The contents of this course is: matter and measurement (precision and accuracy), atoms, molecules, ions, and their properties, stochiometry and chemical calculations, chemical reactions in aqueous solutions, thermochemistry, atomic structure, electron configurations, atomic properties and the periodic table.

The components of food: carbohydrates, proteins, lipids, minerals, vitamins and water, chemical changes of food during preparation, storing, preserving and processing. Changes of food components’ affects on functional, physcal and nutritional features of food. Food contaminants, food additives and food legislations.

This course provides an introduction to basic models and concepts in microeconomics and macroeconomics. Basic topics in microeconomics analyzed in this course include an introduction to market economies, supply and demand, consumer theory, the theory of the firm, perfect competition. Basic topics in macroeconomics analyzed in this course include national income, employment, unemployment, inflation, and economic growth.

This course aims at equipping students with skills related to two main aspects of Academic English, which are listening and notetaking and academic speaking.

This course aims at equipping students with skills related to two main aspects of Academic English, which are reading and academic writing.

This course covers scope, definition and historical development of food engineering, food components, deterioration of foods, food preservation ve food processing techniques, food safety, engineering ethics and responsibilities.

This course covers scope, definition and historical development of food engineering, food components, deterioration of foods, food preservation ve food processing techniques, food safety, engineering ethics and responsibilities.

This course covers principles and theories of analytical chemistry, specifically chemical equilibria in aqueous solution (acidbase, solubility, oxidationredution and complex formation equilibria); gravimetric and titrimetric methods, neutralization, precipitation; analysis and evaluation of data; errors in quantitative analysis.

This course covers microbial classification, basic properties of microorganisms, bakteri sporları, microbial growth, nutrition and metabolism, microbiological counting techniques.

Microorganisms in foods that are important. Factors affecting microbial growth. Inhibition, inactivation or killing microorganisms in foods. Foodborne diseases and poisoning. Indicator microorganisms. Hygiene and sanitation. Microbiological standards. Cleaning and disinfection.

This course covers systems of units and dimensions, basics of problem solving, material balances for processes with and without chemical reaction, gases and vapors, energy balance, use of steam tables, simultaneous material and energy balances.

Fluid statics. General molecular transport equations. Viscosity and boundary layer theory. Newtonian and nonNewtonian fluid behavior. Energy balances. Bernoulli equation. Friction loss. Laminar and turbulent flow in pipes. Pumps and flow measuring devices.

Carbon compounds and Chemical bonds, Functional groups, Acids and Bases, Hydrocarbons, Alcohols, Esters, Aldehydes and Ketones, Carboxylic Acids and their derivatives, Amines, Aminoacids and Proteins.

Principles of conduction, convection and radiation heat transfer. Boiling and condensation. Heat exchangers.

This course covers mathematical analysis of different unit operations (thermal processing, drying, evaporation. freezing, thawing, crystallization, ekstraction, distillation, absorption, adsorption, mixing, filtration and size reduction) applied in food processing operations and basic knowdledge on design related calculations.

Fundamentals of mass transfer, differential equations of mass transfer, steady state and transient molecular diffusion, convective mass transfer, convective mass transfer correlations.

New product and system development process, marketing research, methods for good marketing research, market forecasts for successful new entrance, marketing problems, understanding of consumer decisionmaking process.

Course content includes terminology, functions, interactions, materials, properties, manufacture, design, applications, trends and environmental and legal issues of food packaging.

Selection of product and method of process by necessary market research within the fields of food engineering application. Selection of the place of production and determination of plant layout. Application of the knowledge on material and energy balances and mass transfer for the selected food production. Determination of production capasity, capital investment, expenses and costs. Value of money, profit and depreciation calculations.

Laboratory experiments for analysis of food components and additives. Applications of chemical, physical, instrumental, chromatographic and enzymatic methods for food analysis and quality tests.

Selection of project topic; literature survey; experimental setup; data collection; data analysis; writing and presenting of the project.

Selection of project topic; literature survey; experimental setup; data collection; data analysis; writing and presenting of the project.

In this course, professionals from industry and business give series of seminars and share their experiences with students.

In this course, professionals from industry and business give series of seminars and share their experiences with students.

This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923.

With special reference to the Principals of Atatürk the course will examine the philosophy of the foundation and existence of the republican regime as well as the democratic developments in secular Turkey during the twentieth century and in the era of extending globalization.

In addition to a specific discussion on the nature of scientific knowledge and social sciences, the course will cover selected issues from anthropology, sociology, psychology, social psychology, political science and economics.

The course involves a careful study of the formation of various aspects of modern societies. It examines the key ideas of the Enlightenment, the development of the modern state, the economic formation of modernity, the relevance of class and gender issues to industrial societies, and the political and cultural significance of religion, secularism and ideology in the modern world.

Presentation of Administrative Units, Academic Units and Student Clubs

Calculus I provides important tools in understanding functions of one variable and has led to the development of new areas of mathematics.

Calculus II provides important tools in understanding functions of several variables and has led to the development of new areas of mathematics.

Through lectures and labs we aim to introduces the following classical mechanics and thermodynamics topic: space and time; straight line kinematics; motion in a plane; forces and static equilibrium; particle dynamics with force and conservation of momentum; relative inertial frames and noninertial force; work, potential energy and conservation of energy; rigid bodies and rotational dynamics; vibrational motion; conservation of angular momentum; central force motions; kinetic theory and the ideal gas; van der Waals equation of state, blackbody radiation, heat flow and the first law of thermodynamics; MaxwellBoltzmann distribution, random walk and diffusion; Carnot engine, entropy, and the second law of thermodynamics.

Introduction to electromagnetism and electrostatics: electric charge, Coulomb's law, electric structure of matter; conductors and dielectrics. Concepts of electrostatic field and potential, electrostatic energy. Electric currents, magnetic fields and Ampere's law. Magnetic materials. Timevarying fields and Faraday's law of induction. Optics; wave solutions to Maxwell's equations; polarization; Snell's law, interference, Huygens's principle, Fraunhofer diffraction, and gratings.

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.

Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.

Students will be taught how to use the written communication tools accurately and efficiently in this course. Various types of written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided.

Students will be taught how to use the written communication tools accurately and efficiently in this course. There will be exercises on understanding, telling, reading, and writing; types of speeches (panel, symposium, conference, etc.) will be introduced; the student will be equipped with information on using body language, accent and intonation, and presentation techniques.