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) | + | + | + | + | + |