Course Title | C/E | PO 01 | PO 02 | PO 03 | PO 04 | PO 05 | PO 06 | PO 07 | PO 08 | PO 09 | PO 10 | PO 11 | PO 12 | PO 13 |
APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSING | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
AQUATIC FOOD PROCESSING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
ASEPTIC PACKAGING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
ASSESSMENT OF SLAUGHTERHOUSE BY-PRODUCTS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
BACTERIOPHAGES | E | * | * | * | * | * | * | * | * | * | * | * | * | |
BAKERY PRODUCTS' PROCESSING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
BIOCHEMICAL CHANGE IN FOODS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
CHANGES IN NUTRIENT CONTENT OF FOODS DURING FOOD PROCESSING | E | * | * | * | * | * | * | * | * | * | * | | | |
CHEMISTRY AND TECHNOLOGY OF STARCH | E | * | * | * | * | * | * | * | * | * | * | | | |
DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
ENZYME APPLICATIONS IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
ENZYMOLOGY | E | | | | | | | | | | | | | |
FERMENTED DAIRY PRODUCTS TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
FOOD DRYING TECHNIQUES | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
FOOD PROCESS MODELING | E | * | * | * | * | * | * | * | * | * | * | * | | |
FOOD PROTEINS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
FOOD TOXICOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | | |
FRUIT JUICE PRODUCTION TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
FUNCTIONAL DAIRY PRODUCTS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
FUNCTIONAL FOODS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
GRINDING METHODS IN MILLING | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
GUMS IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | | | | | | |
LACTIC ACID BACTERIA IN FOOD SCIENCE | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
LIPID CHEMISTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
MECHANICAL PROCESSES IN FOOD ENGINEERING | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
MECHANISMS OF OXIDATION AND ANTIOXIDANTS | E | | | | | | | | | | | | | |
MICROBIAL CELL STRUCTURES AND THEIR FUNCTION | E | * | * | * | * | * | * | * | * | * | * | * | | |
MICROBIAL METABOLISM | E | * | * | * | * | * | * | * | * | * | * | | | |
MODIFIED LIPIDS PRODUCTION TECHNOLOGIES | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
MYCOTOXINS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
NATURAL FOOD ANTIOXIDANTS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
NOVEL FOOD PROCESSING TECHNIQUES | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
PHYSIOCHEMICALS OF MILK AND MILK PRODUCTS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
POULTRY MEAT PROCESSING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
PROBIOTIC AND STARTER CULTURE TECHNOLOGIES | E | * | * | * | * | * | * | * | * | * | * | * | | |
PROBIOTIC DAIRY PRODUCTS | E | * | * | * | * | * | * | * | * | * | * | | * | |
QUALITY CONTROL METHODS IN FISHERY PRODUCTS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
QUALITY SYSTEMS IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
RECENT DEVELOPMENTS IN CHEESE TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
RHEOLOGICAL METHODS IN FOOD ENGINEERING | E | * | * | * | * | * | * | * | * | * | * | * | | |
SENSORY EVALUATION TECHNIQUES FOR FOODS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
SNACK FOOD TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
SPICE SCIENCE AND TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | | | |
STATISTICAL METHODS IN ENGINEERING | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
THERMAL PROPERTIES OF FOODS | E | * | * | * | * | * | * | * | * | * | * | * | * | |
TRANSPORT PROPERTIES OF FOODS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
WATER IN FOOD AND FOOD INDUSTRY | E | * | * | * | * | * | * | * | * | * | * | | | |