1. Eğitim Bilgi Sistemi
  3. Course Contrib. to Program Outcomes

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 + + + +