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CANKIRI KARATEKIN UNIVERSITY Bologna Information System

Program Information

Mission and Vision

Program Learning Outcomes

Course Struct. & ECTS Credits

Course Catalogs

Course & Program L. Outcomes

TYYC Level Qualification

TYYC Core Area Competencies

Admission Requirements

Access to Further Studies

Qualification Awarded

Final Examination

Assessment and Grading

Head of Dept. & Coord.

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Code Course Title AKTS T / U HDS Type BDZ HAVUZ DÖNEM Uzaktan Eğitim

GMÜ500

Seminar 6 0/0 0 Compulsory Winter-Spring

GMÜ501

Scientific Research Methods and Publishing Ethics 6 3/0 3 Compulsory Winter-Spring

GMÜ502

Advanced Unit Operations 6 3/0 3 Compulsory Winter-Spring

GMÜ503

Advanced Food Chemistry 6 3/0 3 Compulsory Winter

GMÜ504

Applied Statistics for Food Engineering 6 3/0 3 Compulsory Winter-Spring

GMÜ505

Chromatographic and Spectroscopic Analysis Methods and Applications 6 2/1 3 Elective Winter-Spring

GMÜ506

Data analysis with quality control and assurance (ISO 17025) in chemical analysis laboratories 6 3/0 3 Elective Winter-Spring

GMÜ507

Non-thermal food processing technology 6 3/0 3 Elective Winter-Spring

GMÜ508

Membrane Technologies and Separation Techniques 6 3/0 3 Elective Winter-Spring

GMÜ509

Lipid chemistry 6 3/0 3 Elective Winter-Spring

GMÜ510

Modified oils production technologies 6 3/0 3 Elective Winter-Spring

GMÜ511

Olive oil production technology and purity and quality criteria of olive oil 6 3/0 3 Elective Winter-Spring

GMÜ514

Meat Biochemistry 6 3/0 3 Elective Winter-Spring

GMÜ515

Physical Chemistry of Foods 6 3/0 3 Elective Winter-Spring

GMÜ516

Innovative Applications for Food Safety and Quality 6 3/0 3 Elective Winter-Spring

GMÜ517

Protein Purification Techniques 6 3/0 3 Elective Winter-Spring

GMÜ518

Advanced Food Biochemistry 6 3/0 3 Elective Winter-Spring

GMÜ519

Poultry Processing Technology 6 3/0 3 Elective Winter-Spring

GMÜ520

Seafood Processing Technology 6 3/0 3 Elective Winter-Spring

GMÜ522

Spice Science and Technology 6 3/0 3 Elective Winter-Spring

GMÜ523

Waste treatment in meat industry 6 3/0 3 Elective Winter-Spring

GMÜ524

Organization in Dairy Plant 6 3/0 3 Elective Winter-Spring

GMÜ526

Biochemistry of cheese ripening 6 3/0 3 Elective Winter-Spring

GMÜ527

Organic Food Processing Methods 6 3/0 3 Elective Winter-Spring

GMÜ528

Electrophoresis Technics in Food Engineering 6 2/1 3 Elective Winter-Spring

GMÜ530

Advanced Extraction Techniques and Applications in Food Analysis 6 3/0 3 Elective Winter-Spring

GMÜ531

Alternative Preservation Methods in Food Technology 6 3/0 3 Elective Faculty Winter-Spring

GMÜ532

Applied Kinetic 6 3/0 3 Elective Faculty Winter-Spring

GMÜ533

Encapsulation Techniques 6 3/0 3 Elective Winter-Spring

GMÜ537

Emerging Technologies in Food Engineering 6 3/0 3 Elective Winter-Spring

GMÜ538

Microwave Processing of Food 6 3/0 3 Elective Winter

GMÜ539

Numerical Modelling in Food Engineering 6 3/0 3 Elective Winter

GMÜ540

Gıda Reolojisi 6 3/0 3 Elective Winter

GMÜ541

Physical Properties of Foods 6 3/0 3 Elective Winter-Spring

GMÜ542

Heating and Cooling Calculations in Foods 6 3/0 3 Elective Winter-Spring

GMÜ550

Geographic Signature and Traditional Products 6 3/0 3 Elective Winter-Spring

GMÜ553

Subjective Analysis of Wine & Olive Oil 6 3/0 3 Elective Winter-Spring

GMÜ554

Food Allergy and Allergens 6 3/0 3 Elective Winter-Spring

GMÜ700

Lecture on Specialized Field 6 8/0 8 Compulsory Winter-Spring

GMÜ800

Study of Thesis 24 0/0 0 Compulsory Winter-Spring

GMÜ999

Graduate Counseling 0 0/20 20 Compulsory Winter-Spring
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