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Food Engineering Course Catalog
Course
2026-2027 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-08 Cheese Chemistry, Physics and Microbiology 3 0 5
LÜ-GM-68 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-30 Foodborne Viruses 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-74 Human and Nutrition 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-72 New Trends in Food Processing 3 0 5
LÜ-GM-75 Novel Approaches in Food Packaging 3 0 5
LÜ-GM-36 Olive Oil Chemistry and Production Technology 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-43 Scientific Research Methods 3 0 5
LÜ-GM-73 Sensory Analysis Methods in Foods 3 0 5
LÜ-GM-29 Specific Fermented Dairy Products 3 0 5
LÜ-GM-64 Statistical Modelling in Food Engineering 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
LÜ-GM-62 Waste and By-Products of Foot Industry, Utiliazation Methods and Biomass Conversion 3 0 5
Total ECTS: 60
2026-2027 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-08 Cheese Chemistry, Physics and Microbiology 3 0 5
LÜ-GM-09 Cheese Making Technology 3 0 5
LÜ-GM-68 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-30 Foodborne Viruses 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
GDM 717 Food Rheology 3 0 7
LÜ-GM-15 Functional Dairy Products 3 0 5
LÜ-GM-74 Human and Nutrition 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-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-73 Sensory Analysis Methods in Foods 3 0 5
LÜ-GM-29 Specific Fermented Dairy Products 3 0 5
LÜ-GM-64 Statistical Modelling in Food Engineering 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
LÜ-GM-62 Waste and By-Products of Foot Industry, Utiliazation Methods and Biomass Conversion 3 0 5
Total ECTS: 65
Thesis
2026-2027 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
2026-2027 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