Course Plan Summary
| Course Type | Number | Credit Total | ECTS Total | |
| Program Basic Courses | Department Compulsory | 3 | 6 | 60 |
| Program Speciality Courses | Department Optional | 0 | - | 0 |
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| GDM 554 | Advanced Food Analysis | Compulsory | Turkish | 3+0 | 3 | 6 |
| GDM 800 | Graduation Thesis | Compulsory | Turkish | 0+0 | 0 | 48 |
| GDM 500 | Scientific Research Techniques and Seminar | Compulsory | Turkish | 3+0 | 3 | 6 |
| Total | 6 | 60 | ||||
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| 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 513 | Fruit Juice Processiong Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 515 | New Development In Meat Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 521 | Canning Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 523 | Margarine and Shortenings In Food Industry | 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 537 | Advanced Unit Operations | 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 522 | Olive Oil Technology | 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 541 | Methods In Molecular Biology | 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 558 | Pomology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 559 | Biological Basis Of Fruits and Vegetables | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 560 | Starter Culture Technology | Optional | Turkish | 3+0 | 3 | 6 |
| FBE 101 | Project Writing Techniques I | Optional | Turkish | 3+0 | 3 | 6 |
| FBE 102 | Project Writing Techniques II | Optional | Turkish | 3+0 | 3 | 6 |
Faculty / Institute Optional Course List
| Code | Course | Type | Language | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|---|
| 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 513 | Fruit Juice Processiong Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 515 | New Development In Meat Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 521 | Canning Technology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 523 | Margarine and Shortenings In Food Industry | 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 537 | Advanced Unit Operations | 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 522 | Olive Oil Technology | 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 541 | Methods In Molecular Biology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 554 | Advanced Food Analysis | Compulsory | 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 800 | Graduation Thesis | Compulsory | Turkish | 0+0 | 0 | 48 |
| GDM 557 | Advanced Protein Chemistry | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 558 | Pomology | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 559 | Biological Basis Of Fruits and Vegetables | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 560 | Starter Culture Technology | Optional | Turkish | 3+0 | 3 | 6 |
| FBE 101 | Project Writing Techniques I | Optional | Turkish | 3+0 | 3 | 6 |
| FBE 102 | Project Writing Techniques II | Optional | Turkish | 3+0 | 3 | 6 |
| GDM 500 | Scientific Research Techniques and Seminar | Compulsory | Turkish | 3+0 | 3 | 6 |
| Total | 93 | 234 | ||||