Scientific Preparatory Programme for Masters Degree Students
As a guide for course selection for students; courses determined according to profession formation basis are selected. Course selection is performed with supervisor, then it is transfered to the Graduate School of Science Engineering and Technology after confirmation by Programme Executive Committee. For this purpose; 

  1. Course selection from attached list is performed by supervisor according to Bachelor's degree of the student and offered to Programme Executive Committee by related form. “Scientific Preparatory Program” is offered to the Graduate School of Science Engineering and Technology after confirmation by head of the department.

  2. Course numbers need to be taken during 2 semesters according to the profession formation are listed below.

Programmes Group Course Number
Garden Plants – Agriculture Engineering A 9
Plant Protection – Agriculture Engineering A 9
Bioengineering B 5
Biology C 9
Environmental Engineering C 9
Pharmacy C 9
Chemistry A 9
Chemical Engineering D 7
Molecular Biology C 9
Aquacultural Engineering A 9
Dairy Technology – Agricultural Engineering E 6
Veterinary Medicine- Food Hygiene C 9

GROUP A:

GID 211E Mass and Energy Balances
GID 212 Thermodynamics
GID 222 Microbiology
GID 311 Food Microbiology I
GID 321 Food Microbiology Laboratory
GID 331E Food Eng. Unit Operations I
GID 341 Heat Transfer
GID 351 Mass Transfer
GID 312 Food Microbiology I
GID 322 Food Eng. Unit Operations II
GID 332 Food Eng. Laboratory
GID 421E Food Technology
GID 441 Process Control
GID 422 Food Quality Control
GID 432 Food Quality Control Laboratory
  MT Selectives



GROUP B:

GID 211E Mass and Energy Balances
GID 221E Food Chemistry I
GID 232 Food Chemistry II
GID 311 OR GID 312 Food Microbiology I or Food Microbiology II
GID 322 Food Eng. Unit Operations II
GID 421E Food Technology
GID 422 Food Quality Control
GID 432 Food Quality Control Laboratory
  MT Selectives

GROUP C:

GID 211E Mass and Energy Balances
GID 221E Food Chemistry I
GID 212 Thermodynamics
GID 232 Food Chemistry II
GID 331E Food Eng. Unit Operations I
GID 341 Heat Transfer
GID 351 Mass Transfer
GID 322 Food Eng. Unit Operations II
GID 332 Food Eng. Laboratory
GID 421E Food Technology
GID 441 Process Control
GID 422 Food Quality Control
GID 432 Food Quality Control Laboratory
  MT Selectives


GROUP D:

GID 221E Food Chemistry I
GID 222 Microbiology
GID 232 Food Chemistry II
GID 311 Food Microbiology I
GID 321 Food Microbiology Laboratory
GID 312 Food Microbiology II
GID 421E Food Technology
GID 422 Food Quality Control
GID 432 Food Quality Control Laboratory
  MT Selectives


GROUP E:

GID 211E Mass and Energy Balances
GID 212 Thermodynamics
GID 311 OR GID 312 Food Microbiology I or Food Microbiology II
GID 331E Food Eng. Unit Operations I
GID 341 Heat Transfer
GID 351 Mass Transfer
GID 322 Food Eng. Unit Operations II
GID 332 Food Eng. Laboratory
GID 441 Process Control