| 1. Semester |
| | - | - | - | 18 |
| GMD 5101 | Application and Research Techniques in Food Engineering | 3 | 0 | 0 | 6 |
| FEN 5501 | Methods of Scientific Research and Publication Ethics | 3 | 0 | 0 | 6 |
| Sum | 6 | 0 | 0 | 30 |
|
| 2. Semester |
| | - | - | - | 12 |
| GMD 5102 | Statistical Methods (Variance and Regression Analysis ) | 3 | 0 | 0 | 6 |
| GMD 5806 | Seminar | 0 | 0 | 0 | 6 |
| FEN 5000 | Thesis Study | 0 | 0 | 0 | 6 |
| Sum | 3 | 0 | 0 | 30 |
|
| 3. Semester |
| TEZ 5000 | Thesis Study | 0 | 0 | 0 | 24 |
| UZM 5000 | Area of Specialization | 0 | 0 | 0 | 6 |
| Sum | 0 | 0 | 0 | 30 |
|
| 4. Semester |
| TEZ 5000 | Thesis Study | 0 | 0 | 0 | 24 |
| UZM 5000 | Area of Specialization | 0 | 0 | 0 | 6 |
| Sum | 0 | 0 | 0 | 30 |
|
|
| GMD 5205 | Changes in Foods During Processing | 3 | 0 | 0 | 6 |
| GMD 5243 | Recent Techniques in Food and Vegetable Processing | 3 | 0 | 0 | 6 |
| GMD 5213 | Food Safety | 3 | 0 | 0 | 6 |
| GMD 5201 | Iso 9000 Quality Assurance System | 3 | 0 | 0 | 6 |
| GMD 5255 | Bioseparations in the Food Industry | 3 | 0 | 0 | 6 |
| GMD 5263 | Enzyme Kinetics | 3 | 0 | 0 | 6 |
| GMD 5207 | Recent Developments On Quality Control in Foods | 3 | 0 | 0 | 6 |
| GMD 5261 | Advanced Fats and Oil Technology | 3 | 0 | 0 | 6 |
| GMD 5251 | Refrigeration Technique and Technology | 3 | 0 | 0 | 6 |
| GMD 5209 | Cereal Chemistry | 3 | 0 | 0 | 6 |
| GMD 5245 | Recent Developments in Cereal Technology | 3 | 0 | 0 | 6 |
| GMD 5211 | Advanced Food Microbiology | 3 | 0 | 0 | 6 |
| GMD 5217 | Probiotic Microorganisms and Their Uses in Food Industry | 3 | 0 | 0 | 6 |
| GMD 5219 | Spectroscopic Methods in Food Analysis | 3 | 0 | 0 | 6 |
| GMD 5215 | Sensorial Analyis Techniques | 3 | 0 | 0 | 6 |
| GMD 5247 | Preservation Methods For Meat and Meat Products | 3 | 0 | 0 | 6 |
| GMD 5259 | Production Techniques For Meat and Meat Products | 3 | 0 | 0 | 6 |
| GMÜ 5249 | Recent Advances in Dairy Technology | 3 | 0 | 0 | 6 |
| GMD 5253 | Processing Methods For Fishery Products | 3 | 0 | 0 | 6 |
| GMD 5241 | Drying Techniques in Dairy Technology | 3 | 0 | 0 | 6 |
| GMD 5203 | Oil Chemistry | 3 | 0 | 0 | 6 |
| GMD 5265 | Biomimetics | 3 | 0 | 0 | 6 |
| GMD 5267 | İnnovative Extraksiyon Techniques in Waste and By-Product Vabrization | 3 | 0 | 0 | 6 |
| GMD 5271 | Introduction to Food Hydrocolloids | 3 | 0 | 0 | 6 |
| GMD 5269 | Advanced Teknologies in Food Packaging | 3 | 0 | 0 | 6 |
|
| GMD 5204 | Chromatographic Methods in Food Analysis | 3 | 0 | 0 | 6 |
| GMD 5214 | Food Stability | 3 | 0 | 0 | 6 |
| GMD 5216 | Food Bioactives | 3 | 0 | 0 | 6 |
| GMD 5252 | Storage Techniques | 3 | 0 | 0 | 6 |
| GMD 5260 | Food Texture and Methods of Evaluation | 3 | 0 | 0 | 6 |
| GMD 5206 | Foodborne Pathogens | 3 | 0 | 0 | 6 |
| GMD 5210 | Fermentation Microbiology | 3 | 0 | 0 | 6 |
| GMD 5212 | Milk and Dairy Products Microbiology | 3 | 0 | 0 | 6 |
| GMD 5218 | Functional Foods and Functional Product Development | 3 | 0 | 0 | 6 |
| GMD 5208 | Color Analysis Methods For Foods | 3 | 0 | 0 | 6 |
| GMD 5246 | Recent Non - Thermic Preservation Techniques in Food Industry | 3 | 0 | 0 | 6 |
| GMD 5202 | Meat Microbiology and Hygiene | 3 | 0 | 0 | 6 |
| GMD 5254 | Sanitation Principles in Food Industry | 3 | 0 | 0 | 6 |
| GMD 5248 | Poultry Meat Processing Technology | 3 | 0 | 0 | 6 |
| GMD 5250 | Chocolate and Confectionary Products Technology | 3 | 0 | 0 | 6 |
| GMD 5256 | Thermal Techniques in Food Industry | 3 | 0 | 0 | 6 |
| GMD 5240 | Potable and Drinking Water in Food Processing | 3 | 0 | 0 | 6 |
| GMD 5244 | Technology of Fat Production | 3 | 0 | 0 | 6 |
| GMD 5258 | Bioprocess | 3 | 0 | 0 | 6 |
| GMD 5262 | Biosensors | 3 | 0 | 0 | 6 |
| GMD 5898 | Innovation and Project Management | 3 | 0 | 0 | 6 |
| GMD 5266 | New Product Design in Fruit and Vegetable Industry | 3 | 0 | 0 | 6 |
| GMD 5269 | Advanced Teknologies in Food Packaging | 3 | 0 | 0 | 6 |
| GMD 5270 | Lean Production and Management in Foody Industry | 3 | 0 | 0 | 6 |
| GMD 5272 | Analysis Methods and Used of Gums in Food Industry | 3 | 0 | 0 | 6 |