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 |
ACADEMIC TURKISH | E | | | | | | | | | | | | | |
ACIDIC FERMENTED FOOD TECHNOLOGY | E | | * | | * | * | * | * | * | * | | | | * |
ADVANCED ENGLISH - I | E | | | | | | | | | * | | | | |
ADVANCED ENGLISH - II | E | | | | | | | | | * | | | | |
AIR CONDITIONING | E | * | | * | | | | | * | | | | | |
ARCHAEOLOGY | E | | | | | | | | | | * | | | |
ARTS - I | E | | | | | | | | | | | | | |
ARTS - II | E | | | | | | | | | | | | | |
ASSESSMENT AND EVALUATION IN EDUCATION | E | | | | | | | | | | | | | |
AUTOMATIC CONTROL | E | * | | * | * | * | | | | | | | | |
BAKERY AND COOKIES PRODUCTION TECHNOLOGY | E | * | | | * | | * | * | | | * | * | * | * |
BASIC ACCOUNTING | E | | | | | | | | | | | | | |
BASIC CONCEPTS OF LAW | E | | | | | | * | | * | | | | | |
BASIC SENSORY EVALUATION TECHNIQUES | E | | | | * | | * | * | * | * | | | | |
BREAD PRODUCTION TECHNOLOGY | E | * | * | * | * | | * | * | | | * | * | * | |
BUSINESS MANAGEMENT | E | | | | | | * | | * | | * | | * | |
CARBONATED AND NONCARBONATED BEVERAGES | E | * | * | * | * | * | * | * | * | | * | * | * | * |
CASE STUDIES IN ENGINEERING | E | | | | | | | | | | | | | |
CATERING TECHNOLOGY | E | * | * | * | * | * | * | * | * | | * | * | * | * |
CHEESE TECHNOLOGY | E | * | | | | | | | * | | * | * | | * |
CHEMICAL CHANGES IN FOODS DURING PROCESSING | E | * | | | * | | * | * | | | * | * | | * |
CHROMATOGRAPHY IN FOOD ANALYSIS | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
CLASS MANAGEMENT | E | | | | | | | | | | | | | |
CUSTOMER RELATIONSHIP MANAGEMENT | E | | | | | | | | | | | | | |
DIALECTIC AND AESTHETIC IN SCIENCE | E | | | | | | | | | | * | | | |
DICTION | E | | | | | | * | | * | * | | | | |
DISINFECTION TECHNOLOGIES | E | | | | | | | | * | | | | | * |
DRINKING WATER TREATMENT | E | | | | | * | | | * | | | | | * |
ECONOMY OF TURKIYE AND THE EUROPEAN UNION | E | | | | | | | | | | | | | |
EDUCATION PSYCHOLOGY | E | | | | | | | | | | | | | |
EFFECTIVE COMMUNICATION | E | | | | | | | | | | | | | |
ELECTROTECHNICAL | E | * | | | * | * | * | | * | | | | | |
ELEMENTARY GERMAN-II | E | | | | | | | | | * | | | | |
ELEMENTARY FRENCH-I | E | | | | | | | | | * | | | | |
ELEMENTARY FRENCH-II | E | | | | | | | | | * | | | | |
ELEMENTARY GERMAN-I | E | | | | | | | | | * | | | | |
ENERGY MANAGEMENT | E | | | | | | | | | | | | | |
ENGINEERING ETHICS | E | | | | | | | | | | | | | |
ENGLISH FOR BUSINESS | E | * | * | | | | * | * | * | | | * | * | * |
ENGLISH SPEAKING&READING | E | | | | | | | | | | | | | |
ENTERPRISE COMMUNICATION MANAGEMENT | E | | | | | | | | | | | | | |
ENTREPRENEURSHIP | E | | | | | | | | | | | | | |
ENZYME TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | |
ERGONOMICS | E | | * | | | | | | * | | | | | * |
ETHICS IN FOOD ENGINEERING | E | | | | | | | | | | | | | |
EXPERIMENTAL DESIGN | E | * | | | * | * | * | * | | | | | | |
FERMENTED BEVERAGES AND DISTILLED LIQUORS TECHNOLOGY | E | * | | | | * | * | * | | | | | | |
FERMENTED MILK TECHNOLOGY | E | * | | * | | | * | | | * | * | * | | * |
FOOD ADDITIVES | E | * | * | | * | * | * | * | * | | * | | * | * |
FOOD MACHINERY AND EQUIPMENT | E | * | * | * | * | * | * | * | * | | | | | |
FOOD MARKETING TECHNIQUES | E | | | | | | | | | | | | | |
FOOD PACKAGING | E | | | | | | | * | * | | * | | | * |
FOOD PRESERVATION TECHNIQUES | E | * | * | * | * | * | * | * | | | | | | |
FOOD SAFETY AND HACCP | E | * | * | * | * | * | * | * | * | | * | * | * | * |
FOOD TOXICOLOGY | E | * | | * | * | * | * | * | * | | * | * | * | * |
FOREIGN TRADE | E | | | | | | | | | | | | | |
FOREIGN TRADE OPERATIONS IN EUROPEAN UNION | E | | | | | | | | | | | | | |
FUNCTIONAL FOODS AND HEALTH BENEFITS | E | * | * | * | | * | * | | * | | * | * | * | * |
GENERAL BUSINESS | E | | | | | | | | | | | | | |
GENERAL ECONOMICS FOR ENGINEERS | E | | | | | * | * | * | * | | | | * | |
GUIDANCE AND SPECIAL EDUCATION | E | | | | | | | | | | | | | |
HISTORY OF ART | E | | | | | | | | | | | | | |
HISTORY OF SCIENCE | E | | | | | | | | | | | | | |
HUMAN RESOURCES MANAGEMENT | E | | | | | | * | | * | | * | | * | |
INDUSTRIAL MICROBIOLOGY | E | | * | * | * | * | * | * | * | * | * | | | |
INFORMATION SOCIETY | E | | | | | | * | | * | | * | | * | |
INTERMEDIATE FRENCH-II | E | | | | | | | | | * | | | | |
INTERMEDIATE FRENCH-I | E | | | | | | | | | * | | | | |
INTERMEDIATE GERMAN-I | E | | | | | | | | | * | | | | |
INTERMEDIATE GERMAN-II | E | | | | | | | | | * | | | | |
INTRODUCTION TO EDUCATION | E | | | | | | | | | | | | | |
INTRODUCTION TO INDUSTRIAL DESIGN | E | | | | | | | | | | | | | |
INTRODUCTON TO PSYCHOLOGY | E | | | | | | | | | | | | | |
LABOUR LAW | E | | | | | | * | | * | * | | | | |
MANAGEMENT AND ORGANIZATION | E | | | | | | | | | | | | | |
MANAGEMENT BY STRATEGIC OBJECTIVES | E | | | | | | | | | | | | | |
MATERIALS SCIENCE | E | * | * | | | | | | | | | | | |
MATHEMATICAL MODELING IN FOOD ENGINEERING | E | * | * | * | * | * | * | * | * | | | | | |
MEAT PRODUCT PROCESSING TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
MICROBIOLOGICAL QUALITY CONTROL OF FOODS | E | * | | | * | * | * | * | * | * | * | | * | |
MILLING AND GRINDING TECHNOLOGY | E | * | | | | * | * | * | | | | | | |
MULTIDISCIPLINARY ENGINEERING PROJECT | E | | | | | | | | | | | | | |
MUSIC - I | E | | | | | | | | | | | | | |
MUSIC - II | E | | | | | | | | | | | | | |
NEW PRODUCT DEVELOPMENT | E | * | * | * | * | * | * | * | * | | * | * | * | * |
NON-THERMAL TECHNOLOGIES IN FOOD ENGINEERING | E | | | | | | | | | | | | | |
NUTRITION | E | | | | | | | | | * | * | * | | * |
OCCUPATIONAL SAFETY AND HEALTH | E | | | | | | * | | * | | * | | * | |
ORGANIC FOOD TECHNOLOGY | E | * | * | * | * | * | * | * | * | * | * | * | * | * |
PERSONAL DEVELOPMENT | E | | | | | | | | * | * | * | | | |
PHILOSOPHY | E | | | | | | | | | | * | | | |
PHILOSOPHY OF SCIENCE | E | | | | | | | | * | | * | | | |
PHILOSOPHY OF STATE AND SOCIETY | E | | | | | | | | * | | | | | |
PHOTOGRAPHY | E | | | | | | | | | | | | | |
PHYSICAL EDUCATION - I | E | | | | | | | | * | * | | | | |
PHYSICAL EDUCATION - II | E | | | | | | | | * | | | | | |
PHYSICAL PROPERTIES OF FOODS | E | * | * | * | * | * | * | | | | | | | |
PHYSICAL SEPARATION TECHNIQUES IN FOOD INDUSTRY | E | | | | | | | | | | | | | |
POULTRY MEAT TECHNOLOGY | E | * | * | * | * | * | * | * | * | | * | * | * | * |
PRINCIPLES OF MARKETING | E | | | | | | | | | | | | | |
PRODUCTION PLANNING | E | | | | | | * | | * | | | | | * |
PROFESSIONAL FOREIGN LANGUAGE-II (ENGLISH) | E | | | | | | | | | * | | | | |
PROFESSIONAL FOREING LANGUAGE-I (ENGLISH) | E | | | | | | * | | | * | | | | |
QUALITY MANAGEMENT SYSTEMS | E | | | | | | | | | | | | | |
READING AND SPEAKING IN FOREING LANGUAGE (ENGLISH) | E | | | | | | * | | | * | | | | |
REFRIGERATION TECHNIQUES | E | * | * | * | * | * | * | * | * | * | | | | |
RELATION BETWEEN FOOD TECHNOLOGY AND ENVIRONMENT | E | | | | | | | | | | | | | |
SCIENTIFIC RESEARCH METHODS | E | * | * | * | * | | | | | | * | * | * | * |
SCIENTIFIC WRITING | E | | | | | | | | | | | | | |
SEAFOOD PROCESSING METHODS | E | * | * | * | * | * | * | * | * | | * | * | * | * |
SEMANTICS - I | E | | | | | | | | | | * | | | |
SEMANTICS - II | E | | | | | | * | | * | * | | | | |
SOCIOLOGY | E | | | | | | | | | | | | | |
SPECIAL PASTRY PRODUCTS | E | * | * | * | * | * | * | | * | | * | * | * | * |
SPECIAL TEACHING METHODS | E | | | | | | | | | | | | | |
SPICES TECHNOLOGY | E | * | | | | * | * | * | | | | | | |
STARTER CULTURE TECHNOLOGY | E | | * | | | * | * | * | * | * | | | | * |
STATISTICAL ANALYSIS | E | * | | | * | | * | * | * | | | | | |
STATISTICS FOR ENGINEERS | E | * | | | * | | * | | | | | | | |
SUGAR AND CONFECTIONERY TECHNOLOGY | E | * | | * | * | * | * | * | * | | * | * | * | * |
SYMBOLIC LOGIC | E | | | | | | | | | | | | | |
TEA TECHNOLOGY | E | * | | | * | | * | | | | | | | |
TEACHING PRACTICE | E | | | | | | | | | | | | | |
TEACHING PRINCIPLES AND METHODS | E | | | | | | | | | | | | | |
TEACHING TECHNOLOGIES | E | | | | | | | | | | | | | |
TECHNICAL ENGLISH | E | | | | | | | | | | | | | |
TECHNOLOGY OF TOMATO PRODUCTS | E | * | | * | * | * | * | * | | * | * | * | * | * |
TEXT LINGUISTICS | E | | | | | | * | | * | * | | | | |
TEXT WRITING | E | | | | | | | | * | * | | | | |
TOTAL QUALITY MANAGEMENT SYSTEMS | E | | | | | | * | | * | | * | | * | |
TURKISH SCIENTISTS IN HISTORY OF SCIENCE | E | | | | | | | | * | | | | | |