FOOD ENGINEERING - THESIS | Istanbul Sabahattin Zaim University

About the Program

Istanbul Sabahattin Zaim University Food engineering graduate program (with thesis) has started accepting students since 2014, and in between 2014-2020, 20 students have graduated from this program.

- Master's program (with thesis) consists of 7 courses of 21 hours, graduate seminar and thesis work (Total 120 ECTS). The normal duration of completing this program is 4 semesters and the maximum duration is 6 semesters. The language of the program is Turkish.

- Students who complete the course phase submit a thesis proposal to the Institute before starting their thesis. After their thesis proposals are accepted by the Institute, they are entitled to start their thesis.

Program Objectives & Goals

Objectives

This program aims to provide food engineers with sufficient expertise in the food production and preservation techniques, food variety and food safety conditions to contribute to the development of the country’s food industry.
The main objective of the program is to educate qualified food engineers in various fields of the food industry, thus contributing to the Food Industry and enabling the Food Engineers to become academicians.

Program Learning Outcomes

KNOWLEDGE

Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.
Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.

SKILL

Upon completion of the program, students will be able to gain ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.

COMPETENCE

Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.
Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.
Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.
Upon completion of the program, the students will be able to gain leadership in multidisciplinary teams, ability to develop solution approaches in complex situations and ability to take responsibility.
Upon completion of the program, the students will be able to have the ability to transcribe the processes and outcomes of their work in a systematic and explicit manner, either in writing or verbally, in the national and international contexts,
Upon completion of the program, the students will be able to have ability to observe social, scientific and ethical values at the stages of collecting, interpreting and announcing the data and at all professional activities.
Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn when necessary.
Upon completion of the program, the students will be able to gain understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.
Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.

Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.
Upon completion of the program, students will be able to gain ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.
Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.
Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.
Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.
Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.
Upon completion of the program, the students will be able to gain leadership in multidisciplinary teams, ability to develop solution approaches in complex situations and ability to take responsibility.
Upon completion of the program, the students will be able to have the ability to transcribe the processes and outcomes of their work in a systematic and explicit manner, either in writing or verbally, in the national and international contexts,
Upon completion of the program, the students will be able to have ability to observe social, scientific and ethical values at the stages of collecting, interpreting and announcing the data and at all professional activities.
Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn when necessary.
Upon completion of the program, the students will be able to gain understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.
Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.

Subject-Specific Qualifications	Programme Learning Outcomes
KNOWLEDGE
Theoretical / Conceptual
Mühendislik alanında bilimsel araştırma yaparak bilgiye genişlemesine ve derinlemesine ulaşır, bilgiyi değerlendirir, yorumlar ve uygular. Mesleğinin yeni ve gelişmekte olan uygulamalarının farkında olup, gerektiğinde bunları inceler ve öğrenir. Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygular; değişik disiplinlere ait bilgileri bütünleştirir. Mühendislikte uygulanan güncel teknik ve yöntemler ile bunların kısıtları hakkında kapsamlı bilgi sahibidir.	Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills. Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.
SKILL
Cognitive / Pratical
Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygular; değişik disiplinlere ait bilgileri bütünleştirir. Yeni ve/veya özgün fikir ve yöntemler geliştirir; sistem, parça veya süreç tasarımlarında yenilikçi çözümler geliştirir. Mühendislik problemlerini kurgular, çözmek için yöntem geliştirir ve çözümlerde yenilikçi yöntemler uygular. Analitik, modelleme ve deneysel esaslı araştırmaları tasarlar ve uygular; bu süreçte karşılaşılan karmaşık durumları çözümler ve yorumlar.	Upon completion of the program, students will be able to gain ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.
COMPETENCE
Competence to Work Independently and Take Responsibility
Çok disiplinli takımlarda liderlik yapar, karmaşık durumlarda çözüm yaklaşımları geliştirir ve sorumluluk alır. Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygular; değişik disiplinlere ait bilgileri bütünleştirir. Mühendislik alanında bilimsel araştırma yaparak bilgiye genişlemesine ve derinlemesine ulaşır, bilgiyi değerlendirir, yorumlar ve uygular. Mühendislik problemlerini kurgular, çözmek için yöntem geliştirir ve çözümlerde yenilikçi yöntemler uygular. Analitik, modelleme ve deneysel esaslı araştırmaları tasarlar ve uygular; bu süreçte karşılaşılan karmaşık durumları çözümler ve yorumlar. Yeni ve/veya özgün fikir ve yöntemler geliştirir; sistem, parça veya süreç tasarımlarında yenilikçi çözümler geliştirir.	Upon completion of the program, the students will be able to gain leadership in multidisciplinary teams, ability to develop solution approaches in complex situations and ability to take responsibility. Upon completion of the program, the students will be able to have ability to observe social, scientific and ethical values at the stages of collecting, interpreting and announcing the data and at all professional activities. Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.
Learning Competence
Mesleğinin yeni ve gelişmekte olan uygulamalarının farkındadır; gerektiğinde bunları inceler ve öğrenir. Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygulama; değişik disiplinlere ait bilgileri bütünleştirir Mühendislik problemlerini kurgular, çözmek için yöntem geliştirir ve çözümlerde yenilikçi yöntemler uygular. Yeni ve/veya özgün fikir ve yöntemler geliştirir; sistem, parça veya süreç tasarımlarında yenilikçi çözümler geliştirir.	Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions. Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries. Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn when necessary.
Communication and Social Competence
Çalışmalarının süreç ve sonuçlarını, o alandaki veya alan dışındaki ulusal ve uluslar arası ortamlarda sistematik ve açık bir şekilde yazılı ya da sözlü olarak aktarır. Mühendislik uygulamalarının sosyal ve çevresel boyutlarını betimler. Bir yabancı dili en az Avrupa Dil Portföyü B2 Genel Düzeyinde kullanarak sözlü ve yazılı iletişim kurar. Mühendislik problemlerini kurgular, çözmek için yöntem geliştirir ve çözümlerde yenilikçi yöntemler uygular. Mühendislikte uygulanan güncel teknik ve yöntemler ile bunların kısıtları hakkında kapsamlı bilgiye sahip olur. Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygular; değişik disiplinlere ait bilgileri bütünleştirir. Mühendislik alanında bilimsel araştırma yaparak bilgiye genişlemesine ve derinlemesine ulaşır, bilgiyi değerlendirir, yorumlar ve uygular. Analitik, modelleme ve deneysel esaslı araştırmaları tasarlar ve uygular; bu süreçte karşılaşılan karmaşık durumları çözümler ve yorumlar.	Upon completion of the program, the students will be able to have the ability to transcribe the processes and outcomes of their work in a systematic and explicit manner, either in writing or verbally, in the national and international contexts, Upon completion of the program, the students will be able to gain understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.
Field Specific Competence
Sınırlı ya da eksik verileri kullanarak bilimsel yöntemlerle bilgiyi tamamlar ve uygular; değişik disiplinlere ait bilgileri bütünleştirir Verilerin toplanması, yorumlanması, duyurulması aşamalarında ve mesleki tüm etkinliklerde toplumsal, bilimsel ve etik değerleri gözetir. Çok disiplinli takımlarda liderlik yapar, karmaşık durumlarda çözüm yaklaşımları geliştirir ve sorumluluk alır. Çalışmalarının süreç ve sonuçlarını, o alandaki veya alan dışındaki ulusal ve uluslar arası ortamlarda sistematik ve açık bir şekilde yazılı ya da sözlü olarak aktarır.	Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.

Relationship Between Programme Learning Outcomes and Objectives

KNOWLEDGE		OBJECTIVE		T	%
Theoretical / Conceptual		O1	O2
1	Upon completion of the program, students will be able to gain the ability to reach the knowledge expansion and depth by doing scientific research in the field of engineering, knowledge evaluation, interpretation and application skills.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, students will have advanced skills in identifying, accessing and evaluating the information and data needed.	5 VH ✔	5 VH ✔	10	%100,00
SKILL		OBJECTIVE		T	%
Cognitive / Pratical		O1	O2
1	Upon completion of the program, students will be able to gain ability to complete and apply knowledge using scientific methods using limited or incomplete data; the ability to integrate knowledge of different disciplines.	5 VH ✔	5 VH ✔	10	%100,00
COMPETENCE		OBJECTIVE		T	%
Learning Competence		O1	O2
1	Upon completion of the program, students will be able to develop methods to solve engineering problems and apply innovative methods in solutions.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, students will have comprehensive knowledge of modern techniques and methods applied in engineering and their boundaries.	5 VH ✔	5 VH ✔	10	%100,00
3	Upon completion of the program, the students will be able to gain awareness of the new and developing practices of the profession; the ability to examine and learn when necessary.	5 VH ✔	5 VH ✔	10	%100,00
Field Specific Competence		O1	O2
1	Upon completion of the program, students will be able to have the ability to develop new and original ideas and methods and innovative solutions in system, component or process design.	5 VH ✔	5 VH ✔	10	%100,00
Competence to Work Independently and Take Responsibility		O1	O2
1	Upon completion of the program, the students will be able to gain leadership in multidisciplinary teams, ability to develop solution approaches in complex situations and ability to take responsibility.	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, the students will be able to have ability to observe social, scientific and ethical values at the stages of collecting, interpreting and announcing the data and at all professional activities.	5 VH ✔	5 VH ✔	10	%100,00
3	Upon completion of the program, the students will be able to carry out as engineers and managers in R&D, production, quality assurance, marketing, import and export departments in food industry. In addition, they can continue their academic career at universities.	5 VH ✔	5 VH ✔	10	%100,00
Communication and Social Competence		O1	O2
1	Upon completion of the program, the students will be able to have the ability to transcribe the processes and outcomes of their work in a systematic and explicit manner, either in writing or verbally, in the national and international contexts,	5 VH ✔	5 VH ✔	10	%100,00
2	Upon completion of the program, the students will be able to gain understanding the social and environmental dimensions of engineering practices and the ability to adapt to the social environment.	5 VH ✔	5 VH ✔	10	%100,00
NUMBER OF PROGRAMME LEARNING OUTCOMES (12)		12	12	-	-
WEIGHT		60	60	-	-
PERCENTAGE		%100,00	%100,00	-	-
CONTRIBUTION LEVEL - VERY HIGH [5] (VH)		12	12

* T: Total, %: Percentage

O1 — This program aims to provide food engineers with sufficient expertise in the food production and preservation techniques, food variety and food safety conditions to contribute to the development of the country’s food industry.

O2 — The main objective of the program is to educate qualified food engineers in various fields of the food industry, thus contributing to the Food Industry and enabling the Food Engineers to become academicians.

Contribution Level: 5 = Very High

Contribution Level: VH = Very High

Contribution Level: ✔ = Has contribution

Teaching Methods

The most frequently used Instructional Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Expression
Question-Answer
Discussion
Exercise and Practice
Presentation
Guided Practice
Role Playing
Group Study
Simulation
Brain Storming
Six Hat
Case Study
Experiment - Test / Lab/ Workshop / Field Practice
Self study
Problem Solving
Project Based Learning (Including Field Work)

Assessment Methods

The most frequently used Evaluation Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
Oral Exam
Homework
Project / Design
Portfolio
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis

Degree and Level Awarded

FOOD ENGINEERING master's program with thesis is a 2-year (4 semesters) program consisting of 120 ECTS. The program, Bologna process "in higher education EQF Top Frame (QF-EHEA)" as defined in sin "Second Level (Second Cycle)" and "Turkey Higher Education Qualifications Framework (TYYÇ)" as defined in the "Level 7" ECTS determined for qualifications. It meets the requirements and level qualifications as well as the "Level 7" qualifications defined in the "European Lifelong Learning Qualifications Framework (EQF-LLL)".

When the program is successfully completed and program qualifications are provided, the degree of Master of Science in Food Engineering is obtained.

Admission Requirements

- Students must be graduate from Aquaculture Engineering, Animal Science, Dairy Products Technology, Horticulture, Plant Protection, Chemical Engineering, Chemistry, Biology, Environmental Engineering, Genetic Engineering, Bioengineering, Molecular Biology, Pharmacy, Veterinary Faculty,

-Get an ALES (SAY-point type) score of at least 60 points from, the exam is given in Turkey

-The courses of this program are at Istanbul Sabahattin Zaim University Halkalı campus.

Graduation Requirements

-Successfully completing the courses, with a weighted overall grade average of 2.50 and above, and being successful in the thesis examination, at least two copies of the bound thesis must be submitted to the Institute within one month from the date of entrance to the thesis examination.

Recognition of Prior Learning

The process of grading courses for up to 6 courses is carried out where the students are selected from the previous graduate program in which special students, horizontal transfer from different universities.

Employment Opportunities

A student who successfully completes the program can apply for a doctorate degree in the field of Food Engineering or other science departments accepting students from this area.

Access to Further Studies

Doctoral programs that accept students who have completed their master's in the Food Engineering Program can do their doctorate.

Course Plan Year

Study Plan

1th Semester

Number of Compulsory Courses: 5 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 597	Scientific Research Methods	Compulsory	Turkish	3	3	7.5	3
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 003	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
GIM 219	Food Chemistry I	Scientific Preparation	Turkish	2	2	3	2
Total:				14	14	33,0	14,0

1th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 509	Advanced Food Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 553	Red and White Meat Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 555	Innovative Approaches in Enzyme Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 557	Modern Food Preservation Methods	Departmental Elective	Turkish	3	3	7.5	3
GIM 603	Molecular Methods in Food Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 607	Nanotechnology in Food Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 613	Dairy Chemistry and Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 615	Striated Muscle Chemistry and Biochemistry	Departmental Elective	Turkish	3	3	7.5	3
GIM 617	Advanced Fruit and Vegetable Processing Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 619	Research and Publication Ethics	Departmental Elective	Turkish	3	3	7.5	3
GIM 621	Applications of Microwaves in the Food Technology	Departmental Elective	Turkish	3	3	7.5	3
Total:				33	33	82,5	33,0

2nd Semester

Number of Compulsory Courses: 4 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 501	Graduate Seminar	Compulsory	Turkish	2	2	7.5	2
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
BLS 003	Departmental Elective Course	Departmental Elective	Turkish	3	3	7.5	3
Total:				11	11	30,0	11,0

2nd Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
GIM 514	Fermented Foods and Probiotics	Departmental Elective	Turkish	3	3	7.5	3
GIM 522	Canning Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 526	Advanced Specialty Foods	Departmental Elective	Turkish	3	3	7.5	3
GIM 536	Advanced Hygiene Practices	Departmental Elective	Turkish	3	3	7.5	3
GIM 542	Halal and Kosher Food Regulations	Departmental Elective	Turkish	3	3	7.5	3
GIM 552	Spectroscopic Techniques in Food Analysis	Departmental Elective	Turkish	3	3	7.5	3
GIM 554	Innovative Approaches in Food Packaging	Departmental Elective	Turkish	3	3	7.5	3
GIM 555	Innovative Approaches in Enzyme Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 556	Advanced Dairy Products Processing Engineering	Departmental Elective	Turkish	3	3	7.5	3
GIM 558	Food Business Hygiene and Sanitation	Departmental Elective	Turkish	3	3	7.5	3
GIM 602	Food Colloids	Departmental Elective	Turkish	3	3	7.5	3
GIM 604	Production Technology of Food Powders	Departmental Elective	Turkish	3	3	7.5	3
GIM 612	Oil Chemistry and Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 614	Mirobiyal Food Additives Production and Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 616	Molecular Microbiology	Departmental Elective	Turkish	3	3	7.5	3
GIM 617	Advanced Fruit and Vegetable Processing Technology	Departmental Elective	Turkish	3	3	7.5	3
GIM 618	Halal Food Research and Analysis	Departmental Elective	Turkish	3	3	7.5	3
Total:				51	51	127,5	51,0

3rd Semester

Number of Compulsory Courses: 1 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
GIM 500	Master's Thesis	Thesis	Turkish	0	0	0	0	60	0
Total:				0	0	0	0	60,0	0,0

Course Load Summary

Course Load Summary	T	H	ECTS	Cr.
Grand Total (Number of Courses: 10)	25	25	123,0	25,0
Compulsory Course Total (Number of Courses: 2)	5	5	15,0	5,0
Elective Course Total (Number of Courses: 6)	18	18	45,0	18,0

Course Type	Number of Courses	Ratio (%)
Zorunlu Ders	2	20,00
Seçmeli Ders	6	60,00
Bölüm Dışı Seçmeli Ders	0	0,00

T: Theory, P: Practice, L: Laboratory, WCH: Weekly Course Hours, ECTS: European Credit Transfer System, Cr.: Credit

Core Area Distribution

Core Area	Total ECTS	Ratio (%)
Engineering and Engineering Trades	80.3	41%
Physical Sciences	40.9	20.9%
Manufacturing and Processing	23.3	11.9%
Life Sciences	18.4	9.4%
Engineering and Engineering Trades	13.5	6.9%
Humanities	9.8	5%
Social and Behavioural Science	4.5	2.3%
Agriculture, Forestry and Fishery	2.6	1.3%
Manufacturing and Processing	1.5	0.8%
Mathematics and Statistics	0.8	0.4%
Unknown / Unspecified	0.4	0.2%

Course Category List

Compulsory Courses

Course	ECTS	Ratio (%)
GIM 501 - Graduate Seminar	7.5
52 - Engineering and Engineering Trades		%100
GIM 597 - Scientific Research Methods	7.5
52 - Engineering and Engineering Trades		%80
54 - Manufacturing and Processing		%20

Elective Courses

Course	ECTS	Ratio (%)
GIM 219 - Food Chemistry I	3
44 - Physical Sciences		%100
GIM 509 - Advanced Food Microbiology	7.5
42 - Life Sciences		%90
62 - Agriculture, Forestry and Fishery		%10
GIM 514 - Fermented Foods and Probiotics	7.5
42 - Life Sciences		%50
44 - Physical Sciences		%50
GIM 522 - Canning Technology	7.5
52 - Engineering and Engineering Trades		%100
GIM 526 - Advanced Specialty Foods	7.5
52 - Engineering and Engineering Trades		%40
54 - Manufacturing and Processing		%60
GIM 536 - Advanced Hygiene Practices	7.5
22 - Humanities		%20
52 - Engineering and Engineering Trades		%80
GIM 542 - Halal and Kosher Food Regulations	7.5
22 - Humanities		%60
52 - Engineering and Engineering Trades		%40
GIM 553 - Red and White Meat Technology	7.5
52 - Engineering and Engineering Trades		%90
GIM 554 - Innovative Approaches in Food Packaging	7.5
52 - Engineering and Engineering Trades		%100
GIM 556 - Advanced Dairy Products Processing Engineering	7.5
52 - Engineering and Engineering Trades		%50
54 - Manufacturing and Processing		%50
GIM 557 - Modern Food Preservation Methods	7.5
52 - Engineering and Engineering Trades		%60
54 - Manufacturing and Processing		%35
62 - Agriculture, Forestry and Fishery		%5
GIM 558 - Food Business Hygiene and Sanitation	7.5
22 - Humanities		%50
52 - Engineering and Engineering Trades		%50
GIM 602 - Food Colloids	7.5
44 - Physical Sciences		%50
52 - Engineering and Engineering Trades		%50
GIM 603 - Molecular Methods in Food Engineering	7.5
42 - Life Sciences		%40
44 - Physical Sciences		%40
52 - Engineering and Engineering Trades		%20
GIM 604 - Production Technology of Food Powders	7.5
52 - Engineering and Engineering Trades		%50
54 - Manufacturing and Processing		%30
62 - Agriculture, Forestry and Fishery		%20
GIM 607 - Nanotechnology in Food Engineering	7.5
44 - Physical Sciences		%75
46 - Mathematics and Statistics		%10
52 - Engineering and Engineering Trades		%10
99 - Unknown / Unspecified		%5
GIM 612 - Oil Chemistry and Technology	7.5
52 - Engineering and Engineering Trades		%40
54 - Manufacturing and Processing		%60
GIM 613 - Dairy Chemistry and Microbiology	7.5
52 - Engineering and Engineering Trades		%80
GIM 614 - Mirobiyal Food Additives Production and Technology	7.5
42 - Life Sciences		%25
44 - Physical Sciences		%50
54 - Manufacturing and Processing		%25
GIM 615 - Striated Muscle Chemistry and Biochemistry	7.5
52 - Engineering and Engineering Trades		%100
GIM 616 - Molecular Microbiology	7.5
42 - Life Sciences		%40
44 - Physical Sciences		%40
52 - Engineering and Engineering Trades		%20
GIM 617 - Advanced Fruit and Vegetable Processing Technology	7.5
44 - Physical Sciences		%100
GIM 619 - Research and Publication Ethics	7.5
31 - Social and Behavioural Science		%60
52 - Engineering and Engineering Trades		%40
GIM 621 - Applications of Microwaves in the Food Technology	7.5
52 - Engineering and Engineering Trades		%50
54 - Manufacturing and Processing		%50