1ST YEAR / 1ST SEMESTER |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
|
Elective I* |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
|
Elective II |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
|
Elective III |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
1ST YEAR / 2ND SEMESTER |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
|
Elective IV* |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
|
Elective V |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
|
Elective VI |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
* Graduate students in the Food Engineering Master’s Programme must take two of the core courses listed below.
2ND YEAR / 1ST SEMESTER |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
|
Elective VII |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
|
|
FE 500 |
Thesis |
(Th 0 + Pr 1) 0 |
15 |
0 |
1 |
|
|
FE 598 |
Seminar |
(Th 0 + Pr 2) 0 |
5 |
0 |
2 |
|
|
FE 8XX |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
FE 9XX |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
2ND YEAR / 2ND SEMESTER |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
FE 500 |
Thesis |
(Th 0 + Pr 1) 0 |
15 |
0 |
1 |
|
|
FE 8XX |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
FE 9XX |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| CORE COURSES |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
FE 532 |
Food Engineering Principles |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
4 |
98 |
FE 536 |
Design of Experiments |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
4 |
98 |
| ELECTIVE COURSES |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
FE 501 |
Food and Process Engineering Design |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 502 |
Advanced Food Quality Control |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 503 |
Advanced Microbiology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 504 |
Advanced Food Plant Sanitation |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 505 |
Advanced Food Technology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 506 |
Optimisation Methods in Food Science |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 507 |
Advanced Instrumental Methods in Food Analysis |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 510 |
Biomaterials |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 511 |
Advanced Food Chemistry |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 512 |
Membrane Processes |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 514 |
Food Biotechnology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 515 |
Food Additives, Contaminants and Toxicology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 516 |
Sensory Evaluation of Foods |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 517 |
Introduction to Process Principles |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 518 |
Food and Industrial Microbiology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 519 |
Food Packaging |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 520 |
Protein Purification |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 521 |
Aseptic Processing Technology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 522 |
Downstream Processing in Biotechnology |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 524 |
Principles of Different Fermentation Methods |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 525 |
Advanced Food Biochemistry |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 526 |
Physical Properties of Food and Biological Materials |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 527 |
Enzyme Engineering |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 528 |
Functional Foods |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 530 |
Heat Treatment and Thermal Processing of Food |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 531 |
Biological Systems Simulation and Modelling |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 533 |
Enzyme Characterisation and Kinetics |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 534 |
Multivariate Statistical Analysis for Engineers |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 535 |
Statistical Process Monitoring and Quality Control |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 538 |
Bioprocess Engineering Principles |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 580 |
Special Topics in Food Engineering |
(Th 3 + Pr 0) 3 |
6 |
3 |
0 |
7 |
140 |
FE 590 |
Technical Report Writing |
(Th 2 + Pr 0) 0 |
5 |
2 |
0 |
4 |
84 |
| MANDATORY 8XX - 9XX COURSES |
A |
B |
C |
D |
E |
F |
Course Code |
Course Name |
İYTE Credit |
ECTS Credit |
lecture or seminar hrs/wk |
practical work hrs/wk |
private work hrs/wk |
total hrs/semester |
| FE 801 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 802 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 803 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 804 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 805 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 806 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 807 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 808 |
Special Studies |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 901 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 902 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 903 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 904 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 905 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 906 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 907 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
| FE 908 |
Special Topics |
(Th 4 + Pr 0) 0 |
5 |
4 |
0 |
|
|
