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Institute of Natural and Applied Sciences >>Food Engineering

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 Associate's Degree (Short Cycle)


 Bachelor’s Degree (First Cycle)


 Master’s Degree (Second Cycle)
  1. Semester Course Plan
Code Name Compulsory/Optional ECTS
OPTIONAL COURSES Optional 24
YLGM-201 Proficiency Course ** Compulsory 6
Total ECTS: 30
* Although "Seminar" course appears optional for both semesters, regulations require the students to register for only one of these courses.
  1. Semester Technical Optional Courses List
Code Name Compulsory/Optional ECTS
GM-515 The Freezing Preservation of Foods Optional 6
GM-517 Production of Preserves, Jam and Jelly Optional 6
GM-523 Importance of Lipids in Nutrition, Lipid Chemistry and Metabolism Optional 6
GM-529 The Microorganisms which are Used for Production of Some Foods Optional 6
GM-567 Aroma Compounds in Food Optional 6
GM-573 Enzyme Technology Optional 6
GM-583 Wine Chemistry Optional 6
GM-606 Experimental Baking Optional 6
GM-609 Ice Cream Technology Optional 6
GM-610 Cereal Extrusion Products Optional 6
GM-613 Analytical Quality Control in Cereal Products Optional 6
GM-627 Biopreservation of Foods Optional 6
GM-631 Dairy Industry and Organization Optional 6
GM-645 Dehydration Technology of Foods I Optional 6
GM-647 Quality Control of Edible Oils Optional 6
GM-649 Phenolic Compounds & Antioxidants in Foods Optional 6
GM-653 Important of Carbohydrate in Nutrition, Carbohydrate Chemistry Optional 6
GM-655 Milk Chemistry and Biochemistry Optional 6
GM-659 Application of Radiation in Food Industry and Realtion between Radiation and Microorganizms Optional 6
GM-660 Nutritional Evaluation of Food Processing Optional 6
GM-661 Techniques for Analyzing Aroma Compounds Optional 6
GM-663 Advanced Instrumental Methods of Analysis Optional 6
GM-665 Yeasts Physiology and Biotechnology Optional 6
GM-666 Separation and Purification Techniques in Biotechnology II Optional 6
GM-667 Physiology and Biotechnology of Lactic Acid Bacteria Optional 6
GM-671 Edible Oil Processing Technology Optional 6
GM-673 Vitamins in Nutrition Optional 6
GM-675 Minerals in Nutrition Optional 6
GM-677 Key Information on Manufacturing Basic Dairy Products Optional 6
GM-679 Sensory Evaluation Techniques and Panelist Training Optional 6
GM-685 Separation and Purification Techniques in Biotechnology I Optional 6
GM-687 Waste Management and Disposal in Oils and Fats Industry Optional 6
GM-689 Scientific Research and Analysis Methods in Food Engineering Optional 6
GM-691 Poultry Meat Processing Optional 6
GM-693 Technology of Meat Processing and Improving Meat Optional 6
YLGMS-101 Seminar Optional 6


  2. Semester Course Plan
Code Name Compulsory/Optional ECTS
OPTIONAL COURSES Optional 24
YLGM-200 Proficiency Course** Compulsory 6
Total ECTS: 30
* Although "Seminar" course appears optional for both semesters, regulations require the students to register for only one of these courses.
  2. Semester Technical Optional Courses List
Code Name Compulsory/Optional ECTS
GM-520 Quality Control of Fruit and Vegetable Product Optional 6
GM-530 Nutrition in Special Cases Optional 6
GM-534 CATERING Optional 6
GM-546 Fermentation Biochemistry Optional 6
GM-554 Basic Analysis Methods in Milk and Milk Products Optional 6
GM-570 Alcoholic Beverages and Methods for Analysis of Alcoholic Beverages Optional 6
GM-572 Snack Food Technology* Optional 6
GM-576 Cheese Processing Technology Optional 6
GM-584 Fermented Dairy Products Optional 6
GM-602 Enzymes Originates from Microorganisms Optional 6
GM-604 Drinking Milk Technology Optional 6
GM-608 Sugared Bakery Products Optional 6
GM-610 Cereal Extrusion Products Optional 6
GM-616 Quality Management Systems in Food Industry Optional 6
GM-618 Food Emulsions Optional 6
GM-628 Modified Oils and Fats Production Technologies Optional 6
GM-630 Packing and Cold Storage of Dairy Products Optional 6
GM-632 Aroma Biotechnology Optional 6
GM-634 Genetic of Microorganism and Genetic Manipulations Optional 6
GM-640 Dehydration Technology in Foods II Optional 6
GM-642 Important of Proteins in Nutrition, Protein Chemistry and Metabolism Optional 6
GM-644 Food taints and off -flavor Optional 6
GM-650 Olive Oil Processing Technology Optional 6
GM-652 Plant Based Fermented Products Optional 6
GM-656 Reference Management and Effetive Presentation Techniques Optional 6
GM-662 Developments in Dairy Industry Optional 6
GM-670 Frying process and Frying oil Production Optional 6
GM-672 Processed Meats Optional 6
GM-674 Traditional Meat Products Technology Optional 6
GM-676 Food Spoilage Yeasts Optional 6
YLGMS-102 Seminar Optional 6


  3. Semester Course Plan
Code Name Compulsory/Optional ECTS
YLGM-203 Proficiency Course** Compulsory 6
YLGMT-301 Thesis Work Compulsory 24
Total ECTS: 30
  4. Semester Course Plan
Code Name Compulsory/Optional ECTS
YLGM-204 Proficiency Course** Compulsory 6
YLGMT-302 Thesis Work Compulsory 24
Total ECTS: 30