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Second Cycle Programmes (Master's Degree)

GRADUATE EDUCATION INSTITUTE - Food Engineering - Master's Degree in Food Engineering (Atatürk University Joint)



General Description
History
Qualification Awarded
Those who successfully complete the master's program in the Department of Food Engineering receive a Master's degree in Food Engineering.
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Second Cycle
Specific Admission Requirements
Students who want to enroll in a master's program must complete the processes / pass the exams within the framework of the academic and legal legislation of the university and determined by YÖK.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Students who have completed their undergraduate studies in the Food Engineering program are directly accepted to the department.
Qualification Requirements and Regulations
In order to receive a master's degree in Food Engineering, students must successfully present and defend a study as a thesis at the end of the completed coursework.
Profile of The Programme
Specialize in one of the fields of food technologies,chemistry and biochemistry and food microbiology; aims.
Occupational Profiles of Graduates With Examples
Students can also work as experts in the academic, public and private sectors.
Access to Further Studies
Students who have completed their master's degree in the Food Engineering Program can also earn a doctorate in doctoral programs that accept them.
Examination Regulations, Assessment and Grading
Exams are evaluated with scores out of 100.
Graduation Requirements
Mode of Study (Full-Time, Part-Time, E-Learning )
-
Address, Programme Director or Equivalent
Facilities

Key Learning Outcomes
1To develop and deepen their Food Engineering knowledge at the level of expertise after coming from the same or a different field, based on undergraduate qualifications
2To be able to use theoretical and practical knowledge at the level of expertise gained in the field of Food Engineering.
3To be able to produce strategic solutions for a problem or an unforeseen complex situation in the field of Food Engineering, by working independently and taking responsibility.
4Understanding the necessity of lifelong learning and having the ability to realize it.

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
1111
KNOWLEDGE1
2
SKILLS1
2
3
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
COMPETENCES (Communication and Social Competence)1
2
3
4
COMPETENCES (Field Specific Competence)1
2
3

Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMUZM Field Course Compulsory 6 0 0 6
2 GMZOR1 Food Engineering Compulsory Courses-1 Elective - - - 6
3 GMSEÇ1 Food Engineering Elective Courses-1 Elective - - - 18
Total 12 0 0 30
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMUZM Field Course Compulsory 6 0 0 6
2 GMZOR2 Food Engineering Compulsory Courses-2 Elective - - - 6
3 GMSEÇ2 Food Engineering Elective Courses-2 Elective - - - 18
Total 12 0 0 30
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMUZM Field Course Compulsory 6 0 0 6
2 GMSD Seminar Course Compulsory 0 1 0 6
3 GMTEZ Thesis Compulsory 0 1 0 18
Total 6 2 0 30
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMUZM Field Course Compulsory 6 0 0 6
2 GMSD Seminar Course Compulsory 0 1 0 6
3 GMTEZ Thesis Compulsory 0 1 0 18
Total 6 2 0 30
 
Food Engineering Compulsory Courses-1
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GM261Z Scientific Research Methods Elective 3 0 0 6
Food Engineering Elective Courses-1
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GM103 İleri Mikroskop Teknikleri Elective 3 0 0 6
2 GM105 Instrumental Analysis Elective 3 0 0 6
3 GM107 Meyve Ve Sebzelerin Kurutularak Dayandırılması Elective 3 0 0 6
4 GM111 Gıda Sanayiinde Isıl Olmayan Prosesler Elective 3 0 0 6
5 GM117 Tereyağı Üretim Ve İşleme Teknolojisi Elective 3 0 0 6
6 GM119 Süt Mikrobiyolojisi Elective 3 0 0 6
7 GM121 Water Chemistry Elective 3 0 0 6
8 GM127 İleri Organik Kimya Elective 3 0 0 6
9 GM129 Süt Ürünleri Proseslerinde Yeni Teknikler Elective 3 0 0 6
10 GM135 Vegetable And Fruit Juice Production Technology Elective 3 0 0 6
11 GM139 Gıda Ve Beslenme Elective 3 0 0 6
12 GM145 Lipid Kimyası Elective 3 0 0 6
13 GM147 Gıda Teknolojisinde Isıl Prosesler Elective 3 0 0 6
14 GM157 Gıdalarda Duyusal Değerlendirme Yöntemleri Elective 3 0 0 6
15 GM165 Gıda Mikrobiyolojisi Laboratuvar Kurulum Ve Uygulamalı Kullanımı Elective 3 0 0 6
16 GM167 Zeytinyağı Teknolojisi Elective 3 0 0 6
17 GM169 Mühendislik Proseslerinde İstatistiksel Süreç Kontrolü Elective 3 0 0 6
18 GM171 Toxic Metals And Their Analysis Elective 3 0 0 6
19 GM173 Environmental Impact Assessment Elective 3 0 0 6
20 GM175 Süt Endüstrisinde Yeni Eğilimler Elective 3 0 0 6
21 GM177 Milk Physics and Chemistry Elective 3 0 0 6
22 GM179 Meyve Suyu Üretim Teknolojisi Elective 3 0 0 6
23 GM181 Dairy-Based Products Technology Elective 3 0 0 6
24 GM183 Gıda Koruma Yöntemleri Ve Gıda Muhafazasında Yeni Yöntemler Elective 3 0 0 6
25 GM187 İçme Sütü Teknolojisi Elective 3 0 0 6
26 GM191 Meyve Ve Sebze Kurutma Teknolojisi Elective 3 0 0 6
27 GM195 Su Kalitesi Ve Atık Su Arıtımı Elective 3 0 0 6
28 GM199 Karbonhidrat Kimyası Elective 3 0 0 6
29 GM203 Project Preparation and Evaluation Elective 3 0 0 6
30 GM205 Süt Yan Ürünleri Teknolojisi Elective 3 0 0 6
31 GM207 Akademik Araştırma Ve Yazma Teknikleri Elective 3 0 0 6
32 GM209 İleri Moleküler Mikrobiyal Biyoteknoloji Elective 3 0 0 6
33 GM215 Heavy Metal Analysis in Environmental Samples Elective 3 0 0 6
34 GM217 Biyokimya Laboratuvar Teknikleri Elective 3 0 0 6
35 GM225 Dondurma Üretim Teknolojisi Elective 3 0 0 6
36 GM251 Organic Food Technology Elective 3 0 0 6
37 GM253 Meyvelerde Hasat Sonrası Teknoloji Elective 3 0 0 6
38 GM263 Foodborne Antioxidants Elective 3 0 0 6
39 GM269 Physical Properties of Food Elective 3 0 0 6
Food Engineering Compulsory Courses-2
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GM272Z Computer Applied Basic Statistics Elective 3 0 0 6
Food Engineering Elective Courses-2
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GM104 Fermente Süt Ürünleri Teknolojisi Elective 3 0 0 6
2 GM109A Grain Chemistry Elective 3 0 0 6
3 GM110A Thermal Analysis in Foods Elective 3 0 0 6
4 GM113A Gıdalarda Tekstür Elective 3 0 0 6
5 GM114A Mikrobiyal Gıda Zehirlenmeleri Elective 3 0 0 6
6 GM116 Organik Ürünlerin İşlenmesi Ve Muhafazası Elective 3 0 0 6
7 GM118A Nutraceuticals And Functional Foods Elective 3 0 0 6
8 GM122 Fonksiyonel Starter Kültürler Elective 3 0 0 6
9 GM126A Biotechnological Applications in Food Industry Elective 3 0 0 6
10 GM131A Condensed And Dried Dairy Products Technology Elective 3 0 0 6
11 GM133A Sensory Evaluation Methods in Foods Elective 3 0 0 6
12 GM136A Tahıl Kimyası Elective 3 0 0 6
13 GM140A Texture in Foods Elective 3 0 0 6
14 GM141A Mikotoksikoloji Elective 3 0 0 6
15 GM151A Recent Developments in Bread Production Technology Elective 3 0 0 6
16 GM153A Et Tüketimi Ve Sağlık İlişkileri Elective 3 0 0 6
17 GM155A Gıdalarda Mutajenik Ve Karsinojenik Bileşikler Elective 3 0 0 6
18 GM163A Gıda Analizlerinde Spektroskopi Ve Titrimetri Analizleri Elective 3 0 0 6
19 GM177 Milk Physics and Chemistry Elective 3 0 0 6
20 GM178A Ekmek Üretim Teknolojisinde Son Gelişmeler Elective 3 0 0 6
21 GM181 Dairy-Based Products Technology Elective 3 0 0 6
22 GM182A Mutagenic and Carcinogenic Compounds in Foods Elective 3 0 0 6
23 GM191 Meyve Ve Sebze Kurutma Teknolojisi Elective 3 0 0 6
24 GM193A Uygulamalı Peynir Üretim Teknolojisi Elective 3 0 0 6
25 GM195 Su Kalitesi Ve Atık Su Arıtımı Elective 3 0 0 6
26 GM197A Butter Production And Processing Technology Elective 3 0 0 6
27 GM199 Karbonhidrat Kimyası Elective 3 0 0 6
28 GM201A Gıda Teknolojisinde Isıl Prosesler Elective 3 0 0 6
29 GM203 Project Preparation and Evaluation Elective 3 0 0 6
30 GM204 Süt Fizik Ve Kimyası Elective 3 0 0 6
31 GM207 Akademik Araştırma Ve Yazma Teknikleri Elective 3 0 0 6
32 GM208 Süt Esaslı Ürünler Teknolojisi Elective 3 0 0 6
33 GM209 İleri Moleküler Mikrobiyal Biyoteknoloji Elective 3 0 0 6
34 GM210 Gıda Koruma Yöntemleri Ve Gıda Muhafazasında Yeni Yöntemler Elective 3 0 0 6
35 GM214 Drinking Milk Technology Elective 3 0 0 6
36 GM215 Heavy Metal Analysis in Environmental Samples Elective 3 0 0 6
37 GM217 Biyokimya Laboratuvar Teknikleri Elective 3 0 0 6
38 GM218 Meyve Ve Sebze Kurutma Teknolojisi Elective 3 0 0 6
39 GM219A Microbiological Applications in Food Industry Elective 3 0 0 6
40 GM220A Uygulamalı Peynir Üretim Teknolojisi Elective 3 0 0 6
41 GM221A Fermented Dairy Technology Elective 3 0 0 6
42 GM222 Su Kalitesi Ve Atık Su Arıtımı Elective 3 0 0 6
43 GM223A Foodborne Antioxidants Elective 3 0 0 6
44 GM224A Tereyağı Üretim Ve İşleme Teknolojisi Elective 3 0 0 6
45 GM226 Karbonhidrat Kimyası Elective 3 0 0 6
46 GM233A Ice Cream Production Technology Elective 3 0 0 6
47 GM234 Akademik Araştırma Ve Yazma Teknikleri Elective 3 0 0 6
48 GM236 İleri Moleküler Mikrobiyal Biyoteknoloji Elective 3 0 0 6
49 GM241A Functional Cultures in the Meat Industry Elective 3 0 0 6
50 GM242 Çevresel Numunelerde Ağır Metal Analizleri Elective 3 0 0 6
51 GM243A Food Microbiology Laboratory Setup And Practical Use Elective 3 0 0 6
52 GM244 Biyokimya Laboratuvar Teknikleri Elective 3 0 0 6
53 GM246A Microbiological Applications in Food Industry Elective 3 0 0 6
54 GM252 Dondurma Üretim Teknolojisi Elective 3 0 0 6
55 GM255A Un Değirmenciliğinde Yeni Teknikler Elective 3 0 0 6
56 GM256A Gıdalarda Mikrobiyolojik Kalite Kontrolü Elective 3 0 0 6
57 GM257A Lipit Kimyası Ve Biyokimyası Elective 3 0 0 6
58 GM259A Süt Fizik Ve Kimyası Elective 3 0 0 6
59 GM262A New Techniques in Dairy Processing Elective 3 0 0 6
60 GM268A Et Endüstrisinde Fonksiyonel Kültürler Elective 3 0 0 6
61 GM270A Food Microbiology Laboratory Installation And Practical Use Elective 3 0 0 6
62 GM275 Organik Ürünlerin İşlenmesi ve Muhafazası Elective 3 0 0 6
63 GM276 Vitamins and Minerals Elective 3 0 0 6
64 GM277 Bal Teknolojisi Elective 3 0 0 6
65 GM280 Fermente Gıdalar Teknolojisi Elective 3 0 0 6
66 GM282A Non-thermal processes in Food technologies Elective 3 0 0 6
67 GM284A Flour Milling and New Developments Elective 3 0 0 6
68 GMDK Danışmanlık Elective 0 1 0 6