| Course Code |
Course Name |
METU Credit |
Contact (h/w) |
Lab (h/w) |
ECTS |
| FDE100 |
FOOD MYTHS & FACTS |
3 |
3 |
0 |
5.0 |
| FDE101 |
INTRODUCTION TO FOOD ENGINEERING |
1 |
1 |
0 |
2.0 |
| FDE201 |
MATERIAL AND ENERGY BALANCES |
4 |
4 |
0 |
7.0 |
| FDE224 |
FOOD ENGINEERING OPERATIONS I |
4 |
4 |
0 |
7.0 |
| FDE300 |
SUMMER PRACTICE I |
0 |
0 |
0 |
5.0 |
| FDE305 |
FOOD MICROBIOLOGY LAB. |
1 |
0 |
2 |
1.0 |
| 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 |
4 |
4 |
0 |
7.0 |
| FDE314 |
PHYSICAL PROPERTIES OF FOOD MATERIALS |
3 |
3 |
0 |
5.0 |
| FDE316 |
NUMERICAL METHODS AND MODELING FOR FOOD ENGINEERING |
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 |
7.0 |
| FDE322 |
APPLIED FOOD MICROBIOLOGY |
3 |
3 |
0 |
5.0 |
| FDE324 |
FOOD ENGINEERING OPERATIONS III |
4 |
4 |
0 |
7.0 |
| FDE400 |
SUMMER PRACTICE II |
0 |
0 |
0 |
5.0 |
| FDE403 |
FOOD BIOTECHNOLOGY I |
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 |
| FDE423 |
SEPARATION PROCESSES FOR THE RECOVERY OF BIOACTIVE COMPOUNDS |
3 |
3 |
0 |
5.0 |
| FDE425 |
FOOD ENGINEERING DESIGN |
4 |
2 |
4 |
8.0 |
| FDE426 |
FOOD PRODUCT AND PLANT DESIGN |
3 |
1 |
4 |
7.0 |
| FDE428 |
FOOD & HEALTH |
3 |
3 |
0 |
5.0 |
| FDE431 |
FOOD QUALITY CONTROL |
3 |
3 |
0 |
5.0 |
| FDE432 |
SENSORY ANALYSIS |
3 |
3 |
0 |
5.0 |
| FDE484 |
ENGINEERING PRINCIPLES OF NOVEL FOOD PRESERVATION TECHNOLOGIES |
3 |
3 |
0 |
5.0 |
| FDE489 |
SPECIAL TOPICS IN FOOD ENGINEERING: INTELLECTUAL PROPERTY AND ENTERPRENEURSHIP IN FOOD ENGINEERING |
3 |
3 |
0 |
5.0 |
| FDE490 |
FOOD ENGINEERING RESEARCH |
3 |
1 |
4 |
5.0 |
| FDE492 |
SPECIAL TOPICS IN FOOD ENGINEERING: FUTURE PROTEINS: INNOVATIONS FOR SUSTAINABLE DIETS |
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 |
| 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 |
| FDE561 |
FOOD ENGINEERING ANALYSIS |
3 |
3 |
0 |
8.0 |
| FDE570 |
RESEARCH METHODS & ETHICS IN FOOD ENGINEERING |
0 |
0 |
0 |
7.0 |
| FDE571 |
ADVANCED FOOD BIOCHEMISTRY |
3 |
3 |
0 |
8.0 |
| FDE572 |
ADVANCED FOOD MICROBIOLOGY |
3 |
3 |
0 |
8.0 |
| FDE579 |
ADDITIVES CONTAMINANTS & TOXICOLOGY |
3 |
3 |
0 |
8.0 |
| FDE580 |
FOOD PACKAGING |
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 |
| FDE600 |
PH.D THESIS |
0 |
0 |
0 |
130.0 |
| FDE691 |
SEMINAR FOR PH.D. STUDENTS |
0 |
0 |
2 |
10.0 |
| FDE5555 |
INTERNATIONAL STUDENT PRACTICE |
0 |
0 |
0 |
1.0 |
