Academic Catalog

Courses given by the Department of Food Engineering

Course Code Course Name METU Credit Contact (h/w) Lab (h/w) ECTS
FDE101 INTRODUCTION TO FOOD ENGINEERING 1 1 0 2.0
FDE201 MATERIAL AND ENERGY BALANCES 4 4 0 8.0
FDE224 FOOD ENGINEERING OPERATIONS I 4 4 0 8.0
FDE300 SUMMER PRACTICE I 0 0 0 4.0
FDE305 FOOD MICROBIOLOGY LAB. 1 0 2 1.0
FDE306 MATH.MODELING IN FOOD ENG.PROCESSES 3 3 0 5.0
FDE310 FOOD MATERIALS LAB. 1 0 2 1.0
FDE311 FOOD MICROBIOLOGY 3 3 0 5.0
FDE312 FOOD PROCESSING 3 3 0 5.0
FDE313 FOOD CHEMISTRY 3 3 0 5.0
FDE314 PHYSICAL PROPERTIES OF FOOD MATERIALS 3 3 0 5.0
FDE318 BIOCHEMICAL CHANGES IN RAW FOODS 3 3 0 5.0
FDE320 APPLIED KINETICS 3 3 0 5.0
FDE321 FOOD ENGINEERING OPERATIONS II 4 4 0 8.0
FDE322 APPLIED FOOD MICROBIOLOGY 3 3 0 5.0
FDE324 FOOD ENGINEERING OPERATIONS III 4 4 0 8.0
FDE400 SUMMER PRACTICE II 0 0 0 4.0
FDE403 FOOD BIOTECHNOLOGY I 3 3 0 5.0
FDE407 PROCESS.CONTROL APPL.IN FOOD ENG. 3 3 0 5.0
FDE412 ENG.PRINCIPLES OF FERMENT. TECH. 3 3 0 5.0
FDE413 FOOD TECHNOLOGY 3 3 0 5.0
FDE415 FOOD PLANT SANITATION 3 3 0 5.0
FDE416 FOOD ENG.OPERATIONS LAB. 3 1 4 8.0
FDE418 CHEMISTRY OF FOOD PRESERVATION AND PACKAGING 3 3 0 5.0
FDE425 FOOD ENGINEERING DESIGN 3 2 2 7.0
FDE426 FOOD PRODUCT AND PLANT DESIGN 3 2 2 7.0
FDE431 FOOD QUALITY CONTROL 3 3 0 5.0
FDE432 SENSORY ANALYSIS 3 3 0 5.0
FDE434 DRYING OF FOODS AND DRYERS 3 3 0 5.0
FDE483 FOOD MARKETS AND LEGISLATION 3 3 0 5.0
FDE484 ENGINEERING PRINCIPLES OF NOVEL FOOD PRESERVATION TECHNOLOGIES 3 3 0 5.0
FDE490 FOOD ENGINEERING RESEARCH 3 1 4 5.0
FDE493 SPECIAL TOPICS IN FOOD ENGINEERING: FOOD MARKETS AND LEGISLATION 3 3 0 6.0
FDE494 SPECIAL TOPICS IN FOOD ENG:MICROBIAL GENOTYPING IN FOOD MICROBIOLOGY 3 3 0 5.0
FDE495 SPECIAL TOPICS IN FOOD ENGINEERING: SEPARATION PROCESSES FOR THE RECOVERY OF BIOACTIVE COMPOUNDS 3 3 0 5.0
FDE496 SPECIAL TOPICS IN FOOD ENGINEERING: PHYSICAL CHEMISTRY OF FOODS 3 3 0 5.0
FDE497 SPECIAL TOPICS IN FOOD ENG.FOOD AND HEALTH 3 3 0 5.0
FDE498 SPECIAL TOPICS IN ENGINEERING PRINCIPLES OF NOVEL FOOD PRESERVATION TECHNOLOGIES 3 3 0 5.0
FDE500 M.S. THESIS 0 0 0 50.0
FDE508 MICROBIAL GENOTYPING IN FOOD MICROBIOLOGY 3 3 0 8.0
FDE510 TOTAL QUALITY MAN.FOR THE FOOD IND. 3 3 0 8.0
FDE511 NON-THERMAL PROCESSING TECHNOLOGY IN FOOD INDUSTRY 3 3 0 8.0
FDE515 ENZYME ENGINEERING 3 3 0 8.0
FDE516 MAGNETIC RESONANCE IN FOOD SCIENCE 3 3 0 8.0
FDE519 TRANSPORT PHENOMENA IN FOOD ENG. 3 3 0 8.0
FDE525 KINETIC ANALYSIS OF THE GLYCOLYTIC PATHWAY OF FUNGI 3 3 0 8.0
FDE561 FOOD ENGINEERING ANALYSIS 3 3 0 8.0
FDE571 ADVANCED FOOD BIOCHEMISTRY 3 3 0 8.0
FDE572 ADVANCED FOOD MICROBIOLOGY 3 3 0 8.0
FDE576 INDUSTRIAL MICROBIOLOGY 3 3 0 8.0
FDE579 ADDITIVES CONTAMINANTS & TOXICOLOGY 3 3 0 8.0
FDE580 FOOD PACKAGING 3 3 0 8.0
FDE581 BIOCHEMICAL ENGINEERING 3 3 0 8.0
FDE582 THERMAL PROCESS ENGINEERING 3 3 0 8.0
FDE585 ENGINEERING PROPERTIES OF FOODS 3 3 0 8.0
FDE587 RHEOLOGICAL METH.IN FOOD ENG. 3 3 0 8.0
FDE589 MICROWAVE PROCESSING OF FOODS 3 3 0 8.0
FDE591 SEMINAR I 0 0 0 10.0
FDE592 SEMINAR II 0 0 0 10.0
FDE595 GRADUATE SEMINAR 0 0 0 15.0
FDE600 PH.D THESIS 0 0 0 130.0
FDE691 SEMINAR FOR PH.D. STUDENTS 0 0 2 10.0
FDE799 ORIENTATION GRADUATE SEMINARS 0 0 2 10.0
FDE5555 INTERNATIONAL STUDENT PRACTICE 0 0 0 1.0