Food Engineering

Lectures

I. Semester

II. Semester

Atatürk’s Principles and Reforms I

Atatürk’s Principles and Reforms II

FOREIGN LANGUAGE ENGLISH I

COMPUTER PROGRAMMING

TURKISH LANGUAGE I

FOREIGN LANGUAGE ENGLISH II

CALCULUS I

TURKISH LANGUAGE II

CHEMISTRY I

CALCULUS II

ENGINEERING GRAPHICS

CONCEPTS IN BIOLOGY

INTRODUCTION TO FOOD ENGINEERING

PHYSICS II

PHYSICS I

IV. Semester

III. Semester

ANALYTICAL CHEMISTRY FOR ENGINEERS

ENGINEERING ECONOMICS I

DIFFERENTIAL EQUATIONS

MATERIAL AND ENERGY BALANCES

FOOD ENGINEERING OPERATIONS I

ORGANIC CHEMISTRY

PROBABILITY AND INTRODUCTION TO STATISTICS

READING AND SPEAKING IN ENGLISH

PROFFESIONAL ENGLISH

UNIVERSITY ELECTIVE

SUMMER PRACTICE I

PROGRAM ELECTIVE

UNIVERSITY ELECTIVE

V. Semester

VI. Semester

FOOD CHEMISTRY

ENGINEERING ECONOMICS II

FOOD ENGINEERING OPERATIONS II

FOOD ANALYSIS I

FOOD MICROBIOLOGY

FOOD ENGINEERING OPERATIONS III

FOOD MICROBIOLOGY LABORATORY

PHYSICAL PROPERTIES OF FOOD MATERIALS

REACTION KINETICS

SUMMER PRACTICE II

UNIVERSITY ELECTIVE

PROGRAM ELECTIVE

PROGRAM ELECTIVE

PROGRAM ELECTIVE

VII. Semester

VIII. Semester

MATHEMATICAL APPLICATIONS IN FOOD ENGINEERING

FOOD ENGINEERING OPERATIONS LABORATORY

FOOD ENGINEERING DESIGN

PROCESS CONTROL IN THE FOOD INDUSTRY

FOOD TECHNOLOGY

UNIVERSITY ELECTIVE

FOOD ANALYSIS II

PROGRAM ELECTIVE

UNIVERSITY ELECTIVE

PROGRAM ELECTIVE

PROGRAM ELECTIVE

PROGRAM ELECTIVE

PROGRAM ELECTIVE

 

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