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 |