1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
General Information Prog. Learning Outcomes Teaching & Learning Methods Course Structure Course & Learning Outcomes LO - NQF-HETR Relation LO - FOE (Academic) LO - FOE (Vocational)

250 FOOD ENGINEERING (Evening Classes)

GENERAL INFORMATION
This program has two major diciplines as Food Science and Food Technology. These diciplines consist of 10 subdisciplines: Food Chemistry, Food Microbiology, Food Quality Control, Food Engineering Operations, Milk Technology, Meat Technology, Cereal Technology, Fruit-Vegetable Technology, Oil and Fat Technology and Biotechnology.

Objective
The objective of this program is to train ethic, reputable, competent, innovative, enterprising, continuously self-improving food engineers by practices of education and research-development at national and international standards, in the light of universal values


Admission Requirements
In order for students to enroll our program they need to have a high school diploma and a necessary score from a centralized national university placement examination.

Graduation Requirements
Students are required to complete all compulsory and elective courses in the curriculum successfully, including compulsory practical training, and satisfying requirements as stated in Pamukkale University’s undergraduate program guidance.

Career Opportunties
Graduates are employed at departments related to their profession in public and private sector as an administrator, manufacturer, designer etc.

Qualification Awarded
Food Engineering

Level of Qualification
First Cycle (Bachelor's Degree)

Recognition of Prior Learning
For students who want to transfer from higher education institutions in Turkey to Pamukkale University, the provisions of the "Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer" are applied. The common compulsory foreign language courses exemption exam is held at the beginning of the fall semester on the date specified in the academic calendar. No make-up exam is allowed for this exam. Students of faculties/vocational schools/schools who do not have a preparatory program take the joint compulsory foreign language exemption exam. Students who will take the exemption exam apply to the relevant unit within the period specified in the academic calendar. Also; Students who enroll in departments with foreign language preparatory programs for the first time take a placement and proficiency exam before the academic year starts. Students are placed in one of the beginner, intermediate-lower level or intermediate level groups according to the scores they get in this exam, or those who have proficiency points are exempted from preparatory education. The score ranges of these groups are determined by the School Directorate. Exam results are announced in relevant places and on the website of the School of Foreign Languages. Among the students who are enrolled in the departments/programs accepted to the compulsory preparatory education, those who do not take the level determination and proficiency exam start their education at the beginning level.

Qualification Requirements and Regulations
Students are required to complete all compulsory and elective courses in the curriculum successfully, including compulsory practical training, and satisfying requirements as stated in Pamukkale University’s undergraduate program guidance.

Access to Further Studies
Candidates who have successfully completed their undergraduate studies can study in post-graduate programs provided that they receive valid grades from ALES and have sufficient knowledge of English.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Prof. Dr. SAMİ GÖKHAN ÖZKAL+90 258 296 3119 sgozkal@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Assoc. Prof. Dr. HALUK ERGEZER  hergezer@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Assoc. Prof. Dr. ENGİN DEMİRAY  edemiray@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1To have sufficient knowledge about the topics of Mathematics, Science and Food Engineering; the ability to use theoretical and practical knowledge in these areas for engineering solutions.
2To be sufficient at mathematics including differential equations, organic chemistry, physical chemistry and biological sciences
3Adequacy at the knowledge of kinetic, material science, heat and mass transfer, information systems, process control and food processing systems
4The identifying, formulating, and solving engineering problems related to food engineering and ability of selecting and applying appropriate methods of analysis and modeling.
5To identify, define, formulate, and solve Complex engineering problems related to food engineering area; to choose the appropriate analytical methods and modeling techniques and to have application skills for this purpose.
6Ability of using modern techniques and tools effectively in food engineering applications.
7Ability of experimental design, experimentation, data collection, analyzing and interpreting the results in food engineering area
8In addition to ability of working individually, ability of studying disciplinary and interdisciplinary effectively
9Ability to communicate verbally and in writing effectively in Turkish, at least one foreign language knowledge
10Awareness of the need for lifelong learning, information access, monitoring, and continuous self-renewal ability in science and technology developments
11Professional and ethical responsibility
12Information about project, risk and change management in business applications; awareness about entrepreneurship, innovation and sustainable development
13Information about the effects of engineering applications on health, environment and security in universal and social dimensions, awareness about the legal implications of engineering solutions.
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Concept MapsExpress a relation network, based on figures, graphics and words propositions and principles. It enables visual learning. These steps are followed: 1) Concepts about the subjects to be taught are listed. 2) The name of the subject that will be taught is written at the top.3) Relations between
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
COMPETENCIESLearning Competence 04
COMPETENCIESLearning Competence 05
COMPETENCIESLearning Competence 06
COMPETENCIESLearning Competence 07
    

PO - FOE (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
SKILLS  06
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
COMPETENCIESLearning Competence 04
    

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 1,5 Compulsory
TKD 101 TURKISH LANGUAGE - I 2+0 1,5 Compulsory
FENG 110 INTRODUCTION TO FOOD ENGINEERING 2+0 1,5 Compulsory
KIM 123 ORGANIC CHEMISTRY 2+0 3 Compulsory
MAT 113 GENERAL CALCULUS - I 4+0 5 Compulsory
MENG 107 TECHNICAL DRAWING 2+2 5 Compulsory
FIZ 111 GENERAL PHYSICS - I 3+0 3 Compulsory
FIZ 103 PHYSICS LABORATORY - I 0+2 2 Compulsory
KIM 117 GENERAL CHEMISTRY 3+0 3 Compulsory
KIM 135 GENERAL CHEMISTRY LABORATORY 0+2 2 Compulsory
ING 1003 INTERMEDIATE ENGLISH I 3+0 2,5 Compulsory
- Optional Foreign Language-1 3+0 Elective
- Optional-1 2+0 Elective
  Total 30  
1st Semester Elective Groups : Optional Foreign Language-1
1st Semester Elective Groups : Optional-1

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 104 GENERAL MICROBIOLOGY 2+2 5,5 Compulsory
FENG 108 FOOD BIOLOGY 3+0 3,5 Compulsory
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 1,5 Compulsory
TKD 102 TURKISH LANGUAGE - II 2+0 1,5 Compulsory
IENG 104 GENERAL ECONOMICS FOR ENGINEERS 2+0 1,5 Compulsory
MAT 114 GENERAL CALCULUS - II 4+0 5 Compulsory
KIM 130 ANALYTICAL CHEMISTRY 2+2 4 Compulsory
FIZ 112 GENERAL PHYSICS - II 3+0 3 Compulsory
FIZ 104 PHYSICS LABORATORY - II 0+2 2 Compulsory
ING 1004 INTERMEDIATE ENGLISH II 3+0 2,5 Compulsory
- Optional Foreign Language-2 3+0 Elective
- Optional-2 2+0 Elective
  Total 30  
2nd Semester Elective Groups : Optional Foreign Language-2
2nd Semester Elective Groups : Optional-2

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 201 THERMODYNAMICS 3+0 5 Compulsory
FENG 207 FOOD BIOCHEMISTRY 3+0 6 Compulsory
FENG 209 REACTION KINETICS 2+0 3 Compulsory
MAT 219 DIFFERENTIAL EQUATIONS 2+2 7 Compulsory
FENG 213 FOOD MICROBIOLOGY 2+2 6 Compulsory
KRY 401 CAREER PLANNING 2+0 3 Compulsory
- Optional - I 3+0 Elective
- Optional - I 3+0 Elective
  Total 30  
3rd Semester Elective Groups : Optional - I

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 202 HEAT TRANSFER IN FOOD ENGINEERING 3+0 4 Compulsory
FENG 204 FLUID MECHANICS 3+0 5 Compulsory
MAT 220 APPLIED MATHEMATICS 2+2 7 Compulsory
FENG 212 MATERIAL AND ENERGY BALANCES 2+0 3 Compulsory
CENG 109 COMPUTER PROGRAMMING 2+2 4 Compulsory
FENG 310 INSTRUMENTAL ANALYSIS AND BASIC APPLICATIONS 2+2 4 Compulsory
STAJ 401 VOCATIONAL INTERNSHIP I 0+2 3 Compulsory
- Optional - II 2+0 Elective
- Optional - II 2+0 Elective
  Total 30  
4th Semester Elective Groups : Optional - II

5th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 301 UNIT OPERATIONS OF FOOD ENGINEERING - I 2+2 5 Compulsory
FENG 307 OIL TECHNOLOGY 2+2 5 Compulsory
FENG 325 MEAT TECHNOLOGY 2+2 5 Compulsory
FENG 327 DAIRY TECHNOLOGY 2+2 5 Compulsory
FENG 329 PROCESS CONTROL 2+0 4 Compulsory
FENG 331 FOOD ENGINEERING APPLICATIONS 0+4 3 Compulsory
- Elective-I 3+0 3 Elective
- Optional - III 3+0 Elective
  Total 30  
5th Semester Elective Groups : Elective-I
5th Semester Elective Groups : Optional - III

6th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 302 UNIT OPERATIONS OF FOOD ENGINEERING - II 2+2 4 Compulsory
FENG 328 FRUIT AND VEGETABLE TECHNOLOGY 2+2 5 Compulsory
FENG 330 CEREAL TECHNOLOGY 2+2 5 Compulsory
FENG 332 BIOTECHNOLOGY 3+0 5 Compulsory
FENG 336 FOOD LEGISLATION AND QUALITY MANAGEMENT SYSTEMS 3+0 4 Compulsory
STAJ 402 VOCATIONAL INTERNSHIP II 0+2 4 Compulsory
- Elective-II 3+0 3 Elective
- Optional - IV 2+0 Elective
- Optional - IV 2+0 Elective
  Total 30  
6th Semester Elective Groups : Elective-II
6th Semester Elective Groups : Optional - IV

7th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FENG 401 PROJECT TECHNIQUES 2+2 4 Compulsory
IENG 487 OCCUPATIONAL HEALTH AND SAFETY - I 2+0 2 Compulsory
FENG 481 ECONOMIC AND SOCIAL APPROACHES IN FOOD ENGINEERING 2+0 3 Compulsory
- Technical Elective-I 3+0 4 Elective
- Technical Elective-II 2+2 5 Elective
- Social Elective-I 2+0 4 Elective
- Non-Departmental Social Elective-1 2+0 3 Elective
- Interdisciplinary Elective 2+1 5 Elective
- Optional - V 3+0 Elective
  Total 30  
7th Semester Elective Groups : Interdisciplinary Elective
7th Semester Elective Groups : Non-Departmental Social Elective-1
7th Semester Elective Groups : Social Elective-I
7th Semester Elective Groups : Technical Elective-I
7th Semester Elective Groups : Technical Elective-II
7th Semester Elective Groups : Optional - V

8th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
IENG 488 OCCUPATIONAL HEALTH AND SAFETY - II 2+0 2 Compulsory
FENG 484 BACHELOR OF SCIENCE THESIS 1+1 3 Compulsory
FENG 482 PLANT SANITATION AND FOOD SAFETY 2+2 4 Compulsory
- Technical Elective-III 3+0 4 Elective
- Technical Elective-IV 2+2 5 Elective
- Social Elective-II 2+0 4 Elective
- Non-Departmental Social Elective-2 2+0 3 Elective
- Non-Departmental Technical Elective 3+0 5 Elective
- Optional - VI 1+8 Elective
  Total 30  
8th Semester Elective Groups : Non-Departmental Social Elective-2
8th Semester Elective Groups : Non-Departmental Technical Elective
8th Semester Elective Groups : Social Elective-II
8th Semester Elective Groups : Technical Elective-III
8th Semester Elective Groups : Technical Elective-IV
8th Semester Elective Groups : Optional - VI


COURSE & PROGRAM LEARNING OUTCOMES
Year :
Numerical Verbal The Presence of Relationship
Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
ANALYTICAL CHEMISTRYC             
APPLIED MATHEMATICSC******       
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC             
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC             
BACHELOR OF SCIENCE THESISC             
BIOTECHNOLOGYC**********  *
CAREER PLANNINGC     ******* 
CEREAL TECHNOLOGYC             
COMPUTER PROGRAMMINGC   ***       
DAIRY TECHNOLOGYC*    ** *** *
DIFFERENTIAL EQUATIONSC******       
ECONOMIC AND SOCIAL APPROACHES IN FOOD ENGINEERINGC             
FLUID MECHANICSC******** *   
FOOD BIOCHEMISTRYC*******   * *
FOOD BIOLOGYC** *** * *  *
FOOD ENGINEERING APPLICATIONSC*************
FOOD LEGISLATION AND QUALITY MANAGEMENT SYSTEMSC             
FOOD MICROBIOLOGYC *  *** *   *
FRUIT AND VEGETABLE TECHNOLOGYC*******  ** *
GENERAL CALCULUS - IC********     
GENERAL CALCULUS - IIC*******      
GENERAL CHEMISTRYC             
GENERAL CHEMISTRY LABORATORYC             
GENERAL ECONOMICS FOR ENGINEERSC    ****   * 
GENERAL MICROBIOLOGYC *   ****    
GENERAL PHYSICS - IC*******      
GENERAL PHYSICS - IIC******       
HEAT TRANSFER IN FOOD ENGINEERINGC********     
INSTRUMENTAL ANALYSIS AND BASIC APPLICATIONSC*************
INTERMEDIATE ENGLISH IC        *    
INTERMEDIATE ENGLISH IIC        *    
INTRODUCTION TO FOOD ENGINEERINGC* ***    ** *
MATERIAL AND ENERGY BALANCESC*****        
MEAT TECHNOLOGYC******** ****
OCCUPATIONAL HEALTH AND SAFETY - IC             
OCCUPATIONAL HEALTH AND SAFETY - IIC             
OIL TECHNOLOGYC******** ****
ORGANIC CHEMISTRYC********     
PHYSICS LABORATORY - IC             
PHYSICS LABORATORY - IIC             
PLANT SANITATION AND FOOD SAFETYC             
PROCESS CONTROLC******       
PROJECT TECHNIQUESC******** *** 
REACTION KINETICSC*************
TECHNICAL DRAWINGC   *****     
THERMODYNAMICSC******       
TURKISH LANGUAGE - IC             
TURKISH LANGUAGE - IIC             
UNIT OPERATIONS OF FOOD ENGINEERING - IC*******      
UNIT OPERATIONS OF FOOD ENGINEERING - IIC*******      
VOCATIONAL INTERNSHIP IC*************
VOCATIONAL INTERNSHIP IIC*************
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
ACADEMIC TURKISHE             
ACIDIC FERMENTED FOOD TECHNOLOGYE * ******   *
ADVANCED ENGLISH - IE        *    
ADVANCED ENGLISH - IIE        *    
AIR CONDITIONINGE* *    *     
ARCHAEOLOGYE         *   
ARTS - IE             
ARTS - IIE             
ASSESSMENT AND EVALUATION IN EDUCATIONE             
AUTOMATIC CONTROLE* ***        
BAKERY AND COOKIES PRODUCTION TECHNOLOGYE*  * **  ****
BASIC ACCOUNTINGE             
BASIC CONCEPTS OF LAWE     * *     
BASIC SENSORY EVALUATION TECHNIQUESE   * ****    
BREAD PRODUCTION TECHNOLOGYE**** **  *** 
BUSINESS MANAGEMENTE     * * * * 
CARBONATED AND NONCARBONATED BEVERAGESE******** ****
CASE STUDIES IN ENGINEERINGE             
CATERING TECHNOLOGYE******** ****
CHEESE TECHNOLOGYE*      * ** *
CHEMICAL CHANGES IN FOODS DURING PROCESSINGE*  * **  ** *
CHROMATOGRAPHY IN FOOD ANALYSISE*************
CLASS MANAGEMENTE             
CUSTOMER RELATIONSHIP MANAGEMENTE             
DIALECTIC AND AESTHETIC IN SCIENCEE         *   
DICTIONE     * **    
DISINFECTION TECHNOLOGIESE       *    *
DRINKING WATER TREATMENTE    *  *    *
ECONOMY OF TURKIYE AND THE EUROPEAN UNIONE             
EDUCATION PSYCHOLOGYE             
EFFECTIVE COMMUNICATIONE             
ELECTROTECHNICALE*  *** *     
ELEMENTARY GERMAN-IIE        *    
ELEMENTARY FRENCH-IE        *    
ELEMENTARY FRENCH-IIE        *    
ELEMENTARY GERMAN-IE        *    
ENERGY MANAGEMENTE             
ENGINEERING ETHICSE             
ENGLISH FOR BUSINESSE**   ***  ***
ENGLISH SPEAKING&READINGE             
ENTERPRISE COMMUNICATION MANAGEMENTE             
ENTREPRENEURSHIPE             
ENZYME TECHNOLOGYE************ 
ERGONOMICSE *     *    *
ETHICS IN FOOD ENGINEERINGE             
EXPERIMENTAL DESIGNE*  ****      
FERMENTED BEVERAGES AND DISTILLED LIQUORS TECHNOLOGYE*   ***      
FERMENTED MILK TECHNOLOGYE* *  *  *** *
FOOD ADDITIVESE** ***** * **
FOOD MACHINERY AND EQUIPMENTE********     
FOOD MARKETING TECHNIQUESE             
FOOD PACKAGINGE      ** * *
FOOD PRESERVATION TECHNIQUESE*******      
FOOD SAFETY AND HACCPE******** ****
FOOD TOXICOLOGYE* ****** ****
FOREIGN TRADEE             
FOREIGN TRADE OPERATIONS IN EUROPEAN UNIONE             
FUNCTIONAL FOODS AND HEALTH BENEFITSE*** ** * ****
GENERAL BUSINESSE             
GENERAL ECONOMICS FOR ENGINEERSE    ****   * 
GUIDANCE AND SPECIAL EDUCATIONE             
HISTORY OF ARTE             
HISTORY OF SCIENCEE             
HUMAN RESOURCES MANAGEMENTE     * * * * 
INDUSTRIAL MICROBIOLOGYE *********   
INFORMATION SOCIETYE     * * * * 
INTERMEDIATE FRENCH-IIE        *    
INTERMEDIATE FRENCH-IE        *    
INTERMEDIATE GERMAN-IE        *    
INTERMEDIATE GERMAN-IIE        *    
INTRODUCTION TO EDUCATIONE             
INTRODUCTION TO INDUSTRIAL DESIGNE             
INTRODUCTON TO PSYCHOLOGYE             
LABOUR LAWE     * **    
MANAGEMENT AND ORGANIZATIONE             
MANAGEMENT BY STRATEGIC OBJECTIVES E             
MATERIALS SCIENCEE**           
MATHEMATICAL MODELING IN FOOD ENGINEERINGE********     
MEAT PRODUCT PROCESSING TECHNOLOGYE*************
MICROBIOLOGICAL QUALITY CONTROL OF FOODSE*  ******* * 
MILLING AND GRINDING TECHNOLOGYE*   ***      
MULTIDISCIPLINARY ENGINEERING PROJECTE             
MUSIC - IE             
MUSIC - IIE             
NEW PRODUCT DEVELOPMENTE******** ****
NON-THERMAL TECHNOLOGIES IN FOOD ENGINEERINGE             
NUTRITIONE        *** *
OCCUPATIONAL SAFETY AND HEALTHE     * * * * 
ORGANIC FOOD TECHNOLOGYE*************
PERSONAL DEVELOPMENTE       ***   
PHILOSOPHYE         *   
PHILOSOPHY OF SCIENCEE       * *   
PHILOSOPHY OF STATE AND SOCIETYE       *     
PHOTOGRAPHYE             
PHYSICAL EDUCATION - IE       **    
PHYSICAL EDUCATION - IIE       *     
PHYSICAL PROPERTIES OF FOODSE******       
PHYSICAL SEPARATION TECHNIQUES IN FOOD INDUSTRYE             
POULTRY MEAT TECHNOLOGYE******** ****
PRINCIPLES OF MARKETINGE             
PRODUCTION PLANNINGE     * *    *
PROFESSIONAL FOREIGN LANGUAGE-II (ENGLISH)E        *    
PROFESSIONAL FOREING LANGUAGE-I (ENGLISH)E     *  *    
QUALITY MANAGEMENT SYSTEMSE             
READING AND SPEAKING IN FOREING LANGUAGE (ENGLISH)E     *  *    
REFRIGERATION TECHNIQUESE*********    
RELATION BETWEEN FOOD TECHNOLOGY AND ENVIRONMENTE             
SCIENTIFIC RESEARCH METHODSE****     ****
SCIENTIFIC WRITINGE             
SEAFOOD PROCESSING METHODSE******** ****
SEMANTICS - IE         *   
SEMANTICS - IIE     * **    
SOCIOLOGYE             
SPECIAL PASTRY PRODUCTSE****** * ****
SPECIAL TEACHING METHODSE             
SPICES TECHNOLOGYE*   ***      
STARTER CULTURE TECHNOLOGYE *  *****   *
STATISTICAL ANALYSISE*  * ***     
STATISTICS FOR ENGINEERSE*  * *       
SUGAR AND CONFECTIONERY TECHNOLOGYE* ****** ****
SYMBOLIC LOGICE             
TEA TECHNOLOGYE*  * *       
TEACHING PRACTICEE             
TEACHING PRINCIPLES AND METHODSE             
TEACHING TECHNOLOGIESE             
TECHNICAL ENGLISHE             
TECHNOLOGY OF TOMATO PRODUCTSE* ***** *****
TEXT LINGUISTICSE     * **    
TEXT WRITINGE       **    
TOTAL QUALITY MANAGEMENT SYSTEMSE     * * * * 
TURKISH SCIENTISTS IN HISTORY OF SCIENCEE       *     
VOLUNTEERING ACTIVITIESE             
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey