CORE COURSES MAT 101 Calculus I (4+0+0)

Transkript

CORE COURSES
MAT 101 Calculus I (4+0+0)4 ECTS: 7
Functions and limits. Derivatives. Advanced applications of derivatives. Integration. Indefinite
integration. Concept of indefinite integration. Basic integration formulas. Geometrical meaning
of indefinite integral. Partial integration methodology. Inverse functions. Logarithmic and
exponential functions. Methods of integration. Advanced applications of integration.
Recommended Readings:

Tan, S.T., “Calculus for the Managerial, Life and Social Sciences”. Kent Publishing
Company, U.S.A., (1990)

Barnett, R. and Zeigler, M., “Calculus for Business, Economics, Life Sciences and
Social Sciences”, Collier MacMillian Publishers, SanFrancisco-Dellen, (1990).

Finney, R. L., Weir, M. D. and Giordano, F. R., “Thomas’s Calculus”, Boston:
Pearson Addison Wesley (2001).

Edwards, C. H. & Penney, D. E., “Calculus with Analytic Geometry”, Upper Saddle
River, NJ: Prentice-Hall (1998).
PHY 103 General Physics (3+0+0)3 ECTS:5
Measurement and physics. Vectors. Motion in one dimension. Motion in two dimensions. Particle
dynamics I, Particle dynamics II. Work and energy. Conservation of energy. Particle system
dynamics. Collisions. Kinetics and dynamics of rotation. Oscillations.

Serway, R.A., “Physics for Scientists & Engineers”, Saunders College Publishing,
3rd edition, (1992).

Halliday D., Resnick R. and Walker J., “Fundamentals of Physics”, 5th Ed. New
York John Wiley & Sons (2001).
CHM 105 General Chemistry (2+0+2)3 ECTS:5
Matter, its properties and measurement. Atoms and atomic theory. Chemical compounds.
Chemical reactions. Introduction to reactions in aqueous solutions. Gases. Thermochemistry.
The periodic table. Electrons in atoms. Chemical bonding. Chemical kinetics. Acids and bases.
Solutions, solution preparation.

Petrucci, R. H., Herring, F. G., Madura, J., Bissonnette C., “General Chemistry:
Principles and Modern Applications”, 10th Edition, Pearson Canada Inc., Toronto,
Ontario, Canada (2011).

Sarıkahya, Y., Güler, Ü., Sarıkahya, F.,“Genel Kimya” Ege Üniversitesi Matbaası
Bornova-İzmir (2001).

Mortimer, C. E., “Modern Üniversite Kimyası” Çağlayan Kitabevi, BeyoĞluİstanbul, (1988).
FE 101 Introduction to Food Engineering (2+0+0)2 ECTS:2
Definition and scope of food engineering. Historical evaluation of food engineering. Principles of
food-associated biological and physical sciences. General properties of food. Stages of food
processing from farm to market. Causes of food spoilage. Prevention of food spoilage.
Introduction to food safety and quality. Ethics in engineering. Trips to food quality control
laboratories and food processing plants.

Heldman, D.R. and Lund D.B., “Handbook of Food Engineering”, Marcel Dekker
Inc. New York, (1992).

Ertugay, Z., Kurt, A., Elgün, A., Gökalp, H. Y., “Gıda Bilimi ve Tekonlojisi”,
Atatürk Üniversitesi, Ziraat Fakültesi Ofset Tesisi, Erzurum, (1994).
INF 101 Basic Information Technologies (0+2+0)1 ECTS:2
History of computer. External and internal hardware. Windows. Winword and its applications.
Internet, internet service providers, search on internet and electronical communication. MS Excel.
Tables and graphics. Numerical calculations. MS Power Point. Presentation preparation.

Taşbaşı, A., Altınbaşak, O., ”Bilgisayara Giriş”, Altaş Basım Yayın Dağıtım, İstanbul
(1999).

Anonymous, “Microsoft Word”, Catapult Inc, Washington (1997).
TUR 101 Turkish Language I (2+0+0)NC ECTS:2
Dilin toplum ve insan hayatındaki yeri ve önemi, Türkçenin dünya dilleri arasındaki yeri ve tarihî
gelişimi, Türkçenin bugünkü durumu; ses ve biçim özellikleri ve anlatım zenginliği; noktalama
işaretleri ve yazım kuralları.

Ergin Muharrem, Üniversiteler için Türk Dili.

Kaplan Mehmet, Türk Edebiyatı Araştırmaları- 3 Tip Tahlilleri.
HIS 101 Principles of Atatürk and History of Turkish Revolution I (2+0+0)NC ECTS:2
İnkılâp kavramı ve Türk İnkılâbına yol açan nedenler, Misak-i Milliden Türkiye Büyük Millet
Meclisine, Kurtuluş Savaşı ve Lozan barışı, Türkiye Cumhuriyeti’nin iç ve dış siyaseti.

Mumcu vd., “Atatürk İlkeleri ve İnkılap Tarihi: Atatürkçülük”, YÖK Yayınları, (1997).

Y. Akyüz vd., “Atatürk İlkeleri ve İnkılap Tarihi”, Ayraç Yayınları, (2007).
ENG 101 English for Academic Purposes (2+0+0)2 ECTS:2
Descriptions of basic terms and components of food processing technologies. Discussions on
food processing technologies. Programming. Application Software. Importance of archives.
Problem solving. Scientific meetings. Various technical reports. Writing technical reports,
Letters. Letter formats. Seminars.
FE 103 Computer Aided Engineering Drawing (0+2+0)1 ECTS:3
Importance of engineering drawing. Drawing tools. Types of lines. Basic steps to follow in
engineering drawing. Zoning, scaling, dimensioning, sectioning. Basic geometrical diagrams,
ellipse, parabola, spiral. Helical drawings. Projection. Types of projection. Number of views.
Projections of views. Top, front and end views. Scaling. Multiple and linear scaling. Three
dimensional illustration by using top, front and end views and computer aided drawings.

French, T. E., Vierck, C. J. and Foseter, R. J., “Engineering Drawing and Graphic
Technology”, New York: McGraw-Hill (1993).
MAT 102 Calculus II (4+0+0)4 ECTS:7
Definition of integration and basic integration formulas. Geometrical meaning of indefinite
integral. Partial integration methods. Integration of rational functions, integration of
trigonometric functions. Change of variables. Definite integral. Partition of an interval. Area
calculations by definite integral. Volume calculations by definite integral. Sequence and series.
Concept and limit of sequence. Series. Parametric equations and polar coordinates. Derivative
and arc extent with parametric statements. Correletaion between rectangular and polar
coordinates. Some special curves and areas in polar coordinates.

Stewart, J., “Kalkülüs”, TÜBA Yayınları, (2007).

Finney, R. L., Weir, M. D. and Giordano, F. R., “Thomas’s Calculus”, Boston:
Pearson Addison Wesley (2001).

Gözükızıl, Ö.F., Arıkan, H., Özgür, İ., “Genel Matematik II”, Değişim Yayınları,
(2002).

Edwards, C. H. and Penney, D. E., “Calculus with Analytic Geometry”, Upper Saddle
River, NJ: Prentice-Hall (1998).
FE 102 Analytical Chemistry (2+0+2)3 ECTS:5
Tools of analytical chemistry. Chemical equilibria, Classical methods of analysis. Gravimetric
methods, titrations, neutralization titrations, complex acid-base systems, complexation and
precipitation
reactions.
Electrochemical
methods,
standart
electrode
potentials,
oxidation/reduction titrations, potentiometry. Spectrochemical analysis. Kinetics. Analytical
separations.

Skoog, D.A., West, D.M., Holler, F.J., Crouch, S. R. “Fundamentals of Analytical
Chemistry”, Nineth Edition, Brooks/Cole, USA (2014).
FE 104 Organic Chemistry (3+0+0)3 ECTS: 4
Introduction to organic chemsitry. Carbon compounds and chemical bonds. Conformational
analysis. Stereochemistry. Nucleophilic substitution. Alkans. Alkenes. Alkynes. Cycloalkanes.
Aromatic hydrocarbons. Electrophilic aromatic substitution. Alkyl halides. Alcohols. Ethers.
Aldehite and ketones. Carboxilic acids. Esters. Amines. Phenols.

Atkins, R. C. and Carey, F. A. “Organic Chemistry. 2 nd Ed. New York: McGraw-Hill
(1997).

Hart, H., Hart, D.J., and Craine, L.E. “Organic Chemistry” 9th Edition, Houghton
Mifflin Company, Boston Toronto, (1995).

Solomon, T. W., and Fryhle, C. B., Snyder, S., A., “Organic Chemistry”, 11th Edition,
Wiley, (2013).

İkizler, A., “Organik Kimyaya Giriş”, 3. baskı, Karadeniz Teknik Üniversitesi
Basımevi, Trabzon, (1993).
FE 106 Introduction to Programming with MATLAB (2+2+0)3 ECTS: 5
Fundamentals of general programming, Algorithm concept, Introduction to MATLAB, vector &
matrix calculations, script file application, data management & user-defined functions, 2D & 3D
graph drawing, graphical user interface, decision structures, loop structures, symbolic
mathematic, curve fitting & statistical calculations.

Hahn, B.D., Valentine, D.T. 2007. Essential MATLAB for Engineers and Scientists.
3rd Edition, Elsevier Ltd., Oxford, UK.

Hunt, R., Lipsman, R.L., Rosenberg, J.M. 2000. A Guide to MATLAB for Beginners
and Experienced Users. Cambridge University Press, New York, USA.
FE 108 Physical Chemistry (2+0+0)2 ECTS: 3
Equilibrium, ideal and real gases. The first law of thermodynamics. The second law of
thermodynamics. Phase diagrams. Phase stability. Simple mixtures. Chemical equilibrium.
Molecular motion in gases. Molecular motion in liquids. Diffusion. The rates of chemical
reactions. Structure of solid surfaces. Physisorption and Chemisorption. Adsorption.

Atkins, P., de Paula, J., “Physical Chemistry”, 8th Edition, Oxford University Press,
New York, (2001).

Levine, I. N., “Physical Chemistry”, 6th Edition, McGraw-Hill, USA, (2008).

Noggle, J.H., “Physical Chemistry”, 3 th Edition, Prentice Hall, USA, (1997).
TUR 102 Turkish Language II (2+0+0)NC ECTS: 2
Sözlü ve yazılı edebi türler, imlâ-noktalama işaretleri, sunum, şiir, deneme, kompozisyon, hikâye,
gazete, dergi çalışmaları ve uygulamaları.

M. Özkan, O. Esin ve H. Tören, “Yüksek Öğretimde Türk Dili Yazılı ve Sözlü
Anlatım”, Filiz Kitabevi, (2001).

Komisyon, “Türkçe Sözlük”, Türk Dil Kurumu, (2005).
HIS 102 Principles of Atatürk and History of Turkish Revolution II (2+0+0)NC ECTS:2
Türk İnkılâbının Stratejisi, Siyasal Alanda Yapılan İnkılaplar: Cumhuriyetin İlanı, Halifeliğin
Kaldırılması, Terakkiperver Cumhuriyet Fırkası ve Takrir-i Sükun Dönemi, Hukuk Alanında
Yapılan İnkılâplar, Eğitim ve Kültür Alanında Yapılan İnkılâplar, İktisâdi Alanda Yapılan
İnkılâplar, Çok Partili Hayata Geçme Denemesi ve Bazı İç Siyasi Olaylar, Sosyal ve Toplumsal
Alanda Yapılan İnkılâplar, Atatürk Dönemi Türk Dış Politikası, 1923-1932 Yılları Arası Türk
Dış Politikası, 1932-1938 Yılları Arasında Türk Dış Politikası, Atatürk İlkeleri: Cumhuriyetçilik,
Milliyetçilik, Halkçılık, Devletçilik, Laiklik, İnkılâpçılık.

Mumcu v.d., “Atatürk İlkeleri ve İnkılap Tarihi: Atatürkçülük”, YÖK Yayınları,
(1997).

Y. Akyüz v.d., “Atatürk İlkeleri ve İnkılap Tarihi”, Ayraç Yayınları, (2007).
MAT 201 Engineering Mathematics (2+2+0)3 ECTS: 6
Basic definitions. Definition and derivates of differential equations. Solutions for differential
equations. Initial and boundary-value problems. First order differential equations. Seperation of
variables. Homogenous differential equations. First order linear differential equations. Reduction
of order. Bernoulli and Riccoti equations. Exact differential equations. Integration constant.
Differential equations in closed form. Equations which can be separated into multipliers.
Equations which can be solved by dependent variable. Equations which can be solved by
independent variable. Equations which are homogeneous according to dependent or independent
variables. Geometrical and physical applications.

Ross, S.L., “Introduction to Ordinary Differential Equations”, New York: John Wiley
& Sons.(1989).

Kells, L.M., “Elementary Differential Equations”, New York: Mc-Graw Hill (1965).

Edwards, Jr, C.H. and Penny, D. E., “Differential Equations: Computing and
Modelling”, Upper Saddle River, NJ: Prentice-Hall (1995).
FE 201 Material and Energy Balances (3+0+0)3 ECTS: 5
Basic engineering calculations, units, dimensions, degrees of freedom. Process and process
variables, mass composition, temperature and pressure. Steady state, recycle, purge,
fundamentals of material balances. Single phase systems, single component vapor pressure.
Multicomponent systems, vapor-liquid equilibrium. Fundamentals of energy balances. Energy
balances on closed systems. Energy balances on open systems. Energy balances on non-reactive
processes. Energy balances on reactive processes

Felder, Richard M., and Rousseau, Ronald W., “Elementary Principles of
Chemical Processes”, 3rd Ed. New York: John Wiley & Sons (2003).

Himmelblau, David M., and Riggs, James B., “Basic Principles and Calculations
in Chemical Engineering”, 7th Ed. Upper Saddle River, New Jersey: Prentice-Hall
(2003).
FE 203 Applied Statistics (2+2+0)3 ECTS: 4
The definition and the aim of Statistics and the basic concepts in statistics, the arrangement of the
data: Frequency tables and graphs, Measures of Central Tendency, Measures of Variability,
Probability, Probability Distributions, Sampling Distributions, Point Estimation and Confidence
Intervals, Testing Hypotheses, Regression Analysis and Correlation Analysis, Chi-Square Tests,
One-way Analysis of Variance.

Sincich, T., Levine, D, M.,and Stephan D., Practical Statistics by Example Using
Microsoft Excel, Prentice Hall, New Jersey, (1999).

Johnson R.A. ve Bhattacharyya G.K. Statistics.(Principles and Methods) John
Wiley and Sons, Inc. U.S.A., (2006).

Moore, D. S., McCabe, G. P. Introduction to the Practice of Statistics, W. H.
Freeman Company, Newyork, (2003).

Kutsal, A., Apaydın,A., Atakan, C.,Uygulamalı İstatistik, Kültür Yayınevi, (2003).
FE 205 Food Chemistry (2+0+2)3 ECTS: 4
The chemical structures, reactions and effects of changes which occur during the food production
of macro (water, carbohydrates, proteins, lipids) and micro constituents (vitamins, minerals,
pigments, taste and flavour compounds, organic acids) in foods

Eskin, M. N. A., “Biochemistry of Foods”, Academic Press, Inc. California, 2nd Ed.
(1990).

Alais, C. and Linden, G., “Food Biochemistry”, Morton I and Whitehead A (Eds), 1st
Ed (1991).

Shi, J., Mazza, G., Maguer, M.L., ‘’Functional Foods: Biochemical and Processing
Aspects’’, CRC Press, London , Vol. 2., (2002)

DeMan, J.M., “Principles of Food Chemistry”, The Avi Publishing Company, Second
edition (1990).

Heimann, W., “ Fundamentals of Food Chemistry” The Avi Publishing Company,
(1980). Lee, F.A., “Basic Food Chemistry”, The Avi Publishing Company, Second
edition (1983).

Gunstone, F.D., Harwood, J.L., Padley, F.B., “The Lipid Handbook” Chapman and
Hall, London, (1986).

Demirci, M., “Gıda Kimyası”, Onur Grafik, (2010).

Saldamlı, İ., “Gıda Kimyası, Hacettepe Üniversitesi Yayınları, (2007).

edition (1990).

Heimann, W., “ Fundamentals of Food Chemistry” The Avi Publishing Company,
(1980). Lee, F.A., “Basic Food Chemistry”, The Avi Publishing Company, Second
edition (1983).



FE 207 General Microbiology (2+0+2)3 ECTS: 6
Principles of microbiology. History of microbiology. Microorganisms in our lives. Spontaneous
generation. Biogenesis and germ teories of diseases. Chemical bonds and reactions. Biological
molecules.
Microscopy.
Staining
methods.
Classification
of
microorganisms.
Basic
methodologies in microbial classification. Structures of prokaryotic and eucaryotic cells. Gram
(+) and Gram (-) bacterias, external and internal organelles. Chemical and physical requirements
for microbial growth. Microbiological media and types of microbial medium. Pure culture.
Control of microbial growth, bacterias, fungi, molds, algae, actinomycetes, protozoans, viruses,
parasites. Microbial genetics. Growth and metabolism of microorganisms. Healthful and harmful
effects of microorganisms. Definition of immunology, antibodies and antigens, antibody-antigen
reactions.

Boyd, R.F., “General Microbiology”, Times Mirror/ Mosby College Publ. 2nd ed.,
(1988).

Brock,
T.D.,
Madigan,
M.T.,
Martinko,
J.M.,
Parher,
J.,
“Biology
of
Microorganisms”, Prenice- Hall International Inc. 7th ed., (1994).

Tunail, N., “Mikrobiyoloji”, ISBN 9786056036200, 446s, (2009).

Özçelik, S., “Genel Mikrobiyoloji”, Süleyman Demirel Üniversitesi, 3. baskı, (2009).
FE 209 Instrumental Food Analyses (2+0+2)3 ECTS: 5
Light beam and its properties. Refractometry. Polarimetry. Ultra-violet and visible spectroscopy.
Infrared spectroscopy. Nuclear Magnetic Resonance, Fluorescens and phosphorescence
spectroscopy. Atomic absorption, emission and flame emission spectroscopies. Chromatographic
and electrophoretic methods.

Skoog, D. A., Hooler, F. J. and Crouch S. R., “Principles of Instrumental Analysis”,
6th Edition, Cengage Brooks Cole Publishing.

Hışıl,Y. “Enstrümental Gıda Analizleri-I-II-III”, Ege Üniversitesi Mühendislik
Fakültesi Ders Kitapları Yayın No: 30-31-41, 3.Baskı, (2002).

Hışıl,Y. “Enstrümental Gıda Analizleri-Laboratuvar Deneyleri”, Ege Üniversitesi
Mühendislik Fakültesi Ders Kitapları Yayın No.45, 1.Baskı, (2004)
FE 202 Thermodynamics (2+2+0)3 ECTS: 6
Basic concepts of thermodynamics, closed and open systems. Zeroth law of thermodynamics.
Properties of pure substances, phases of a pure substance, phase change processes of pure
substances, property diagrams for phase change processes, property tables, ideal gas equation of
state, compressibility, other equations of state, internal energy, enthalpy and specific heats of
ideal gases, solids and liquids. Energy transfer by heat, work and mass, mechanical and nonmechanical forms of work, conservation of mass, flow work and energy of a flowing fluid. The
first law of thermodynamics, energy balances on closed systems, steady flow systems and
unsteady flow. Entropy, entropy change and entropy balance. Power and refrigeration cycles,
Carnot and Rankine cycles, yield.

Çengel, Y.A., and Turner, R.H., “Fundamentals of Thermal-Fluid Sciences”, 2 nd
Edition, McGraw-Hill Inc., (2005).

Çengel, A. Y., Boles, M. A., “Thermodynamics”, 4 th Edition. New York: McGrawHill. (2002).

Sandler, S., I., “Chemical, Biochemical and Engineering Thermodynamics”, 4 th
Edition, Wiley, (2006).

Geankoplis, C.J., “Transport Processes and Seperation Process Principles”, 4 th
Edition, Prentice Hall, USA, (2003).
FE 204 Fluid Mechanics (2+2+0)3 ECTS: 6
Basic definitions, pressure, hydrostatic force, classification of fluids, mass balance, energy
balance, momentum balance, flow in pipes and losses, pump selection, flow over solids, fixed
and fluidized bed, flowmeters.

Çengel, Y.A., Turner, R.H. 2008. Fundamentals of Thermal-Fluid Sciences. 3rd Ed.,
McGraw-Hill Inc., USA.

Geankoplis, C.J. 2003. Transport Processes and Seperation Process Principles. 4th
Ed., Prentice Hall, USA.

Çengel, Y.A., Cimbala, J.M. 2008. Akışkanlar Mekaniği, Temelleri ve Uygulamaları
(Çeviri Editörü: Tahsin Engin), Güven Kitabevi, İzmir.
FE 206 Food Microbiology (2+0+2)3 ECTS: 6
Definition of food microbiology. Historical evaluation of food microbiology. Microbial activity
in food. Important microorganisms associated with food. Sources of microbial contamination.
Factors effecting microbial growth in food. Indicator microorganisms. Food-borne microbial
disease. Principles of food preservation. Prevention of microbial contamination and removal of
microorganisms. Inhibition of microbial growth in food. Sterilization methods.

Jay, J. M., “ Modern Food Microbiology”, AVI book, New York, (1992).

ICMSF, “Microorganisms in Foods 5; Characteristics of Microbial Pathogens”,
Blackie Academic Professional, (1996).

ICMSF, “Microorganisms in Foods 6; Food Commodities”, Blackie Academic
Professional, (1998).

Frazier, W.C. and Westhoff, D.C., “Food Microbiology” McGraw-Hill International,
(1988)
FE 208 Food Biochemistry (2+0+0)2 ECTS: 4
Biochemistry and food biochemistry. Unprocessed food and biochemical changes. Food
processing and biochemical changes during processing. Enzymatic and non-enzymatic reactions.
Food spoilage and biochemistry. Primary and secondary metabolites. Food enzymes and enzyme
inhibition. Enzyme activity and changes during food production. Food fermentations. Changes in
color and composition. Food components. Water and water activity. Configuration of sugars.
Mono, oligo and polysaccharides. Structure and properties of aminoacids and proteins.
Classification and chemical composition of lipids. Vitamins, minerals and trace elements. Basic
properties of food additives. Enzymes, phenolic compounds and natural coloring compounds.
Natural flavour compounds. Natural toxic compounds and contaminants.

Eskin, M. N. A., “Biochemistry of Foods”, Academic Press, Inc. California, 2 nd Ed.
(1990).

Alais, C. and Linden, G., “Food Biochemistry”, Morton I and Whitehead A (Eds), 1st
Ed (1991).

Shi, J., Mazza, G., Maguer, M.L., ‘”Functional Foods: Biochemical and Processing
Aspects”, CRC Press, London , Vol. 2., (2002)

edition (1990).

Heimann, W., “Fundamentals of Food Chemistry” The Avi Publishing Company,
(1980).

Lee, F.A., “Basic Food Chemistry”, The Avi Publishing Company, Second edition
(1983).



FE 210 Nutrition and Dietetics (2+0+0)2 ECTS: 4
What is food? Effect of processing on nutritional value of food. Composition of food materials.
Nutritional ingredients, carbonhydrates, lipids, proteins, other energy providing components.
Fibers, minerals, vitamines, other useful compounds. Functions of these compounds in human
body, Nutritional labels. Technological aspects in the production of food with low calorie.

Hutton,
T.,
“Food
Chemical
composition:
dietary
significance
in
food
manufacturing”, Royal Society of Chemistry Pub. UK , (2002).

Henry, C.J.K., and Heppell, N.J., “Nutritional aspects of food processing and
ingredients”, Aspen Publication, UK, (1998).

Baysal, A., “Beslenme”, Hatipoğlu Yayınları, (2009).

Demirci, B., “Beslenme”, Onur Grafik, (2009).
FE 301 Heat and Mass Transfer (3+2+0)4 ECTS: 7
Basic concepts in heat transfer, Basic principles of heat transfer, Conduction, Convection,
Radiation, Analogies among heat, mass and momentum transfer, Diffusion, Mass transfer.

Incropera, F. P. and De Witt D. P., “Fundamentals of Heat and Mass Transfer”, 5th
Edition, New York: John Wiley & Sons, (2002).

Çengel, Y.A., and Turner, R.H., ‘”Fundamentals of Thermal-Fluid Sciences”, 2 nd
Edition, McGraw-Hill Inc., (2005).

Geankoplis, C.J., “Transport Processes and Seperation Process Principles”, 4 th
Edition, Prentice Hall, USA, (2003).

Çengel, Y.A.,
“Heat Transfer”, McGraw-Hill International Series, Singapore,
(2003).

Mc Cabe W.L., and Smith J. C., “Unit Operations of Chemical Engineering”, 3 th
Edition, McGraw-Hill, Inc, New York, (1976).
FE 303 Fats and Oils Technology (3+0+0)3 ECTS: 5
Lipids and classification of lipids (basic, complex and derivative lipids); chemical reactions of
lipids and fatty acids; atmospheric oxidation and spoilage of edible oils; oilseeds and edible oils;
oilseed from which oil is extracted (oil extraction); refining; winterization; ; hydrogenation and
margarine production, shortenings.

Altan A., ve Kola O., “Yağ İşleme Teknolojisi”, ISBN: 978-605-89535-0-5. Bizim
Büro Basımevi, Ankara, 267 sayfa, (2009).

Kayhan M. “Yemeklik Yağ Rafinasyon Teknolojisi”, TMMOB Gıda Mühendisleri
Odası Kitaplar Serisi: 7, 234 sayfa, Ankara, (2005).

Gunstone F.D., “The Chemistry of Oils and Fats Sources, Composition, Properties
and Uses”, Blackwell Publishing Ltd., UK, (2004).

Sikorski Z.E., and Kolakowska A., “Chemical and Functional Properties of Food
Lipids”, CRC Pres LLC, USA, (2003).

Kayhan M., “Yağ Kimyası”, ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş.
Yayını, 2003 Basım, 220 sayfa, Ankara, (2003).

Kayhan M., “Modifiye Yağlar ve Üretim Teknolojileri”, ODTÜ Geliştirme Vakfı
Yayıncılık ve İletişim A. Ş. Yayını, 2002 Basım, 288 sayfa, Ankara, (2002).
FE 305 Cereal Technology (3+0+0)3 ECTS: 6
Structure of cereal grains. Storage of cereals. Wheat milling technology. Quality criteria for
wheat and flour. Milling and processing of rye, oat, barley, corn and rough rice. Chemical
composition of cereals. Starch and its properties. Cereal proteins. Gluten. Rheology of dough.
Bread, bulgur, pasta, biscuit, cookie, cake and breakfast cereals production technologies. Quality
control in cereal products.

Hoseney, R.C., “Principles of cereal science and technology”, 2nd ed., AACC, Inc.
St.Paul, MN, USA (1994).

Elgün A, ve Ertugay Z., “Tahıl işleme Teknolojisi”, Atatürk Üniversitesi Ziraat
Fakültesi, Yayın No: 718, Erzurum, (2000).

Talay, M., “Ekmek bilimi ve teknolojisi”, Ekin yayıncılık ve pazarlama, İstanbul
(1997).

Köksel, H., Sivri, D., Özboy, O., ve Başman, A. “Hububat laboratuvarı el kitabı”,
Hacettepe Üniversitesi Yayınları, Ankara, (2000).
FE 307 Biotechnology (3+0+0)3 ECTS: 6
Definition of biotechnology. Application areas of biotechnology and biotechnological problems
in Turkey. New developments in biochemical systems used in industries. Organic acid production
by fermentation. Acid and alcohol fermentations. Amino acid production by fermentation.
Production of vitamins, growth factors and carbohydrates by fermentation. Unit operations of
fermentation. Important classes of enzyme.

Hui, Y. H., and Khachatourians, G. G., “Food Biotechnology”, Microorganisms. New
York: Wiley-VCH Press (1995).

Aran, N., “Gıda Biyoteknolojisi”, Nobel Yayınevi, (2012).
FE 302 Unit Operations in Food Engineering (4+0+2)5 ECTS: 8
Theory, equipment and food applications of cleaning, sorting, grading and mixing processes;
Emulsification theory and food applications; Extrusion; Separation processes (filtration,
membrane separation and centrifugation) and food applications; Distillation; Extraction;
Evaporation; Drying.

Geankoplis, C.J. 2003. Transport Processes and Seperation Process Principles. 4th
Ed., Prentice Hall, USA.

McCabe, W.L., Smith, J.C. 1976. Unit Operations of Chemical Engineering. 3th Ed.,
McGraw-Hill, Inc, New York, USA.

Heldman, D.R., Lund, D.B. 2007. Handbook of Food Engineering, 2nd Ed., CRC
Press, Boca Raton, FL, USA.
FE 304 Fruit and Vegetable Technology (3+0+0)3 ECTS: 6
Physical, chemical and biological properties of fruits and vegetables; methods of pretreatments in
fruit-vegetables preservation; freezing preservation of fruits and vegetables; canning technology;
paste production technology; jam, marmalade and jelly production technology; drying
technology; fruit juice processing technology; quality analysis of fruit-vegetables and their
products

Cemeroğlu B., “Meyve ve Sebze İşleme Teknolojisi”, (I. Cilt), Ankara Üniversitesi
Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara. (2012).

Cemeroğlu B., “Meyve ve Sebze İşleme Teknolojisi”, (II. Cilt), Ankara Üniversitesi
Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara (2012).
FE 306 Dairy Technology (3+0+0)3 ECTS: 6
Milk composition, technological importance of milk constituents, milk coagulation mechanisms,
unit operations in milk handling (thermal processes –pasteurization & UHT-, homogenization,
separation processes –centrifugation and membrane processes-), drinking milk production
technology, yogurt production technology, cheese production technology, butter production
technology, dairy powder production technology, ice cream production technology and
evaluation of dairy by-products.

Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. 2011. Encyclopedia of Dairy Sciences.
(4 volumes), 2nd Edition, CRC Press, Boca Raton, FL, USA.

Walstra, P., Wouters, J.T.M., Geurts, T.J. 2006. Dairy Science and Technology. 2nd
Edition, CRC Press, Boca Raton, FL, USA.

Üçüncü, M. 2010. Süt Teknolojisi. Meta Basım, Bornova.
FE 308 Meat Technology (3+0+0)3 ECTS: 6
Carcasses and meat production. Ante-mortem and post mortem examinations. Composition of
meat. Physical, chemical, microbiological and histological properties of meat. Biochemical
reactions after slaughtering. Conversion of muscle to meat. Meat preservation and tenderising
methods. Quality criterias for meat and grading of meat according to quality parameters.
Microbiology of meat. Poultry meat production technologies. Quality control in meat industry.
Sanitation and disinfection in meat industry. Aquaculture and importance in human nutrition.
Histological and chemical structure of fish meat. Biochemical and microbiological changes in
fish. Cooling, freezing, salting, smoking and canning of fresh fish. Physical and chemical
analyses and sensory evaluation of meat and meat products.

Öztan, A., “Et Bilimi ve Teknolojisi”, Hacettepe Üniversitesi Mühendislik fakültesi
Yayınları, (1999).

Hui, H., Y., “Handbook of Meat and Meat Processing”, Taylor & Francis Group,
CRC Press, (2012).
FE 401 Food Engineering Design (3+0+0)3 ECTS: 10
General definitions. Food processing operations and application of engineering principles in food
plant design. Design of reactors. Evaporation, filtration, distillation and stirring and mixing
systems. Plant organization. Planning, feasibility and capacity studies. Research and development
activities. Market and land survey. Process design. Process flow sheets. Selection of materials
and equipments. Managerial and economical assessment techniques.

Douglas, J. M., “Conceptual Design of Chemical Processes”, New York: McGrawHill (1998).

Peters, M., and Timmerhaus, K. D., “Plant Design and Economics for Chemical
Engineers”, 4th Ed. New York: McGraw-Hill (1991).

Yurdakul, O., Çukurova Üniversitesi Ziraat Fakültesi Yayınları, (1999).
FE 403 Food Analysis and Technology Laboratory I (2+0+4)4 ECTS: 7
Sampling, sample preparation for analysis, applications and the principles of fundamental food
analysis in food plants; moisture (water content) and total solids analysis, soluble and insoluble
solids analysis, ash analysis, pH and titratable acidity analysis, carbohydrate (total sugar), total /
crude fat, protein analysis HMF analysis, ascorbic acid analysis, salt analysis, and total phenolic
compounds analysis

Weaver, C.M. and Daniel, J.D., “The Food Chemistry Laboratory: A Manual for
Experimental Foods, Dietetics, and Food Scientists”, Vol. 16, ISBN 0849312930
CRC Press, Boca Raton, FL, (2003).

Cemeroğlu B., “Gıda Analizleri”, Gıda Teknolojisi Derneği Yayınları No: 34, Ankara
(2007).

Nielsen S.S., “Food Analysis”, Third Edition, Kluwer Academic / Plenum Publishers,
New York, (2003).
FE 405 Graduation Project I (0+0+4)2 ECTS: 5
Each student has to prepare a research project on a topic related to his/her enginnering discipline.
He/she has to present his/her report in a seminar. His/her research report should be approved by a
comittee elected from faculty members in his/her department.
FE 402 Food Quality Control and Legislation (3+0+2)4 ECTS: 6
Definition of quality. Quality assurance. Concept of total quality. Historical evaluation of quality
concept. Total quality management and ISO-9000 standards. Functions of department of quality
control in a food plant. Interactions of food quality control department with other departments in
the food plant. Determination of critical control points. HACCP, GMP. Classification of food
quality characteristics. Determination and evaluation of sensory characteristics of food. Test
techniques used in the sensory evaluations. Control of nutritional compounds. Compositional
analysis in food. Tools for statistical quality control.
Laboratory applications: Water content (oven, vakuum oven, toluen distillation techniques),
determination of ash content, analysis of volatile oils, analyses for determination of fibers, starch,
total and inverted sugars, synthetic food coloring substances, benzoic acid, SO2, nitrite, and
copper. Physical analysis methods (Instron, penetrometer, Lovibond tintometer, refractometer,
polarimeter, Bostswick consistometer, Hunter colorimeter) and sensory analysis (sensitivity to
basic flavour and aroma, cross-check, double, triple and triangle tests)

Kramer, A., and Twigg, B.A., “Quality Control for the Food Industry”, The AVI
Publ. Comp. Inc., Westport, Connecticut, (1984).

Gould, W.A., “Total Quality Management for the Food Industries”, CTI Publ. Inc.
Baltimore, USA, (1992).

Topal, Ş., “Kalite Yönetimi ve Güvence Sistemleri”, Yıldız Teknik Üniversitesi
Yayınları-YTÜVAK, (2000).
FE 404 Food Analysis and Technology Laboratory II (2+0+4)4 ECTS: 7
Sampling, sample preparation for analysis, applications and the principles of fundamental food
analysis in food plants; moisture (water content) and total solids analysis, soluble and insoluble
solids analysis, ash analysis, pH and titratable acidity analysis, carbohydrate (total sugar), total /
crude fat, protein analysis HMF analysis, ascorbic acid analysis, salt analysis, and total phenolic
compounds analysis

Weaver, C.M. and Daniel, J.D., “The Food Chemistry Laboratory: A Manual for
Experimental Foods, Dietetics, and Food Scientists”, Vol. 16, ISBN 0849312930
CRC Press, Boca Raton, FL, (2003).

Cemeroğlu B., “Gıda Analizleri”, Gıda Teknolojisi Derneği Yayınları No: 34,
Ankara, (2007).

Nielsen S.S., “Food Analysis”, Third Edition, Kluwer Academic / Plenum Publishers,
New York, (2003).
FE 406 Graduation Project II (0+0+4)2 ECTS: 5
Each student has to prepare a research project on a topic related to his/her enginnering discipline.
He/she has to present his/her report in a seminar. His/her research report should be approved by a
comittee elected from faculty members in his/her department.
TECHNICAL ELECTIVES
FE 309 Menu Planning and Food Service Systems (3+0+0)3 ECTS: 4
Definition and importance of Food Service Systems (FSS). FSS, management, organization and
planning. New developments in FDS. The equipment used in kitchen and dining halls. Menu
management and planning. Importance of hygiene and sanitation in FDS. Cooking methods,
transportation and service techniques in FDS. Legal regulations related to FDS.

Sullivan C. F., and Atlas C., “Health Care Food Service Systems”, 3rd Edition, Aspen
Publishers, (1998).

Merdol, T. K., Beyhan, Y., Ciğerim, N., Sağlam, F., Tayfur, M., Baş, M., ve Dağ, A.,
“Toplu beslenme yapılan kurumlarda çalışan personel için sanitasyon/Hijyen eğitimi”,
Hatiboğlu Yayıncılık, Ankara, (2003).

Maviş, F., “Endüstriyel yiyecek üretimi”, Detay Yayıncılık, Ankara, (2003).
FE 311 Food Components and Their Functionality (3+0+0)3 ECTS: 4
Water: Water Content of Foods, Significance of Water, Carbohydrates: Starch, Structural
Polysaccharides, Pectins, Gum, Corn Sweeteners and Wheat Carbohydrates, Malt and Sugars in
Breadmaking, Proteins: Denaturation and Functionality of Proteins, Modification of Functional
Properties, Specific Foods (Milk, Egg, Meat) Lipids: Modification of Oils and Fats, Processing
Effects on Nutritive Value of Lipids, Special Oils (Cooking, Salad Oils, Salad Dressings),
Modified Oils, Spreads and Creams, Fats and Oils in Bakery Goods, Enzymes: Major Classes of
Enzymes and Their Applications, Immobilized Enzymes, Additives: Lgal Rules and Standards
for Additives, Food Emulsifiers, Lecithin.

Sikorski, Z.E., 2006. Chemical and Functional Properties of Food Components, Third
Edition. Print ISBN: 978-0-8493-9675-5, CRC Press 2006

Pomeranz, Y. 1991. Functional Properties of Food Components. Academic Press Inc.
Harcourt Brace Jovanovich, Publishers, USA.
FE 313 Food Additives (3+0+0)3 ECTS: 4
Definition of food additives. Reasons of food additive usage. Mechanism of action. Application
areas of food additives in food industry. How they are added into food. Legal regulations for food
additive usage. Toxicological evaluations and classsification of food additivies ( antioxidant, acid
regulator, emulsifier, gums, preservatives, colours, sweeteners, chelating agents, flavourers, etc.)

Hışıl, Y. ve Bakırcı, G.T., “Gıda Katkı ve Kalıntı Analiz Metotları”, Sidaş Medya Ltd.
Şti., (2012).

Şimşek, H., “A'dan Z'ye Hayvansal Kaynaklı Gıda Katkı Maddeleri”, Lemi Yayınları,
(2012)

Altuğ, T., “Gıda Katkı Maddeleri”, Mete Basım, (2001).
FE 405 Industrial Microbiology (3+0+0)3 ECTS: 4
Microorganisms. Cultivation of microorganisms. Growth kinetics. Isolation and preservation of
microorganisms for industrial processes. Industrial microorganisms. Fermentation media.
Fermentation systems. Microbial Enzymes. Fuels and Industrial Enzymes. Food fermentations.
Environmental biotechnology.

Waits, M. J., Morgan, N. L., Rockey, J. S. and Higton, G., “Industrial Microbiology: An
Introduction”, Wiley-Blackwell Publishing (2001).

Atlas, Ronald M., “Microbiology, Fundamentals and Applications”, 2nd Ed. New
York: Macmillan Publishing, (1984).

Prescott, L. M., Harley, J. P., and Klein, D. A., “Microbiology”, McGraw-Hill, Boston,
(2002).

Bamforth, C.W., “Food, Fermentation and Micro-organisms”, Blackwell Pub. (2005).
FE 407 Enzymology (3+0+0)3 ECTS:4
Enzyme structure and properties. The principles of enzymatic catalysis reactions. Cofactors.
Mechanisms of various cofactors. Enzyme inhibition. Regulation of enzyme activity.
Isoenzymes. Isoenzymes in food practice. Enzymes in food practice. Enzymatic activity
measurement methods.

Murray, R., K., Rodwell, V. W., Bender, D., Botham, K. M., Weil, P. A., and Kennelly
P. J., “Harper’s Illustrated Biochemistry”, Appleton &Lange, 28th Edition, McGraw Hill,
(2009).

Burtis, C. A., and Ashwood E.R, “Tietz textbook of Clinical Chemistry”, Fifth Edition,
Saunders, Philadelphia, (2001).

Koolman, J. and Röhm, K., “Color Atlas of Biochemistry”, Second Edition, Thieme,
Germany, (2004).
FE 409 Food Hygiene and Sanitation (3+0+0)3 ECTS: 4
Types of microorganisms. Food contamination and spoilage. Food-borne microorganisms. Foodborbe diseases. Personal hygiene and safety

Roday, S., “Food Hygiene and Sanitation”, Tata McGraw Hill Publishing, (1999).

Marriott, N. G., and Gravani, R. B., “Principles of Food Sanitation”, Fifth Edition.
Springer Science+Business Media Inc., (2006).

Kayaardı, S., “Gıda Hijyeni ve Sanitasyon”, Sidas Medya Ltd. Şti., (2011).
FE 411 Non-Termal Food Processing Techniques (3+0+0)3 ECTS: 4
Importance of non-termal food processing technologies. Processing operations: Mixing and
emulsification, separation techniques and membrane separation. Preservation operations:
Electromagnetic radiation, ionizing radiation, ultrasound, pulsed electric field, high hydrostatic
pressure, electron beam, oscillating magnetic field, ozone, gas & cold plasma.

Ortega-Rivas, E. 2012. Non-thermal Food Engineering Operations. Springer, New
York, USA.

Tewari, G., Juneja, V.K. 2007. Advances in Thermal and Non-thermal Food
Preservation. Blackwell Publishing, Oxford, UK.

Jun, S., Irudayaraj, J.M. 2009. Food Processing Operations Modeling: Design and
Analysis. 2nd Ed., CRC Press, Boca Raton, FL, USA.
FE 413 Drying Technology (3+0+0)3 ECTS: 4
Fundamentals on Mass Transfer, Drying Process and Mechanisms, Fundamentals on Drying
Process, Drying Techniques and Systems, Drying and Energy, Analyses for Dried Products,
Future Trends in Drying Technology.

Kudra, T., Mujumdar, A.S. “Advanced Drying Technologies”. Second Edition, CRC
Press, Boca Raton, FL, USA, (2009).

Mujumdar, A.S. , “Handbook of Industrial Drying. (2 volumes)”, 3rd Edition, CRC
Press, Boca Raton, FL, USA, (2006).

Chen, X.D., Mujumdar, A.S. “Drying Technologies in Food Processing”, Blackwell
Publishing, Oxford, UK, (2008).

Tsotsas, E., Mujumdar, A.S., “Modern Drying Technology”, (5 volumes), John Wiley
& Sons, (2014).
FE 415 Cooling, Freezing and Thawing Processes (3+0+0)3 ECTS: 4
Fundamentals of preservation methods; Cooling and freezing behaviors of foods; Effects of
cooling and freezing processes; Thawing methods and effects on foods; Cooling, freezing and
thawing models; Process equipment.

Heldman, D.R., Lund, D.B. 2007. Handbook of Food Engineering, 2nd Ed., CRC
Press, Boca Raton, FL, USA.
FE 310 Fermentation Technology (3+0+0)3 ECTS: 4
Definition of fermentation. Microorganisms. Fermentation kinetics. Alcohol fermentation and
other fermentations. Technologies for distilled alcoholic drinks. Wine production technology.
Beer production technologies. Vinegar production technologies. Lactic acid fermentation
technologies. Quality evalutions of fermentated products.

Hui, Y. H., “Handbook of Food and Beverage Fermentation Technology”, Taylor &
Francis, (2005).

Turşu Teknolojisi (3.Baskı) Prof.Dr. Nihat Aktan, Yrd.Doç.Dr. Hatice Kalkan
Yıldırım, Doç.Dr. Ufuk Yücel.

Sirke Teknolojisi Prof.Dr. Nihat Aktan, Yüksek Müh. Hatice Kalkan.

Sofralık Zeytin Teknolojisi Prof.Dr. Nihat Aktan, Yüksek Müh. Hatice Kalkan.

Distile Alkollü İçkiler Teknolojisi Prof.Dr. Nihat Aktan, Yük. Müh. Hatice Kalkan.

Şarap Teknolojisi Prof.Dr. Nihat Aktan, Dr. Hatice Kalkan.

Malt ve Bira Teknolojisi (İsmet Türker).

Şarap Üretimi ve Kalite Kontrolü (Selma Güven).

Stanbury, P. F. and Whitaker, A., “Principles of Fermentation Technology”, Oxford:
London Press Robert Maxwell M. C. Publisher (1984).
FE 312 Alcoholic Beverages Technology (2+1+0)3 ECTS: 4
Ethanol production from different carbohydrate sources. Distillation, Raki, gin, cognac and vodka
production. Whiskey, rum and tequila production. Liqueur production. Wine production.
Champagne and cider production. Beer production. Microbiota of grape and wine. Spoilage of
wine.

Kılıç, O., “Alcoholic Beverages Technology”, Uludag University Edition, Bursa,
(1996).
FE 314 Special Foods Technology (3+0+0)3 ECTS: 4
Set up and development of sugar industry in Turkey. Production of sugar and sugar raw
materials. Cacao and chocolate technologies. Cacao bean, cacao powder and cacao butter, and
chocolate. Different types of chocolates and chocolate production technologies. Technologies for
production of confectioneries. Confectioneries and their properties (marshmallow, nougat, starch
and pectin jellies, hard candies, fudge, caramel, cream and coated candies). Technologies for tea
production (black tea and instant tea). Coffee production technologies (coffee bean and instant
coffee).

Altan A. “Özel Gıdalar (Şeker, Kakao ve Çikolata, Şekerleme, Çay, Kahve)
Teknolojisi”, Çukurova Üniversitesi Ziraat Fakültesi, Genel Yayın No: 178, Ders
Kitapları Yayın No: 55, 251 sayfa, Adana, (1997).
FE 406 Olive Oil Technology (3+0+0)3 ECTS: 4
Definition and history of olive oil, Olive oil production process, Olive oil quality criteria and
health relationship

Boskou, D., “Olive Oil Chemistry and Technology”, AOCS Press, Champaign,
Illinois, USA, (1996).

Altan, A., ve Kola, O., “Yağ İşleme Teknolojisi”, ISBN: 978-605-89535-0-5. Bizim
Büro Basımevi, Ankara, 267 sayfa, (2009).
FE 408 Cheese Technology (3+0+0)3 ECTS: 4
Raw materials used in cheese manufacturing (additives, processing aids), pretreatment of raw
milk, coagulation and treatment of coagulum, technologies of widely consumed local and foreign
cheese varieties, novel techniques used in cheese technology, cheese defects and precautious
actions, utilization of whey.

Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. 2011. Encyclopedia of Dairy Sciences.
(4 volumes), 2nd Edition, CRC Press, Boca Raton, FL, USA.

Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. 2004. Cheese: Chemistry,
Physics and Microbiology. (2 volumes), 3rd Edition, Elsevier, Oxford, UK.

Üçüncü, M. 2008. A’dan Z’ye Peynir Teknolojisi. (2 cilt), Meta Basım, Bornova,
İzmir.

Hayaloğlu, A.A., Özer, B. 2011. Peynir Biliminin Temelleri. Sidas Medya Ltd. Şti.,
İzmir.
FE 410 Confectionery Technology (2+1+0)2 ECTS: 4
Classification
and
properties
of
cereals,
chemical
compositions
of
cereals,
bakery products and their properties, raw materials and their properties, additives, bakery
products formulations and production methods; breadmaking technology; yeast-leavened
products, cake, cookie and pastry production technology; tart and pizza production; frozen dough
products, quality control and preservation methods in bakery products.

Matz S.A. . Bakery Technology and Engineering. Library of Congress Cataloging
in Publication Data, USA, (1992).

Hoseney, R.C. Principles of cereal science and technology, 2nd ed., AACC, Inc.
St.Paul, MN, USA, 1994.

Manley, DBiscuit, cracker and cookie recipes for the food industry. Woodhead
Publishing Ltd and CRC Press LLC, (2001).
FE 412 Fruit Juice Technology (2+1+0)3 ECTS: 4
Definition of fruits which used in juice processing; the constituent of fruits and fruit juices; fruit
juice, nectar and beverage production with traditional and modern technology; harvesting,
transport and washing facilities; pressing pretreatments and presses; pulp production from
pomace; clarification, filtration; packaging and storage of fruit juices; concentrating of fruit
juices; vegetable juice production technology; carbonated and noncarbonated beverage
production technology

Cemeroğlu B., “Meyve ve Sebze İşleme Teknolojisi”, (I. Cilt). Ankara Üniversitesi
Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara, (2012).

Cemeroğlu, B., ve Karadeniz F., “Meyve ve Sebze İşleme Teknolojisi 2 Meyve Suyu
Üretim Teknolojisi”, Gıda Teknolojisi Derneği Yayınları No:25, Ankara, (2001).

Cemeroğlu, B., “Meyve Suyu Üretim Teknolojisi”, Teknik Basım Sanayi Matbaası,
Ankara, (1982).
FE 414 Halal Foods and Applications (3+0+0)3 ECTS: 4
Halal food-related general information (scope, referenced standards, terms and definitions,
products, services, rules, food supply, animal slaughtering rules, food processing, machinery,
equipment and production lines, storage, display, service and transportation, hygiene, sanitation
and food safety, validation and verification, identification and traceability, marketing, packaging
and labeling of legal rules), The certification process, Halal food products, necessary information
for Helal food certification companies, necessary information for the accreditation organizations
which accredites helal food certification companies, certain rules for the application of TS
OIC/SMIIC 1 on facilities where helal foods and drinks are prepared, stored and served, certain
rules for the application of TS OIC/SMIIC 1 on helal food packaging and packaging materials.

Türk Standartlar Enstitüsü Standartları
FE 416 Food Adulteration (3+0+0)3 ECTS: 4
Adulterations in raw materials in food processing. Adulterations at the production and marketing
steps in food production. Techniques used to determine food adulterations. Laws and legal
regulations on food adulteration.
FE 418 Food Packaging (3+0+0)3 ECTS: 4
Packages and packaging. Interactions between food and environment. Interactions between food
and packaging materials. Packaging materials (glass, wood, aluminum, and canning materials).
Stannum and methods of tinning. Corrosion. Food packaging systems. Vacuum and modified
atmosphere packaging. Changes in food materials during packaging and storing. Recent advances
in food packaging technology.

Bureau, E. and Multon, J. L., “Food Packaging Technology” Vol. 1, VCH, Newyork,
(1996).

Bureau, E. and Multon, J.L., “ Food Packaging Technology” Vol. 2, VCH, Newyork,
(1996)

Coles, R., Mc Dowell, D., and Kirwan, M. J. “Food Packaging Technology”, Wiley –
Blackwell, (2009).

Brody, A.L., Strupinsky, E. R., Kline L., R., “Active Packaging for Food Applications”,
CRC Press, Boca Raton, (2001).

Ooraikul, B. and Stiles, M.E., Modified Atmosphere Packaging of Food, NewYork,
(1991).

Üçüncü, M., “Gıdaların Ambalajlanması”, Ege Üniversitesi Basımevi, (2000).
FE 420 Material Science and Engineering (3+0+0)3 ECTS: 4
Atomic structure and interatomic bonds. Crystal structures. Imperfections in solids. Dislocations
and strengthening mechanisms. Fractures. Phase diagrams. Metals, their structure and properties.
Polymers, structure and properties of polymers. Ceramics, structure and properties. Composites.
Corrosion and degradation of materials. Electrical, thermal, optical properties.

Callister, W. D., “Materials Science and Engineering: An Introduction”, John Wiley and
Sons., (2007).
FE 422 Waste and Byproducts in Food Industry (3+0+0)3 ECTS: 4
Classifications and definitions of waste and by products of food industry, Structural properties
and chemical composition of waste and by products, Characterization and treatment of
wastewater in food industry, Sources, compositions, utilizations of waste and by-products of
fundemental food industries such as cereal, meat, dairy, fruit-vegetables, fat/oil asnd sugar
processing industries.

Oreopoulou, V. Utilization of By-Products and Treatment of Waste in the Food Industry
C.H.I.P.S, (2007)

CORE COURSES MAT 101 Calculus I (4+0+0)

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