Food Engineering
The published curriculum
Term by term, as printed in the catalogue. Elective slots are not listed as named courses because the catalogue does not name them.
First semester
Year 1- BIOL107Concepts in Biology3 credits · 5.0 ECTS
- CENG240Programming with Python for Engineers3 credits · 4.0 ECTS
- ENG101English for Academic Purposes I4 credits · 6.0 ECTS
- FDE101Introduction to Food Engineering1 credit · 2.0 ECTS
- IS100Introduction to Information Technologies and ApplicationsNon credit · 1.0 ECTS
- MATH119Calculus with Analytic Geometry5 credits · 7.0 ECTS
- OHS101Occupational Health and Safety-INon credit · 2.0 ECTS
- PHYS105General Physics I4 credits · 7.0 ECTS
Second semester
Year 1- BA100Career PlanningNon credit · 2.0 ECTS
- CHEM107General Chemistry4 credits · 6.0 ECTS
- ENG102English for Academic Purposes II4 credits · 6.0 ECTS
- MATH120Calculus of Functions of Several Variables5 credits · 7.5 ECTS
- ME105Computer Aided Engineering Graphics3 credits · 5.0 ECTS
- PHYS106General Physics II4 credits · 7.0 ECTS
Third semester
Year 2Fourth semester
Year 2Fifth semester
Year 3- ES303Statistical Methods for Engineers3 credits · 5.0 ECTS
- FDE300Summer Practice INon credit · 5.0 ECTS
- FDE305Food Microbiology Lab.1 credit · 1.0 ECTS
- FDE311Food Microbiology3 credits · 5.0 ECTS
- FDE313Food Chemistry4 credits · 7.0 ECTS
- FDE321Food Engineering Operations II4 credits · 7.0 ECTS
- OHS301Occupational Health and Safety - IINon credit · 2.0 ECTS
- TURK105Turkish INon credit · 5.0 ECTS
- TURK201Elementary Turkish INon credit · 3.0 ECTS
- TURK303Turkish INon credit · 2.0 ECTS
Sixth semester
Year 3- CHE423Chemical Engineering Economics3 credits · 3.5 ECTS
- FDE310Food Materials Lab.1 credit · 1.0 ECTS
- FDE314Physical Properties of Food Materials3 credits · 5.0 ECTS
- FDE320Applied Kinetics3 credits · 5.0 ECTS
- FDE324Food Engineering Operations III4 credits · 7.0 ECTS
- TURK106Turkish IINon credit · 5.0 ECTS
- TURK202Intermediate Turkish INon credit · 3.0 ECTS
- TURK304Turkish IINon credit · 2.0 ECTS
Seventh semester
Year 4Other courses this department offers
- FDE100Food Myths & Facts
- FDE312Food Processing
- FDE316Numerical Methods and Modeling for Food Engineering
- FDE318Biochemical Changes in Raw Foods
- FDE322Applied Food Microbiology
- FDE403Food Biotechnology I
- FDE412Eng.principles of Ferment. Tech.
- FDE415Food Plant Sanitation
- FDE418Chemistry of Food Preservation and Packaging
- FDE423Separation Processes for the Recovery of Bioactive Compounds
- FDE428Food & Health
- FDE431Food Quality Control
- FDE432Sensory Analysis
- FDE484Engineering Principles of Novel Food Preservation Technologies
- FDE489Special Topics in Food Engineering: Intellectual Property and Enterpreneurship in Food Engineering
- FDE490Food Engineering Research
- FDE492Special Topics in Food Engineering: Future Proteins: Innovations for Sustainable Diets
- FDE496Special Topics in Food Engineering: Physical Chemistry of Foods
- FDE497Special Topics in Food Eng.food and Health
- FDE500M.s. Thesis
- FDE508Microbial Genotyping in Food Microbiology
- FDE510Total Quality Man.for the Food Ind.
- FDE511Non-Thermal Processing Technology in Food Industry
- FDE515Enzyme Engineering
- FDE516Magnetic Resonance in Food Science
- FDE519Transport Phenomena in Food Eng.
- FDE5555International Student Practice
- FDE561Food Engineering Analysis
- FDE570Research Methods & Ethics in Food Engineering
- FDE571Advanced Food Biochemistry
- FDE572Advanced Food Microbiology
- FDE579Additives Contaminants & Toxicology
- FDE580Food Packaging
- FDE582Thermal Process Engineering
- FDE585Engineering Properties of Foods
- FDE587Rheological Meth.in Food Eng.
- FDE589Microwave Processing of Foods
- FDE591Seminar I
- FDE600Ph.d Thesis
- FDE691Seminar for Ph.d. Students
- FDE713Special Topics in Food Engineering: Statistics in Food Science