4260101 Mathematics I (4-0-4)
Concept of functions and limits; algebraic and transcendental functions and their applications; continuity and discontinuity of functions; derivative; applications of derivatives for various functions; higher-order derivatives; integral and integration methods; indefinite and definite integrals and their applications.
4260103 Physics I (4-0-4)
Vectors and one-dimensional motion; laws of motion and two-dimensional motion; circular motion and Newton’s laws; work and kinetic energy; potential energy and conservation of energy; linear momentum and collisions; rolling motion and angular momentum; static equilibrium and elasticity; vibration; law of universal gravitation.
4260105 General Chemistry I (3-0-3)
Properties and measurement of matter; atoms and atomic theory; chemical compounds; chemical reactions; aqueous solution reactions; gases; thermochemistry; electronic structure of the atom; periodic table and certain atomic properties; chemical bonding concepts and theories; liquids, solids and intermolecular forces; solutions and physical properties.
4260115 General Chemistry Laboratory I (0-2-1)
Determination of specific heat of a metal; stoichiometry; synthesis of copper sulfate; determination of the ideal gas constant; determination of molecular weight of a volatile liquid; molar mass by freezing point depression; steam distillation; solution preparation; pH experiment; acid–base titration.
4260109 Computer-Aided Technical Drawing (2-1-3)
Definition, application areas and importance of technical drawing. Outline of tools and basic concepts used in technical drawings (lines, lettering, scale, sectional views, projections, perspective drawing, etc.). Introduction to the AutoCAD package program, its importance and advantages in drawing. Running the package program, drawing screen and command usage. Techniques for drawing two-dimensional (planar) and three-dimensional (perspective) shapes and applications. Use of editing commands, text insertion, sectioning, hatching and similar operations in the package program.
4260111 Atatürk’s Principles and History of Revolution I (2-0-2)
General situation of the Ottoman Empire in the 19th and 20th centuries and renewal movements. Constitutional periods and the Balkan Wars. World War I and the Gallipoli Campaign. Armistice of Mudros. Preparatory period of the War of Independence. Erzurum and Sivas Congresses. Opening of the Grand National Assembly in Ankara.
4260117 Introduction to Food Engineering (2-0-2)
Definition and importance of food engineering; its relation to other scientific fields; basic composition of foods; food spoilage; food preservation methods; general information on cereal, oil, meat, dairy, fruit and vegetable processing technologies.
4260102 Mathematics II (4-0-4)
Indefinite integrals, definite integrals and their applications; matrices and determinants; vectors; derivatives of multivariable functions; double and triple integrals.
4260104 Physics II (3-1-4)
Charge and matter; electric field; Gauss’s law; electric potential; capacitors and dielectrics; current and resistance; electromotive force and circuits; magnetic field; Ampère’s law; Faraday’s law of induction.
4260106 General Chemistry II (4-0-4)
Solutions; chemical kinetics; chemical equilibrium; acids and bases; ionic equilibrium; electrochemistry; thermodynamics.
4260116 General Chemistry Laboratory II (0-2-1)
Chemical equilibrium; solubility and purification of potassium nitrate; determination of the solubility product of copper(II) iodate; effect of concentration on reaction rate; effect of temperature on reaction rate; redox reactions; electroplating of copper by electrolysis; soap, carbohydrates and lipids; analysis of organic functional groups.
4260110 Biology (2-0-2)
Definition and history of biology; biological sciences; characteristics of living organisms; classification of living things; physical and chemical structure of the cell; biomolecules; cell organization; photosynthesis; cell division; plant and animal tissues; introduction to ecology; food chains; carbon and nitrogen cycles; phosphorus cycle.
4260112 Atatürk’s Principles and History of Revolution II (2-0-2)
Plans to partition the Ottoman Empire. Turkish War of Independence and related treaties; Lausanne Conference and its importance. Turkish Revolution: political, legal, social, cultural and educational reforms. Transition to multi-party system. Economic developments. Turkish foreign policy. Armenian issue. World War II and Turkey. Principles of Atatürk.
4260201 Mass and Energy Balances (3-0-3)
Concept of dimensions and units; unit conversions; gases and vapors; mass balance and applications; energy balance and applications.
4260203 Engineering Mathematics (3-0-3)
Origin and classification of differential equations; methods for solving first-order equations with analytic solutions; solution methods for higher-order linear differential equations; series solutions and linear equation systems and their solutions.
4260205 Analytical Chemistry (2-2-3)
Fundamental concepts in analytical chemistry; solutions and concentration units; stoichiometric relations; introduction to volumetric methods; neutralization titrations for simple systems; precipitation, complex formation and redox titrations; gravimetric analysis; analysis of group I–V cations and anions; application of neutralization, precipitation, complexometric and redox titrations.
4260207 General Microbiology (3-2-4)
Morphology and structure of prokaryotic and eukaryotic (fungi, algae, protozoa) cells; chemistry and biosynthesis of cell structures; viruses and prions; nutrition and growth of microorganisms; microbial metabolism; microbial genetics; environmental microbiology. Laboratory work includes microscope use, sterilization techniques, media preparation, sample preparation and inoculation in microbiology, morphology of bacteria/yeasts/molds, staining techniques, and microbiological counting methods.
4260209 Food Chemistry I (2-0-2)
Structure of water and ice; water activity and food spoilage; classification and structures of sugars. Lipids: structure and properties of fatty acids; chemical properties of lipids; straight-chain and aromatic fatty alcohols; vitamins and minerals.
4260211 Turkish Language I (2-0-2)
What is language? The role and importance of language in national life as a social institution. Relation between language and culture. Status and spread of Turkish among world languages. Turkish phonetics and classification of sounds. Rules of phonology and related principles. Syllabication, spelling rules and applications; punctuation and its usage.
4260202 Applied Statistics (2-0-2)
Fundamental topics of statistics and teaching students how to analyze values and draw conclusions from them.
4260204 Fluid Mechanics (3-0-3)
Dimensional analysis; properties of fluids; fluid statics; concept of viscosity; momentum equations and basic equations of fluid mechanics; flow of incompressible fluids through pipes and channels; transport and measurement of fluids.
4260206 Thermodynamics (3-0-3)
Introduction and basic principles of thermodynamics; thermodynamic properties; energy equation and first law of thermodynamics; entropy equation; second law of thermodynamics and relations between thermodynamic properties; thermodynamics of energy changes; Carnot cycle; Rankine cycle; refrigeration cycles; multicomponent systems; phase and chemical equilibrium in multicomponent systems.
4260208 Organic Chemistry (3-0-3)
Introduction to organic chemistry: alkanes, alkenes, alkynes, aromaticity and aromatic compounds; carboxylic acids and derivatives; carbonyl compounds; amines; organosulfur compounds; stereoisomerism.
4260210 Food Chemistry II (2-2-3)
Properties and reactions of amino acids; protein structure; biological value of proteins; physicochemical properties of proteins; classification of proteins. Structure and classification of enzymes, enzyme kinetics and theories, enzyme production techniques, commercial enzymes and applications. General properties of food additives and functional properties of food components. Food chemistry laboratory applications.
4260212 Turkish Language II (2-0-2)
Derivational affixes of Turkish and their applications. Rules for composition writing, planning and implementation. Noun and verb conjugations in Turkish. Styles of expression in composition and practice. Use of adverbs and postpositions in Turkish.
4260214 Food Biochemistry (3-0-3)
Structure and properties of key biomolecules; biochemical energy transformations; formation and breakdown of metabolic compounds; glycolysis; citric acid cycle; oxidative phosphorylation; gluconeogenesis; replication of genetic information; DNA replication; protein biosynthesis; biochemical changes occurring during production and storage of foods.
4260301 Heat and Mass Transfer (4-0-4)
Fundamental concepts related to heat transfer: conduction, convection and radiation; heat exchanger design; mechanisms of diffusion and mass transfer; diffusion coefficients for gases and liquids; effect of temperature and pressure on diffusion.
4260303 Food Microbiology I (2-2-3)
Role of microorganisms in foods; sources of microbial contamination; intrinsic and extrinsic factors affecting microbial growth; indicator and pathogenic microorganisms in foods; food preservation methods; microbiology of milk and dairy products, meat products, cereal products, fruit and vegetable products, fermented foods, and functional foods. Laboratory quality and safety, sampling plan, sample collection, transport and preparation for analysis; microscopy counting techniques; cultural methods for isolation and enumeration of microorganisms.
4260305 Instrumental Food Analysis (2-2-3)
Principles of spectroscopy; UV-Vis spectroscopy; fluorescence and phosphorescence spectroscopy; refractometric and polarimetric methods; atomic absorption and flame emission spectroscopy; potentiometric methods; color analysis; chromatographic methods.
4260307 Engineering Economics (2-0-2)
Micro and macroeconomics with applications in Turkey; basic economic concepts; supply and demand; utility and consumer behavior; price and elasticity; production, competition, national income; time value of money; profitability and depreciation calculations.
4260302 Unit Operations I (3-0-3)
Psychrometry; drying; evaporation; crystallization; freezing; thermal processes.
4260306 Food Microbiology II (2-2-3)
Food microbiology and public health; foodborne illnesses (infections and intoxications); toxigenic molds and mycotoxins; helminths and nematodes; algal toxins; foodborne viruses; prions; rapid methods for microbiological analysis; risk assessment and risk management; microbiological standards; HACCP principles. Laboratory practices including diagnosis and enumeration of pathogenic microorganisms and mycotoxin analyses.
4260308 Biotechnology (3-0-3)
Definition and applications of biotechnology; biotechnological problems in Turkey; recent developments in industrial biochemical system applications; enzyme activity and immobilized enzymes; changes in activity of immobilized enzymes; immobilization techniques; controlled release, mechanisms and kinetics; enzyme electrodes; principles; determination of glucose and lactose in foods.
4260401 Graduation Thesis I (2-0-2)
An original research project prepared by students under the supervision of a faculty member on a chosen topic in food engineering, consisting of literature review and/or laboratory work and addressing applied problems.
4260403 Food Engineering Design and Economics (1-2-2)
Selection of product and production method through necessary market research; selection of site for production; plant layout and design of treatment facilities. Review and application of mass and energy balances and mass transfer fundamentals. Determination of production capacity, capital investment, expenses and costs.
4260405 Unit Operations II (1-2-2)
Separation techniques; determination of diffusion coefficients; drying and freeze-drying; temperature and moisture measurements; sterilization value; solid–liquid extraction; density and viscosity measurements; calculation of friction factors.
4260402 Graduation Thesis II (1-2-2)
Continuation of Graduation Thesis I — an original research project supervised by a faculty member including literature review and/or laboratory work and addressing practical problems.
4260408 Professional Ethics and Food Legislation (2-0-2)
Introduction to engineering ethics with practical examples. Principles of food legislation; consumer rights; international food legislation and the Codex Alimentarius Commission; food legislation and control in Turkey.
4260107 Basic Use of Computer Technology (2-2-3)
Introduction to information technologies; information society; computer hardware; data and information; system and application software; data storage and access; information systems; information exchange standards; computer networks and IT applications. Computer and hardware units. System software: operating system, compilers; data management systems. Office software: using word processors and spreadsheet programs (MS Word, MS Excel); internet overview, browsing and searching; basic internet services.
4260113 English I (3-0-3)
Basic grammar of English followed by development of speaking, writing, reading and listening skills.
4260108 Basic Computer Science and Programming (2-2-3)
Overview of computer programming; basic definitions and concepts; computer architecture; programming concepts; programming language and compiler; compilation process; structured programming; flowchart model; introduction to structured programming languages; block structure; simple and structured data types; expressions and statements; control structures; functions and procedures; computer libraries.
4260114 English II (3-0-3)
Continuation of English I: further development of speaking, writing, reading and listening skills.
4260213 English III (2-0-2)
Continuation of English II: further improvement of speaking, writing, reading and listening skills.
4260221 Marketing (2-0-2)
Concept and importance of marketing; characteristics of goods and services; external factors affecting demand and motivations; marketing mix; market segmentation; product development; pricing; strategic marketing; marketing techniques; distribution channels; marketing environment; marketing information systems; consumer behavior; purchasing decision processes; industrial and consumer markets; market segmentation and target markets.
4260223 Public Personnel Management (2-0-2)
Structure of state administration and recent developments; definition and history of personnel management; characteristics of the Turkish public personnel system; organizational objectives and job design; job descriptions; performance standards and working conditions; recruitment; orientation training; job evaluation; wage systems; performance appraisal; collective bargaining; in-service training and improving staff productivity; incentive systems and methods.
4260225 Introduction to Business Science (2-0-2)
Principles and basic concepts of business; origin and historical development of business; aims of enterprises; place in the economy and classification; historical evolution of management sciences and discussion of current management models.
4260227 Introduction to Economics (2-0-2)
Subject and concepts of economics; economic systems; price mechanism; market functioning and perfect competition; demand and supply; elasticity; demand theory and consumer equilibrium; marginal utility analysis; firm equilibrium; economic models: perfect competition and imperfect competition models.
4260229 Behavioral Sciences (2-0-2)
Basic concepts and contributions of behavioral sciences to organizational studies. Individual behavior models; needs underlying behavior; behavior plane; status and role behavior; role of social institutions in human behavior; interpersonal communication; nature and stages of learning; learning theories; application of behavioral learning theories in organizations.
4260231 Total Quality Management (2-0-2)
Historical development of Total Quality Management; concept of communication; management processes; standards concept and TSE, ISO 9000 Quality Management Standards; accreditation and certification processes.
4260216 English IV (2-0-2)
Continuation of English III: advanced development of speaking, writing, reading and listening skills.
4260220 Public Relations (2-0-2)
History of public relations worldwide and in Turkey; aims and social responsibilities of public relations; role of PR in advertising, propaganda, marketing and promotion; PR organization and qualifications of PR professionals.
4260224 Labor Law (2-0-2)
Fundamental concepts of labor law; employment contract; rights and obligations arising from the employment contract; termination of the employment contract and legal consequences; regulation of work; definition of social security; social risks and types; health legislation according to SSK; common health unit at workplace; effects and prevention of noise and vibration on health; occupational hygiene and cleanliness; occupational health in the food industry; energy and weight control; importance of balanced diet and exercise.
4260226 Management Science (2-0-2)
Definition and examination of management science; basic approaches and development; relation to closely related fields; differences and similarities between public administration and business management in aims and methods; general review of various management processes in state administration.
4260228 Environmental Legislation (2-0-2)
New concepts and views in environmental law; environmental legislation and related court decisions; human rights and environment; international law and the environment; basic principles of environmental policies. Population policy; economic aspects of the environment; sustainable development.
4260232 Occupational Health and Safety (2-0-2)
Social dimension of workers’ health; mandatory workplace health reports and documents; physical and chemical factors causing occupational diseases; health legislation according to SSK; common health unit in the workplace; effects and prevention of noise; preparation of workplace noise maps; dusts and gases in workplace and their effects; workplace hygiene and cleanliness; occupational hygiene in the food industry; energy and weight control; importance of balanced diet and exercise.
4260234 Philosophy of Science (2-0-2)
Introduction to the philosophy of science and basic concepts; main problems and concepts of philosophy of science; division between social science, natural science and formal science; birth and development of modern science; evaluation of Karl Popper’s views on the philosophy of science.
4260309 Professional English I (2-0-2)
Development of students’ daily and academic English reading, writing, listening and speaking skills.
4260321 Food Science and Nutrition (2-0-2)
Introduction to nutrition; nutrients and required levels; balanced nutrition; macronutrients and micronutrients; energy requirements and calculation of food energy values; food pyramid; basic nutritional values of foods; food industry and nutrition; structure and functioning of the human body; digestive system; digestion and absorption of macronutrients.
4260323 Molecular Biology (2-0-2)
Introduction to molecular biology; genetic structures of microorganisms; structure and organization of DNA and RNA; plasmids, viruses and chromosomal DNA replication; protein synthesis and gene roles in protein synthesis; natural genetic recombination systems; recombinant DNA technology and protein engineering applications; genetic modification of microorganisms for industrial traits and their applications in foods.
4260325 Functional Foods (2-0-2)
Definition of functional foods and classification of bioactive compounds; differences between functional foods and known food nutrients. Foods associated with health benefits; evaluation from food safety and toxicology perspectives. Role and importance of functional foods in food markets; potential effects on public health; effects of functional foods on new product design.
4260327 Physical Chemistry (2-0-2)
Solubility equilibria; concentration concepts; ideal solutions; osmotic pressure; phases and Gibbs phase rule; phase diagrams; chemical systems; chemical equilibrium and equilibrium constant; free energy; Maxwell relations; chemical potential; homogeneous gas equilibria; heterogeneous reaction systems; chemical kinetics; reaction rate and order; electrochemistry and Faraday laws.
4260304 Oil Technology (2-2-3)
Sources of solid and liquid fats; chemical composition of fats; deterioration of fatty raw materials; oil extraction and refining; hydrogenation of oils; margarine production; deterioration of oils; sampling and sample preparation for oil analysis; saponification experiment; determination of volatile components; acid value; saponification value; peroxide value; iodine value; refractive index; unsaponifiable matter; specific gravity.
4260310 Professional English II (2-0-2)
Development of students’ daily and academic English reading, writing, listening and speaking skills.
4260320 Reaction Kinetics (2-0-2)
Reaction rates; reaction rate theories; factors affecting reaction rates in foods; calculation of kinetic parameters for reactions in foods; effect of temperature on reaction rates in foods; inactivation kinetics of microorganisms and enzymes.
4260322 Food Machinery and Equipment (2-0-2)
Types and characteristics of materials used in food machinery construction; conveying, storage and raw material preparation equipment; production and packaging machines; heating, cooling, freezing and ventilation equipment; CIP systems.
4260324 Sugar and Confectionery Technology (2-0-2)
Technology of producing sugar from sugar beet; historical development of sugar factories; sugar beet properties and structure; harvesting and storage; slicing, diffusion and syrup purification; crystallization; centrifugation; packaging. Starch-based sugar production technology and product profile, functionality and applications. Introduction to confectionery technology; ingredients used in confectionery production; production of lokum, traditional sweets (cezerye) and pekmez; production of fruit leather and tahini halva; chocolate and other confectionery production.
4260326 Food Additives (2-0-2)
Definition and classification of food additives; relevant laws and organizations; Turkish Food Additives Regulation; antimicrobial additives; antioxidants; colorants; flavoring agents; non-caloric and low-calorie sweeteners; stabilizers; emulsifiers; phosphates, acids and bases used in food processing; anti-caking agents; fining agents; bleaching agents; propellants; natural toxic substances in foods; intentional additives and contaminants.
4260328 Nutrition Biochemistry (2-0-2)
Digestion, absorption and metabolism of major nutrients in foods. Fasting and satiety metabolism; carbohydrate metabolism; glucose tolerance; insulin resistance; lipid metabolism; lipoproteins; phospholipids; eicosanoids; trans fatty acids; protein metabolism; protein malnutrition; energy intake and expenditure; role of faulty nutrition in chronic diseases such as diabetes, cardiovascular disease, cancer and obesity.
4260407 Meat Technology (2-2-3)
Chemical, histological and microbiological properties of meat; preservation and processing of meat; meat product technology; fermented meat products; additives used in the meat industry; defects in meat products. Physical, chemical and microbiological analyses of meat and meat products.
4260409 Dairy Technology (2-2-3)
Physical, chemical and biological properties of milk; collection and acceptance into industry; dairy plant equipment; processes applied to milk; production technologies of dairy products; evaluation of dairy by-products; quality control analyses for milk and dairy products.
4260411 Professional English III (2-0-2)
Development of students’ daily and academic English reading, writing, listening and speaking skills.
4260421 Fermentation Technology (2-0-2)
General characteristics of various microorganisms; microbial metabolism and understanding cell growth and development; growth phases in batch culture; growth kinetics; nutrient requirements and industrial nutrient sources; production technologies for alcoholic beverages such as wine and beer; microbial and chemical properties; production of distilled spirits.
4260423 Hygiene and Sanitation in the Food Industry (2-0-2)
Food industry sanitation and hygiene; personnel hygiene; water quality; sanitation methods; sanitation of tools and equipment; pest control; wastewater treatment.
4260425 Process Control (2-0-2)
Understanding the significance of control approaches and process control in engineering applications and production. Mathematical modeling of production stages; fundamental principles of process control; types of control and their applications; importance and use of Laplace transform; measurement and control equipment and their operation.
4260427 Enzyme Science and Technology (2-0-2)
Structure and functions of enzymes; general catalytic mechanisms and enzyme kinetics; principles of enzyme activity measurement; classification and characteristic reactions of enzymes; enzyme denaturation; enzyme sources and industrial production principles from microorganisms; extraction and isolation from various sources; applications of enzymes and immobilized enzymes; enzymatic processes used in foods.
4260404 Fruit and Vegetable Processing Technology (2-2-3)
Physical, chemical and biological properties of fruits and vegetables; canning technology; tomato paste production technology; freezing and drying preservation of fruits and vegetables; production of fruit and vegetable juices; minimally processed fruits and vegetables; quality analyses of fruit and vegetable products.
4260406 Cereal Technology (2-2-3)
Morphology, composition, storage and milling of cereals; bread, pasta and biscuit technologies; extrusion; quality control methods for cereal products. Physical and chemical analyses in wheat; analyses in flour and semolina; determination of dough rheological properties and baking quality; analyses of bread, pasta and biscuits.
4260410 Professional English IV (2-0-2)
Development of students’ daily and academic English reading, writing, listening and speaking skills.
4260420 Food Safety (2-0-2)
Microbial food spoilage and food poisoning; mechanisms of toxicity and detoxification; chemical and physical contaminants in foods; specialty foods; GMOs; current case studies in food safety; food preservation methods; food additives and safety; risk analysis and international organizations (FAO, WHO, EFSA) and their roles; international regulations; HACCP.
4260422 Food Packaging (2-0-2)
Functions of packaging and importance in food packaging; packaging materials: paper, metal, glass and plastic; structure and properties of packaging materials; multilayer packaging; aseptic packaging; modified atmosphere packaging; food–packaging interactions.
4260426 Food Toxicology (2-0-2)
Principles of toxicology; factors affecting toxicity and types of toxic effects; classification of toxic substances; natural toxins in animal and aquatic products; toxic plant chemicals; industrial and commercial toxicants; bacterial and fungal toxins; pesticides; food additives; toxic compounds formed during food processing; risk assessment and risk management.
4260428 Food Business Management (2-0-2)
Basic concepts: business, management, manager, economic systems and production factors; business environment and environmental forces; establishment of enterprises; management and organization; large and small enterprises; management functions; planning, organizing, leading and controlling; managerial roles: interpersonal, informational and decisional; business functions: production, marketing, finance, personnel and public relations.
4260430 Food Industry Wastes and By-products (2-0-2)
Classification and definitions of by-products and wastes of the food industry; structural properties and chemical composition of wastes and residues; characterization of food industry wastewater; evaluation of by-products from dairy, cereal, meat and poultry, vegetable and animal oils, sugar industry residues; valorization of fruit and vegetable processing residues and fermentation process residues
