DOUBLE MAJOR PROGRAM IN FOOD ENGINEERING

The program consists of all courses in the undergraduate curriculum. The equivalency of the courses will be determined by the Department.

 

MINOR PROGRAM IN FOOD SCIENCE

The main objective of this program is to provide information on the basics of food microbiology, food chemistry, and food processing especially for those majoring in Chemical Engineering, Environmental Engineering, Biology and Chemistry who are planning to be involved in the design of or employment in food plants and food quality control laboratories as well as those having a special interest to the subject.

Minor Program Compulsory courses:
BIO 107 Concepts in Biology (3-0) 3
CHEM 229 Organic Chemistry (3-0) 3
FDE 311 Food Microbiology (3-0) 3
FDE 305 Food Microbiology Laboratory (0-2) 1
FDE 313 Food Chemistry (3-0) 3

Minor Program Elective courses: (Students will take 4 courses from this list)
FDE 320 Applied Kinetics (3-0) 3
FDE 322 Applied Food Microbiology (3-0) 3
FDE 403 Food Biotechnology (3-0) 3
FDE 412 Engineering principles of fermentation technology (3-0) 3
FDE 415 Food Plant Sanitation (3-0) 3
FDE 418 Chemistry of Food Processing and Preservation (3-0) 3
FDE 431 Food Quality Control (3-0) 3 (ön koşulu ES 303)
FDE 432 Sensory Analysis (3-0) 3 (ön koşulu ES 303)