Beneath 4 year (8 semester) curriculum has been approved by the General Assemply  Meeting of the Department

 
1st Semester
 
2nd Semester
1
CC (T)
1
CC (T)
2
CC (T&L)
2
CC (T&L)
3
CC (T&L)
3
CC (T&L)
4
 
CC (T&L)
4
 
CC (T&L)
5
CC (T&L)
5
CC (T&L)
6
 
CC (T)
6
 
CC (T)
7
 
 
7
EC (T)
 
3rd Semester
 
 
4th Semester
 
1
CC (T&L)
1
CC (T&L)
2
CC (T)
2
CC (T&L)
3
CC (T&L)
3
CC (T)
4
CC (T)
4
CC (T)
5
CC (T&L)
5
CC (T&L)
6
EC (T)
6
EC
 
5th Semester
 
 
6h Semester
 
1
CC (T&L)
1
CC (T&L)
2
CC (T&L)
2
CC (T)
3
CC (T&L)
3
CC (T&L)
4
CC (T&L)
4
CC (T)
5
CC (T)
5
CC (T&L)
6
EC (T&L)
6
CC (T&L)
7
EC (T)
7
EC (T)
8
EC (T)
8
EC (T)
 
7th Semester
 
 
8th Semester
 
1
CC (T)
1
CC (T)
2
CC
2
CC
3
EC (T)
3
EC (T&L)
4
EC (T)
4
EC (T)
5
EC (T&L)
5
EC (T)
6
EC (T)
6
EC (T)
7 Medicinal and Aromatic Plants EC (T)
7
EC (T)
8 Food Hygiene and Consumer Behavior EC (T)
8
EC (T)
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  
 
CC: Core Course; EC: Ellective Course; FC: Free Course; T: Therory; L: Laboratory; V: Visit