GIDA TEKNOLOJİSİ BÖLÜMÜ DERSLER-AKTS KREDİLERİ
|
1. SINIF I. YARIYIL (GÜZ DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
TDL101 |
Türk Dili I
|
Z |
2 |
0 |
0 |
2 |
2 |
2 |
2. |
ATA101 |
Atatürk İlkeleri ve İnkılap Tarihi I
|
Z |
2 |
0 |
0 |
2 |
2 |
2 |
3. |
YDL101 |
İngilizce I
|
Z |
2 |
1 |
0 |
3 |
2,5 |
5 |
4. |
GTB101 |
Matematik 1
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
5. |
TBT101 |
Temel Bilgi Teknolojileri 1
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
6. |
GTB103 |
Genel Kimya
|
Z |
3 |
0 |
0 |
3 |
3 |
3 |
7. |
GTB105 |
Gıda İşleme İlkeleri |
Z |
3 |
0 |
0 |
3 |
3 |
3 |
8. |
GTB107 |
Beslenme İlkeleri |
Z |
3 |
0 |
0 |
3 |
3 |
3 |
9. |
DOY101 |
Dijital Okuryazarlık
|
Z |
2 |
0 |
0 |
2 |
2 |
3 |
Toplam |
22 |
2 |
0 |
25 |
23.5 |
30 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
1. SINIF II. YARIYIL (BAHAR DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
TDL102 |
Türk Dili II
|
Z |
2 |
0 |
0 |
2 |
2 |
2 |
" |
ATA102 |
Atatürk İlkeleri ve İnkılap Tarihi II
|
Z |
2 |
0 |
0 |
2 |
2 |
2 |
3. |
YDL102 |
İngilizce II
|
Z |
2 |
1 |
0 |
3 |
2,5 |
5 |
4. |
TBT102 |
Temel Bilgi Teknolojileri II
|
Z |
2 |
2 |
0 |
4 |
3 |
4 |
5. |
GTB102 |
Matematik 2
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
6. |
GTB104 |
Gıda Kimyası
|
Z |
3 |
0 |
0 |
3 |
3 |
5 |
7. |
GTB106 |
Biyoteknoloji
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
8. |
GTB108 |
Gıda Teknolojisine Giriş
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
Toplam |
20 |
3 |
0 |
23 |
21.5 |
30 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
2. SINIF III. YARIYIL (GÜZ DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB201 |
Organik Kimya
|
Z |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB203 |
Laboratuvar Teknikleri 1
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
3. |
GTB205 |
Mesleki İngilizce 1
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
4. |
GBT207 |
Gıda Biyolojisi
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
5. |
GTB209 |
Genel Mikrobiyoloji 1
|
S |
2 |
2 |
0 |
4 |
3 |
5 |
6. |
|
SEÇMELİ DERSLER
|
S |
|
|
|
|
|
9 |
Toplam |
12 |
4 |
0 |
16 |
14 |
30 |
|
2. SINIF III. YARIYIL (GÜZ DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB215 |
Gönüllülük Çalışmaları
|
S |
1 |
2 |
0 |
3 |
2 |
4 |
2. |
GTB221 |
Duyusal Analiz
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
3. |
GTB213 |
Gıda Güvenliği ve Kalite Yönetimi
|
S |
2 |
0 |
0 |
2 |
2 |
2 |
4. |
GTB223 |
Geleneksel Gıdalar
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
5. |
GTB217 |
Gıda Pazarlama Teknikleri
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
6. |
GTB219 |
Meslek Etiği |
S |
2 |
0 |
0 |
2 |
2 |
3 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
2. SINIF IV. YARIYIL (BAHAR DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB202 |
Analitik Kimya
|
Z |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB204 |
Laboratuvar Teknikleri 2
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
3. |
GTB206 |
Mesleki İngilizce 2
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
4. |
GTB224
|
Gıda Biyokimyası
|
Z |
2 |
0 |
0 |
2 |
2 |
3 |
5. |
GTB210 |
Genel Mikrobiyoloji 2
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
6. |
GTB212 |
Hazır Yemek Üretim Teknolojisi
|
Z |
2 |
0 |
0 |
2 |
2 |
3 |
7. |
|
SEÇMELİ DERSLER |
S |
|
|
|
|
|
7 |
Toplam |
13 |
4 |
0 |
17 |
15 |
30 |
|
2. SINIF IV. YARIYIL (BAHAR DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB228 |
Gıda Muhafaza Teknikleri
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB216 |
İş Güvenliği ve İşçi Sağlığı
|
S |
2 |
0 |
0 |
2 |
2 |
2 |
3. |
GTB218 |
İletişim Teknikleri
|
S |
2 |
0 |
0 |
2 |
2 |
2 |
4. |
GTB220 |
Kalite Yönetim Sistemleri
|
S |
3 |
0 |
0 |
3 |
3 |
3 |
5. |
GTB226 |
Tıbbi ve Fonksiyonel Gıdalar
|
S |
2 |
0 |
0 |
2 |
2 |
2 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
3. SINIF V. YARIYIL (GÜZ DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB301 |
Tahıl İşleme Teknolojisi
|
Z |
3 |
2 |
0 |
5 |
4 |
5 |
2. |
GTB303 |
Meyve ve Sebze İşleme Teknikleri
|
Z |
3 |
2 |
0 |
5 |
4 |
5 |
3. |
GTB305 |
Ekonomi
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
4. |
GTB307 |
Gıda Analizleri 1
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
5. |
GTB309 |
Gıda Mikrobiyolojisi 1
|
Z |
2 |
2 |
0 |
4 |
3 |
5 |
6. |
|
SEÇMELİ DERSLER
|
S |
|
|
|
|
|
6 |
Toplam |
13 |
8 |
0 |
21 |
17 |
30 |
|
3. SINIF V. YARIYIL (GÜZ DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB311 |
Enzim Teknolojisi
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB313 |
Gıda İşletmelerinde Kurulum ve Organizasyon
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
3. |
GTB315 |
Gıdalarda Kullanılan Doğal ve Yapay Renk Maddeleri
|
S |
2 |
0 |
0 |
2 |
2 |
3 |
4. |
GTB319 |
Gıda Teknolojisi ve Çevre İlişkisi |
S |
2 |
0 |
0 |
2 |
2 |
3 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
3. SINIF VI. YARIYIL (BAHAR DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB302 |
Özel Gıdalar |
Z |
3 |
0 |
0 |
3 |
3 |
5 |
2. |
GTB304 |
Gıda Kalite Kontrol ve Mevzuat
|
Z |
3 |
0 |
0 |
3 |
3 |
4 |
3. |
GTB306 |
Gıda Katkı Maddeleri ve Toksikoloji |
Z |
3 |
0 |
0 |
3 |
3 |
5 |
4. |
GTB308 |
Gıda Mikrobiyolojisi 2 |
Z |
2 |
2 |
0 |
4 |
3 |
5 |
5. |
GTB310 |
Bilimsel Araştırma Yöntemleri |
Z |
2 |
0 |
0 |
2 |
2 |
4 |
6. |
|
SEÇMELİ DERSLER |
S |
|
|
|
|
|
7 |
Toplam |
13 |
2 |
0 |
15 |
14 |
30 |
|
3. SINIF VI. YARIYIL (BAHAR DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB320 |
Organik Gıda ve Tarım |
S |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB314 |
İşletme Hijyeni ve Sanitasyon |
S |
3 |
0 |
0 |
3 |
3 |
4 |
3. |
GTB316 |
Endüstriyel Mikrobiyoloji |
S |
3 |
0 |
0 |
3 |
3 |
4 |
4. |
GTB318 |
Endüstriyel Gıda Artık ve Atıkları |
S |
2 |
0 |
0 |
2 |
2 |
3 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
4. SINIF VII. YARIYIL (GÜZ DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB401 |
Gıda Analizleri 2 |
Z |
2 |
2 |
0 |
4 |
3 |
5 |
2. |
GTB403 |
Et ve Ürünleri İşleme Teknolojisi |
Z |
3 |
2 |
0 |
5 |
4 |
5 |
3. |
GTB405 |
Süt ve Ürünleri İşleme Teknolojisi |
Z |
3 |
2 |
0 |
5 |
4 |
5 |
4. |
GTB407 |
Gıda Ambalajlama İlkeleri |
Z |
2 |
0 |
0 |
2 |
2 |
3 |
5. |
GTB409 |
Mezuniyet Tezi 1 |
Z |
0 |
2 |
0 |
2 |
1 |
5 |
6. |
|
SEÇMELİ DERSLER |
S |
|
|
|
|
|
7 |
Toplam |
10 |
8 |
0 |
18 |
14 |
30 |
|
4. SINIF VII. YARIYIL (GÜZ DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB411 |
Su Ürünleri İşleme Teknolojisi |
S |
3 |
0 |
0 |
3 |
3 |
4 |
2. |
GTB413 |
Kanatlı Etleri Teknolojisi |
S |
2 |
0 |
0 |
2 |
2 |
3 |
3. |
GTB417 |
Alkollü İçecekler Teknolojisi |
S |
2 |
0 |
0 |
2 |
2 |
3 |
4. |
GTB419 |
Dondurulmuş Ürünler |
S |
3 |
0 |
0 |
3 |
3 |
4 |
5. |
GTB421 |
Girişimcilik |
S |
2 |
0 |
0 |
2 |
2 |
3 |
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
4. SINIF VIII. YARIYIL (BAHAR DÖNEMİ) |
SIRA
NO
|
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB402 |
Enstrümantal Gıda Analizleri |
Z |
3 |
0 |
0 |
3 |
3 |
5 |
2. |
GTB404 |
Yağ İşleme Teknolojisi |
Z |
3 |
0 |
0 |
3 |
3 |
5 |
3. |
GTB406 |
Fermentasyon Teknolojisi |
Z |
2 |
2 |
0 |
4 |
3 |
5 |
4. |
GTB408 |
İstatistik |
Z |
3 |
0 |
0 |
3 |
3 |
3 |
5. |
GTB410 |
Mezuniyet Tezi 2 |
Z |
0 |
2 |
0 |
2 |
1 |
5 |
6. |
|
SEÇMELİ DERSLER |
S |
|
|
|
|
|
7 |
Toplam |
11 |
4 |
0 |
15 |
13 |
30 |
|
4. SINIF VIII. YARIYIL (BAHAR DÖNEMİ) SEÇMELİ DERSLERİ |
SIRA
NO |
DERS KODU |
DERS ADI |
Z/S |
T |
U |
L |
TS |
K |
AKTS |
1. |
GTB412 |
Şeker ve Şekerli Ürünler Teknolojisi |
S |
2 |
0 |
0 |
2 |
2 |
3 |
2. |
GTB426 |
Finansal Okuryazarlık |
S |
2 |
0 |
0 |
2 |
2 |
3 |
3. |
GTB416 |
Meyve Suyu ve Gazlı İçecek Teknolojisi |
S |
2 |
0 |
0 |
2 |
2 |
4 |
4. |
GTB422 |
Soğuk Tekniği |
S |
2 |
0 |
0 |
2 |
2 |
3 |
5. |
GTB424 |
Malzeme Bilgisi |
S |
3 |
0 |
0 |
3 |
3 |
4 |
6. |
GTB420 |
İşaret Dili |
S |
2 |
0 |
0 |
2 |
2 |
3 |
7. |
|
|
|
|
|
|
|
|
|
Not 1. Z: Zorunlu ders, S: Seçmeli ders, T: Haftalık ders saati, U: Haftalık uygulama saati, L: Haftalık laboratuvar saati, TS: Dersin toplam saati, K: Dersin kredisi, AKTS: Avrupa Kredi Transfer Sistemi. |
TOPLAM KREDİ : 162 TOPLAM ACTS : 240 |
Gıda Teknolojisi bölümü lisans programı ders listelerinin indirilebilir (yazdırılabilir) formu |
![](data:image/png;base64,/9j/4AAQSkZJRgABAQEAeAB4AAD/4RCyRXhpZgAATU0AKgAAAAgAAodpAAQAAAABAAAIMuocAAcAAAgMAAAAJgAAAAAc6gAAAAgAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAFkAMAAgAAABQAABCAkAQAAgAAABQAABCUkpEAAgAAAAM3OAAAkpIAAgAAAAM3OAAA6hwABwAACAwAAAh0AAAAABzqAAAACAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA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|
SOCIAL WORK COURSE PLAN
UNDERGRADUATE PROGRAM |
FIRST YEAR 1. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB101 |
Calculus 1
|
C |
3 |
0 |
3 |
4 |
2. |
TBT101 |
Basic Information Technologies 1 |
C |
2 |
2 |
3 |
5 |
3. |
GTB103 |
General Chemistry |
C |
3 |
0 |
3 |
3 |
4. |
GTB105 |
Food Processing Principles |
C |
3 |
0 |
3 |
3 |
5. |
GTB107 |
Nutrition Principles |
C |
3 |
0 |
3 |
3 |
6. |
YDL101 |
English I |
C |
2 |
1 |
2.5 |
5 |
7. |
ATA101 |
Ataturk's Principles and Revolution History I) |
C |
2 |
0 |
2 |
2 |
8. |
TDL101 |
Turkish Language I |
C |
2 |
0 |
2 |
2 |
9. |
DOY101 |
Digital Literacy |
C |
2 |
0 |
2 |
3 |
Total |
22 |
3 |
23.5 |
30 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
FIRST YEAR 2. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB108 |
Introduction to Food Technology |
C |
3 |
0 |
3 |
4 |
2. |
GTB102 |
Calculus 2 |
C |
3 |
0 |
3 |
4 |
3. |
GTB104 |
Food Chemistry |
C |
3 |
0 |
3 |
5 |
4. |
GTB106 |
Biotechnology |
C |
3 |
0 |
3 |
4 |
5. |
YDL102 |
English 2 |
C |
2 |
1 |
2.5 |
5 |
6. |
ATA102 |
Ataturk's Principles and Revolution History II |
C |
2 |
0 |
2 |
2 |
7. |
TDL102 |
Turkish Language II |
C |
2 |
0 |
2 |
2 |
8. |
TBT102 |
Basic Information Technologies 2 |
C |
2 |
2 |
3 |
3 |
Total |
20 |
3 |
21.5 |
30 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
SECOND YEAR 3. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB201 |
Organic Chemistry |
C |
2 |
0 |
2 |
3 |
2. |
GTB203 |
Laboratory Techniques 1 |
C |
2 |
2 |
3 |
5 |
3. |
GTB205 |
Professional English 1 |
C |
3 |
0 |
3 |
4 |
4. |
GBT207 |
Food Biology |
C |
3 |
0 |
3 |
4 |
5. |
GTB209 |
General Microbiology 1 |
E |
2 |
2 |
3 |
5 |
6. |
|
ELECTIVE COURSES |
E |
|
|
|
9 |
Total |
12 |
4 |
14 |
30 |
|
SECOND YEAR 3. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB215 |
Volunteering Studies |
E |
1 |
2 |
2 |
4 |
2. |
GTB221 |
Sensory Analysis |
E |
2 |
0 |
2 |
3 |
3. |
GTB213 |
Food Safety and Quality Management |
E |
2 |
0 |
2 |
2 |
4. |
GTB223 |
Traditional Foods |
E |
2 |
0 |
2 |
3 |
5. |
GTB217 |
Food Marketing Techniques |
E |
2 |
0 |
2 |
3 |
6. |
GTB219 |
Professional Ethics |
E |
2 |
0 |
2 |
3 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
SECOND YEAR 4. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB202 |
Analytical chemistry |
C |
2 |
0 |
2 |
3 |
2. |
GTB204 |
Laboratory Techniques 2 |
C |
2 |
2 |
3 |
5 |
3. |
GTB206 |
Professional English 2 |
C |
3 |
0 |
3 |
4 |
4. |
GTB224 |
Food Biochemistry |
C |
2 |
0 |
2 |
3 |
5. |
GTB210 |
General Microbiology 2 |
C |
2 |
2 |
3 |
5 |
6. |
GTB212 |
Ready Meal Production Technology |
C |
2 |
0 |
2 |
3 |
7. |
|
ELECTİVE COURSES |
E |
|
|
|
7 |
Total |
13 |
4 |
15 |
30 |
|
SECOND YEAR 4. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB228 |
Food Preservation Techniques |
E |
2 |
0 |
2 |
3 |
2. |
GTB216 |
Occupational Safety and Occupational Health |
E |
2 |
0 |
2 |
2 |
3. |
GTB218 |
Communication Techniques |
E |
2 |
0 |
2 |
2 |
4. |
GTB220 |
Quality Management Systems |
E |
3 |
0 |
3 |
3 |
5. |
GTB226 |
Medicinal and Functional Foods |
E |
2 |
0 |
2 |
2 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
THIRD YEAR 5. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB301 |
Cereal Processing Technology |
C |
3 |
2 |
4 |
5 |
2. |
GTB303 |
Fruit and Vegetable Processing Techniques |
C |
3 |
2 |
4 |
5 |
3. |
GTB305 |
Economy |
C |
3 |
0 |
3 |
4 |
4. |
GTB307 |
Food Analysis 1 |
C |
2 |
2 |
3 |
5 |
5. |
GTB309 |
Food Microbiology 1 |
C |
2 |
2 |
3 |
5 |
6. |
|
ELECTIVE COURSES |
E |
|
|
|
6 |
Total |
13 |
8 |
17 |
30 |
|
THIRD YEAR 5. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB311 |
Enzyme Technology |
E |
2 |
0 |
2 |
3 |
2. |
GTB313 |
Establishment and Organization in Food Management |
E |
2 |
0 |
2 |
3 |
3. |
GTB315 |
Natural and Artificial Colors Used in Foods |
E |
2 |
0 |
2 |
3 |
4. |
GTB319 |
Food Technology and Environment Relationship |
E |
2 |
0 |
2 |
3 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
THIRD YEAR 6. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB302 |
Special Foods |
C |
3 |
0 |
3 |
5 |
2. |
GTB304 |
Food Quality Control and Legislation |
C |
3 |
0 |
3 |
4 |
3. |
GTB306 |
Food Additives and Toxicology |
C |
3 |
0 |
3 |
5 |
4. |
GTB308 |
Food Microbiology 2 |
C |
2 |
2 |
3 |
5 |
5. |
GTB310 |
Scientific Research Methods |
C |
2 |
0 |
2 |
4 |
6. |
|
ELECTIVE COURSES |
E |
|
|
|
7 |
Total |
13 |
2 |
14 |
30 |
|
THIRD YEAR 6. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB320 |
Organic Food and Agriculture |
E |
2 |
0 |
2 |
3 |
2. |
GTB314 |
Operational Hygiene and Sanitation |
E |
3 |
0 |
3 |
4 |
3. |
GTB316 |
Industrial Microbiology |
E |
3 |
0 |
3 |
4 |
4. |
GTB318 |
Industrial Food Residues and Waste |
E |
2 |
0 |
2 |
3 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
FOURTH YEAR 7. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB401 |
Food Analysis 2 |
C |
2 |
2 |
3 |
5 |
2. |
GTB403 |
Meat and Products Processing Technology
|
C |
3 |
2 |
4 |
5 |
3. |
GTB405 |
Milk and Products Processing Technology |
C |
3 |
2 |
4 |
5 |
4. |
GTB407 |
Food Packaging Principles |
C |
2 |
0 |
2 |
3 |
5. |
GTB409 |
Graduation Thesis 1 |
C |
0 |
2 |
1 |
5 |
6. |
|
ELECTIVE COURSES |
E |
|
|
|
7 |
Total |
10 |
8 |
14 |
30 |
|
FOURTH YEAR 7. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB411 |
Aquaculture Processing Technology |
E |
3 |
0 |
3 |
4 |
2. |
GTB413 |
Poultry Meats Technology |
E |
2 |
0 |
2 |
3 |
3. |
GTB417 |
Alcoholic Drinks Technology |
E |
2 |
0 |
2 |
3 |
4. |
GTB419 |
Frozen products |
E |
3 |
0 |
3 |
4 |
5. |
GTB421 |
Entrepreneurship |
E |
2 |
0 |
2 |
3 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
FOURTH YEAR 8. SEMESTER |
NO
|
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB402 |
Instrumental Food Analysis |
C |
3 |
0 |
3 |
5 |
2. |
GTB404 |
Oil Processing Technology |
C |
3 |
0 |
3 |
5 |
3. |
GTB406 |
Fermentation Technology |
C |
2 |
2 |
3 |
5 |
4. |
GTB408 |
Statistics
|
C |
3 |
0 |
3 |
5 |
5. |
GTB410 |
Graduation Thesis 2 |
C |
0 |
2 |
1 |
5 |
6. |
|
ELECTIVE COURSES |
E |
|
|
|
7 |
Total |
11 |
4 |
13 |
30 |
|
FOURTH YEAR 8. SEMESTER ELECTIVE COURSES |
NO |
COURSE CODE |
COURSE TITLE |
C/E |
T |
P |
C |
ECTS |
1. |
GTB412 |
Sugar and Sugary Products Technology |
E |
2 |
0 |
2 |
3 |
2. |
GTB426 |
Financial Literacy |
E |
2 |
0 |
2 |
3 |
3. |
GTB416 |
Fruit Juice and Carbonated Drink Technology |
E |
2 |
0 |
2 |
4 |
4. |
GTB422 |
Cold Technique |
E |
2 |
0 |
2 |
3 |
5. |
GTB424 |
Material information |
E |
3 |
0 |
3 |
4 |
6. |
GTB420 |
Sign language |
E |
2 |
0 |
2 |
3 |
7. |
SHB424 |
STREET SOCIAL SERVICE |
E |
3 |
0 |
3 |
5 |
Note: C: Compulsory Courses, E: Elective Courses, T: Theoretical Course Hour; P: Weekly Practice Course Hour, C: Course Credit, ECTS: European Credit Transfer System Credit of the Course. |
TOTAL CREDIT : 162 TOTAL ECTS : 240 |
Güncelleme 02.07.2022 19:18:32