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Food Engineering Course Plan
Student's Catalog Term: Between 2017-2018 Fall Semester and 2021-2022 Fall Semester
6th Semester Elective Courses
| Course Code | Course Title | Credit | Theoretical | Tutorial | Lab. | ECTS |
| GID 314 | Sensory Analysis | 3 | 3 | 0 | 0 | 4 |
| GID 316 | Food Packaging | 3 | 3 | 0 | 0 | 4 |
| GID 318 | Functional Properties of Food Components | 3 | 3 | 0 | 0 | 4 |
| GID 413 | Biotechnology | 3 | 3 | 0 | 0 | 4 |
| GID 415 | Cold Preservation Technology | 3 | 3 | 0 | 0 | 4 |
| GID 416E | Shelf Life of Foods | 3 | 3 | 0 | 0 | 4 |
| GID 417 | Cereal Technology | 3 | 3 | 0 | 0 | 4 |
| GID 418E | Biochemical Changes During Food Processing | 3 | 3 | 0 | 0 | 4 |
| GID 419E | Enzymes in Food Production | 3 | 3 | 0 | 0 | 4 |
| GID 438 | The Protection of Geographical Indicutions&Tradional Speciality Guaranteed in the Europcan Union Law | 3 | 3 | 0 | 0 | 4 |
