM-671 Edible Oil Processing Technology 4 5 5 4 4 4 5 5 4 5 3 4 4 4 5
GM-672 Processed Meats 3 3 4 2 5 3 4 4 3 3 2 5 3 2 5
GM-673 Vitamins in Nutrition 5 3 3 3 4 5 5 4 4 3 3 4 3 4 4
GM-674 Traditional Meat Products Technology 3 0 0 3 5 4 3 5 3 3 3 4 5 3 3
GM-675 Minerals in Nutrition 3 3 3 3 4 5 5 4 3 3 4 5 3 4 4
GM-676 Food Spoilage Yeasts 4 3 3 3 4 4 4 4 4 3 3 4 4 3 4
GM-677 Key Information on Manufacturing Basic Dairy Products 3 2 2 2 5 5 5 4 4 4 4 3 2 2 1
GM-679 Sensory Evaluation Techniques and Panelist Training 4 1 2 1 5 3 4 4 5 2 3 3 2 3 4
GM-685 Separation and Purification Techniques in Biotechnology I 3 2 0 3 4 3 3 5 4 3 4 4 2 3 4
GM-687 Waste Management and Disposal in Oils and Fats Industry 2 2 1 3 4 1 4 3 4 3 3 4 5 5 4
GM-689 Scientific Research and Analysis Methods in Food Engineering 3 3 0 4 3 4 5 5 3 4 2 5 4 2 3
GM-691 Poultry Meat Processing 2 0 4 4 5 3 3 3 3 4 2 3 3 2 4
GM-693 Technology of Meat Processing and Improving Meat 4 1 5 4 4 5 4 4 2 3 3 3 4 2 3
YLGM-200 Proficiency Course** 4 3 5 5 5 4 3 4 3 3 3 4 5 3 3
YLGM-201 Proficiency Course ** 3 3 3 4 4 3 5 5 5 4 3 4 5 3 3
YLGM-203 Proficiency Course** 3 3 3 4 4 3 5 5 5 4 3 4 5 3 3
YLGM-204 Proficiency Course** 3 3 3 4 4 3 5 5 5 4 3 4 5 3 3
YLGMS-101 Seminar 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
YLGMS-102 Seminar 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
YLGMT-301 Thesis Work 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
YLGMT-302 Thesis Work 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
* Relation levels are between 0 (minimum) and 5 (maximum).