Compulsory Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
---|---|---|---|---|---|---|---|---|---|---|---|
Advanced Food Chemistry | 5 | 4 | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 4 | 0 |
Proficiency | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Scientific Research Techniques and Seminar | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Optional Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Academic Writing Techniques | 4 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 4 | 0 | 0 | |||||||||||||||||||||
Accreditation Of Laboratory | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Dough Chemistry | 5 | 0 | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Evaluation Of Dairy Products Wastes | 5 | 0 | 0 | 0 | 5 | 5 | 0 | 5 | 0 | 5 | 0 | |||||||||||||||||||||
Farina and Pasta Technology | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Food Processing Operations | 0 | 0 | 3 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||||||||||||||||||||
Jam, Marmalade and Jelly Processing Technology | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |||||||||||||||||||||
Medhods Of Antioxidant Activity Assay | 5 | 0 | 0 | 0 | 5 | 5 | 0 | 5 | 0 | 5 | 0 | |||||||||||||||||||||
Microbiological Quality Control Methods | 0 | 0 | 0 | 3 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Preservation Of Fruits-Vegetables By Dehydration | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |||||||||||||||||||||
Principles and Applications Of Map Of Foods | 5 | 0 | 0 | 4 | 4 | 5 | 4 | 0 | 0 | 0 | 0 | |||||||||||||||||||||
Project Writing Techniques I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |||||||||||||||||||||
Project Writing Techniques II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |||||||||||||||||||||
Properties Of Lactic Acid Bacteria and Uses | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Recent Developments In Cereal Technolgy | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Research and Test Methods | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 5 | 0 | |||||||||||||||||||||
Shelf Life and Stability Of Foods | 5 | 4 | 0 | 0 | 0 | 5 | 0 | 0 | 4 | 5 | 0 | |||||||||||||||||||||
Wine Technology | 5 | 5 | 0 | 0 | 0 | 5 | 0 | 5 | 0 | 0 | 0 |
Compulsory Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
---|---|---|---|---|---|---|---|---|---|---|---|
Advanced Food Chemistry | H | H | N | N | N | H | N | N | N | H | N |
Proficiency | N | N | N | N | N | N | N | N | N | N | N |
Scientific Research Techniques and Seminar | N | N | N | N | N | N | N | N | N | N | N |
Optional Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Academic Writing Techniques | H | N | N | N | N | H | N | N | H | N | N | |||||||||||||||||||||
Accreditation Of Laboratory | H | N | N | N | N | N | N | N | N | H | N | |||||||||||||||||||||
Dough Chemistry | H | N | N | N | H | H | N | N | N | H | N | |||||||||||||||||||||
Evaluation Of Dairy Products Wastes | H | N | N | N | H | H | N | H | N | H | N | |||||||||||||||||||||
Farina and Pasta Technology | H | N | N | N | H | N | N | N | N | H | N | |||||||||||||||||||||
Food Processing Operations | N | N | M | N | H | N | N | N | N | N | N | N | ||||||||||||||||||||
Jam, Marmalade and Jelly Processing Technology | N | N | N | N | N | N | N | N | N | N | N | |||||||||||||||||||||
Medhods Of Antioxidant Activity Assay | H | N | N | N | H | H | N | H | N | H | N | |||||||||||||||||||||
Microbiological Quality Control Methods | N | N | N | M | N | N | H | N | N | N | N | N | H | N | N | H | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N |
Preservation Of Fruits-Vegetables By Dehydration | N | N | N | N | N | N | N | N | N | N | N | |||||||||||||||||||||
Principles and Applications Of Map Of Foods | H | N | N | H | H | H | H | N | N | N | N | |||||||||||||||||||||
Project Writing Techniques I | N | N | N | N | N | N | N | N | N | N | N | |||||||||||||||||||||
Project Writing Techniques II | N | N | N | N | N | N | N | N | N | N | N | |||||||||||||||||||||
Properties Of Lactic Acid Bacteria and Uses | H | N | N | N | H | N | N | N | N | H | N | |||||||||||||||||||||
Recent Developments In Cereal Technolgy | H | N | N | N | N | H | N | N | N | H | N | |||||||||||||||||||||
Research and Test Methods | N | N | H | N | N | H | N | N | N | H | N | |||||||||||||||||||||
Shelf Life and Stability Of Foods | H | H | N | N | N | H | N | N | H | H | N | |||||||||||||||||||||
Wine Technology | H | H | N | N | N | H | N | H | N | N | N |
Compulsory Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
---|---|---|---|---|---|---|---|---|---|---|---|
Advanced Food Chemistry | + | + | + | + | |||||||
Proficiency | |||||||||||
Scientific Research Techniques and Seminar |
Optional Courses
Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Academic Writing Techniques | + | + | + | |||||||||||||||||||||||||||||
Accreditation Of Laboratory | + | + | ||||||||||||||||||||||||||||||
Dough Chemistry | + | + | + | + | ||||||||||||||||||||||||||||
Evaluation Of Dairy Products Wastes | + | + | + | + | + | |||||||||||||||||||||||||||
Farina and Pasta Technology | + | + | + | |||||||||||||||||||||||||||||
Food Processing Operations | + | + | ||||||||||||||||||||||||||||||
Jam, Marmalade and Jelly Processing Technology | ||||||||||||||||||||||||||||||||
Medhods Of Antioxidant Activity Assay | + | + | + | + | + | |||||||||||||||||||||||||||
Microbiological Quality Control Methods | + | + | + | + | ||||||||||||||||||||||||||||
Preservation Of Fruits-Vegetables By Dehydration | ||||||||||||||||||||||||||||||||
Principles and Applications Of Map Of Foods | + | + | + | + | + | |||||||||||||||||||||||||||
Project Writing Techniques I | ||||||||||||||||||||||||||||||||
Project Writing Techniques II | ||||||||||||||||||||||||||||||||
Properties Of Lactic Acid Bacteria and Uses | + | + | + | |||||||||||||||||||||||||||||
Recent Developments In Cereal Technolgy | + | + | + | |||||||||||||||||||||||||||||
Research and Test Methods | + | + | + | |||||||||||||||||||||||||||||
Shelf Life and Stability Of Foods | + | + | + | + | + | |||||||||||||||||||||||||||
Wine Technology | + | + | + | + |