Food Engineering Bachelor's Degree Program

Academic Unit Presenting the ProgramFood Engineering
Program DirectorProf. Dr. Mehmet DEMİRCİ Namık Kemal University Faculty of Agriculture Food engineering department
Program TypeBachelor's Degree Program
Level of Degree EarnedUndergraduate(Bachelors Degree)
Degree EarnedWhen unified graduation, shall have a degree in Food Engineering. Title is Food Engineer.
Education TypeTam Zamanlı
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 240. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program ProfileThe main objective of the Food Engineering Department undergraduate program is to educate food engineers, with the ability to design, operate and develop systems to produce safe, high quality and value-added food products by watching the developments in the food industry, equipped with contemporary knowledge and skills to compete in the international arena; in other words, ideally endowed with scientific and engineering methods, having environmental consciousness, fond of their occupation and country.
Occupational Profiles of GraduatesThe graduates of Food Engineering Program may work in food processing or exporting enterprises, research development and inspection divisions, or in academic institutions of either private- or government-ruled. Graduates can choose to work on either academic studies or various departments in the food industry. The occupational areas are: Private Sector (Non-alcoholic Beverages, ,Alcoholic Beverages, Spices, Honey, Infant Formulas and Food Supplements, Tea, Coffee and Cocoa Products, Snacks and Dried Nuts, Meat and Meat Products, Food Additives, Cereals and Legumes, Drinking Water, Fruit and Vegetable Products, Pastry Products and Raw Materials, Marine Products, Milk and Milk Products, Confectionery Products, Flour and Bakery Products, Oils and Oilseeds, Ready-to-eat Foods, Quality and Consultancy Enterprises Public Sector (Ministry of Food, Agriculture and Livestock, Ministry of Health, Ministry of Industry and Trade, Ministry of Agriculture Province Control Laboratory, The Scientific and Technical Research Council (TUBITAK), State Planning Organization, Turkish Statistics Institute, Turkish Standards Institute, Province Health Authority, Municipalities, Counselorship of Customs) Academician (Graduates, who wants to make an academic career, have opportunity to receive post-graduate education and make a research either at Namık Kemal University Food Engineering Department or at Universities all around the World with/without a scholarship) Establish Own Business
Access To Upper DegreeUpon successful completion of their undergraduate programme of study, the students are encouraged to embark on advanced academic studies on the graduate level (master’s and doctoral) on condition of having received the required score in ALES exam and possessing sufficient knowledge of English or another foreign language.
Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

 

 

 Grades

 

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

 

Grade

Letter Grade

Local Grade

Status

90-100

AA

4.00

Pass

80-89

BA

3.50

Pass

70-79

BB

3.00

Pass

65-69

CB

2.50

Pass

60-64

CC

2.25

Pass

50-59

DD

2.00

Fail

30-49

FD

1.00

Fail

0-29

FF

0.00

Fail

 

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. 

Graduation Requirements
Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*: 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

*One or more of the listed methods can be used depending on the specificity of the course. 

Program Outcomes

1-A) Adequate knowledge of mathematics, science and food engineering discipline; ability to use theoretical and applied knowledge in these fields in complex engineering problems.
2-B) Ability to define, formulate and solve complex problems in the field of Food Engineering, to choose and apply appropriate analysis and modeling methods for this purpose.
3-C) The ability to design a complex system, process, device or product related to the field of Food Engineering, under realistic constraints and conditions, in other words, to meet certain requirements by taking into account the possibilities and the current situation of the field in question, and the ability to apply modern design methods for this purpose.
4-D) The ability to choose and use modern tools necessary for the analysis and solution of complex problems encountered in Food Engineering applications, the ability to use information technologies effectively.
5-E) Ability to design experiments, conduct experiments, collect data, analyze and interpret results for the examination of complex problems or discipline-specific research issues encountered in the field of Food Engineering.
6-F) Ability to work effectively in disciplinary and multi-disciplinary teams; individual study skills
7-G) Ability to write effective reports in the field and to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions.
8-H) Awareness of the necessity of lifelong learning; the ability to access information, follow developments in science and technology, and constantly renew oneself.
9-I) Knowledge of ethical principles, professional and ethical responsibility, and standards used in food engineering practices.
10-J) Information about applications in business life such as project management, risk management and change management in the field of Food Engineering; awareness of entrepreneurship, innovation; information about sustainable development.
11-K) Information about the effects of Food Engineering applications on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of engineering; awareness of the legal consequences of engineering solutions.

Curriculum

Food Engineering


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
BYLB121 Biology 2 0 4
KRYP01 Career Planning 1 0 2
KMY002 Chemistry 2 2 5
YDİ101 Foreign Language I (English) 2 0 2
ZGM101 Introduction to Food Engineering 2 0 2
MAT125 Mathematics I 3 2 6
FZK113 Physics I 2 2 5
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
TDİ101 Turkish Language I 2 0 2
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
ZTB104 Economy 2 0 2
YDİ102 Foreign Language II (English) 2 0 2
ZTB118 Informatics and Computer Programming 2 2 5
MAT126 Mathematics II 3 2 6
ZTB114 Organic Chemistry 2 2 5
FZK114 Physics II 2 2 5
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
ZTB124 Professional Ethics 1 0 1
TDİ102 Turkish Language II 2 0 2
Total ECTS: 30
Total ECTS(Year): 60
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
ZTB211 Analytical chemistry 2 2 4
ZTB213 Differential Equations 2 0 3
ZTM221 Fluid Mechanics 2 0 4
ZGM205 Food Chemistry I 2 2 4
ZTM207 Mass and Energy Balances 2 0 4
ZTB223 Molecular Biology Genetics 2 0 3
LMİ103 Professional English I 2 0 2
ZTM203 Thermodynamics 3 0 4
İSGL101 Work Health and Safety at Work I 2 0 2
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
ZTB210 Faculty of Agriculture 1 2 4
ZGM212 Food Biochemistry 3 0 3
ZGM214 Food Chemistry II 2 2 4
ZTB222 General Microbiology 2 2 4
ZGM216 Heat and Mass Transfer 2 0 4
LMİ108 Professional English II 2 0 2
ZTM206 Reaction Kinetics 2 0 3
ZTB202 Statistical Methods in Engineering Studies 1 2 4
İSGL102 Work Health and Safety at Work II 2 0 2
Total ECTS: 30
Total ECTS(Year): 60
3rd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
ZGM305 Food Additives 2 0 3
ZGM307 Food Microbiology I 2 2 4
ZGM309 Food Quality Control Legislation 2 0 3
ZGM303 Food Safety 3 0 3
ZGM301 Instrumental Analysis 2 2 3
ZTE407 Investment Project Preparation Technique 2 1 4
ZGM313 Nutrition Principles 3 0 3
ZGM311 Unit Operations I 2 2 4
Elective GIDA MÜHENDİSLİĞİ 3.SINIF GÜZ DÖNEMİ (GENEL SEÇMELİ)() 3
ZSGM 515 Cheese Technology 2 0 3
ZSGM 510 Dairy Physicochemistry 2 0 3
ZSGM 501 Enzyme Science 2 0 3
ZSGM 504 Functional Foods 2 0 3
ZSGM 504 Functional Foods 2 0 3
ZSGM 514 Marketing of Agricultural and Food Products 2 0 3
ZSGM 502 Physical Chemistry 2 0 3
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
ZGM304 Facility and Organization in Food Businesses 2 0 3
ZGM310 Food Biotechnology 2 0 4
ZGM308 Food Microbiology II 2 2 4
ZGM302 Food Packaging 2 0 3
ZGM314 Fruit and Vegetable Technology 2 2 4
Staj01 Internship 0 2 5
ZGM306 Process Control 2 0 3
ZGM312 Unit Operations II 2 2 4
Elective YENİ-3.Sınıf -BAHAR DÖNEMİ() 3
ZSGM 510 Dairy Physicochemistry 2 0 3
Total ECTS: 33
Total ECTS(Year): 63
4th Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
ZGM409 Cereal Processing Technology 2 2 4
ZGM413 Fermentation Technology 2 0 4
ZGM411 Food Engineering Design 2 2 5
ZGM403 Meat and products technology 2 2 4
ZGM407 Milk and Dairy Technology 2 2 4
ZGM405 Thesis I 0 2 2
ZGM401 Vegetable Oil Technology 2 2 4
Elective(Over All University) You Can Take Courses TOTAL 3 ECTS from Elective(Over All University and From Other Department) 3
ARB317 Anatolian Culture, History and Archeology(Fen - Edebiyat Fak.-arkeo) 2 0 3
MKSB438 Automobile Body Structural Design(Çorlu Müh. Fak.-Mak.Müh.(İ.Ö.)) 3 0 5
MKSB438 Automobile Body Structural Design(Çorlu Müh. Fak.-Mak.Müh.) 3 0 5
BMMS 404 Biomedical Signal Processing(Çorlu Müh. Fak.-Biyomed.Müh.) 3 0 5
KIMB320 Chemistry in Our Daily Life(Fen - Edebiyat Fak.-Kimya) 3 0 3
CMSB308 Climatology(Çorlu Müh. Fak.-Çevr.Müh.) 3 0 5
CMSB308 Climatology(Çorlu Müh. Fak.-Çevr.Müh.(İ.Ö.)) 3 0 5
ZSZO314 Conservation of Native Gene Resources(Ziraat Fak.-Zootek.) 3 0 3
HUK3107 Environmental Law(Hukuk Fakültesi-Hukuk) 2 0 3
BYLB125 Environment and Society(Fen - Edebiyat Fak.-Biyoloji) 3 0 3
ZSTBT411 Genetic Resources of Plants(Ziraat Fak.-Tar.Bytek.) 2 0 3
ZSTO116 Global Warming and Land Degradation(Ziraat Fak.-Top.Bil.Bit.Bes.) 3 0 3
ZSBB 314 Grape Varieties(Ziraat Fak.-BhBtk.) 3 0 3
TARHB241 History of civilization(Fen - Edebiyat Fak.-Tarih) 2 0 3
İHB103 Human-Animal Bond and Interaction(Veteriner Fak.-Veteriner) 1 0 3
UNİSEC301 İntroduction to Japanese(Fen - Edebiyat Fak.-Alm.Dil.Ed.) 4 0 4
ZSTO124 Life and Survival in Nature(Ziraat Fak.-Top.Bil.Bit.Bes.) 3 0 3
TDEB341 Literature and Music(Fen - Edebiyat Fak.-Tür.Dil.Ed) 2 0 4
STAB318 Medical and Aromatic Plants(Ziraat Fak.-Tar.Bitk.) 2 0 3
VMT103 Medical Terminology(Veteriner Fak.-Veteriner) 1 0 3
ZSBB 306 New Cultural Plants(Ziraat Fak.-BhBtk.) 3 0 3
ZSZO313 Organic Animal Production(Ziraat Fak.-Zootek.) 3 0 3
ZSTA316 Organic Farming(Ziraat Fak.-Tar.Bitk.) 2 0 3
KHS303 Residue and Public Health(Veteriner Fak.-Veteriner) 1 0 3
ZSTE412 Social Entrepreneurship(Ziraat Fak.-Tar.Ek.) 3 0 3
MB201 Technolohgy Of Educatıon(Spor Bil.Fak.-) 2 0 3
COG331 Turkey Geography(Fen - Edebiyat Fak.-Coğrafya) 2 0 3
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
ZGM404 Current Approaches in Food Engineering 2 0 4
ZGM406 Theis II 0 2 2
Elective GIDA MÜHENDİSLİĞİ 4. SINIF BAHAR DÖNEMİ() 24
ZSGM 515 Cheese Technology 2 0 3
ZSGM 509 Fisheries Processing Technology 2 0 3
ZSGM 503 Food Service Systems 2 0 3
ZSGM 505 Food Toxicology 2 0 3
ZSGM 504 Functional Foods 2 0 3
ZSGM 514 Marketing of Agricultural and Food Products 2 0 3
ZSGM 508 Refrigeration Trchnique 2 0 3
ZSGM 511 Sensory Analysis Techniques 2 0 3
ZSGM 507 Spesific and Traditional Foods 2 0 3
ZGM408 Vocational Education in Business 5 0 24
Elective 4. SINIF BAHAR DÖNEMİ-ÜNİVERSİTE SEÇMELİ () 3
ZSGM 504 Functional Foods 2 0 3
Total ECTS: 33
Total ECTS(Year): 63

Matrix of Course - Program Outcomes

BYLB121 Biology
#
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11111112142
11111112142
11111112142
11111112142
KRYP01 Career Planning
#
14111121133
14111121133
14111121133
14111121133
14111121133
14111121133
14111121133
KMY002 Chemistry
#
11111111331
11111111331
11111111331
11111111331
11111111331
11111111331
YDİ101 Foreign Language I (English)
#
11111111111
ZGM101 Introduction to Food Engineering
#
11131111311
11131111311
11131111311
11131111311
11131111311
11131111311
MAT125 Mathematics I
#
00101100212
00101100212
FZK113 Physics I
#
53000300000
54000300000
54000300000
53000300000
54000300000
54000300000
54000000000
54000000000
54000000000
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
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11111111111
11111111111
11111111111
11111111111
11111111111
11111111111
11111111111
11111111111
TDİ101 Turkish Language I
#
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11111111123
11111111123
11111111123
11111111123
11111111123
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11111111123
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11111111123
11111111123
11111111123
11111111123
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ZTB104 Economy
#
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YDİ102 Foreign Language II (English)
#
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ZTB118 Informatics and Computer Programming
#
21111111111
21111111111
21111111111
21111111111
21111111111
MAT126 Mathematics II
#
43545534454
43545534454
43545534454
43545534454
43545534454
ZTB114 Organic Chemistry
#
24111111121
FZK114 Physics II
#
10001000311
10001000311
10001000311
10001000311
10001000311
10001000311
10001000311
10001000311
10001000311
10001000311
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
33223434344
33223434344
33223434344
33223434344
33223434344
33223434344
ZTB124 Professional Ethics
#
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00000000500
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TDİ102 Turkish Language II
#
21111111111
ZTM221 Fluid Mechanics
#
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55000500000
55000500000
55000500000
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ZGM205 Food Chemistry I
#
52212111432
52212111432
52212111432
ZTM207 Mass and Energy Balances
#
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11314111411
ZTB223 Molecular Biology Genetics
#
12222231314
12222231314
12222231314
12222231314
12222231314
LMİ103 Professional English I
#
21111111541
21111111541
ZTM203 Thermodynamics
#
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İSGL101 Work Health and Safety at Work I
#
21111111111
21111111111
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ZTB210 Faculty of Agriculture
#
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32224514424
32224514424
32224514424
32224514424
32224514424
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ZGM212 Food Biochemistry
#
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ZGM214 Food Chemistry II
#
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52242553232
52242553232
52242553232
52242553232
ZTB222 General Microbiology
#
30000300000
30000300000
30000300000
30000300000
30000300000
30000300000
30000300000
ZGM216 Heat and Mass Transfer
#
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LMİ108 Professional English II
#
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ZTM206 Reaction Kinetics
#
34344434545
34344434545
ZTB202 Statistical Methods in Engineering Studies
#
20004000000
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20004000000
20004000000
İSGL102 Work Health and Safety at Work II
#
23131111113
23131111113
23131111113
23131111113
23131111113
23131111113
ZGM305 Food Additives
#
30000000000
30000000000
00000000003
ZGM307 Food Microbiology I
#
30403000300
30403000300
30403000300
30403000300
ZGM309 Food Quality Control Legislation
#
15111131112
15111131112
15111131112
15111131112
15111131112
15111131112
15111131112
ZGM303 Food Safety
#
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
11131151311
ZGM301 Instrumental Analysis
#
11113311311
11113311311
11113311311
11113311311
11113311311
11113311311
11113311311
11113311311
ZTE407 Investment Project Preparation Technique
#
51141220042
51141220042
51141220042
51141220042
51141220042
ZGM313 Nutrition Principles
#
21111111311
ZGM311 Unit Operations I
#
11113311511
11113311511
11113311511
11113311511
ZSGM 515 Cheese Technology
#
14111111311
14111111311
14111111311
14111111311
14111111311
14111111311
14111111311
14111111311
ZSGM 510 Dairy Physicochemistry
#
11111111331
ZSGM 501 Enzyme Science
#
31111111311
31111111311
31111111311
31111111311
31111111311
31111111311
31111111311
31111111311
31111111311
ZSGM 504 Functional Foods
#
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
ZSGM 504 Functional Foods
#
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00000000000
00000000000
00000000000
00000000003
00000000000
00000000000
00000000000
00000000000
00000000000
ZSGM 514 Marketing of Agricultural and Food Products
#
30341023041
30341023041
30341023041
30341023041
ZSGM 502 Physical Chemistry
#
24544545455
24544545455
24544545455
24544545455
24544545455
ZGM310 Food Biotechnology
#
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
13111131311
ZGM308 Food Microbiology II
#
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
30503030300
ZGM302 Food Packaging
#
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30000000000
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ZGM314 Fruit and Vegetable Technology
#
35003340000
35003340000
35003340000
35003340000
35003340000
35003340000
35003340000
35003340000
Staj01 Internship
#
33000000000
33000000000
33000000000
ZGM306 Process Control
#
11113311311
ZGM312 Unit Operations II
#
50000000000
00000000000
55000000000
55000000000
50000000000
50000000000
05000000000
55000000000
05000000000
05000000000
ZSGM 510 Dairy Physicochemistry
#
11111111331
ZGM409 Cereal Processing Technology
#
22222222222
22222222222
22222222222
22222222222
22222222222
22222222222
22222222222
22222222222
ZGM413 Fermentation Technology
#
31111111331
31111111331
31111111331
31111111331
ZGM411 Food Engineering Design
#
31115315531
31115315531
ZGM403 Meat and products technology
#
22000000000
22000000000
ZGM407 Milk and Dairy Technology
#
31515311331
ZGM405 Thesis I
#
55555444351151
55555444351151
ZGM401 Vegetable Oil Technology
#
33212231432
33212231432
33212231432
33212231432
33212231432
33212231432
33212231432
ZGM404 Current Approaches in Food Engineering
#
13151151115
13151151115
13151151115
13151151115
13151151115
13151151115
13151151115
13151151115
13151151115
ZGM406 Theis II
#
30300000550
30300000550
30300000550
ZSGM 509 Fisheries Processing Technology
#
22121111112
22121111112
22121111112
22121111112
22121111112
22121111112
ZSGM 503 Food Service Systems
#
00000000000
00000000003
30000300000
ZSGM 505 Food Toxicology
#
31001101111
31001101111
31001101111
01001101111
31001101111
31001101111
31001101113
ZSGM 504 Functional Foods
#
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
ZSGM 514 Marketing of Agricultural and Food Products
#
30341023041
30341023041
30341023041
30341023041
ZSGM 508 Refrigeration Trchnique
#
00000020302
00000020302
00000020302
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00000020302
00000020302
00000020302
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ZSGM 507 Spesific and Traditional Foods
#
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
ZGM408 Vocational Education in Business
#
52232422553
52232422553
ZSGM 504 Functional Foods
#
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
40000000000
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40000000000
40000000000
40000000000