Food Engineering/ Course Catalog (100% English)

1. SEMESTER

Code Course Name Compulsory/
Elective
T P C ECTS
MAT101 Calculus I Compulsory 4 0 4 7
HIS101 Atatürk's Principles and History of Turkish Revolution I Compulsory 2 0 0 2
TUR101 Turkish Language I Compulsory 2 0 0 2
PHY103 General Physics Compulsory 3 0 3 5
FE103 Computer Aided Engineering Drawing Compulsory 2 1 3 4
FE105 General Chemistry Compulsory 2 2 3 5
FE107 Introduction to Food Engineering Compulsory 2 0 2 2
GENxxx General Elective Course I Elective 2 0 2 3
TOTAL 19 3 17 30
  • During 1 . semester, elective course with minimum 3 ECTS should be taken.

2. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
MAT102 Calculus II Compulsory 4 0 4 7
HIS102 Atatürk's Principles and History of Turkish Revolution II Compulsory 2 0 0 2
TUR102 Turkish Language II Compulsory 2 0 0 2
FE102 Analytical Chemistry Compulsory 2 2 3 4
FE104 Introduction to Programming Compulsory 2 2 3 4
FE116 General Biology Compulsory 2 0 2 3
FE114 Organic Chemistry Compulsory 3 0 3 5
GENxxx General Elective Course II Elective 2 0 2 3
TOTAL 19 4 17 30
  • During 2 . semester, elective course with minimum 3 ECTS should be taken.

3. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
MAT205 Differential Equations Compulsory 3 0 3 6
MAT209 Statistics Compulsory 2 2 3 4
FE201 Material and Energy Balances Compulsory 3 0 3 4
FE203 General Microbiology Compulsory 2 2 3 4
FE205 Food Chemistry Compulsory 2 2 3 7
FE21F Technical Elective I Elective 2 0 2 5
TOTAL 14 6 17 30
  • During 3 . semester, elective course with minimum 5 ECTS should be taken.
4. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
FE202 Thermodynamics Compulsory 2 2 3 5
FE204 Fluid Mechanics Compulsory 2 2 3 5
FE206 Food Microbiology Compulsory 3 2 4 5
FE208 Food Biochemistry Compulsory 2 0 2 4
FE210 Nutrition and Dietetics Compulsory 2 0 2 4
FE212 Instrumental Food Analyses Compulsory 2 2 3 4
GENxxx General Elective Course III Elective 2 0 2 3
TOTAL 15 8 19 30
  • During 4 . semester, elective course with minimum 3 ECTS should be taken.
  • At the end of the 4th semester, “FE214 - Summer Practice I” is compulsory as 20 work days with 0 ECTS.
5. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
FE301 Heat and Mass Transfer Compulsory 3 2 4 7
FE303 Food Analysis and Technology Laboratory I Compulsory 2 2 3 6
FE305 Dairy Technology Compulsory 2 2 3 6
FE307 Cereal Technology Compulsory 2 2 3 5
FE32F Technical Elective II Elective 3 0 3 6
TOTAL 12 8 16 30
  • During 5 . semester, elective course with minimum 6 ECTS should be taken.

6. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
FE302 Unit Operations in Food Engineering Compulsory 4 2 5 6
FE314 Food Legislation and Ethics Compulsory 2 0 2 6
FE306 Meat Technology Compulsory 2 2 3 5
FE308 Fats and Oils Technology Compulsory 2 2 3 5
FE32S Technical Elective III Elective 3 0 3 5
GENxxx General Elective Course IV Elective 2 0 2 3
TOTAL 15 8 18 30
  • During 6 . semester, elective course with minimum 8 ECTS should be taken.
  • At the end of the 6th semester, “FE310 - Summer Practice II” is compulsory as 20 work days with 0 ECTS.

7. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
FE401 Fruit and Vegetable Technology Compulsory 2 2 3 5
FE403 Food Biotechnology Compulsory 2 2 3 5
FE405 Occupational Health and Safety I Compulsory 2 0 2 3
FE407 Graduation Project I Compulsory 0 4 2 2
FE41F Technical Elective IV Elective 3 0 3 5
FE42F Technical Elective V Elective 3 0 3 5
FE43F Technical Elective VI Elective 3 0 3 5
TOTAL 15 8 19 30
  • During 7 . semester, elective course with minimum 15 ECTS should be taken.
8. SEMESTER
Code Course Name Compulsory/
Elective
T P C ECTS
FE402 Food Engineering Design Compulsory 3 0 3 5
FE404 Graduation Project II Compulsory 0 4 2 2
FE406 Occupational Health and Safety II Compulsory 2 0 2 3
FE41S Technical Elective VII Elective 3 0 3 5
FE42S Technical Elective VIII Elective 3 0 3 5
FE43S Technical Elective IX Elective 3 0 3 5
FE44S Technical Elective X Elective 3 0 3 5
TOTAL 17 4 19 30
  • During 8 . semester, elective course with minimum 20 ECTS should be taken.
  • Total Credits: 143 ; Total ECTS Credits:240

AREA ELECTIVE COURSES
Code Course Name Compulsory/
Elective
T P C ECTS
FE211 Food Plant Management Elective 2 0 2 5
FE213 Food Legislation Elective 2 0 2 5
FE321 Food Additives Elective 3 0 3 6
FE323 Food Adulteration Elective 3 0 3 6
FE320 Enzymology Elective 3 0 3 5
FE322 Industrial Microbiology Elective 3 0 3 5
FE411 Nutrition in Special Cases Elective 3 0 3 5
FE413 Special Food Technology Elective 3 0 3 5
FE421 Reaction Kinetics Elective 3 0 3 5
FE423 Food Quality Control Elective 3 0 3 5
FE431 Bakery Products Technology Elective 3 0 3 5
FE433 Cheese Technology Elective 3 0 3 5
FE410 Food Packaging Elective 3 0 3 5
FE412 Material Science and Engineering Elective 3 0 3 5
FE420 Nanotechnology Elective 3 0 3 5
FE422 Functional Foods Elective 3 0 3 5
FE430 Fruit Juice Technology Elective 3 0 3 5
FE432 Bread Manufacturing Technology Elective 3 0 3 5
FE440 Fermentation Technology Elective 3 0 3 5
FE442 Separation and Purification Techniques in Biotechnology Elective 3 0 3 5
TOTAL 58 0 58 102


GENERAL ELECTIVE COURSES
Code Course Name Compulsory/
Elective
T P C ECTS
GENxxx Business Communications Elective 2 0 2 3
GENxxx Tourism Geography of Turkey Elective 2 0 2 3
GENxxx Organizational Behaviour Elective 2 0 2 3
GENxxx Special Interest Tourism Elective 2 0 2 3
GENxxx Business Ethics Elective 2 0 2 3
GENxxx Human Resources Elective 2 0 2 3
GENxxx World Geography and Travel Destinations Elective 2 0 2 3
GENxxx Negotiation Skills Elective 2 0 2 3
GENxxx Management and Organization Elective 2 0 2 3
GENxxx Financial Markets and Institutions Elective 2 0 2 3
GENxxx Strategic Management Elective 2 0 2 3
GENxxx E-Commerce Elective 2 0 2 3
GENxxx World Economy Elective 2 0 2 3
GENxxx International Business Management Elective 2 0 2 3
GENxxx Introduction to Business Elective 2 0 2 3
GENxxx Entrepreneurship I Elective 2 0 2 3
GENxxx Entrepreneurship II Elective 2 0 2 3
GENxxx Principles of Marketing Elective 2 0 2 3
GENxxx Global Marketing Elective 2 0 2 3
GENxxx Consumer Behavior Elective 2 0 2 3
GENxxx Introduction to Economics Elective 2 0 2 3
GENxxx Social Entrepreneurship Elective 2 0 2 3
GENxxx Brand Management Elective 2 0 2 3
GENxxx Cultural Heritage and Tourism  Development Elective 2 0 2 3
GENxxx Managing Teams Elective 2 0 2 3
GENxxx Leadership and Change Elective 2 0 2 3
GENxxx Sales Management Elective 2 0 2 3
T = Theoretical; P = Practical; C = Credit, NC = Non-Credits           
In order to obtain the BSc in Food Engineering degree, students must accumulate 240 ECTS credits and successfully complete all of the compulsory and elective courses with minimum 240  ECTS.