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General Description
Programme Director : Not Found  
e-mail : samiozcelik@sdu.edu.tr  
Telephone : 2111766  
Fax : 237 0859  
ECTS Coordinator : Not Found  
e-mail : bkilic@mmf.sdu.edu.tr  
Telephone : 211 1631  
Fax : 237 0859  
Address : Suleyman Demirel University Faculty of Engineering and Architecture Department of Food Engineering Isparta  
General Information : Food Engineering Department was established according to Higher Education Executive Board's no 25 02. 1994 which is decision to establish the Faculty of Agriculture in S.D.U. Food Engineering Department was established in 1994 in order to make education and research about squandering resources by processing the prevention of food raw materials, increasing processed food in terms of quantity and quality, making appropriate process design for conservation and marketing of food, development and controlling food, providing information about sanitation and management issues to manufacture efficient and healthy food.  
Qualification Awarded : M.S. and Ph.D.  
Level of Qualification : Second Cycle (Master?s Degree)/ Third Cycle (Doctorate Degree).This is a second cycle degree program in Food Engineering (120 ECTS). You will be awarded, on successful completion of the programme and gain competencies, a degree of Master in Food Engineering.  
Specific Admission Requirements : Students, willing to enrol in this graduate programme, must comply with the legal and academic requirements to access the studies in Suleyman Demirel University according to the process established by the YÖK (Higher Education Council) regulations. The detail information about the application (once or sometimes twice a year) and access requirements are released before academic year starts on its web site (http://fenbilimleri.sdu.edu.tr). Students who have started studies in other universities within or outside of the country may apply for their recognition. The recognition record is unique for each student and therefore the procedure is carried out accordingly before the start of each academic year. Under an established exchanges program or one approved by the University, exchange students from abroad may be accepted for studies on the courses taught in English. Or, if they are confident in Turkish, they may then enrol in any courses, running in Turkish, shown on the ?Course Structure? diagram. For example, Erasmus students from abroad want to spend one term or two terms in a graduate programme at Suleyman Demirel University should apply to International Relation Office. The detail information on the application procedure is given in their web site (http://disiliskiler.sdu.edu.tr/).  
Specific Arrangements for Recognition of Prior Learning (formal, non-formal and informal) :  
Qualification Requirements and Regulations : National qualifications frameworks may contain levels (or intermediate qualifications) within the three Bologna cycles (e.g. a short cycle within the first cycle). These levels allow institutions to structure a particular qualification and regulate progression through the qualification. Qualification Requirements and Regulations are enacted by YÖK (The Council Of Higher Education) in Turkey.  
Profile of The Programme : The aim of food engineering department is to provide professional food engineers who are qualified to advise the food sector in food science and technology, have ability to organize and perform academic level research and give undergraduate level courses to undergraduate students, have ability to astablish, control and oparate firms and processing plant in their specialized field, capable of working at academic level in interdisciplinary science and engineering fields, have oral and written communication ability at foreign language and use basic computer programs.  
Occupational Profiles of Graduates with Examples : Food engineers with MS or/and Ph:D.have the opportunity to work in the public sector, the Ministry of Agriculture and Rural Affairs, Ministry of Health, Industry and Trade Ministry, the Institute of Turkish Standards. They can work in the private sector as food-related enterprises, project engineer, plant engineer, investment experts, consultants and quality experts.  
Access to Further Studies : Upon a successful completion of the programme, student may continue with doctoral study in the same or similar scientific areas, which may accept students from Food Engineering.  
Aims Of Programme : The goal of food engineering graduate program is to provide proficiency to the candidates having application and theoretical background in one of the areas of food technology, product development, increase product quality, food safety and microbiology. Thus, food engineering program intends to meet the needs of public and private sectors for qualified workers. In addition, the infrastructure is being created by providing knowledge and experience to candidates in experimental design, experimentation, data collection, results analysis, access to information in the area of the food and ability of knowledge transfer to daily life for a career in academia.  
Examination Regulations, Assessment and Grading : They are specified in each course. Please see the Course Structure for details.  
Graduation Requirements : In order to gain the degree, the student is required to have minimum 60 ECTS credits lectures (from the graduate course programme) and successfully completed them. Then, the student should prepare a thesis after caring out a research on a topic supervised by a senior lecturer. On a successful submission of thesis, student is required to give a successful oral examination on his/her work.  
Mode of Study (full-time, part-time, e-learning etc.) : They are specified in each course. Please see the Course Structure for details.  

Program Learning Outcomes
They are qualified to advise the food sector in specialized fields (food technology, product development, increase product quality, food safety, microbiology, etc.)
They have ability to organize and perform academic level research and give undergraduate level courses to undergraduate students
They have ability to astablish, control and oparate Firms and processing plant in their specialized field
They are capable of working at academic level in interdisciplinary science and engineering fields
They have oral and written communication ability at foreign language
They use basic computer programs for presentations, writing, statistics and graphics programs

 

Course Structure&ECTS Credits

-
For Each Student there must be 30 ECTS Credits for each Semester.There must be 60 ECTS Credits for an academic year.

-1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01GIM9613
Advanced Laboratory Techniques
Compulsory 3,00 6,00 Print
01GIM9999
Principles of Scientific Research
Compulsory 3,00 6,00 Print
01GIM5101
Experimental Food Microbiology
Optional 3,00 6,00 Print
01GIM5103
Enzyme Technology
Optional 2,00 6,00 Print
01GIM5106
Dairy Technology
Optional 3,00 6,00 Print
01GIM5108
Application Methods of Microbiology
Optional 2,00 6,00 Print
01GIM5109
Esential Oil Technology
Optional 2,00 6,00 Print
01GIM5110
Food Drying Technology
Optional 3,00 6,00 Print
01GIM5111
Genetic Engineering
Optional 2,00 6,00 Print
01GIM5113
Molecular Biology
Optional 2,00 6,00 Print
01GIM5114
Shelf-Life Determination of Foods
Optional 3,00 6,00 Print
01GIM5116
Optional 3,00 6,00 Print
01GIM5117
Optional 3,00 6,00 Print
01GIM5118
Optional 3,00 6,00 Print
01GIM5119
Advance Food Chemistry
Optional 3,00 6,00 Print
01GIM5120
Dairy Chemistry and Biochemistry
Optional 3,00 6,00 Print
01GIM5123
Advanced Fruit and Vegetable Processing Technology
Optional 3,00 6,00 Print
01GIM5126
Crude Oil Production Technology From Oil Seeds
Optional 2,00 6,00 Print
01GIM5127
Developments in Dairy processing technolgy
Optional 3,00 6,00 Print
01GIM5128
Pathogenic Microorganisms in Food Systems
Optional 3,00 6,00 Print
01GIM5131
Principles and Applications of Sensory Analysis Methods in Foods
Optional 3,00 6,00 Print
01GIM5132
physiology of the microbial cells
Optional 3,00 6,00 Print
01GIM5135
Chemical Food Additives
Optional 3,00 6,00 Print
01GIM5136
Fat Replacers
Optional 3,00 6,00 Print
01GIM5137
Biochemical Changes in Foods
Optional 3,00 6,00 Print
01GIM5138
Milk by-products Technology
Optional 3,00 6,00 Print
01GIM5139
Electrophoretic Techniques and Applications Fields
Optional 3,00 6,00 Print
01GIM5140
Toxicology
Optional 3,00 6,00 Print
01GIM5141
Analytical Quality Control in Cereal Products
Optional 3,00 6,00 Print
01GIM5146
Genetically Modified Organisms
Optional 3,00 6,00 Print
01GIM5147
Molecular Cloning Methods and Applications
Optional 4,00 6,00 Print
01GIM5148
Molecular Classification of Microorganisms
Optional 3,00 6,00 Print
01GIM5149
Chemistry of fats and oils
Optional 3,00 6,00 Print
01GIM5150
BIOCHEMISTRY OF FATS AND OILS
Optional 3,00 6,00 Print
01GIM5151
Olive oil technology
Optional 3,00 6,00 Print
01GIM6101
Optional 2,00 0,00 Print
01GIM6105
Microbial Metabolism
Optional 3,00 6,00 Print
01GIM6107
Dairy microbiology
Optional 3,00 6,00 Print
01GIM6108
Lactic acid bacteria and probiotics in food industry
Optional 3,00 6,00 Print
01GIM6109
Microbial Food Poisonings and Infections
Optional 3,00 6,00 Print
01GIM6110
Quality Management Systems
Optional 2,00 6,00 Print
01GIM6111
Advanced Cheese Technology
Optional 3,00 6,00 Print
01GIM6112
New Food Product Development
Optional 3,00 6,00 Print
01GIM6113
Advanced Fermented Food Technology
Optional 3,00 6,00 Print
01GIM7501
Seminar I (Graduate)
Optional 0,00 6,00 Print
01GIM7601
Seminar I (PhD)
Optional 1,00 6,00 Print
01GIM7602
Seminar II (Phd)
Optional 1,00 6,00 Print
01GIM8501
Thesis (Master Thesis)
Optional 0,00 24,00 Print
01GIM8601
Thesis (PhD Thesis)
Optional 1,00 24,00 Print
01GIM9601
Optional 4,00 6,00 Print
01GIM6116
New Extraction Techniques and Their Applications in Food Analysis
Optional 3,00 6,00 Print
01GIM9612
İndustrial Biotechnology
Optional 3,00 6,00 Print
01GIM5152
Novel Processing Technologies In The Food Industry
Optional 3,00 6,00 Print
01GIM9616
Watershed Modeling
Optional 3,00 6,00 Print
01GIM9614
Food Rheology
Optional 3,00 6,00 Print
01GIM9611
Technology of Breakfast Cereals
Optional 3,00 6,00 Print
01GIM6117
Physical Properties of Food Materials
Optional 3,00 6,00 Print
01GIM9617
Bacteriocins of Lactic Acid Bacteria
Optional 3,00 6,00 Print
01GIM5154
Process selection and planning in food industry
Optional 3,00 6,00 Print
01GIM6118
Phenolic compounds, Sterols and Natural Pigments
Optional 3,00 6,00 Print
01GIM9618
Gene Cloning and DNA Analysis
Optional 3,00 6,00 Print
01GIM9619
Important Yeasts in Food Industry
Optional 3,00 6,00 Print
01GIM6120
Microwave Applications in Food Processing
Optional 3,00 6,00 Print
01GIM6119
Transport Systems and Their Applications in Food Processes
Optional 3,00 6,00 Print
01GIM5153
Technology of Vinegar and Wine
Optional 3,00 6,00 Print
01GIM9610
Advanced Reaction Kinetics for Food Engineering
Optional 3,00 6,00 Print
01GIM9609
Basic Techniques and Applications in Microbiology
Optional 3,00 6,00 Print
01GIM6121
Frying Techniques in Foods
Optional 3,00 6,00 Print
     Total ECTS:12  

Total.ECTS(Yearly): 60




1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01GIM5115
Optional 3,00 6,00 Print
01GIM5121
Optional 3,00 6,00 Print
01GIM5125
Optional 3,00 6,00 Print
01GIM5134
Optional 3,00 6,00 Print
01GIM5142
Technology of Cereal and Cereal Products
Optional 3,00 6,00 Print
01GIM5143
Technology of Cereal Milling
Optional 3,00 6,00 Print
01GIM5144
Biscuit Technology
Optional 3,00 6,00 Print
01GIM5145
Tradational Dairy Products
Optional 3,00 6,00 Print
01GIM6102
Experimental Baking
Optional 3,00 6,00 Print
01GIM6103
Optional 3,00 3,00 Print
01GIM6104
Optional 3,00 6,00 Print
01GIM6114
Optional 3,00 6,00 Print
01GIM6115
Optional 3,00 6,00 Print
01GIM9501
Optional 4,00 6,00 Print
01GIM9502
Optional 4,00 6,00 Print
01GIM9503
Optional 4,00 6,00 Print
01GIM9504
Optional 4,00 6,00 Print
01GIM9602
Optional 4,00 6,00 Print
01GIM9603
Optional 4,00 6,00 Print
01GIM9604
Optional 4,00 6,00 Print
01GIM9605
Optional 4,00 6,00 Print
01GIM9606
Optional 4,00 6,00 Print
01GIM9607
Optional 4,00 6,00 Print
01GIM9608
Optional 4,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60




-

-1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01GIM9613
Advanced Laboratory Techniques
Compulsory 3,00 6,00 Print
01GIM9999
Principles of Scientific Research
Compulsory 3,00 6,00 Print
01GIM5101
Experimental Food Microbiology
Optional 3,00 6,00 Print
01GIM5103
Enzyme Technology
Optional 2,00 6,00 Print
01GIM5106
Dairy Technology
Optional 3,00 6,00 Print
01GIM5108
Application Methods of Microbiology
Optional 2,00 6,00 Print
01GIM5109
Esential Oil Technology
Optional 2,00 6,00 Print
01GIM5110
Food Drying Technology
Optional 3,00 6,00 Print
01GIM5111
Genetic Engineering
Optional 2,00 6,00 Print
01GIM5113
Molecular Biology
Optional 2,00 6,00 Print
01GIM5114
Shelf-Life Determination of Foods
Optional 3,00 6,00 Print
01GIM5116
Optional 3,00 6,00 Print
01GIM5117
Optional 3,00 6,00 Print
01GIM5118
Optional 3,00 6,00 Print
01GIM5119
Advance Food Chemistry
Optional 3,00 6,00 Print
01GIM5120
Dairy Chemistry and Biochemistry
Optional 3,00 6,00 Print
01GIM5123
Advanced Fruit and Vegetable Processing Technology
Optional 3,00 6,00 Print
01GIM5126
Crude Oil Production Technology From Oil Seeds
Optional 2,00 6,00 Print
01GIM5127
Developments in Dairy processing technolgy
Optional 3,00 6,00 Print
01GIM5128
Pathogenic Microorganisms in Food Systems
Optional 3,00 6,00 Print
01GIM5131
Principles and Applications of Sensory Analysis Methods in Foods
Optional 3,00 6,00 Print
01GIM5132
physiology of the microbial cells
Optional 3,00 6,00 Print
01GIM5135
Chemical Food Additives
Optional 3,00 6,00 Print
01GIM5136
Fat Replacers
Optional 3,00 6,00 Print
01GIM5137
Biochemical Changes in Foods
Optional 3,00 6,00 Print
01GIM5138
Milk by-products Technology
Optional 3,00 6,00 Print
01GIM5139
Electrophoretic Techniques and Applications Fields
Optional 3,00 6,00 Print
01GIM5140
Toxicology
Optional 3,00 6,00 Print
01GIM5141
Analytical Quality Control in Cereal Products
Optional 3,00 6,00 Print
01GIM5146
Genetically Modified Organisms
Optional 3,00 6,00 Print
01GIM5147
Molecular Cloning Methods and Applications
Optional 4,00 6,00 Print
01GIM5148
Molecular Classification of Microorganisms
Optional 3,00 6,00 Print
01GIM5149
Chemistry of fats and oils
Optional 3,00 6,00 Print
01GIM5150
BIOCHEMISTRY OF FATS AND OILS
Optional 3,00 6,00 Print
01GIM5151
Olive oil technology
Optional 3,00 6,00 Print
01GIM6101
Optional 2,00 0,00 Print
01GIM6105
Microbial Metabolism
Optional 3,00 6,00 Print
01GIM6107
Dairy microbiology
Optional 3,00 6,00 Print
01GIM6108
Lactic acid bacteria and probiotics in food industry
Optional 3,00 6,00 Print
01GIM6109
Microbial Food Poisonings and Infections
Optional 3,00 6,00 Print
01GIM6110
Quality Management Systems
Optional 2,00 6,00 Print
01GIM6111
Advanced Cheese Technology
Optional 3,00 6,00 Print
01GIM6112
New Food Product Development
Optional 3,00 6,00 Print
01GIM6113
Advanced Fermented Food Technology
Optional 3,00 6,00 Print
01GIM7501
Seminar I (Graduate)
Optional 0,00 6,00 Print
01GIM7601
Seminar I (PhD)
Optional 1,00 6,00 Print
01GIM7602
Seminar II (Phd)
Optional 1,00 6,00 Print
01GIM8501
Thesis (Master Thesis)
Optional 0,00 24,00 Print
01GIM8601
Thesis (PhD Thesis)
Optional 1,00 24,00 Print
01GIM9601
Optional 4,00 6,00 Print
01GIM6116
New Extraction Techniques and Their Applications in Food Analysis
Optional 3,00 6,00 Print
01GIM9612
İndustrial Biotechnology
Optional 3,00 6,00 Print
01GIM5152
Novel Processing Technologies In The Food Industry
Optional 3,00 6,00 Print
01GIM9616
Watershed Modeling
Optional 3,00 6,00 Print
01GIM9614
Food Rheology
Optional 3,00 6,00 Print
01GIM9611
Technology of Breakfast Cereals
Optional 3,00 6,00 Print
01GIM6117
Physical Properties of Food Materials
Optional 3,00 6,00 Print
01GIM9617
Bacteriocins of Lactic Acid Bacteria
Optional 3,00 6,00 Print
01GIM5154
Process selection and planning in food industry
Optional 3,00 6,00 Print
01GIM6118
Phenolic compounds, Sterols and Natural Pigments
Optional 3,00 6,00 Print
01GIM9618
Gene Cloning and DNA Analysis
Optional 3,00 6,00 Print
01GIM9619
Important Yeasts in Food Industry
Optional 3,00 6,00 Print
01GIM6120
Microwave Applications in Food Processing
Optional 3,00 6,00 Print
01GIM6119
Transport Systems and Their Applications in Food Processes
Optional 3,00 6,00 Print
01GIM5153
Technology of Vinegar and Wine
Optional 3,00 6,00 Print
01GIM9610
Advanced Reaction Kinetics for Food Engineering
Optional 3,00 6,00 Print
01GIM9609
Basic Techniques and Applications in Microbiology
Optional 3,00 6,00 Print
01GIM6121
Frying Techniques in Foods
Optional 3,00 6,00 Print
     Total ECTS:12  

Total.ECTS(Yearly): 60




1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01GIM5115
Optional 3,00 6,00 Print
01GIM5121
Optional 3,00 6,00 Print
01GIM5125
Optional 3,00 6,00 Print
01GIM5134
Optional 3,00 6,00 Print
01GIM5142
Technology of Cereal and Cereal Products
Optional 3,00 6,00 Print
01GIM5143
Technology of Cereal Milling
Optional 3,00 6,00 Print
01GIM5144
Biscuit Technology
Optional 3,00 6,00 Print
01GIM5145
Tradational Dairy Products
Optional 3,00 6,00 Print
01GIM6102
Experimental Baking
Optional 3,00 6,00 Print
01GIM6103
Optional 3,00 3,00 Print
01GIM6104
Optional 3,00 6,00 Print
01GIM6114
Optional 3,00 6,00 Print
01GIM6115
Optional 3,00 6,00 Print
01GIM9501
Optional 4,00 6,00 Print
01GIM9502
Optional 4,00 6,00 Print
01GIM9503
Optional 4,00 6,00 Print
01GIM9504
Optional 4,00 6,00 Print
01GIM9602
Optional 4,00 6,00 Print
01GIM9603
Optional 4,00 6,00 Print
01GIM9604
Optional 4,00 6,00 Print
01GIM9605
Optional 4,00 6,00 Print
01GIM9606
Optional 4,00 6,00 Print
01GIM9607
Optional 4,00 6,00 Print
01GIM9608
Optional 4,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60