http://corlumyo-gt.web.nku.edu.tr/

Food Technology Associate Degree Program

Academic Unit Presenting the ProgramFood Technology
Program DirectorDr. Sıla BARUT GÖK
Program TypeAssociate Degree Program
Level of Degree EarnedAssociate's degree.
Degree EarnedThe diploma of "Food Technology" is acquired after graduation. The title is "Food technician".
Education TypeGıda üretimi yapan firma, işletmeler ve yemek firmaları ile gıda analizi yapılan resmi kurumlarda, üretim, kalite veya gıda ile ilgili analizlerin gerçekleştirildiği laboratuvarlarda gıda teknikeri olarak çalışabilirler.
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Tekirdağ Namık Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program ProfileStudents in this program graduate after accomplishing the courses about composition of foods, processing, physical, chemical and microbiological analysis, quality control, food-related regulations and business controls theoretically and practically.
Occupational Profiles of GraduatesGraduated students are employed as Food Technicians in private enterprise companies and government staff.
Access To Upper DegreeCandidates who have successfully completed their associate degree education could transfer to undergraduate programs with the exam entitled 'DGS'.
Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Tekirdağ Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

 Grades

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

Grade

Letter Grade

Coefficient

Status

90-100

AA

4.00

Pass

80-89

BA

3.50

Pass

70-79

BB

3.00

Pass

65-69

CB

2.50

Pass

60-64

CC

2.25

Pass

50-59

DD

2.00

Fail

30-49

FD

1.00

Fail

0-29

FF

0.00

Fail
 

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. 

Graduation Requirements
Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*: 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

*One or more of the listed methods can be used depending on the specificity of the course. 

Program Outcomes

1-Takes responsibility as a team member to solve unforeseen complex problems encountered in applications related to his/her field.
2-Has social, scientific, cultural and ethical values in the stages of collecting, applying and announcing the results of data related to his/her field.
3-Can effectively present his/her thoughts at the level of knowledge and skills through written and verbal communication and express them in an understandable way.
4-Follows up on information in the field using a foreign language and communicates with colleagues
5-Applies quality management systems and quality assurance protocols in the food industry.
6-Explains raw materials, additives, packaging materials, hygiene and sanitation issues used in the food industry.
7-Explains and applies food production and processing technologies.
8-Has knowledge about occupational health and safety, environmental awareness and quality processes.
9-Has awareness about career management and lifelong learning.
10-Follows current developments and applications for his/her profession and uses them effectively.
11-Effectively uses information technologies (software, program, animation etc.) related to his/her profession.
12-Has basic, current and applied knowledge about his/her profession.
13-Has the ability to evaluate professional problems and issues independently with an analytical and critical approach and to present solution proposals.

Curriculum

Food Technology
1st Class

2024-2025 Fall Semester
Course Code Course Name Browse T A ECTS
GTP103 Basic Proccesses in Food I 2 0 4
GTP101 Chemistry I 2 1 3
GTP104 Food Chemistry 3 0 3
YDİ101 Foreign Language I (English) 2 0 2
GTP102 General Microbiology 3 2 5
MAT127 Mathematics I 3 0 3
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
TDİ101 Turkish Language I 2 0 2
Elective GIDA TEKNOLOJİSİ 1.SINIF GÜZ DÖNEMİ() 7
ÇEV002 Environment Protection 2 0 3
GTP105 Laboratory Technique 3 1 4
Total ECTS: 31

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
GTP203 Basic Proccesses in Food II 2 0 2
GTP101 Chemistry I 2 1 3
GTP201 Chemistry II 2 1 3
GTP104 Food Chemistry 3 0 3
GTP204 Food Industry Machines 3 1 4
GTP202 Food Microbiology 3 2 5
YDİ102 Foreign Language II (English) 2 0 2
YDİ102 Foreign Language II (English) 2 0 2
GTP102 General Microbiology 3 2 5
MAT127 Mathematics I 3 0 3
MAT128 Mathematics II 3 0 3
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
TDİ102 Turkish Language II 2 0 2
Elective GIDA TEKNOLOJİSİ 1.SINIF BAHAR DÖNEMİ() 7
BİT006 Information and Communication Technologies 2 1 4
GTP207 Specialty Food Products 2 1 3
Total ECTS: 46

2024-2025 Supplementary Exam
Course Code Course Name Browse T A ECTS
GTP101 Chemistry I 2 1 3
Elective(Over All University) You Can Take Courses TOTAL 27 ECTS from Elective(Over All University and From Other Department) 27
UNİSEC-SBMYO 028 Local Cuisines(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As.(İ.Ö.)) 2 0 3
UNİSEC-SHMYO 009 Nutrition Principles(Sağlık Hizm. M.Y.O.-Fizyoterapi) 2 0 3
UNİSEC-COMYO 008 Occupational Safety and Worker Health(Çorlu M.Y.O.-Koop.) 2 0 3
KGS213 Quality Assurance and Standards (USD)(Çorlu M.Y.O.-Makine) 2 0 3
Total ECTS: 30
Total ECTS(Year): 107
2nd Class

2024-2025 Fall Semester
Course Code Course Name Browse T A ECTS
GTP313 Dairy Technology 4 1 6
GTP315 Fruit and Vegetable Technology 4 1 6
GTP314 Grain Technology 3 1 5
GTP312 Meat Technology 4 1 5
GTP311 Vegetable Oil Technology 4 1 5
Elective(Over All University) You Can Take Courses TOTAL 3 ECTS from Elective(Over All University and From Other Department) 3
UNİSEC-COMYO 010 Arts(Çorlu M.Y.O.-Gel.El.San.) 2 0 3
UNİSEC-SHMYO 001 Basic Disaster Information(Sağlık Hizm. M.Y.O.-İlk ve Acil Yardım) 2 0 3
UNİSEC-SHMYO 005 Basic Health(Sağlık Hizm. M.Y.O.-Tıb.Lab.Tek.) 2 0 3
UNİSEC-SBMYO 020 Brand Management(Sosyal Bil. M.Y.O.-İşlt.Yön.(İ.Ö.)) 2 0 3
UNİSEC-SBMYO 020 Brand Management(Sosyal Bil. M.Y.O.-İşlt.Yön.) 2 0 3
UNİSEC-COMYO 007 Brand Management(Çorlu M.Y.O.-Pazarlama) 2 0 3
UNİSEC-TBMYO 038 Brand Management and Marketing(Teknik Bil. M.Y.O.-Giy.Ürt.Tek.) 2 0 3
UNİSEC-MUMYO 011 Budget Theory and Policy(Muratlı M.Y.O.-Maliye) 2 0 3
UNİSEC-HMYO 001 Business Management and Manufacturing Control(Hayrabolu M.Y.O.-Makine) 2 0 3
UNİSEC-HMYO 005 Business Management I(Hayrabolu M.Y.O.-Oto.Tekn.) 2 0 3
UNİSEC-TBMYO 012 Calibration(Teknik Bil. M.Y.O.-Biy.Chz.Tek.) 2 0 3
UNİSEC-MUMYO 007 Contemporary Management Techniques(Muratlı M.Y.O.-İşl.Yön.) 2 0 3
UNİSEC-SHMYO 013 Development in Early Childhood(Sağlık Hizm. M.Y.O.-Ço.Gel.) 2 0 3
FOT107 Digital Photography(Saray M.Y.O.-Grf.Tas.) 1 1 3
UNİSEC-SBMYO 018 E-Commerce(Sosyal Bil. M.Y.O.-Dış Ticaret-A) 2 0 3
UNİSEC-SBMYO 016 E-Government and Digital Transformation(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As.(İ.Ö.)) 2 0 3
UNİSEC-SBMYO 016 E-Government and Digital Transformation(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As) 2 0 3
UNİSEC-TBMYO 010 Electronic Circuit Design(Teknik Bil. M.Y.O.-Elektrik (İ.Ö.)) 2 0 3
UNİSEC-SHMYO 003 Entrepreneurship(Sağlık Hizm. M.Y.O.-Tıb.Dök.Sek.) 2 0 3
GRŞ103 Entrepreneurship I(Saray M.Y.O.-Dış Ticaret) 2 0 3
UNİSEC-HMYO 002 Entrepreneurship I(Hayrabolu M.Y.O.-Bü.Yön.Yön.As) 2 0 3
UNİSEC-COMYO 005 Entrepreneurship l(Çorlu M.Y.O.-İşl.Yön.) 2 0 3
UNİSEC-COMYO 003 Environmental Energy Systems(Çorlu M.Y.O.-) 2 0 3
ÇEV002 Environment Protection(Saray M.Y.O.-Tap.Kad.) 2 0 3
UNİSEC-TBMYO 034 Ergonomics(Teknik Bil. M.Y.O.-Mob.Dek.) 2 0 3
UNİSEC-MAMYO 001 Financial Literacy(Malkara M.Y.O.-İşl.Yön.) 2 0 3
UNİSEC-SBMYO 025 Financial Literacy(Sosyal Bil. M.Y.O.-Muh.Ver.Uyg(İ.Ö)) 2 0 3
UNİSEC-SBMYO 025 Financial Literacy(Sosyal Bil. M.Y.O.-Muh.Ver.Uyg) 2 0 3
UNİSEC-TBMYO 040 Finishing Factory Organization(Teknik Bil. M.Y.O.-Teks.Tekn.) 2 0 3
UNİSEC-HMYO 006 Foreign Trade and Exchange Management(Hayrabolu M.Y.O.-Bank.Sig.) 2 0 3
UNİSEC-TBMYO 004 Fundamentals of Web Design(Teknik Bil. M.Y.O.-Bilg.Pro.(İ.Ö.)) 2 0 3
TCÇ301 Gender Studies(Sosyal Bil. M.Y.O.-YerYön.) 2 0 3
UNİSEC-MAMYO 005 General Legal Information(Malkara M.Y.O.-İşl.Yön.) 2 0 3
GNİ002 General Management(Saray M.Y.O.-Muh.Ver.Uyg) 3 0 4
UNİSEC-SKMYO 001 General Tourism(Şarköy M.Y.O.-Aşçılık) 2 0 3
UNİSEC-SHMYO 007 Geriatric Diseases(Sağlık Hizm. M.Y.O.-Fizyoterapi) 2 0 3
UNİSEC-SBMYO 022 Green Management(Sosyal Bil. M.Y.O.-Lojistik (İ.Ö.)) 2 0 3
UNİSEC-SBMYO 022 Green Management(Sosyal Bil. M.Y.O.-Lojistik) 2 0 3
UNİSEC-TBMYO 032 Harvest Threshing Machines(Teknik Bil. M.Y.O.-Tar.Mak.) 2 0 3
UNİSEC-SKMYO 003 Human Resources Management(Şarköy M.Y.O.-Tur. ve Ot. İşl.) 2 0 3
UNİSEC-TBMYO 014 Industrial Robots(Teknik Bil. M.Y.O.-Kont.Ot.Tekn.) 2 0 3
UNİSEC-COMYO 013 Industry Toxins and Environmental Protection(Çorlu M.Y.O.-Der.Tek.) 2 0 3
UNİSEC-TBMYO 018 Introduction to Statistics(Teknik Bil. M.Y.O.-Elkt.Hbr.Tek.) 2 0 3
UNİSEC-MUMYO 009 Laboratory Safety and Hazardous Chemicals(Muratlı M.Y.O.-Kim.Tek.) 2 0 3
UNİSEC-COMYO 002 Law of Obligations(Çorlu M.Y.O.-Muh.Ver.Uyg) 2 0 3
UNİSEC-SBMYO 028 Local Cuisines(Sosyal Bil. M.Y.O.-Tur. ve Ot. İşl.(İ.Ö.)) 2 0 3
UNİSEC-SBMYO 028 Local Cuisines(Sosyal Bil. M.Y.O.-Tur. ve Ot. İşl.) 2 0 3
UNİSEC-TBMYO 028 Measurement and Control(Teknik Bil. M.Y.O.-Makine) 2 0 3
UNİSEC-TBMYO 036 Measurement Technique(Teknik Bil. M.Y.O.-Oto.Tekn.) 2 0 3
UNİSEC-TBMYO 030 Mechanism Technique(Teknik Bil. M.Y.O.-Mak.Res.Kons.) 2 0 3
UNİSEC-TBMYO 005 Minor Vegetable Cultivation in Greenhouses(Teknik Bil. M.Y.O.-Seracılık) 2 0 3
UNİSEC-TBMYO 022 Nutrition Principles(Teknik Bil. M.Y.O.-Gıd.Tekn.) 2 0 3
UNİSEC-COMYO 008 Occupational Safety and Worker Health(Çorlu M.Y.O.-El.Tekn.) 2 0 3
UNİSEC-MAMYO 002 Plasma Cutting Technology(Malkara M.Y.O.-Elektrik) 2 0 3
UNİSEC-MAMYO 002 Plasma Cutting Technology(Malkara M.Y.O.-Makine) 2 0 3
UNİSEC-COMYO 011 Quality Assurance and Standards(Çorlu M.Y.O.-Makine) 2 0 3
UNİSEC-SHMYO 011 Research Methods and Techniques(Sağlık Hizm. M.Y.O.-Yaşlı Bakımı) 2 0 3
STŞ305 Sales Management(Saray M.Y.O.-İşl.Yön.) 3 0 4
UNİSEC-TBMYO 016 Scada Systems(Teknik Bil. M.Y.O.-Elkt.Tekn.) 2 0 3
GRA209 Social Media Design(Saray M.Y.O.-Grf.Tas.) 1 1 3
UNİSEC-HMYO 004 Social media management(Hayrabolu M.Y.O.-Bilg.Yön.) 2 0 3
UNİSEC-SKMYO 006 Special Wines and Fruit Wines Technology(Şarköy M.Y.O.-Şar.Ür.Tek.) 2 0 3
UNİSEC-TBMYO 026 Urbanization and Environmental Problems(Teknik Bil. M.Y.O.-İnş.Tekn.) 2 0 3
UNİSEC-SBMYO 023 Urbanization Readings(Sosyal Bil. M.Y.O.-Sos.Hiz.) 2 0 3
UNİSEC-MAMYO 004 Web Programming(Malkara M.Y.O.-Makine) 2 0 3
UNİSEC-MAMYO 004 Web Programming(Malkara M.Y.O.-Elektrik) 2 0 3
UNİSEC-MUMYO 013 Working economy(Muratlı M.Y.O.-Sos Gü.) 2 0 3
UNİSEC-MAMYO 003 Work safety(Malkara M.Y.O.-Elektrik) 2 0 3
UNİSEC-SBMYO 017 Yacht and Marina Management(Sosyal Bil. M.Y.O.-Den.Lim.İşl.) 2 0 3
Total ECTS: 30

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective GIDA TEKNOLOJİSİ 2.SINIF BAHAR DÖNEMİ() 25
GTP 429 BIOTECHNOLOGY 3 0 4
GTP 426 DAIRY TECHNOLOGY 3 1 5
GTP413 Food Additives 2 0 3
GTP423 Fruit and Vegetable Products Technology 2 1 3
GTP 427 GRAIN PRODUCTS TECHNOLOGY 3 1 5
GTP405 Hygiene and Sanitation 3 0 3
GTP 424 MEAT PRODUCTS TECHNOLOGY 2 1 4
GTP425 Non-Thermal Food Preservation Techniques 2 0 3
GTP422 Nutrition Principles 2 0 3
GTP 428 PACKAGING AND STORAGE TECHNIQUES 3 0 4
MYOİU01 Workplace Application 3 0 15
MYOİE01 Workplace Training 2 0 10
Total ECTS: 30

2024-2025 Supplementary Exam
Course Code Course Name Browse T A ECTS
GTP312 Meat Technology 4 1 5
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
Elective(Over All University) You Can Take Courses TOTAL 23 ECTS from Elective(Over All University and From Other Department) 23
UNİSEC-SBMYO 028 Local Cuisines(Sosyal Bil. M.Y.O.-Bü.Yön.Yön.As.(İ.Ö.)) 2 0 3
UNİSEC-SHMYO 009 Nutrition Principles(Sağlık Hizm. M.Y.O.-Fizyoterapi) 2 0 3
UNİSEC-COMYO 008 Occupational Safety and Worker Health(Çorlu M.Y.O.-Koop.) 2 0 3
KGS213 Quality Assurance and Standards (USD)(Çorlu M.Y.O.-Makine) 2 0 3
Total ECTS: 30
Total ECTS(Year): 90

Matrix of Course - Program Outcomes

GTP103 Basic Proccesses in Food I
#
3332445445454
3332445445454
3332445455455
GTP101 Chemistry I
#
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
11111332111111
GTP104 Food Chemistry
#
3332355234254
3332355234254
3332355234254
3332455234254
3332355434254
3332355234254
3332555434254
3332355234254
YDİ101 Foreign Language I (English)
#
11111111111122
11111111111122
11111111111122
11111111111122
11111111111122
11111111111122
GTP102 General Microbiology
#
4534233244354
5542224255555
5542225355555
3442455535355
2342232224254
3342233345254
MAT127 Mathematics I
#
21111111211111
21111111211111
21111111211111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
11111111111143
11111111111143
11111111111143
11111111111143
TDİ101 Turkish Language I
#
23111111113134
23111111113134
23111111113134
23111111113134
ÇEV002 Environment Protection
#
54454445454545
GTP105 Laboratory Technique
#
0000000000000
0000000000000
0000000000000
GTP203 Basic Proccesses in Food II
#
3232445223354
3232335223354
3232345223354
3232445223254
GTP101 Chemistry I
#
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
GTP201 Chemistry II
#
1111221112132
2121221112132
1211221122131
GTP104 Food Chemistry
#
03000514112100
03000514112100
03000514112100
03000514112100
03000514112100
03000514112100
03000514112100
03000514112100
GTP204 Food Industry Machines
#
3232345323354
3232345323354
3232345323354
3232355323354
GTP202 Food Microbiology
#
2222111212222
2222111212222
2222111212222
YDİ102 Foreign Language II (English)
#
22121121112222
21122122222122
22122121212221
YDİ102 Foreign Language II (English)
#
42111111112222
GTP102 General Microbiology
#
14024150302110
03102150230100
01104020040000
01020032000100
01000000000000
00030000000000
MAT127 Mathematics I
#
21111111211111
21111111211111
21111111211111
MAT128 Mathematics II
#
4321334234534
4321324244534
2221212112223
2221222122324
2221122124324
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
1121122111121
1121122111121
1121122111121
1121122111121
TDİ102 Turkish Language II
#
11111113111111
11111113111111
11111113111111
BİT006 Information and Communication Technologies
#
0343000005540
0343000005540
0343000005540
GTP207 Specialty Food Products
#
2242325232224
1223222221224
1234223252413
2233243042245
GTP101 Chemistry I
#
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
11111331111111
GTP313 Dairy Technology
#
4232302133212
2122301232343
3245244324343
GTP315 Fruit and Vegetable Technology
#
0000000000000
0000000000000
0000000000000
GTP314 Grain Technology
#
2323324533312
2224323544423
3223135444423
4332444553535
1430455353444
GTP312 Meat Technology
#
3442343255454
3242544335353
3342354225253
4342445335354
4342545355454
GTP311 Vegetable Oil Technology
#
0000000000000
0000000000000
MYOSTJ01 Internship
#
5454333343344
4433455545555
4543445545455
GTP 429 BIOTECHNOLOGY
#
3342223434255
2233432222242
2342445234355
3442335255255
GTP 426 DAIRY TECHNOLOGY
#
3322545434454
2332354233253
4343545455455
GTP413 Food Additives
#
5542355324255
4532255334254
4542454435255
GTP423 Fruit and Vegetable Products Technology
#
1021212222111
2121212222111
2121212222111
2121212222111
GTP405 Hygiene and Sanitation
#
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
2323223232322
GTP422 Nutrition Principles
#
2413222433223
1342342204433
1233343245332
GTP 428 PACKAGING AND STORAGE TECHNIQUES
#
2222111212222
2222111212222
2222111212222
MYOİU01 Workplace Application
#
2232322223333
MYOİE01 Workplace Training
#
4443555554454
5554555555545
GTP312 Meat Technology
#
03100535022100
04000044230000
01010334013410
04200401320300
02500004310400
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
12411111141111
12411111141111
12411111141111
12411111141111