1. Eğitim Bilgi Sistemi
  2. Gida Mühendisliği Pr. (Dr)
  3. Course Contrib. to Program Outcomes

Compulsory Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Advanced Food Chemistry (GDM 652) 0 5 0 0 0 0 0 0
Proficiency (YET 900) 0 0 0 0 0 0 0 0
Research Area (GDM 914) 0 0 0 0 0 0 0 0

Optional Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Academic Writing Techniques (GDM 650) 0 0 0 0 0 4 0 5
Accreditation Of Laboratory (GDM 602) 0 3 0 3 0 0 0 0
Advanced Milk Technology (GDM 613) 0 5 5 0 0 0 0 0
Dough Chemistry (GDM 611) 0 4 0 0 0 0 0 0
Food Processing Operations (GDM 606) 0 0 0 0 0 0 0 0
Medhods Of Antioxidant Activity Assay (GDM 604) 0 5 5 0 0 5 5 0
Methods In Molecular Biology (GDM 641) 0 0 0 0 0 0 0 0
Microbiological Quality Control Methods (GDA 609) 0 5 0 0 5 0 0 5
Natural Food Antioxidants (GDM 688) 0 0 0 0 0 0 0 0
Principles and Applications Of Map Of Foods (GDM 653) 0 0 0 0 0 0 0 0
Project Writing Techniques (FBE 101) 0 0 0 0 0 0 0 0
Properties Of Lactic Acid Bacteria and Uses (GDM 615) 0 0 0 0 5 0 0 0
Recent Developments In Cereal Technolgy (GDM 603) 0 4 0 0 0 0 0 0
Shelf Life and Stability Of Foods (GDM 601) 0 4 0 0 5 0 0 5
Wine Technology (GDM 608) 0 5 5 0 5 5 0 5

Compulsory Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Advanced Food Chemistry (GDM 652) N H N N N N N N
Proficiency (YET 900) N N N N N N N N
Research Area (GDM 914) N N N N N N N N

Optional Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Academic Writing Techniques (GDM 650) N N N N N H N H
Accreditation Of Laboratory (GDM 602) N M N M N N N N
Advanced Milk Technology (GDM 613) N H H N N N N N
Dough Chemistry (GDM 611) N H N N N N N N
Food Processing Operations (GDM 606) N N N N N N N N
Medhods Of Antioxidant Activity Assay (GDM 604) N H H N N H H N
Methods In Molecular Biology (GDM 641) N N N N N N N N
Microbiological Quality Control Methods (GDA 609) N H N N H N N H
Natural Food Antioxidants (GDM 688) N N N N N N N N
Principles and Applications Of Map Of Foods (GDM 653) N N N N N N N N
Project Writing Techniques (FBE 101) N N N N N N N N
Properties Of Lactic Acid Bacteria and Uses (GDM 615) N N N N H N N N
Recent Developments In Cereal Technolgy (GDM 603) N H N N N N N N
Shelf Life and Stability Of Foods (GDM 601) N H N N H N N H
Wine Technology (GDM 608) N H H N H H N H

Compulsory Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Advanced Food Chemistry (GDM 652) +
Proficiency (YET 900)
Research Area (GDM 914)

Optional Courses

Course PÇ 1 PÇ 2 PÇ 3 PÇ 4 PÇ 5 PÇ 6 PÇ 7 PÇ 8
Academic Writing Techniques (GDM 650) + +
Accreditation Of Laboratory (GDM 602) + +
Advanced Milk Technology (GDM 613) + +
Dough Chemistry (GDM 611) +
Food Processing Operations (GDM 606)
Medhods Of Antioxidant Activity Assay (GDM 604) + + + +
Methods In Molecular Biology (GDM 641)
Microbiological Quality Control Methods (GDA 609) + + +
Natural Food Antioxidants (GDM 688)
Principles and Applications Of Map Of Foods (GDM 653)
Project Writing Techniques (FBE 101)
Properties Of Lactic Acid Bacteria and Uses (GDM 615) +
Recent Developments In Cereal Technolgy (GDM 603) +
Shelf Life and Stability Of Foods (GDM 601) + + +
Wine Technology (GDM 608) + + + + +