MASTER OF SCIENCE IN FOOD TECHNOLOGY CURRICULUM
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(Master of Science)
Code: 60.54.01.01
Code: 60.54.01.01
| No | Code | Name of subjects | Credits | ||
| Total | Theories | Practice | |||
| A | COMMON SUBJECTS | 3 | |||
| 1 | NLTH500 | Philosophy | 3 | ||
| B | BASIC SCIENCE SUBJECTS | 24 | |||
| * Compulsory subjects | 18 | ||||
| 1 | CKCNTP501 | Analysis of experimental data | 2 | 1,5 | 0,5 |
| 2 | CKCNTP502 | Production of protein and protein original products | 2 | 1,5 | 1,5 |
| 3 | CKCNTP503 | Food Microbiological analysis methods | 2 | 1,5 | 0,5 |
| 4 | CKCNTP504 | The thermal processes in food technology | 2 | 1,5 | 0,5 |
| 5 | CKCNTP505 | Food texture | 2 | 1,5 | 0,5 |
| 6 | CKCNTP506 | Production and application of bioactive compounds in food | 2 | 1,5 | 0,5 |
| 7 | CKCNTP520 | Food quality standardization | 2 | 1,5 | 0,5 |
| 8 | CKCNTP521 | Food Law | 2 | 1,5 | 0,5 |
| 9 | CKCNTP507 | Cleaner Production and Sustainable Development | 2 | 1,5 | 0,5 |
| * Elective subjects | 6/10 | ||||
| 1 | CKCNTP508 | Wastewater treatment in food processing | 2 | 1,5 | 0,5 |
| 2 | CKCNTP518 | Genetically modified food | 2 | 1,5 | 0,5 |
| 3 | CKCNTP526 | Food flavortechnology | 2 | 1,5 | 0,5 |
| 4 | CKCNTP527 | Probiotics and prebiotics | 2 | 1,5 | 0,5 |
| 5 | CKCNTP519 | Research Methodology | 2 | 1,5 | 0,5 |
| C | SPECIALIZED SUBJECTS | 23 | |||
| * Compulsory subjects | 17 | ||||
| 1 | CKCNTP509 | Toxics in food | 2 | 1,5 | 0,5 |
| 2 | CKCNTP510 | Advance techniques in food analysis | 2 | 1,5 | 0,5 |
| 3 | CKCNTP511 | Functional food | 2 | 1,5 | 0,5 |
| 4 | CKCNTP512 | Fermentation Technology | 2 | 1,5 | 0,5 |
| 5 | CKCNTP513 | Postharvest Technology | 2 | 1,5 | 0,5 |
| 6 | CKCNTP514 | Advance techniques in food processing | 2 | 1,5 | 0,5 |
| 7 | CKCNTP523 | Product Development | 2 | 1,5 | 0,5 |
| 8 | CKCNTP524 | Assignment in Food technology | 3 | 1,5 | 1,5 |
| * Elective subjects | 6/13 | ||||
| 1 | CKCNTP522 | Starch Technology | 2 | 1,5 | 0,5 |
| 2 | CKCNTP515 | Community Nutrition | 2 | 1,5 | 0,5 |
| 3 | CKCNTP529 | Principle of Food processing | 2 | 1,5 | 0,5 |
| 4 | CKCNTP530 |
Design of storage and distribution structures |
2 | 1,5 | 0,5 |
| 5 | CKCNTP516 | Field trip | 2 | 1,5 | 0,5 |
| 6 | CKCNTP531 | Food Biotechnology | 3 | ||
| D | MASTER THESIS | 15 | |||
| CKCNTPTTLV517 | Master thesis | ||||
| Total credits | 65 | ||||