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VETERINARY FOOD STERILTY AND TECHNOLOGY (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
SBA 000 ETHICS OF RESEARCH AND PUBLICATION Compulsory 2+0 6.00 6.00
SBB 000 SCIENTIFIC RESEARCH TECHNIQUES Compulsory 2+0 6.00 6.00
VBH 500 DEPARTMENTAL SEMINAR Compulsory 0+2 5.00 5.00
VBH 888 THESIS CONSULTANCY COURSE I Compulsory 0+1 2.00 2.00
VBH 889 THESIS CONSULTANCY COURSE II Compulsory 0+1 2.00 2.00
SBD 000 LABORATORY ANIMALS AND EXPERIMENTAL TECHNIQUES Elective 3+3 8.00 8.00
SBY 001 ENGLISH I Elective 4+0 5.00 5.00
VBH 000 FOOD HYGIENE AND TECHNOLOGY (SCIENTIFIC PREPARATION) Elective 2+0 5.00 5.00
VBH 510 MILK SCIENCE Elective 2+2 4.00 4.00
VBH 511 DAIRY PRODUCTS TECHNOLOGY Elective 2+2 6.00 6.00
VBH 512 DAIRY PRODUCTS INSPECTION METHODS Elective 2+2 4.00 4.00
VBH 513 DAIRY INDUSTRY HYGIENE Elective 3+0 6.00 6.00
VBH 514 MILK HYGIENE Elective 3+0 6.00 6.00
VBH 515 FOOD ADDITIVES Elective 3+0 6.00 6.00
VBH 520 FOOD LAW AND LEGISTATION Elective 3+0 6.00 6.00
VBH 521 FOOD SAFETY I Elective 3+0 6.00 6.00
VBH 522 FOOD SAFETY II Elective 3+0 6.00 6.00
VBH 523 FOOD MICROBIOLOGY Elective 3+0 6.00 6.00
VBH 524 MICROBIOLOGICAL RISK ASSESMENT IN FOODS Elective 3+0 6.00 6.00
VBH 525 SUPPLY CHAIN MANAGEMENT FOR FOOD PROCESSING INDUSTRY Elective 2+0 4.00 4.00
VBH 530 MEAT SCIENCE Elective 3+0 6.00 6.00
VBH 532 MEAT EXAMINATION Elective 2+2 4.00 4.00
VBH 533 SANITATION IN SLAUGHTERHAUSE Elective 3+0 6.00 6.00
VBH 534 FOOD PERSONAL HYGIENE Elective 2+2 4.00 4.00
VBH 535 SLAUGTERHOUSE BYPRODUCTS TECHNOLOGY Elective 3+0 6.00 6.00
VBH 537 SCIENTIFIC ARTICLE WRITING TECHNIQUES Elective 3+0 6.00 6.00
VBH 540 INTRODUCTION TO FOODBORNE INFECTIONS AND POISONING Elective 2+2 4.00 4.00
VBH 541 FOOD MICROBIOLOGY PRACTICES Elective 0+2 4.00 4.00
VBH 542 ZOONOSIS Elective 2+0 4.00 4.00
VBH 543 FOOD-BORNE BACTERIAL INFECTIONS Elective 2+0 6.00 6.00
VBH 544 FOOD-BORNE VIRAL INFECTIONS Elective 3+0 6.00 6.00
VBH 545 FOOD-BORNE YEASTS AND MYCOTOXYGENIC FUNGI Elective 3+0 6.00 6.00
VBH 546 FOOD-BORNE PARASITIC INFECTIONS Elective 3+0 6.00 6.00
VBH 547 STARTER CULTURES IN FOOD INDUSTRY Elective 2+2 6.00 6.00
VBH 548 FOOD ALLERGY AND INTOLERANCE Elective 2+2 6.00 6.00
VBH 550 FOOD CHEMISTRY I Elective 3+0 6.00 6.00
VBH 551 SANITATION IN THE FOOD INDUSTRIES Elective 3+0 6.00 6.00
VBH 552 CHEMICAL CONTAMINATIONS IN FOODS Elective 2+0 6.00 6.00
VBH 553 FOOD HYGIENE Elective 3+0 6.00 6.00
VBH 554 FOOD QUALITY CONTROL Elective 2+0 4.00 4.00
VBH 555 FOOD PRESERVATION I Elective 3+0 6.00 6.00
VBH 556 FOOD HYGIENE PRACTICES Elective 0+2 4.00 4.00
VBH 558 FOOD SENSORY ANALYSES Elective 2+2 4.00 4.00
VBH 559 FISH PRODUCTS AND INSPECTION METHODS Elective 2+2 6.00 6.00
VBH 560 NANOMATERIALS AND CHARACTERIZATION OF NANOMATERIALS Elective 3+0 6.00 6.00
VBH 561 INTRODUCTION TO NANOSCIENCE AND NANOTECHNOLOGY Elective 3+0 6.00 6.00
VBH 562 NANOTECHNOLOGY APPLICATIONS IN FOOD SCIENCE Elective 2+2 6.00 6.00
VBH 563 BIOSYNTHESIS OF NANOMATERIALS Elective 2+2 6.00 6.00
VBH 564 MEAT HYGIENE Elective 2+2 4.00 4.00
VBH 565 NANOTECHNOLOGY APPLICATIONS IN ENVIRONMENTAL SCIENCE Elective 2+2 6.00 6.00
VBH 566 MEAT PRODUCTS TECHNOLOGY Elective 3+0 6.00 6.00
VBH 567 HYGIENE AND SANITATION IN MEAT PLANTS Elective 3+0 6.00 6.00
VBH 568 ANALYSIS METHODS IN MEAT AND MEAT PRODUCTS Elective 2+2 4.00 4.00
VBH 569 MICROBIAL MYCOBIOSIS IN FOODS Elective 2+0 4.00 4.00
VBH 570 ANIMAL WELFARE IN THE SLAUGHTERHOUSE Elective 3+0 6.00 6.00
VBH 571 MICROBIOME IN FOOD PRODUCTION SYSTEMS Elective 3+0 6.00 6.00
VBH 572 ALGAL BIOTECHNOLOGY Elective 2+2 4.00 4.00
VBH 573 BACTERIOCINS IN FOOD TECHNOLOGY Elective 3+0 6.00 6.00
VBH 574 FUNCTIONAL FOODS Elective 3+0 6.00 6.00
VBH 575 FOOD BIOTECHNOLOGY Elective 3+0 6.00 6.00
VBH 576 IMMUNOLOGICAL METHODS IN FOOD ANALYSIS Elective 2+2 4.00 4.00
VBH 577 SCIENTIFIC PROJECT PREPARATION TECHNIQUES Elective 3+0 6.00 6.00
VBH 578 FOOD ENZYMOLOGY Elective 2+2 4.00 4.00
VBH 580 FOOD SPOILAGE FACTORS AND MECHANISMS Elective 2+2 4.00 4.00
VBH 582 FOOD INFECTIONS CAUSED BY ANAEROBIC MICROORGANISMS Elective 2+2 4.00 4.00
VBH 584 INTRODUCTION TO NUTRITION Elective 2+0 4.00 4.00
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
SBA 000 ETHICS OF RESEARCH AND PUBLICATION Compulsory 2+0 6.00 6.00
SBB 000 SCIENTIFIC RESEARCH TECHNIQUES Compulsory 2+0 6.00 6.00
VBH 500 DEPARTMENTAL SEMINAR Compulsory 0+2 5.00 5.00
VBH 888 THESIS CONSULTANCY COURSE I Compulsory 0+1 2.00 2.00
VBH 889 THESIS CONSULTANCY COURSE II Compulsory 0+1 2.00 2.00
SBD 000 LABORATORY ANIMALS AND EXPERIMENTAL TECHNIQUES Elective 3+3 8.00 8.00
SBY 002 ENGLISH II Elective 4+0 5.00 5.00
VBH 000 FOOD HYGIENE AND TECHNOLOGY (SCIENTIFIC PREPARATION) Elective 2+0 5.00 5.00
VBH 510 MILK SCIENCE Elective 2+2 4.00 4.00
VBH 511 DAIRY PRODUCTS TECHNOLOGY Elective 2+2 6.00 6.00
VBH 512 DAIRY PRODUCTS INSPECTION METHODS Elective 2+2 4.00 4.00
VBH 513 DAIRY INDUSTRY HYGIENE Elective 3+0 6.00 6.00
VBH 514 MILK HYGIENE Elective 3+0 6.00 6.00
VBH 515 FOOD ADDITIVES Elective 3+0 6.00 6.00
VBH 520 FOOD LAW AND LEGISTATION Elective 3+0 6.00 6.00
VBH 521 FOOD SAFETY I Elective 3+0 6.00 6.00
VBH 522 FOOD SAFETY II Elective 3+0 6.00 6.00
VBH 523 FOOD MICROBIOLOGY Elective 3+0 6.00 6.00
VBH 524 MICROBIOLOGICAL RISK ASSESMENT IN FOODS Elective 3+0 6.00 6.00
VBH 525 SUPPLY CHAIN MANAGEMENT FOR FOOD PROCESSING INDUSTRY Elective 2+0 4.00 4.00
VBH 530 MEAT SCIENCE Elective 3+0 6.00 6.00
VBH 532 MEAT EXAMINATION Elective 2+2 4.00 4.00
VBH 533 SANITATION IN SLAUGHTERHAUSE Elective 3+0 6.00 6.00
VBH 534 FOOD PERSONAL HYGIENE Elective 2+2 4.00 4.00
VBH 535 SLAUGTERHOUSE BYPRODUCTS TECHNOLOGY Elective 3+0 6.00 6.00
VBH 537 SCIENTIFIC ARTICLE WRITING TECHNIQUES Elective 3+0 6.00 6.00
VBH 540 INTRODUCTION TO FOODBORNE INFECTIONS AND POISONING Elective 2+2 4.00 4.00
VBH 541 FOOD MICROBIOLOGY PRACTICES Elective 0+2 4.00 4.00
VBH 542 ZOONOSIS Elective 2+0 4.00 4.00
VBH 543 FOOD-BORNE BACTERIAL INFECTIONS Elective 2+0 6.00 6.00
VBH 544 FOOD-BORNE VIRAL INFECTIONS Elective 3+0 6.00 6.00
VBH 545 FOOD-BORNE YEASTS AND MYCOTOXYGENIC FUNGI Elective 3+0 6.00 6.00
VBH 546 FOOD-BORNE PARASITIC INFECTIONS Elective 3+0 6.00 6.00
VBH 547 STARTER CULTURES IN FOOD INDUSTRY Elective 2+2 6.00 6.00
VBH 548 FOOD ALLERGY AND INTOLERANCE Elective 2+2 6.00 6.00
VBH 550 FOOD CHEMISTRY I Elective 3+0 6.00 6.00
VBH 551 SANITATION IN THE FOOD INDUSTRIES Elective 3+0 6.00 6.00
VBH 552 CHEMICAL CONTAMINATIONS IN FOODS Elective 2+0 6.00 6.00
VBH 553 FOOD HYGIENE Elective 3+0 6.00 6.00
VBH 554 FOOD QUALITY CONTROL Elective 2+0 4.00 4.00
VBH 555 FOOD PRESERVATION I Elective 3+0 6.00 6.00
VBH 556 FOOD HYGIENE PRACTICES Elective 0+2 4.00 4.00
VBH 558 FOOD SENSORY ANALYSES Elective 2+2 4.00 4.00
VBH 559 FISH PRODUCTS AND INSPECTION METHODS Elective 2+2 6.00 6.00
VBH 560 NANOMATERIALS AND CHARACTERIZATION OF NANOMATERIALS Elective 3+0 6.00 6.00
VBH 561 INTRODUCTION TO NANOSCIENCE AND NANOTECHNOLOGY Elective 3+0 6.00 6.00
VBH 562 NANOTECHNOLOGY APPLICATIONS IN FOOD SCIENCE Elective 2+2 6.00 6.00
VBH 563 BIOSYNTHESIS OF NANOMATERIALS Elective 2+2 6.00 6.00
VBH 564 MEAT HYGIENE Elective 2+2 4.00 4.00
VBH 565 NANOTECHNOLOGY APPLICATIONS IN ENVIRONMENTAL SCIENCE Elective 2+2 6.00 6.00
VBH 566 MEAT PRODUCTS TECHNOLOGY Elective 3+0 6.00 6.00
VBH 567 HYGIENE AND SANITATION IN MEAT PLANTS Elective 3+0 6.00 6.00
VBH 568 ANALYSIS METHODS IN MEAT AND MEAT PRODUCTS Elective 2+2 4.00 4.00
VBH 569 MICROBIAL MYCOBIOSIS IN FOODS Elective 2+0 4.00 4.00
VBH 570 ANIMAL WELFARE IN THE SLAUGHTERHOUSE Elective 3+0 6.00 6.00
VBH 571 MICROBIOME IN FOOD PRODUCTION SYSTEMS Elective 3+0 6.00 6.00
VBH 572 ALGAL BIOTECHNOLOGY Elective 2+2 4.00 4.00
VBH 573 BACTERIOCINS IN FOOD TECHNOLOGY Elective 3+0 6.00 6.00
VBH 574 FUNCTIONAL FOODS Elective 3+0 6.00 6.00
VBH 575 FOOD BIOTECHNOLOGY Elective 3+0 6.00 6.00
VBH 576 IMMUNOLOGICAL METHODS IN FOOD ANALYSIS Elective 2+2 4.00 4.00
VBH 577 SCIENTIFIC PROJECT PREPARATION TECHNIQUES Elective 3+0 6.00 6.00
VBH 578 FOOD ENZYMOLOGY Elective 2+2 4.00 4.00
VBH 580 FOOD SPOILAGE FACTORS AND MECHANISMS Elective 2+2 4.00 4.00
VBH 582 FOOD INFECTIONS CAUSED BY ANAEROBIC MICROORGANISMS Elective 2+2 4.00 4.00
VBH 584 INTRODUCTION TO NUTRITION Elective 2+0 4.00 4.00
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
VBH 711 THESIS STUDIES I Compulsory 0+1 25.00 25.00
VBH 712 THESIS STUDIES II Compulsory 0+1 25.00 25.00
VBH 751 SPECIAL FIELD COURSE I Compulsory 4+0 5.00 5.00
VBH 752 SPECIAL FIELD COURSE II Compulsory 4+0 5.00 5.00
VBH 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
VBH 711 THESIS STUDIES I Compulsory 0+1 25.00 25.00
VBH 712 THESIS STUDIES II Compulsory 0+1 25.00 25.00
VBH 751 SPECIAL FIELD COURSE I Compulsory 4+0 5.00 5.00
VBH 752 SPECIAL FIELD COURSE II Compulsory 4+0 5.00 5.00
VBH 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.