| Course-Programe LOs Relations |
| Compulsory Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I | 0 | 0 | 0.00 |
| 2 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II | 0 | 0 | 0.00 |
| 3 |
INFORMATION TECHNOLOGY-I | 1 | 1 | 20.00 |
| 4 |
INFORMATION TECHNOLOGY-II | 0 | 0 | 0.00 |
| 5 |
ENTREPRENEURSHIP | 0 | 0 | 0.00 |
| 6 |
ENGLISH-I | 0 | 0 | 0.00 |
| 7 |
ENGLISH-II | 0 | 0 | 0.00 |
| 8 |
STATISTICS | 4 | 4 | 80.00 |
| 9 |
MARKETING MANAGEMENT | 0 | 0 | 0.00 |
| 10 |
MATHEMATICS-II | 5 | 5 | 100.00 |
| 11 |
MATHEMATICS-I | 5 | 5 | 100.00 |
| 12 |
SOCIAL RESPONSIBILITY AND ETHICS | 1 | 1 | 20.00 |
| 13 |
TURKISH LANGUAGE-I | 1 | 1 | 20.00 |
| 14 |
TURKISH LANGUAGE-II | 1 | 1 | 20.00 |
| 15 |
GENERAL CHEMISTRY | 5 | 5 | 100.00 |
| 16 |
FOOD CHEMISTRY | 5 | 5 | 100.00 |
| 17 |
GENERAL MICROBIOLOGY | 2 | 2 | 40.00 |
| 18 |
FOOD MICROBIOLOGY | 4 | 4 | 80.00 |
| 19 |
INTRODUCTION TO FOOD TECHNOLOGY | 5 | 5 | 100.00 |
| 20 |
NUTRITION | 2 | 2 | 40.00 |
| 21 |
PROFESSIONAL ENGLISH I | 0 | 0 | 0.00 |
| 22 |
PROFESSIONAL ENGLISH II | 0 | 0 | 0.00 |
| 23 |
ENZYME AND BIOTECHNOLOGY | 0 | 0 | 0.00 |
| 24 |
VEGETABLE OIL TECHNOLOGY | 3 | 3 | 60.00 |
| 25 |
WATER PRODUCTS AND TECHNOLOGY | 3 | 3 | 60.00 |
| 26 |
INSTRUMENTAL ANALYSIS | 0 | 0 | 0.00 |
| 27 |
MILK AND DAIRY PRODUCTS TECHNOLOGY | 0 | 0 | 0.00 |
| 28 |
CEREAL TECHNOLOGY | 1 | 1 | 20.00 |
| 29 |
MEAT AND MEAT PRODUCTS TECHNOLOGY | 0 | 0 | 0.00 |
| 30 |
FRUIT-VEGETABLE PRODUCTS TECHNOLOGY | 0 | 0 | 0.00 |
| 31 |
FOOD ANALYSIS | 4 | 4 | 80.00 |
| 32 |
FOOD PRESERVATION TECHNIQUES | 0 | 0 | 0.00 |
| 33 |
FERMANTATION TECHNOLOGY | 3 | 3 | 60.00 |
| 34 |
FOOD HYGIENE AND SANITATION | 0 | 0 | 0.00 |
| 35 |
FOOD ADDITIVES | 0 | 0 | 0.00 |
| 36 |
FOOD QUALITY CONTROL | 3 | 3 | 60.00 |
| 37 |
INDUSTRIAL FOOD PRODUCTION | 0 | 0 | 0.00 |
| 38 |
APPLICATION WORKSHOP | 2 | 2 | 40.00 |
| 39 |
SCIENTIFIC RESEARCH METHODS | 0 | 0 | 0.00 |
| 40 |
THESIS | 0 | 0 | 0.00 |
| 41 |
WORK PLACEMENT I | 0 | 0 | 0.00 |
| 42 |
WORK PLACEMENT-II | 0 | 0 | 0.00 |
| 43 |
WORK PLACEMENT III | 2 | 2 | 40.00 |
| Related number of course units / 43 | 21 | - | - |
|---|
| Level of contribution | 62 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Programme Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
PACKAGING IN THE FOOD INDUSTRY | 0 | 0 | 0.00 |
| 2 |
MEDICAL AND FUNCTIONAL FOOD | 0 | 0 | 0.00 |
| 3 |
SPECIAL FOOD | 0 | 0 | 0.00 |
| 4 |
FOOD TOXICOLOGY | 3 | 3 | 60.00 |
| 5 |
SENSORY ANALYSIS | 2 | 2 | 40.00 |
| 6 |
FOOD SAFETY AND LEGISLATION | 0 | 0 | 0.00 |
| 7 |
BEVERAGE TECHNOLOGY | 0 | 0 | 0.00 |
| 8 |
INDUSTRIAL FOOD WASTES | 0 | 0 | 0.00 |
| 9 |
TRADITIONAL FOOD | 0 | 0 | 0.00 |
| 10 |
FOOD MACHINERY | 0 | 0 | 0.00 |
| 11 |
ORGANIC FOOD AND AGRICULTURE | 0 | 0 | 0.00 |
| 12 |
ORGANIZATION IN FOOD ENTERPRISES | 0 | 0 | 0.00 |
| Related number of course units / 12 | 2 | - | - |
|---|
| Level of contribution | 5 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Faculty Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
TURKISH ECONOMY | 0 | 0 | 0.00 |
| 2 |
SOCIAL MEDIA | 0 | 0 | 0.00 |
| 3 |
OCCUPATIONAL HEALTH AND SAFETY | 0 | 0 | 0.00 |
| 4 |
MULTI CRITERIA DECISON MAKING | 4 | 4 | 80.00 |
| 5 |
ADVANCED TOTAL QUALITY MANAGEMENT | 0 | 0 | 0.00 |
| 6 |
YATIRIM PROJELERİ HAZIRLAMA VE DEĞERLENDİRME | 0 | 0 | 0.00 |
| 7 |
VİSUAL COMMUNİCATİON | 3 | 3 | 60.00 |
| Related number of course units / 7 | 2 | - | - |
|---|
| Level of contribution | 7 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| University Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
WOMEN AND EXERCISE | 0 | 0 | 0.00 |
| 2 |
SPEAKING TECHNIQUES | 0 | 0 | 0.00 |
| 3 |
CYBER SECURITY | 0 | 0 | 0.00 |
| 4 |
PEER GUIDANCE | 0 | 0 | 0.00 |
| 5 |
RHYTHM DANCE AND ORFF TRAINING | 0 | 0 | 0.00 |
| 6 |
ALGORITHM DESIGN AND TEACHING | 0 | 0 | 0.00 |
| 7 |
EDUCATION WITH COMPUTER GAMES | 0 | 0 | 0.00 |
| 8 |
MULTIMEDIA DESIGN AND PRODUCTION | 0 | 0 | 0.00 |
| 9 |
INSTRUCTIONAL DESIGN | 0 | 0 | 0.00 |
| 10 |
APPLICATIONS IN INSTRUCTIONAL TECHNOLOGY | 0 | 0 | 0.00 |
| 11 |
ENVIRONMENT AND CULTURE | 0 | 0 | 0.00 |
| 12 |
MODERNISATION AND THE ARTS | 0 | 0 | 0.00 |
| 13 |
DESIGN FOR EVERYBODY | 0 | 0 | 0.00 |
| 14 |
INTRODUCTION TO PHOTOGRAPHY | 0 | 0 | 0.00 |
| 15 |
HUMAN RIGHTS (ECHR AND CASE LAW) | 0 | 0 | 0.00 |
| 16 |
CONSUMER LAW | 0 | 0 | 0.00 |
| 17 |
ENVIRONMENTAL LAW | 0 | 0 | 0.00 |
| 18 |
KARİYER PLANLAMA | 0 | 0 | 0.00 |
| 19 |
FİNANCİAL LİTERACY | 0 | 0 | 0.00 |
| 20 |
URBAN GARDENİNG PRACTİCES | 0 | 0 | 0.00 |
| 21 |
EUROPEAN PALACE GARDENZ | 0 | 0 | 0.00 |
| 22 |
TECHNOLOGY ADDICTION | 0 | 0 | 0.00 |
| 23 |
PHOTOGRAPHIC INTERPRETATION | 0 | 0 | 0.00 |
| 24 |
DİGİTAL ART AND NFT SYSTEM | 0 | 0 | 0.00 |
| 25 |
SOCIOLOGY | 0 | 0 | 0.00 |
| 26 |
OLYMPIC MOVEMENT | 0 | 0 | 0.00 |
| 27 |
POLITICAL HISTORY OF EUROPE | 0 | 0 | 0.00 |
| 28 |
DIGITAL COMMUNICATION | 0 | 0 | 0.00 |
| Related number of course units / 28 | 0 | - | - |
|---|
| Level of contribution | 0 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
