| IZMIR
INSTITUTE OF TECHNOLOGY THE GRADUATE SCHOOL OF ENGINEERING AND SCIENCES |
| WEEKLY
SCHEDULE OF THE COURSES TO BE OFFERED IN
SPRING SEMESTER
2010-2011 |
| DEPARTMENT:
Food Engineering |
| PROGRAM
: Master of Science Program in Food Engineering |
| |
| NO |
HOURS |
MONDAY
|
TUESDAY
|
WEDNESDAY |
THURSDAY |
FRIDAY |
| 1 |
08.45-09.30 |
|
|
|
|
|
| 2 |
09.45-10.30 |
FE
525 Advanced Food Biocgemistry
(3-0)3
Prof. Dr. Ahmet YEMENİCİOĞLU
|
FE
536 Design of Experiments
(3-0)3
Assoc. Prof. Figen TOKATLI
|
FE
516 Sensory Evaluation of Foods
(3-0)3
Assoc. Prof. Figen KOREL
|
FE
538 Bioprocess Engineering
Principles
(3-0)3
Assist. Prof. A. Oğuz BÜYÜKKİLECİ
FE
503 Advanced Food Microbiology (3-0)3
Assist. Prof. A. Handan BAYSAL
|
FE
526 Physical Properties of Food
and Biological Materials (3-0)3
Assoc. Prof. Sevcan ÜNLÜTÜRK
|
| 3 |
10.45-11.30 |
FE
525 Advanced Food Biocgemistry
(3-0)3
Prof. Dr. Ahmet YEMENİCİOĞLU
|
FE
536 Design of Experiments
(3-0)3
Assoc.
Prof. Figen TOKATLI
|
FE
516 Sensory Evaluation of Foods
(3-0)3
Assoc. Prof. Figen KOREL
|
FE
538 Bioprocess Engineering
Principles
(3-0)3
Assist. Prof. A. Oğuz BÜYÜKKİLECİ
FE
503 Advanced Food Microbiology (3-0)3
Assist. Prof. A. Handan BAYSAL
|
FE
526 Physical Properties of Food
and Biological Materials (3-0)3
Assoc. Prof. Sevcan ÜNLÜTÜRK
|
| 4 |
11.45-12.30 |
FE
525 Advanced Food Biocgemistry
(3-0)3
Prof. Dr. Ahmet YEMENİCİOĞLU
|
FE
536 Design of Experiments
(3-0)3
Assoc. Prof. Figen TOKATLI
|
FE
516 Sensory Evaluation of Foods
(3-0)3
Assoc. Prof. Figen KOREL |
FE
538 Bioprocess Engineering
Principles
(3-0)3
Assist. Prof. A. Oğuz BÜYÜKKİLECİ
FE
503 Advanced Food Microbiology (3-0)3
Assist. Prof. A. Handan BAYSAL |
FE
526 Physical Properties of Food
and Biological Materials (3-0)3
Assoc. Prof. Sevcan ÜNLÜTÜRK |
| 5 |
13.30-14.15 |
FE
509 Meat and Poultry
Processing (3-0)3
Assoc. Prof. Figen KOREL
|
|
FE
519 Food Packaging
(3-0)3
Assoc. Prof. F. Banu ÖZEN
|
FE
541 Food and Environmental Virology
(3-0)3
Assist. Prof.
Çağatay CEYLAN
|
|
| 6 |
14.30-15.15 |
FE
509 Meat and Poultry
Processing (3-0)3
Assoc. Prof. Figen KOREL
|
FE
515 Food Additives, Toxicology and Contaminants
(3-0)3
Assist. Prof. A. Handan BAYSAL
|
FE
519 Food Packaging
(3-0)3
Assoc. Prof. F. Banu ÖZEN
|
FE
541 Food and Environmental Virology
(3-0)3
Assist. Prof.
Çağatay CEYLAN
|
|
| 7 |
15.30-16.15 |
FE
509 Meat and Poultry
Processing (3-0)3
Assoc. Prof. Figen KOREL
|
FE
515 Food Additives, Toxicology and Contaminants
(3-0)3
Assist. Prof. A. Handan BAYSAL
|
FE
519 Food Packaging
(3-0)3
Assoc. Prof. F. Banu ÖZEN
|
FE
541 Food and Environmental Virology
(3-0)3
Assist. Prof.
Çağatay CEYLAN
|
|
| 8 |
16.30-17.15 |
FE
509 Meat and Poultry
Processing (3-0)3
Assoc. Prof. Figen KOREL |
FE
515 Food Additives, Toxicology and Contaminants
(3-0)3
Assist. Prof. A. Handan BAYSAL
|
|
|
|
