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FOOD ENGINEERING (MSC)
        
Course Structure Diagram with Credits
 1st Semester Course Plan
Course unit code Course unit title Type of course unit Lecture + Recitation Local credits ECTS credits
GDM 500 SEMINAR Compulsory 0+2 4.00 4.00
GDM 523 SCIENTIFIC RESEARCH METHODS AND ETHICS Compulsory 3+0 7.50 7.50
GDM 721 THESIS CONSULTANCY 1 Compulsory 0+1 2.00 2.00
GDM 722 THESIS CONSULTANCY 2 Compulsory 0+1 2.00 2.00
GDM 509 FOOD LIPIDS Elective 3+0 7.50 7.50
GDM 521 BIOCHEMICAL CHANGES IN FOODS Elective 3+0 7.50 7.50
GDM 545 EMERGING FOOD TECHNOLOGIES Elective 3+0 7.50 7.50
GDM 549 HEAT TRANSFER IN FOOD ENGINEERING Elective 3+0 7.50 7.50
GDM 559 FOOD COLORANTS AND PIGMENTS Elective 3+0 7.50 7.50
GDM 560 HALAL FOOD PRODUCTION AND CERTIFICATION Elective 3+0 7.50 7.50
GDM 561 FOOD HYDROCOLLOIDS Elective 3+0 7.50 7.50
The students are to take a total of 30 ECTS every semester giving priority to compulsory courses.
 2nd Semester Course Plan
Course unit code Course unit title Type of course unit Lecture + Recitation Local credits ECTS credits
GDM 500 SEMINAR Compulsory 0+2 4.00 4.00
GDM 721 THESIS CONSULTANCY 1 Compulsory 0+1 2.00 2.00
GDM 722 THESIS CONSULTANCY 2 Compulsory 0+1 2.00 2.00
GDM 501 CEREAL CHEMISTRY Elective 3+0 7.50 7.50
GDM 503 MICROBIOLOGICAL CONTROL OF FOODS Elective 3+0 7.50 7.50
GDM 506 SNACK FOOD TECHNOLOGY Elective 3+0 7.50 7.50
GDM 514 FERMENTED DAIRY PRODUCTS Elective 3+0 7.50 7.50
GDM 524 SWEETENERS IN FOOD INDUSTRY Elective 3+0 7.50 7.50
GDM 526 MEAT PROCESS ENGINEERING Elective 3+0 7.50 7.50
GDM 540 FOOD PRESERVATION METHODS Elective 3+0 7.50 7.50
GDM 544 QUALITY AND SAFETY SYSTEMS IN FOOD INDUSTRY Elective 3+0 7.50 7.50
GDM 548 DESIGN AND ANALYSIS OF EXPERIMENTS Elective 3+0 7.50 7.50
GDM 550 LIPID CHEMISTRY Elective 3+0 7.50 7.50
GDM 552 METHODS FOR FRUIT JUICE CLARIFICATION Elective 3+0 7.50 7.50
GDM 556 SPECTROSCOPIC TECHNIQUES IN FOOD ANALYSIS Elective 3+0 7.50 7.50
GDM 558 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY Elective 3+0 7.50 7.50
GDM 559 FOOD COLORANTS AND PIGMENTS Elective 3+0 7.50 7.50
GDM 560 HALAL FOOD PRODUCTION AND CERTIFICATION Elective 3+0 7.50 7.50
GDM 561 FOOD HYDROCOLLOIDS Elective 3+0 7.50 7.50
GDM 562 EMULSION TECHONOLOGIES Elective 3+0 7.50 7.50
YBD 502 ENGLISH-II Elective 6+0 7.50 7.50
The students are to take a total of 30 ECTS every semester giving priority to compulsory courses.
 3rd Semester Course Plan
Course unit code Course unit title Type of course unit Lecture + Recitation Local credits ECTS credits
GDM 711 THESIS STUDIES 1 Compulsory 0+1 25.00 25.00
GDM 712 THESIS STUDIES 2 Compulsory 0+1 25.00 25.00
GDM 751 SPECIAL FIELD COURSE 1 Compulsory 4+0 5.00 5.00
GDM 752 SPECIAL FIELD COURSE 2 Compulsory 4+0 5.00 5.00
GDM 777 TERM PROJECT Compulsory 2+2 30.00 30.00
ERU-001 ETIK KURUL RAPORU BEKLEME Elective 0+0 0.00 0.00
The students are to take a total of 30 ECTS every semester giving priority to compulsory courses.
 4th Semester Course Plan
Course unit code Course unit title Type of course unit Lecture + Recitation Local credits ECTS credits
GDM 711 THESIS STUDIES 1 Compulsory 0+1 25.00 25.00
GDM 712 THESIS STUDIES 2 Compulsory 0+1 25.00 25.00
GDM 751 SPECIAL FIELD COURSE 1 Compulsory 4+0 5.00 5.00
GDM 752 SPECIAL FIELD COURSE 2 Compulsory 4+0 5.00 5.00
GDM 777 TERM PROJECT Compulsory 2+2 30.00 30.00
ERU-001 ETIK KURUL RAPORU BEKLEME Elective 0+0 0.00 0.00
The students are to take a total of 30 ECTS every semester giving priority to compulsory courses.