Beneath 4 year (8 semester) curriculum has been approved by the General Assemply Meeting of the Department
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1st Semester
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2nd Semester
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1
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CC (T)
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1
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CC (T)
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2
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CC (T&L)
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2
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CC (T&L)
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3
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CC (T&L)
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3
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CC (T&L)
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4
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CC (T&L)
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4
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CC (T&L)
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5
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CC (T&L)
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5
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CC (T&L)
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6
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CC (T)
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6
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CC (T)
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7
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7
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EC (T)
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3rd Semester
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4th Semester
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1
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CC (T&L)
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1
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CC (T&L)
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2
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CC (T)
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2
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CC (T&L)
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3
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CC (T&L)
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3
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CC (T)
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4
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CC (T)
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4
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CC (T)
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5
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CC (T&L)
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5
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CC (T&L)
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6
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EC (T)
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6
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EC
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5th Semester
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6h Semester
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1
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CC (T&L)
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1
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CC (T&L)
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2
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CC (T&L)
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2
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CC (T)
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3
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CC (T&L)
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3
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CC (T&L)
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4
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CC (T&L)
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4
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CC (T)
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5
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CC (T)
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5
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CC (T&L)
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6
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EC (T&L)
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6
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CC (T&L)
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7
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EC (T)
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7
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EC (T)
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8
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EC (T)
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8
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EC (T)
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7th Semester
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8th Semester
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1
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CC (T)
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1
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CC (T)
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2
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CC
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2
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CC
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3
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EC (T)
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3
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EC (T&L)
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4
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EC (T)
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4
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EC (T)
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5
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EC (T&L)
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5
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EC (T)
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6
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EC (T)
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6
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EC (T)
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| 7 | Medicinal and Aromatic Plants | EC (T) |
7
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EC (T)
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| 8 | Food Hygiene and Consumer Behavior | EC (T) |
8
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EC (T)
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| 9 | Nanotechnology in Food Science | EC (T) | 9 | Basic Principles of Designing Food Industry Facilities to Develop New Sustainable Food Products | |
| 10 | Cutting-Edge Technologies and Food Products of High Nutritional and Functional Value | EC (T) | 10 | Production Management | |
| 11 | Basic Processes of Processing and Production of Food Products | EC (T) | 11 | USE OF DATA BASES | |
| 12 | Total Quality Management and Business Excellence | EC (T) | 12 | Business Planning for Agri-Food SMEs | |
| 13 | Epidemiology of Foodborne Diseases | ||||
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CC: Core Course; EC: Ellective Course; FC: Free Course; T: Therory; L: Laboratory; V: Visit
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