GID501E Food Analysis: Theory and Applications
Bodies engaged in food analyses, standards used, legislative aspects, sampling and techniques, proximate analysis for nutrition labeling, ashing, mineral analyses on ash, analysis of vitamins, enzymes: Determination of enzymatic activity, applications of enzymes in other analyses as analytical aids, contaminants: Mycotoxins, pesticides, animal drugs, food additives: SO2, food dyes (qualitative and quantitative), analyses for authenticity testing 

GID502 Statistics
Probability Distributions: Normal, students’ t, F, Chi-square; Simple Comparative Experiments; Experiments to compare several treatments : The Variance Analysis, model adequacy checking; Comparison of treatment means: Duncan’s Test, LSD, Newman Keuls test, ortagonal contrasts, Scheffé’s method, Tukey’s test, comparing to a control; Randomized Block Design; Latin Square and related designs; Factorial designs - 2 k x 3 k factor design; Regression analysis 

GID503 Food Safety Systems
Introduction to food safety and quality management; HACCP and food safety management systems (principles, definitions and terms used in standards, implementation stages); prerequisite programs; hazards and hazard analysis; linking HACCP and food safety management systems with quality management systems; national and international standards; application samples from the food industry. 

GID504 Food Fermentation Processes
Introduction to fermentation technology, microorganisms used in fermentation- characteristics, isolation, identification, improvement and maintenance methods , starter cultures, culture collections, fermenters, extraction of fermentation products, fermented foods (dairy, meat, cereal, fruit and vegetable products) , fermented alcoholic beverages, traditional fermented products, functional and probiotic fermented products, production of microbial enzymes, organic acids, biomass and food additives, food safety aspects of fermented foods, related legislation 

GID505 Numerical Analysis Applications in Food Process Modelling
Principles of modeling; Numerical Differentiation; Numerical Integration; Numerical Solution of Ordinary Differential Equations; Solution of Linear Equations; Curve Fitting; Regression Analysis; Nonlinear Systems and Numerical Optimization; Polynomial Interpolation; Steady state and solutions of thermal process (heating-cooling, pasteurization-sterilization); Steady state and transient solutions in where phase change involved (freezing - evaporation) ; Microbial kinetic models and their solutions

GID506E Food Stability 
Food stability and quality; food deteriorations; factors affecting food deteriorations; modelling of kinetics of food degradation reactions; processing and preservation methods to delay food deteriorations; evaluation of stability of various fresh and processed food commodities. 

GID507 Food Product Development
New food product development strategies; Creating ideas and assessment, Developing concepts; Assessment and documentation of concept studies, determination of prototype product and its design, assessment of specifications, formulation, process optimization; production, packaging, shelf-life, product performance tests; assessment of product; sensory analysis, specifications, regulations; Tests for end product, marketing strategy, shelf life and safety, package choice, designing of label, launching and distribution

GID510E Nutritional Changes During Food Processing
Nutrients in: meat, dairy products, fruit and vegetables, fats and sugars; Food stability; Food Composition; Nutritional quality changes during processing of; fruits and vegetables; Cereals, Baby foods, Legumes and oil seeds; dairy products; Confectionary products: Pastes and diet foods; Meat, poultry & sea products; Fats and oils; Healthy cooking methods: Traditional cooking methods; Carcinogenic changes, enrichment of foods, Menu planning

GID511 Food Toxicology
Toxic food components and factors affecting their toxicity; Criteria and methods used for toxicological evaluation of foods; Food allergies and food sensitivities; Natural toxic substances; Pesticides and veterinary drugs; Food-borne microbial poisonings; Food additives; Food packaging materials; Heavy metals and other environmental contaminants; Irradiation; Toxic compounds from food processing; Novel and GMO foods; National and international regulations for food safety; Project presentations

GID512E Fundamentals of Baking and Pasta Processing
Introduction: Classification of Bakery Products; Bread Wheat and Flour Quality Evaluation; Ingredient Functionality; Methods of Bread Production; Stages Involved in Dough Mixing; Yeast Fermentation; Reactions During Oven Stage of Baking; Bread Staling; Durum Wheat and Semolina Quality Evaluation; Pasta Processing; Pasta Quality Evaluation

GID513 Advanced Food Microbiology
Food and microorganisms; Harmful effects of microorganisms; Microbial metabolism of protein, carbohydrate, fat/oil rich foods and specific food groups; Foods and enzymes produced by microorganisms; Antimicrobial compounds produced by microorganisms; Bacteriocins; Probiotics; Starter cultures of bacterial origin and their functions; Starter cultures of yeast origin and their functions; Starter cultures of mould origin and their functions; Inhibition of microbial growth

GID514E Novel Food Processing Techniques
The principles of new food processing technologies; Novel food preservation technologies such as gamma and UV irradiation, pulsed light, pulsed electric field, ultrasound, magnetic field, high pressure, dense CO2, ohmic heating, microwave, natural antimicrobials, active and modified atmosphere packaging

GID523E Advanced Technologies in Dairy Processing
Components of milk and their technological functions, colloidal structure of milk and influencing factors, new technologies in processing of various dairy products, recombined dairy products, membrane separations in dairy technology, isolation of milk components and their use in production of other food products as functional ingredients, utilization of dairy byproducts

GID601E Food Research and Experimental Design
Significance of a good experiment design to enable researcher maximum amount of information with valid inferences on the expense of minimum time and resources; Illustration of the principles of different types of experiment design and data analysis as applied to food research.

GID602E Food Proteins
Properties of proteins: structure and classification. Aminoacids, peptides, proteins; protein folding, stability. Protein denaturation, Protein isolation, purification, and determination techniques. Molecular and functional properties of proteins. Nutritional properties of proteins, Process-induced physical, chemical and nutritional changes. Functional, optical and hydrodynamic properties of proteins. Solubility-salting-in and salting-out properties. Protein hydration, interfacial properties: forming film, foam and emulsion. Milk, cereal and wheat proteins, legume/oilseed proteins.

GID603E Advanced Food Biochemistry
Regulation of pathways-allosteric enzymes, protein-protein interactions, protein-Ca interactions, covalent modification of enzymes hormonal regulation, alpha and beta adrenergic systems, gene expression-LAC OPERON; Bioenergetics; CHO Metabolism: Glycolitic pathway, gluconeogenesis, glyoxylate cycle, glycogen synthesis and degradation, starch biosynthesis; TCA cycle: anaplerotic reactions; Electron transport chain; chemiosmosis hypothesis, transport systems; Photosynthesis; Calvin cycle; Lipid degradation, oxidation and synthesis of fatty acids.

GID604E Food Carbohydrates
Mono and disaccharides: physicochemical and functional aspects, health aspects, Oligosaccharides: Chemistry, structure, food uses; Polysaccharides: Behaviors in solutions, dispersions and gels; Cell-wall polysaccharides: Cellulosics; Hemicellulosics; functional aspects; Gums and hydrocolloids: functional aspects, Starch: Structure, applications, functional, nutritional aspects; Starch enzymology; Modified starches; Bulking agents, fat mimetics and carbohydrates; Non-digestable carbohydrates: Dietary fiber: Chemistry, structure, determination; Resistant starch: Structure and food uses ; Pectins: chemistry, functions

GID605E Nutritional Biochemistry
Digestion, absorption; Regulation of energy metabolism; Carbohydrate, Fat and Protein metabolism; Vitamin, mineral, trace element metabolism, absorption, and toxicity; Inorganic nutrients; Free radicals, oxidative stress, antioxidants, enzymes: molecular mechanisms and health; Nutritional principles for different age, sex, and occupation groups, anthropometric measures, infection and the immune system, nutrition and cardiovascular diseases, effects of nutritional style on cancer, inborn errors of metabolism; Major metabolic disorders and regulatory diets

GID607E Postharvest Physiology of Fruits and Vegetables
Fresh fruits and vegetables have living tissues in which complex biochemical and physiological reactions take place. These reactions determine the storage life and quality of harvested fruits and vegetables. This course teaches the postharvest changes in fresh fruits and vegetables, factors affecting them, and technologies applied to control them for extension of storage life and retention of premium quality.

GID608 Food Preservation by Moisture Control
Water structure, properties, importance, free-bound water; Water activity prediction and moisture sorption isotherms, hysteresis; Measurement of water activity, moisture sorption isotherms, and moisture content of foods; Water activity and chemical, physical and microbial stability; Hurdle technology in food preservation; Intermediate-Moisture Foods; glass transition theory

GID609E Food Lipids
Oil industry in world and Turkey, lipid chemistry, major and minor lipid components, instrumental analyses of lipids, quality specifications, chemical reactions, bioavailability, physical properties, emultion properties, processing techniques (rafination, interesterification, hydrogenation, fractionation), biotechnology, nanotechnological applications, functional properties, toxicity and safety, flavor and sensory analysis, antioxidants, nutrional properties, deep-fat frying processing, aroma compounds, olive oil and future trends for lipid research

GID610 Foodborne Pathogenic Microorganisms
Classification of pathogenic microorganisms and parasites; Factors affecting their growth; Foodborne pathogenic bacteria, virulence factors and mechanisms of pathogenicity; Foodborne moulds, mechanism of mycotoxin formation, their health effects. Foodborne viruses; Foodborne parasites; Seafood toxins, their adverse health effects; Evaluation of novel food processing techniques on pathogenic microorganisms; Advanced techniques in detection of pathogenic microorganisms, Hazard Analysis Critical Control Points.

GID611 Functional Foods
Clasiffication of functional foods, consumer demands; Ingredients; Functional foods related to health;Functional foods related to life style; genetically modified functional foods; bioavailability, food safety and toxicology; Legal regulations; Special production methods, Determination of package type; Importance of functional foods in food market, effects on human health; Future of functional foods; new product development and expected developments of legal regulations.

GID612 Mycotoxigenic Molds
Ubiquitous molds in foods; mycotoxins and mycotoxigenic moulds; primary metabolites of moulds; secondary metabolites of molds; factors affecting mould growth and mycotoxin production; methods used in mycotoxin analysis; penicillium toxins; aflatoxin and ochratoxin; fusarium toxins; alternaria toxins and other toxins; undesirable effects of moulds in foods; Moulds used in food industry

GID613E Phase And State Transitions In Foods
Relationship of phase and state transitions, food stability and food quality; crystallization, amorphous materials, glass transitions theories, glass formation, relaxation phenomena; modeling of transitions; detection methods of phase and state transitions; water and phase transitions, prediction of water plasticization; phase/state transitions in carbohydrates, proteins, fats; phase/state transitions in food processing and storage; Case studies: freeze drying of foods, processing and storage of margarines, manufacture and storage of spray-dried whey powder, phase transitions in honey.