Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu
Graduate School of Sciences - Food Engineering

General Description

History

Qualification Awarded

Level of Qualification

Third Cycle

Specific Admission Requirements

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

Qualification Requirements and Regulations

Profile of The Programme

Occupational Profiles of Graduates With Examples

Access to Further Studies

Examination Regulations, Assessment and Grading

Graduation Requirements

Mode of Study (Full-Time, Part-Time, E-Learning )

Address, Programme Director or Equivalent

Facilities

Programme Outcomes

  1. Yüksek lisans yeterliklerine dayalı olarak Gıda Mühendisliği alanındaki güncel ve ileri düzeydeki bilgileri özgün düşünce ve/veya araştırma ile uzmanlık düzeyinde geliştirmek, derinleştirmek ve bilime yenilik getirecek özgün tanımlara ulaşmak.
  2. Gıda Mühendisliği Alanındaki yeni bilgilere sistematik bir biçimde yaklaşabilmek ve alanıyla ilgili araştırma yöntemlerinde üst düzeyde beceri kazanabilmek.
  3. Bilime yenilik getiren, yeni bir bilimsel yöntem geliştirebilmek ya da bilinen bir yöntemi farklı bir alana uygulayabilmek, özgün bir konuyu araştırabilmek, kavrayabilmek, tasarlayabilmek, uyarlayabilmek uygulayabilmek ve bilime katkıda bulunmak.

Course Structure Diagram with Credits

T:Theoretical,P:Practice, L:Laboratory
Semester 1
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBE-1Elective Course SDG 0 0 0 0.0 30.0
Total 0 0 0 0.0 30.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBE-2Optional Subject SDG 0 0 0 0.0 0.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 0.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBESDRSeminar Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBESDRSeminar Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0
Semester 5
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBETZThesis Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0
Semester 6
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBETZThesis Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0
Semester 7
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBETZThesis Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0
Semester 8
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
FBETZThesis Zorunlu 0 0 0 0.0 30.0
FBUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
Total 4 0 0 0.0 30.0

Seçmeli Ders Grupları (SDG)

FBE-1 / Elective Course
Course Unit Code Course Unit Title T P L Credit ECTS
2103037012000 Fish Processing Technology 2 2 0 3.0 7.5
2103037022000 Food Engineering Modeling And Simulation 3 0 0 3.0 7.5
2103037032000 Ice Cream Technology 1 2 0 2.0 7.5
2103037042000 Production Fould in Meat Technology 2 0 0 2.0 7.5
2103037052000 Çay ve Şekerli Ürünlerde Kalite Kontrolü 2 2 0 3.0 0.0
2103037062000 Glikoz ve Nişasta Teknolojisi 2 2 0 3.0 7.5
2103037062010 Alcohol Chemistry And Technology 3 0 0 3.0 7.5
2103037072000 Alcohol Chemistry And Technology 2 2 0 3.0 0.0
2103037082000 Aroma And Spice Materials 2 0 0 2.0 7.5
2103037082010 Food Contaminants 2 0 0 2.0 7.5
2103037092000 Food Contaminants 2 0 0 2.0 0.0
2103037102000 Fermentation Microbiology 2 0 0 2.0 7.5
2103037102011 Acetic Acid And Lactic Acid Fermentations 3 0 0 3.0 7.5
2103037112000 Acetic Acid And Lactic Acid Fermentations 3 0 0 3.0 7.5
2103037122000 Kahvaltılık Tahıllar Teknolojisi 2 0 0 2.0 7.5
2103037132000 Fruit And Vegetable Drying Technology 2 2 0 3.0 7.5
2103037132011 Functional Foods 2 0 0 2.0 0.0
2103037142000 Functional Foods 2 0 0 2.0 7.5
2103037152000 Carbohydrate Biochemistry 2 0 0 2.0 7.5
2103037152011 Starter in Food Production 2 0 0 2.0 7.5
2103037162000 Katı Yağ Üretim Teknolojisi 2 2 0 3.0 0.0
2103037172000 Starter in Food Production 2 2 0 3.0 7.5
2103037182000 Dairy Microbiology 2 2 0 3.0 7.5
2103037192000 Dairy Chemistry 2 2 0 3.0 7.5
2103037192010 Edible Films And Coatings 2 0 0 2.0 7.5
2103037192011 Edible Films And Coatings. 2 0 0 2.0 0.0
2103037202000 Protein Purification 2 0 0 2.0 7.5
2103037202010 Food And Genetic Engineering 3 0 0 3.0 7.5
2103037212000 Edible Films And Coatings 2 0 0 2.0 0.0
2103037222000 Food And Genetic Engineering 3 0 0 3.0 0.0
2103037232000 Milling Technology 3 0 0 3.0 7.5
2103037242000 New Ingredients in Food Processing 3 0 0 3.0 7.5
2103037242010 Cheese Technology 2 0 0 2.0 0.0
2103037252000 Lipid Chemistry 3 0 0 3.0 0.0
2103037252011 New Applications in Meat Technology 3 0 0 3.0 7.5
2103037262000 Electrophoresis Techniques 2 2 0 3.0 7.5
2103037262011 Aroma Biotechnology 2 0 0 2.0 0.0
2103037272000 Processed Cheese Technology 2 0 0 2.0 7.5
2103037282009 Aroma Biotechnology 2 0 0 2.0 0.0
2103037282010 Encapsulation Technology For Foods 2 2 0 3.0 0.0
2103037292009 Industrial Microbiology 3 0 0 3.0 7.5
2103037302009 Encapsulation Technology For Foods 2 2 0 3.0 7.5
2103037312010 Food Hydrocolloids 3 0 0 3.0 7.5
2103037322010 Modified Fats Technology 3 0 0 3.0 7.5
GMB712 Meyve Sebze Kurutma Teknolojisi 3 0 0 3.0 0.0
GMB727 Fermentation Kinetics 3 0 0 3.0 7.5
GMB734 Advanced Techincs of Laboratory in Food Engineering 3 0 0 3.0 0.0
GMB735 Research and Design of Experiment Methods in Food Engineering 3 0 0 3.0 0.0
FBE-2 / Optional Subject
Course Unit Code Course Unit Title T P L Credit ECTS
2103030002000 Seminar 0 0 0 0.0 0.0
2103036072011 Drinking Milk Technology 3 0 0 3.0 0.0
2103036092012 Foods Cold Storage 2 0 0 2.0 0.0
2103036102010 Catering Technology 2 0 0 2.0 0.0
2103036112010 Natural Antioxidants 3 0 0 3.0 0.0
2103036132010 Poultry Meat And Egg Technology 2 0 0 2.0 0.0
2103036142010 Biotechnological Applications in Food Industry 3 0 0 3.0 0.0
2103036162010 Dairy Industry Organization* 3 0 0 3.0 0.0
2103036182000 Enzymes Chemistry 2 0 0 2.0 0.0
2103036182011 Rheology Of Foods Processed 3 0 0 3.0 0.0
2103036202010 New Processing Techniques in Food Industry 3 0 0 3.0 0.0
2103036222010 Fresh Meat Technology* 2 0 0 2.0 0.0
2103036232000 Biochemical Changes in Food 3 0 0 3.0 0.0
2103036232010 Meat Chemistry And Biochemistry 3 0 0 3.0 0.0
2103036252000 Rheology Of Foods Processed 3 0 0 3.0 0.0
2103036252012 Chemical Microbiology 2 0 0 2.0 0.0
2103036262000 Cereal Chemistry 2 0 0 2.0 0.0
2103036262010 Food Proteins 3 0 0 3.0 0.0
2103036272010 Microbiological Enzymes in Food Industry 3 0 0 3.0 0.0
2103036282000 Quality Control Of Fishery Products 2 2 0 3.0 0.0
2103036282011 Food Mycology And Mycotoxicology 2 0 0 2.0 0.0
2103036292010 Microbiological Quality Control Of Food 3 0 0 3.0 0.0
2103036302012 Foods Natural Pigments 3 0 0 3.0 0.0
2103036322010 Soft Wheat Products Technology* 3 0 0 3.0 0.0
2103036342010 Bread Technology 3 0 0 3.0 0.0
2103036352010 Food Legislation 3 0 0 3.0 0.0
2103036372000 Microbiological Enzymes in Food Industry 3 0 0 3.0 0.0
2103036382010 Food Emulsions 3 0 0 3.0 0.0
2103036392010 Organic Food Production 2 0 0 2.0 0.0
2103036402011 Food Safety 3 0 0 3.0 0.0
2103036412010 Quality Management Systems 2 0 0 2.0 0.0
2103036422000 Fruit And Vegetable Juice Processing Technology 2 0 0 2.0 0.0
2103036422010 Nutritional Losses in Food Processing 3 0 0 3.0 0.0
2103036432010 Food Labelling 2 0 0 2.0 0.0
2103036442010 Lipid Chemistry 3 0 0 3.0 0.0
2103036482010 Olive Oil Technology 3 0 0 3.0 0.0
2103036492010 Toxic Substances in Plant Food 3 0 0 3.0 0.0
2103036502010 Experimental Design And Analysis Of Food Engineering 3 0 0 3.0 0.0
2103036512000 Food Emulsions 3 0 0 3.0 0.0
2103036512010 Project Preparation Techniques 3 0 0 3.0 0.0
2103036522010 Minimum Processing Technologies in The Food Industry 3 0 0 3.0 0.0
2103036532010 Frozen Foods 2 0 0 2.0 0.0
2103036542012 Engineering Properties Of Foods 3 0 0 3.0 0.0
2103036562000 Nutritional Losses in Food Processing 2 0 0 2.0 0.0
2103036562012 Problem Solving Techniques in Food Industry 2 0 0 2.0 0.0
2103036642009 Experimental Design And Analysis Of Food Engineering 2 2 0 3.0 0.0
2103037012000 Fish Processing Technology 2 2 0 3.0 0.0
2103037022000 Food Engineering Modeling And Simulation 3 0 0 3.0 0.0
2103037032000 Ice Cream Technology 1 2 0 2.0 0.0
2103037042000 Production Fould in Meat Technology 2 0 0 2.0 0.0
2103037052000 Çay ve Şekerli Ürünlerde Kalite Kontrolü 2 2 0 3.0 0.0
2103037062010 Alcohol Chemistry And Technology 3 0 0 3.0 0.0
2103037072000 Alcohol Chemistry And Technology 2 2 0 3.0 0.0
2103037082010 Food Contaminants 2 0 0 2.0 0.0
2103037092000 Food Contaminants 2 0 0 2.0 0.0
2103037102011 Acetic Acid And Lactic Acid Fermentations 3 0 0 3.0 0.0
2103037112000 Acetic Acid And Lactic Acid Fermentations 3 0 0 3.0 0.0
2103037132011 Functional Foods 2 0 0 2.0 0.0
2103037142000 Functional Foods 2 0 0 2.0 0.0
2103037152011 Starter in Food Production 2 0 0 2.0 0.0
2103037162000 Katı Yağ Üretim Teknolojisi 2 2 0 3.0 0.0
2103037172000 Starter in Food Production 2 2 0 3.0 0.0
2103037182000 Dairy Microbiology 2 2 0 3.0 0.0
2103037192010 Edible Films And Coatings 2 0 0 2.0 0.0
2103037192011 Edible Films And Coatings. 2 0 0 2.0 0.0
2103037202010 Food And Genetic Engineering 3 0 0 3.0 0.0
2103037212000 Edible Films And Coatings 2 0 0 2.0 0.0
2103037222000 Food And Genetic Engineering 3 0 0 3.0 0.0
2103037232000 Milling Technology 3 0 0 3.0 0.0
2103037242010 Cheese Technology 2 0 0 2.0 0.0
2103037252011 New Applications in Meat Technology 3 0 0 3.0 0.0
2103037262011 Aroma Biotechnology 2 0 0 2.0 0.0
2103037282010 Encapsulation Technology For Foods 2 2 0 3.0 0.0
2103037292009 Industrial Microbiology 3 0 0 3.0 0.0
2103037302009 Encapsulation Technology For Foods 2 2 0 3.0 0.0
2103037312010 Food Hydrocolloids 3 0 0 3.0 0.0
2103037322010 Modified Fats Technology 3 0 0 3.0 0.0
GMB658 Gıda Mühendisliğinde Temel Laboratuar Teknikleri 3 0 0 3.0 0.0
GMB659 Gıda Mühendisliğinde Mikrobiyolojik Laboratuar Teknikleri 3 0 0 3.0 0.0
GMB660 Bilimsel Araştırma Yöntemleri ve Etik 3 0 0 3.0 0.0
GMB661 Girişimcilik ve Yenilikçilik 2 0 0 2.0 0.0
GMB712 Meyve Sebze Kurutma Teknolojisi 3 0 0 3.0 0.0
GMB727 Fermentation Kinetics 3 0 0 3.0 0.0
GMB734 Advanced Techincs of Laboratory in Food Engineering 3 0 0 3.0 0.0
GMB735 Research and Design of Experiment Methods in Food Engineering 3 0 0 3.0 0.0