Course Plan Summary
| Course Type | Number | Credit Total | ECTS Total | |
| Program Basic Courses | Department Compulsory | 5 | 15 | 78 |
| Program Speciality Courses | Department Optional | 7 | - | 42 |
1. Semester Course Plan
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| GDM 801 | Research Area-Ms.C | Compulsory | Turkish | 4+0 | 4 | 6 |
| GDM 554 | Advanced Food Analysis | Compulsory | Turkish | 3+0 | 3 | 6 |
| Elective | OPTIONAL | - | - | - | 6 | |
| Elective | OPTIONAL | - | - | - | 6 | |
| Elective | OPTIONAL | - | - | - | 6 | |
| Total | 7 + | 30 | ||||
2. Semester Course Plan
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| Elective | OPTIONAL | - | - | - | 6 | |
| Elective | OPTIONAL | - | - | - | 6 | |
| Elective | OPTIONAL | - | - | - | 6 | |
| Elective | OPTIONAL | - | - | - | 6 |
3. Semester Course Plan
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| GDM 803 | Research Area-Ms.C | Compulsory | Turkish | 4+0 | 4 | 6 |
| GDM 800 | Graduation Thesis | Compulsory | Turkish | 0+0 | 0 | 54 |
| Total | 4 | 60 | ||||
Faculty / Institute Optional Course List
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| FBE 500 | Scientific Research, Project Writing Techniques and Seminar | Compulsory | Turkish | 3+0 | 3 | 6 |
| FBE 600 | Scientific Research, Project Management and Seminar | Compulsory | Turkish | 3+0 | 3 | 6 |
| GDA 501 | Food Pathogens | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 505 | Nutrition In Collected Association To Be Nourished | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 509 | Cell Structures and Functions In Microorganisms | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 511 | Culture Media Used In Microbiology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 515 | New Development In Meat Technology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 526 | New Food Preservation Methods | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 504 | Recent Development In Dairy Technology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 508 | Natural Food Antioxidants | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 532 | Starch Chemistry | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 534 | Chemical Preservatives and Natural Antimic.Comp. | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 539 | Advanced Analytical Chemistry | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 520 | Cereal Products and Analytical Quality Control In Cereal Products | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 540 | Industrial Microbiology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 542 | Food Safety and Toxicology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 555 | Novel Packaging Technologies | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 553 | Sensory Evaluation Techniques Of Foods | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 551 | Food Packaging Materials and Technologies | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 557 | Advanced Protein Chemistry | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 560 | Starter Culture Technology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| FBE 101 | Project Writing Techniques | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 526 | Probiotics and Prebiotics | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 527 | Non-Thermal Food Processing Technologies | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 528 | Quality Control In Meat Technology | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 510 | Applied Probability and Statistics For Engineers | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 579 | Microbiological Quality Control Methods | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 521 | Bioactive Food Ingredients and Extraction Techniques | OPTIONAL | Turkish | 3+0 | 3 | 6 |
| GDM 832 | Research Area-Ms.C | Compulsory | Turkish | 4+0 | 4 | 6 |
| Total | 88 | 174 | ||||
Faculty / Institute Optional Course List (Only for English programs)
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| FBE 500i | Scientific Research, Project Writing Techniques and Seminar | Compulsory | English | 3+0 | 3 | 6 |
| Total | 3 | 6 | ||||