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Tekirdag Namık Kemal University
14 March 2025, Friday
Türkçe
Institute of Natural and Applied Sciences
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2024-2025 Katalogu İçin Tıklayınız
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Food Engineering Course Catalog
Course
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-04
Scientific Research Techniques and Scientific Ethics
3
0
5
LÜ-FBE-01
Special Topics
8
0
10
Elective
45
LÜ-GM-27
Advanced Food Microbiology
3
0
5
LÜ-GM-56
Aroma Chemistry
3
0
5
LÜ-GM-19
Bakery Ingredients and Additives
3
0
5
LÜ-GM-20
Bread Making Technology
3
0
5
LÜ-GM-18
Cereal Chemistry
3
0
5
LÜ-GM-09
Cheese Making Technology
3
0
5
LÜ-GM-28
Dairy Microbiology
3
0
5
LÜ-GM-21
Durum Wheat Products
3
0
5
LÜ-GM-59
Evaluation of Wastes and By-Products in Vegetable Oil Industry
3
0
5
LÜ-GM-76
Food Biosensors
3
0
5
LÜ-GM-70
Food Contaminants
3
0
5
LÜ-GM-50
Food Intoxications and Infections
3
0
5
LÜ-GM-44
Food Machinery and Equipment
3
0
5
LÜ-GM-15
Functional Dairy Products
3
0
5
LÜ-GM-07
Lipid Chemistry
3
0
5
LÜ-GM-31
Meat Technology
3
0
5
LÜ-GM-63
Microbiological Enumeration Methods
3
0
5
LÜ-GM-55
Milk Basis Products Technology
3
0
5
LÜ-GM-13
Modern Techniques in Food Preservation
3
0
5
LÜ-GM-35
Modified Fats and Production Technology
3
0
5
LÜ-GM-24
Mycotoxigenic Moulds and Mycotoxins
3
0
5
LÜ-GM-77
Nanotechnology and Food Applications
3
0
5
LÜ-GM-67
Natural Colorants Used in the Food Industry
3
0
5
LÜ-GM-45
New Trends in Food Processing
3
0
5
LÜ-GM-75
Novel Approaches in Food Packaging
3
0
5
LÜ-GM-04
Nutrition Principles
3
0
5
LÜ-GM-26
Probiotic Bacteria and Prebiotics
3
0
5
LÜ-GM-66
Quality Assurance Systems in Food Industriy
3
0
5
LÜ-GM-10
Sanitation in Food Facilities and Personnel Hygiene
3
0
5
LÜ-GM-43
Scientific Research Methods
3
0
5
LÜ-GM-53
Sensory Evaluation Techniques
3
0
5
LÜ-GM-29
Specific Fermented Dairy Products
3
0
5
LÜ-GM-57
Techniques of Press, Extraction and Refining is Practiced in Oil Technology
3
0
5
LÜ-GM-49
Technology of Prepared Meal
3
0
5
LÜ-GM-54
The Milk Industry Organization
3
0
5
LÜ-GM-17
Unit Operations in Food Engineering
3
0
5
LÜ-GM-33
Using of Additives in Meat and Meat Products
3
0
5
LÜ-GM-58
Using of Enzymes in Food Industry
3
0
5
LÜ-GM-48
Vegetable Food Fermentations
3
0
5
Total ECTS:
60
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-02
MSc. Seminar
0
2
5
LÜ-FBE-04
Scientific Research Techniques and Scientific Ethics
3
0
5
LÜ-FBE-01
Special Topics
8
0
10
Elective
45
LÜ-GM-27
Advanced Food Microbiology
3
0
5
LÜ-GM-56
Aroma Chemistry
3
0
5
LÜ-GM-19
Bakery Ingredients and Additives
3
0
5
LÜ-GM-20
Bread Making Technology
3
0
5
LÜ-GM-18
Cereal Chemistry
3
0
5
LÜ-GM-09
Cheese Making Technology
3
0
5
LÜ-GM-28
Dairy Microbiology
3
0
5
LÜ-GM-21
Durum Wheat Products
3
0
5
LÜ-GM-59
Evaluation of Wastes and By-Products in Vegetable Oil Industry
3
0
5
LÜ-GM-32
Fermented Meat Technology
3
0
5
LÜ-GM-76
Food Biosensors
3
0
5
LÜ-GM-70
Food Contaminants
3
0
5
LÜ-GM-61
Food Fermentation Processes
3
0
5
LÜ-GM-50
Food Intoxications and Infections
3
0
5
LÜ-GM-44
Food Machinery and Equipment
3
0
5
LÜ-GM-15
Functional Dairy Products
3
0
5
LÜ-GM-07
Lipid Chemistry
3
0
5
LÜ-GM-31
Meat Technology
3
0
5
LÜ-GM-63
Microbiological Enumeration Methods
3
0
5
LÜ-GM-55
Milk Basis Products Technology
3
0
5
LÜ-GM-13
Modern Techniques in Food Preservation
3
0
5
LÜ-GM-35
Modified Fats and Production Technology
3
0
5
LÜ-GM-24
Mycotoxigenic Moulds and Mycotoxins
3
0
5
LÜ-GM-77
Nanotechnology and Food Applications
3
0
5
LÜ-GM-67
Natural Colorants Used in the Food Industry
3
0
5
LÜ-GM-45
New Trends in Food Processing
3
0
5
LÜ-GM-75
Novel Approaches in Food Packaging
3
0
5
LÜ-GM-04
Nutrition Principles
3
0
5
LÜ-GM-26
Probiotic Bacteria and Prebiotics
3
0
5
LÜ-GM-66
Quality Assurance Systems in Food Industriy
3
0
5
LÜ-GM-10
Sanitation in Food Facilities and Personnel Hygiene
3
0
5
LÜ-GM-43
Scientific Research Methods
3
0
5
LÜ-GM-53
Sensory Evaluation Techniques
3
0
5
LÜ-GM-29
Specific Fermented Dairy Products
3
0
5
LÜ-GM-57
Techniques of Press, Extraction and Refining is Practiced in Oil Technology
3
0
5
LÜ-GM-49
Technology of Prepared Meal
3
0
5
LÜ-GM-65
Texture and Rheology of Foods
3
0
5
LÜ-GM-54
The Milk Industry Organization
3
0
5
LÜ-GM-17
Unit Operations in Food Engineering
3
0
5
LÜ-GM-33
Using of Additives in Meat and Meat Products
3
0
5
LÜ-GM-58
Using of Enzymes in Food Industry
3
0
5
LÜ-GM-48
Vegetable Food Fermentations
3
0
5
Total ECTS:
65
Thesis
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-01
Special Topics
8
0
10
LÜ TEZ
Thesis
0
0
20
Total ECTS:
30
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-01
Special Topics
8
0
10
LÜ TEZ
Thesis
0
0
20
Toplam AKTS:
30