1721 Food Engineering PhD

GENERAL INFORMATION
Food Engineering PhD program offers the students to specialize on any topic in the field of Food Engineering (food chemistry, food microbiology, food biotechnology, oil science and technology, meat science and technology, grain science and technology, dairy science and technology fruit-vegetable processing technology and food process engineering). The student takes the lessons determined with his/her advisor and completes the work and thesis.

Objective
The Food Engineering PhD thesis program aims to provide the students to gain the ability of gathering literature information in any field related to food, analyzing them within a certain program, reviewing, and interpreting them with the results of his own work and ability to obtain benchmark synthesis.


Admission Requirements
First cycle degree, acceptable score on centralized graduate entrance exam, placement through local oral/written exam and certificate of English proficiency.

Graduation Requirements
A student must complete the required course load (21 PAU credits) with a CGPA of at least 3.30/4.00; and additionally complete two courses for educational evaluation and one course for scientific research techniques; present two research seminars, pass the qualifier exam and successfully prepare and defend a Ph.D. thesis.

Career Opportunties
The candidates completed their work of doctoral degree in the Department of Food Engineering can be employed in the private sector working in the area related to their topics. For public employees, this degree rather provides the advantage of getting administrative position.

Qualification Awarded
Food Engineering Phd

Level of Qualification
Third Cycle (Doctorate Degree)

Recognition of Prior Learning
A successful student who has completed at least one semester in another institution / department of the university or another post-graduate program of another higher education institution may be admitted to the post-graduate programs by horizontal transfer. The conditions for acceptance by horizontal transfer are determined by the Senate.

Qualification Requirements and Regulations
A student must complete the required course load (21 PAU credits) with a CGPA of at least 3.30/4.00; and additionally complete two courses for educational evaluation and one course for scientific research techniques; present two research seminars, pass the qualifier exam and successfully prepare and defend a Ph.D. thesis.

Access to Further Studies
A student graduated with a good PhD Degree may carry on an academic carrier as a lecturer or post doctorate researcher.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
 Prof. Dr. YAHYA TÜLEK+90 258 296 3105 ytulek@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1To develop and deepen the current and advanced knowledge in his/her field in a level of expertise by using original thinking and / or research, and to reach the original definitions bringing innovation to his/her field.
2To understand the field of interdisciplinary interaction, to reach original conclusions by using the information that require expertise in reviewing and assessing the new and complex ideas.
3To be able to develop a new idea, method, design and / or application bringing innovation in his/her field.
4To be able to apply a known thought, method, design and / or the application to a different area, to research, comprehend, design, adopt and implement an original topic
5To be able to gain high-level skills in using research methods in studies related to his/her topic.
6To be able to perform the work that brings innovation and develops a new idea, method, design and / or application or applies the well-known ideas, methods, design and / or application to a different area, and so to implement a unique contribution to progress in his/her field.
7To be able to have at least one scientific article published in the national and / or international peer-reviewed journals related to the field, by the way, to extend the frontiers of knowledge in his/her field.
8To have creative and critical thinking, to be able to develop new ideas and methods, to have a leadership ability in the environments that require resolving the original and interdisciplinary problems.
9To be able to investigate and develop the social relations and norms that direct these relationships by using critical perspective, and when needed to manage the actions for changing them.
10To be able to defend their views in original discussions of the issues with experts in his/her field and to communicate effectively by showing competence in the field.
11To have a skill to use at least one foreign language to be able to follow current developments related to the field, to do written, oral and visual communication
12To be able to promote the scientific and technological advances in the field, participating in the process of being and sustaining an information society.
13To be able to participate in the solution of the issues of social, scientific, cultural and ethical challenges related to his/her field and to support the development of these values.
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators
InterviewThis is when the teacher brings in (writers, artists, designers, writers, illustrators, etc.) because he/she is not equipped with the adequate facilities to do with certain issues or situations. It is a technique that triggers the senses of students. In some cases, students interview certain people
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

Learning Outcomes - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESLearning Competence 01
    

Learning Outcomes - Fields of Education Relation (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
COMPETENCIESLearning Competence 04
    

Learning Outcomes - Fields of Education Relation (Vocational)
No Records to Display

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 512 THERMAL PROCESS ENGINEERING 3+0 7,5 Compulsory
FBE 610 METHODS OF RESEARCH AND ETHICS 3+0 7,5 Compulsory
- Elective-1 3+0 7,5 Elective
- Elective-1 3+0 7,5 Elective
  Total 30  
1st Semester Elective Groups : Elective-1
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 501 ENZYME APPLICATIONS IN FOOD INDUSTRY 3+07,5Elective
GMU 502 FRUIT JUICE PRODUCTION TECHNOLOGY 3+07,5Elective
GMU 503 FUNCTIONAL DAIRY PRODUCTS 3+07,5Elective
GMU 504 QUALITY SYSTEMS IN FOOD INDUSTRY 3+07,5Elective
GMU 505 POULTRY MEAT PROCESSING TECHNOLOGY 3+07,5Elective
GMU 506 MECHANICAL PROCESSES IN FOOD ENGINEERING 3+07,5Elective
GMU 507 THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRY 3+07,5Elective
GMU 508 LACTIC ACID BACTERIA IN FOOD SCIENCE 3+07,5Elective
GMU 509 AQUATIC FOOD PROCESSING TECHNOLOGY 3+07,5Elective
GMU 510 GRINDING METHODS IN MILLING 3+07,5Elective
GMU 511 STATISTICAL METHODS IN ENGINEERING 3+07,5Elective
GMU 513 BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY 3+07,5Elective
GMU 514 LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY 3+07,5Elective
GMU 515 DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRY 3+07,5Elective
GMU 516 RECENT DEVELOPMENTS IN CHEESE TECHNOLOGY 3+07,5Elective
GMU 517 FERMENTED DAIRY PRODUCTS TECHNOLOGY 3+07,5Elective
GMU 518 PHYSIOCHEMICALS OF MILK AND MILK PRODUCTS 3+07,5Elective
GMU 519 ASSESSMENT OF SLAUGHTERHOUSE BY-PRODUCTS 3+07,5Elective
GMU 520 MYCOTOXINS 3+07,5Elective
GMU 521 BAKERY PRODUCTS' PROCESSING TECHNOLOGY 3+07,5Elective
GMU 522 SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY 3+07,5Elective
GMU 523 SENSORY EVALUATION TECHNIQUES FOR FOODS 3+07,5Elective
GMU 524 SNACK FOOD TECHNOLOGY 3+07,5Elective
GMU 525 FOOD PROTEINS 3+07,5Elective
GMU 526 FUNCTIONAL FOODS 3+07,5Elective
GMU 527 NATURAL FOOD ANTIOXIDANTS 3+07,5Elective
GMU 528 TRANSPORT PROPERTIES OF FOODS 3+07,5Elective
GMU 529 LIPID CHEMISTRY 3+07,5Elective
GMU 530 BIOCHEMICAL CHANGE IN FOODS 3+07,5Elective
GMU 531 APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSING 3+07,5Elective
GMU 532 FOOD PROCESS MODELING 3+07,5Elective
GMU 533 FOOD DRYING TECHNIQUES 3+07,5Elective
GMU 534 GUMS IN FOOD INDUSTRY 3+07,5Elective
GMU 535 MICROBIAL CELL STRUCTURES AND THEIR FUNCTION 3+07,5Elective
GMU 536 FOOD TOXICOLOGY 3+07,5Elective
GMU 537 ASEPTIC PACKAGING TECHNOLOGY 3+07,5Elective
GMU 538 MODIFIED LIPIDS PRODUCTION TECHNOLOGIES 3+07,5Elective
GMU 539 QUALITY CONTROL METHODS IN FISHERY PRODUCTS 3+07,5Elective
GMU 540 RHEOLOGICAL METHODS IN FOOD ENGINEERING 3+07,5Elective
GMU 541 NOVEL FOOD PROCESSING TECHNIQUES 3+07,5Elective
GMU 542 THERMAL PROPERTIES OF FOODS 3+07,5Elective
GMU 543 CHEMISTRY AND TECHNOLOGY OF STARCH 3+07,5Elective
GMU 544 SPICE SCIENCE AND TECHNOLOGY 3+07,5Elective
GMU 546 PROBIOTIC DAIRY PRODUCTS 3+07,5Elective
GMU 547 MICROBIAL METABOLISM 3+07,5Elective
GMU 548 PROBIOTIC AND STARTER CULTURE TECHNOLOGIES 3+07,5Elective
GMU 549 BACTERIOPHAGES 3+07,5Elective
GMU 550 WATER IN FOOD AND FOOD INDUSTRY 3+07,5Elective
GMU 555 CHANGES IN NUTRIENT CONTENT OF FOODS DURING FOOD PROCESSING 3+07,5Elective
GMU 556 ENZYMOLOGY 3+07,5Elective
GMU 560 MECHANISMS OF OXIDATION AND ANTIOXIDANTS 3+07,5Elective

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 698 SEMINAR - I 0+2 7,5 Compulsory
GMU 545 USE OF CHROMATOGRAPHY IN FOOD INDUSTRY 3+0 7,5 Compulsory
- Elective 3+0 7,5 Elective
- Elective 3+0 7,5 Elective
  Total 30  
2nd Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 501 ENZYME APPLICATIONS IN FOOD INDUSTRY 3+07,5Elective
GMU 502 FRUIT JUICE PRODUCTION TECHNOLOGY 3+07,5Elective
GMU 503 FUNCTIONAL DAIRY PRODUCTS 3+07,5Elective
GMU 504 QUALITY SYSTEMS IN FOOD INDUSTRY 3+07,5Elective
GMU 505 POULTRY MEAT PROCESSING TECHNOLOGY 3+07,5Elective
GMU 506 MECHANICAL PROCESSES IN FOOD ENGINEERING 3+07,5Elective
GMU 507 THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRY 3+07,5Elective
GMU 508 LACTIC ACID BACTERIA IN FOOD SCIENCE 3+07,5Elective
GMU 509 AQUATIC FOOD PROCESSING TECHNOLOGY 3+07,5Elective
GMU 510 GRINDING METHODS IN MILLING 3+07,5Elective
GMU 511 STATISTICAL METHODS IN ENGINEERING 3+07,5Elective
GMU 513 BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY 3+07,5Elective
GMU 514 LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY 3+07,5Elective
GMU 515 DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRY 3+07,5Elective
GMU 516 RECENT DEVELOPMENTS IN CHEESE TECHNOLOGY 3+07,5Elective
GMU 517 FERMENTED DAIRY PRODUCTS TECHNOLOGY 3+07,5Elective
GMU 518 PHYSIOCHEMICALS OF MILK AND MILK PRODUCTS 3+07,5Elective
GMU 519 ASSESSMENT OF SLAUGHTERHOUSE BY-PRODUCTS 3+07,5Elective
GMU 520 MYCOTOXINS 3+07,5Elective
GMU 521 BAKERY PRODUCTS' PROCESSING TECHNOLOGY 3+07,5Elective
GMU 522 SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY 3+07,5Elective
GMU 523 SENSORY EVALUATION TECHNIQUES FOR FOODS 3+07,5Elective
GMU 524 SNACK FOOD TECHNOLOGY 3+07,5Elective
GMU 525 FOOD PROTEINS 3+07,5Elective
GMU 526 FUNCTIONAL FOODS 3+07,5Elective
GMU 527 NATURAL FOOD ANTIOXIDANTS 3+07,5Elective
GMU 528 TRANSPORT PROPERTIES OF FOODS 3+07,5Elective
GMU 529 LIPID CHEMISTRY 3+07,5Elective
GMU 530 BIOCHEMICAL CHANGE IN FOODS 3+07,5Elective
GMU 531 APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSING 3+07,5Elective
GMU 532 FOOD PROCESS MODELING 3+07,5Elective
GMU 533 FOOD DRYING TECHNIQUES 3+07,5Elective
GMU 534 GUMS IN FOOD INDUSTRY 3+07,5Elective
GMU 535 MICROBIAL CELL STRUCTURES AND THEIR FUNCTION 3+07,5Elective
GMU 536 FOOD TOXICOLOGY 3+07,5Elective
GMU 537 ASEPTIC PACKAGING TECHNOLOGY 3+07,5Elective
GMU 538 MODIFIED LIPIDS PRODUCTION TECHNOLOGIES 3+07,5Elective
GMU 539 QUALITY CONTROL METHODS IN FISHERY PRODUCTS 3+07,5Elective
GMU 540 RHEOLOGICAL METHODS IN FOOD ENGINEERING 3+07,5Elective
GMU 541 NOVEL FOOD PROCESSING TECHNIQUES 3+07,5Elective
GMU 542 THERMAL PROPERTIES OF FOODS 3+07,5Elective
GMU 543 CHEMISTRY AND TECHNOLOGY OF STARCH 3+07,5Elective
GMU 544 SPICE SCIENCE AND TECHNOLOGY 3+07,5Elective
GMU 546 PROBIOTIC DAIRY PRODUCTS 3+07,5Elective
GMU 547 MICROBIAL METABOLISM 3+07,5Elective
GMU 548 PROBIOTIC AND STARTER CULTURE TECHNOLOGIES 3+07,5Elective
GMU 549 BACTERIOPHAGES 3+07,5Elective
GMU 550 WATER IN FOOD AND FOOD INDUSTRY 3+07,5Elective
GMU 555 CHANGES IN NUTRIENT CONTENT OF FOODS DURING FOOD PROCESSING 3+07,5Elective
GMU 556 ENZYMOLOGY 3+07,5Elective
GMU 560 MECHANISMS OF OXIDATION AND ANTIOXIDANTS 3+07,5Elective

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FBE 897 DEVELOPMENT AND LEARNING 3+0 7,5 Compulsory
FBE 896 PLANNING AND ASSESSMENT IN EDUCATION 3+2 7,5 Compulsory
GMU 699 SEMINAR - II 0+2 7,5 Compulsory
FBE 899 SCIENTIFIC RESEARCH TECHNIQUES 2+0 7,5 Compulsory
  Total 30  

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ENS 600 PROFICIENCY EXAM PREPARATION 0+0 20 Compulsory
ENS 602 THESIS PROPOSAL PREPARATION 0+0 10 Compulsory
  Total 30  

5th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 800 PHD EXPERTISE FIELD COURSES 8+0 10 Compulsory
GMU 600 PHD THESIS 0+0 20 Compulsory
  Total 30  

6th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 800 PHD EXPERTISE FIELD COURSES 8+0 10 Compulsory
GMU 600 PHD THESIS 0+0 20 Compulsory
  Total 30  

7th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 800 PHD EXPERTISE FIELD COURSES 8+0 10 Compulsory
GMU 600 PHD THESIS 0+0 20 Compulsory
  Total 30  

8th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMU 800 PHD EXPERTISE FIELD COURSES 8+0 10 Compulsory
GMU 600 PHD THESIS 0+0 20 Compulsory
  Total 30  


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
DEVELOPMENT AND LEARNINGC             
GRADUATE COUNSELINGC             
METHODS OF RESEARCH AND ETHICSC             
PHD EXPERTISE FIELD COURSESC             
PHD THESISC*************
PLANNING AND ASSESSMENT IN EDUCATIONC             
PROFICIENCY EXAM PREPARATIONC             
SCIENTIFIC RESEARCH TECHNIQUESC             
SEMINAR - IC*************
SEMINAR - IIC*************
THERMAL PROCESS ENGINEERINGC*************
THESIS PROPOSAL PREPARATIONC             
USE OF CHROMATOGRAPHY IN FOOD INDUSTRYC**********   
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSINGE*************
AQUATIC FOOD PROCESSING TECHNOLOGYE*************
ASEPTIC PACKAGING TECHNOLOGYE*************
ASSESSMENT OF SLAUGHTERHOUSE BY-PRODUCTSE*************
BACTERIOPHAGESE************ 
BAKERY PRODUCTS' PROCESSING TECHNOLOGYE*************
BIOCHEMICAL CHANGE IN FOODSE*************
BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGYE*************
CHANGES IN NUTRIENT CONTENT OF FOODS DURING FOOD PROCESSINGE**********   
CHEMISTRY AND TECHNOLOGY OF STARCHE**********   
DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRYE*************
ENZYME APPLICATIONS IN FOOD INDUSTRYE*************
ENZYMOLOGYE             
FERMENTED DAIRY PRODUCTS TECHNOLOGYE*************
FOOD DRYING TECHNIQUESE*************
FOOD PROCESS MODELINGE***********  
FOOD PROTEINSE*************
FOOD TOXICOLOGYE***********  
FRUIT JUICE PRODUCTION TECHNOLOGYE*************
FUNCTIONAL DAIRY PRODUCTSE*************
FUNCTIONAL FOODSE*************
GRINDING METHODS IN MILLINGE*************
GUMS IN FOOD INDUSTRYE*******      
LACTIC ACID BACTERIA IN FOOD SCIENCEE*************
LIPID CHEMISTRYE*************
LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRYE*************
MECHANICAL PROCESSES IN FOOD ENGINEERINGE*************
MECHANISMS OF OXIDATION AND ANTIOXIDANTSE             
MICROBIAL CELL STRUCTURES AND THEIR FUNCTIONE***********  
MICROBIAL METABOLISME**********   
MODIFIED LIPIDS PRODUCTION TECHNOLOGIESE*************
MYCOTOXINSE*************
NATURAL FOOD ANTIOXIDANTSE*************
NOVEL FOOD PROCESSING TECHNIQUESE*************
PHYSIOCHEMICALS OF MILK AND MILK PRODUCTSE*************
POULTRY MEAT PROCESSING TECHNOLOGYE*************
PROBIOTIC AND STARTER CULTURE TECHNOLOGIESE***********  
PROBIOTIC DAIRY PRODUCTSE********** * 
QUALITY CONTROL METHODS IN FISHERY PRODUCTSE*************
QUALITY SYSTEMS IN FOOD INDUSTRYE*************
RECENT DEVELOPMENTS IN CHEESE TECHNOLOGYE*************
RHEOLOGICAL METHODS IN FOOD ENGINEERINGE***********  
SENSORY EVALUATION TECHNIQUES FOR FOODSE*************
SNACK FOOD TECHNOLOGYE*************
SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGYE*************
SPICE SCIENCE AND TECHNOLOGYE**********   
STATISTICAL METHODS IN ENGINEERINGE*************
THERMAL PROCESS TECHNIQUES AND MACHINES IN FOOD INDUSTRYE*************
THERMAL PROPERTIES OF FOODSE************ 
TRANSPORT PROPERTIES OF FOODSE*************
WATER IN FOOD AND FOOD INDUSTRYE**********   
L+P: Lecture and Practice
C: Compulsory
E: Elective
PQ: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey
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