Course 2022-2023
| 1st Year | |||||||
| 1st Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102211 | PHYSIOLOGY | T | 6 | ||||
| 102210 | BIOLOGY AND GENETICS | T | 6 | ||||
| 102203 | MATHEMATICS I | T | 6 | ||||
| 102204 | GENERAL CHEMISTRY | T | 6 | ||||
| 102202 | PHYSICS I | T | 6 | ||||
| 2nd Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102214 | MICROBIOLOGY | T | 6 | ||||
| 102209 | ORGANIC CHEMISTRY AND BIOCHEMISTRY | T | 6 | ||||
| 102213 | INTRODUCTION TO THE FOOD SECTOR | B | 6 | ||||
| 102212 | BIOSTATISTICS | T | 6 | ||||
| 102216 | THERMODYNAMICS AND CHEMICAL KINETICS | T | 6 | ||||
| 2nd Year | |||||||
| 1st Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102228 | FOOD ANALYSIS | B | 6 | ||||
| 102222 | PLANT RAW MATERIALS | B | 6 | ||||
| 102223 | FOOD MICROBIOLOGY AND PARASITOLOGY | B | 6 | ||||
| 102220 | FOOD PHYSICS AND CHEMISTRY I | B | 6 | ||||
| 102221 | ANIMAL RAW MATERIALS | B | 6 | ||||
| 2nd Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102227 | PRACTICAL OF MICROBIOLOGY, PARASITOLOGY AND HYGIENE | B | 6 | ||||
| 102224 | FOOD PHYSICS AND CHEMISTRY II | B | 6 | ||||
| 102225 | FOOD HYGIENE | B | 6 | ||||
| 102230 | ADVANCED FOOD ANALYSIS | B | 6 | ||||
| 102226 | NUTRITION | T | 6 | ||||
| 3rd Year | |||||||
| 1st Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102235 | BASICS OF FOOD ENGINEERING | B | 6 | ||||
| 102258 | INDUSTRIES OF FRESH HORTICULTURAL PRODUCTS | O | 6 | ||||
| 102231 | PROCESSES IN THE FOOD INDUSTRY | B | 6 | ||||
| 102236 | ANIMAL FOOD PROCESSING TECHNOLOGY | B | 6 | ||||
| 102239 | PLANT FOOD PROCESSING TECHNOLOGY I | B | 6 | ||||
| 102257 | FOOD FERMENTATIONS | O | 6 | ||||
| 2nd Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102232 | ADVANCED TECHNOLOGY FOR FOODS OF ANIMAL ORIGIN | B | 6 | ||||
| 102233 | APPLIED NUTRITION | B | 6 | ||||
| 102253 | SENSORY EVALUATION TECHNIQUES | O | 6 | ||||
| 102238 | PLANT FOOD PROCESSING TECHNOLOGY II | B | 6 | ||||
| 102250 | FOOD ADDITIVES AND FUNCTIONAL FOODS | O | 6 | ||||
| 102234 | PRACTICAL OF FOOD PROCESSING | B | 6 | ||||
| 4th Year | |||||||
| 1st Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102251 | AGRI-FOOD BIOTECHNOLOGY | O | 6 | ||||
| 102255 | OENOLOGY | O | 6 | ||||
| 102244 | BUSINESS ECONOMICS | B | 6 | ||||
| 102254 | ENVIRONMENTAL ENGINEERING AND WASTE MANAGEMENT | O | 6 | ||||
| 102240 | PRODUCTION MANAGEMENT | B | 6 | ||||
| 102242 | COMPANY PLACEMENT | B | 12 | ||||
| 102256 | FOOD PACKAGING | O | 6 | ||||
| 102252 | ADVANCED METHODS IN FOOD ANALYSIS | O | 6 | ||||
| 2nd Q(SEMESTER) CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102245 | QUALITY MANAGEMENT AND FOOD SAFETY | B | 6 | ||||
| 102241 | MARKETING | B | 6 | ||||
| 102242 | COMPANY PLACEMENT | B | 12 | ||||
| ANUAL CONTINUED EVALUATION | |||||||
| Code | Subject | Type | Credits | ||||
| 102242 | COMPANY PLACEMENT | B | 12 | ||||
| UNDEFINED | |||||||
| Code | Subject | Type | Credits | ||||
| 102243 | BACHELOR'S DEGREE THESIS | B | 6 | ||||