Food Engineering Master Degree With a Thesis Program
Academic Unit Presenting the Program
Food Engineering
Program Director
Prof. Dr. Mehmet DEMIRCI Namık Kemal University, Agricultural of Faculty, Food Engineering Department Tekirdag/TURKEY
Program Type
Master Degree With a Thesis Program
Level of Degree Earned
Graduate (Master’s Degree).
Degree Earned
Post graduate diploma is given to the graduates who successfully complete the post graduate study at the concerning department depending upon the graduate school of natural and applied sciences.
Education Type
Tam zamanlı
Registration Acceptance Conditions
(1) Candidates who apply for admission to a master programme should hold a valid bachelor’s degree and, except the applicants to the Department of Music, a minimum score of 55 from the Selection Examination for Academic Personnel and Graduate Studies (ALES) administered by the Student Selection and Placement Centre (ÖSYM). Instead of ALES score, candidates may choose to submit the scores of other internationally accepted examinations whose validity and equivalency are determined by the University Senate.
(2) The final admission score is determined as the total sum of %10 of the undergraduate GPA, %50 of ALES score and %40 of the grade received in the entrance examination which is conducted by a jury determined by and representing the Department. The final admission score should be at least 65. The number of accepted students is decided prior to the admission and the successful applicants are shortlisted according to the scores starting with the highest ones.
Recognition of Prior Learning
A student who has successfully completed at least one semester in a comparable master programme at another accredited institution is eligible as a lateral transfer. Lateral transfers are generally admitted after being evaluated on a case by case basis and upon the decision of the administration of the Department and the Graduate School.
Degree Requirements and Rules
to take a minimum of 7 courses with a minimum of 21 local credits.
to succeed in all the courses with a letter grade of at least CC/S
to prepare and defend a master's dissertation
to have a Cumulative Grade Point Average of at least 2.00/4.00 with a minimum of 120 ECTS credits.
Program Profile
The aim of the Graduate Programme of Food Engineering Department is to educate individuals as leader and modernist scholars for related departments. Graduates of the programme are capable to compete in international arena with their good contemporary engineering and technology knowledge and could be able to design, manage and improve necessary systems to produce high quality, safe and value added foods. They could be able to represent his/her university and country at the highest level with their researches and publications.
Occupational Profiles of Graduates
Food Engineers with M.Sc. have the opportunity to work in governmental organizations, i.e. Ministry of Food, Agriculture and Animal Livestock, Ministry of Health, Ministry of Industry and Trade, Institute of Turkish Standarts. They can also work in the private food-related enterprises as Project engineer, process engineer, investment expert, consultant or quality expert, or can establish their own companies.
Access To Upper Degree
Upon successful completion of their master programme, the students are encouraged to embark on further academic studies on the graduate level (doctoral programme) on condition of having received the required score in ALES exam, possessing sufficient knowledge of English or another foreign language, and being successful in the entrance examination.
Exams, Assessment and Grading
For a student to have successfully completed the master programme, the GPA should be at least 65.
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
Local Grade
Status
90-100
AA
4.00
Pass
85-89
BA
3.50
Pass
80-84
BB
3.00
Pass
75-79
CB
2.50
Pass
65-74
CC
2.00
Pass
0-64
FF
0
Fail
Graduation Requirements
Teaching Methods
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-Having comprehensive knowledge about current techniques and methods applied in the field and their limitations 2-The ability to design experiments, conduct experiments, collect data, analyze and interpret results 3-The ability to develop strategy, policy and implementation plans in the field of Food Engineering and to evaluate the results obtained within the framework of quality processes 4-To be able to teach and control these values by taking into account scientific, social and ethical values in the stages of collecting, interpreting and announcing the data related to the field of Food Engineering. 5-The ability to develop knowledge with scientific methods in the field of Food Engineering, to complete and use incomplete or limited data 6-The ability to analyze a problem in the field of Food Engineering, to produce a solution, to use the theoretical and applied knowledge in these fields with engineering solutions, to compare, evaluate and apply existing methods 7-The ability to apply the knowledge and solution methods obtained in the field of Food Engineering in interdisciplinary studies. 8-The ability to access, evaluate and apply knowledge as a result of scientific research, together with the expansion and deepening of the knowledge in the relevant field, which is built on the qualifications of the Food Engineering undergraduate degree. 9-The ability to identify, define, formulate and solve engineering problems; for this purpose, the ability to select and apply appropriate analytical methods and modeling techniques
Curriculum
Food Engineering
Course
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-04
Scientific Research Techniques and Scientific Ethics
3
0
5
LÜ-FBE-01
Special Topics
8
0
10
Elective
2024-2025 Güz Dönemi Gıda Mühendisliği Seçmeli Dersler()
45
LÜ-GM-27
Advanced Food Microbiology
3
0
5
LÜ-GM-56
Aroma Chemistry
3
0
5
LÜ-GM-19
Bakery Ingredients and Additives
3
0
5
LÜ-GM-20
Bread Making Technology
3
0
5
LÜ-GM-18
Cereal Chemistry
3
0
5
LÜ-GM-09
Cheese Making Technology
3
0
5
LÜ-GM-28
Dairy Microbiology
3
0
5
LÜ-GM-21
Durum Wheat Products
3
0
5
LÜ-GM-59
Evaluation of Wastes and By-Products in Vegetable Oil Industry
3
0
5
LÜ-GM-76
Food Biosensors
3
0
5
LÜ-GM-70
Food Contaminants
3
0
5
LÜ-GM-50
Food Intoxications and Infections
3
0
5
LÜ-GM-44
Food Machinery and Equipment
3
0
5
LÜ-GM-15
Functional Dairy Products
3
0
5
LÜ-GM-07
Lipid Chemistry
3
0
5
LÜ-GM-31
Meat Technology
3
0
5
LÜ-GM-63
Microbiological Enumeration Methods
3
0
5
LÜ-GM-55
Milk Basis Products Technology
3
0
5
LÜ-GM-13
Modern Techniques in Food Preservation
3
0
5
LÜ-GM-35
Modified Fats and Production Technology
3
0
5
LÜ-GM-24
Mycotoxigenic Moulds and Mycotoxins
3
0
5
LÜ-GM-77
Nanotechnology and Food Applications
3
0
5
LÜ-GM-67
Natural Colorants Used in the Food Industry
3
0
5
LÜ-GM-45
New Trends in Food Processing
3
0
5
LÜ-GM-75
Novel Approaches in Food Packaging
3
0
5
LÜ-GM-04
Nutrition Principles
3
0
5
LÜ-GM-26
Probiotic Bacteria and Prebiotics
3
0
5
LÜ-GM-66
Quality Assurance Systems in Food Industriy
3
0
5
LÜ-GM-10
Sanitation in Food Facilities and Personnel Hygiene
3
0
5
LÜ-GM-43
Scientific Research Methods
3
0
5
LÜ-GM-53
Sensory Evaluation Techniques
3
0
5
LÜ-GM-29
Specific Fermented Dairy Products
3
0
5
LÜ-GM-57
Techniques of Press, Extraction and Refining is Practiced in Oil Technology
3
0
5
LÜ-GM-49
Technology of Prepared Meal
3
0
5
LÜ-GM-54
The Milk Industry Organization
3
0
5
LÜ-GM-17
Unit Operations in Food Engineering
3
0
5
LÜ-GM-33
Using of Additives in Meat and Meat Products
3
0
5
LÜ-GM-58
Using of Enzymes in Food Industry
3
0
5
LÜ-GM-48
Vegetable Food Fermentations
3
0
5
Total ECTS:
60
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-02
MSc. Seminar
0
2
5
LÜ-FBE-04
Scientific Research Techniques and Scientific Ethics
3
0
5
LÜ-FBE-01
Special Topics
8
0
10
Elective
2024-2025 Bahar Dönemi Gıda Mühendisliği Seçmeli Dersler()
45
LÜ-GM-27
Advanced Food Microbiology
3
0
5
LÜ-GM-56
Aroma Chemistry
3
0
5
LÜ-GM-19
Bakery Ingredients and Additives
3
0
5
LÜ-GM-20
Bread Making Technology
3
0
5
LÜ-GM-18
Cereal Chemistry
3
0
5
LÜ-GM-09
Cheese Making Technology
3
0
5
LÜ-GM-28
Dairy Microbiology
3
0
5
LÜ-GM-21
Durum Wheat Products
3
0
5
LÜ-GM-59
Evaluation of Wastes and By-Products in Vegetable Oil Industry
3
0
5
LÜ-GM-32
Fermented Meat Technology
3
0
5
LÜ-GM-76
Food Biosensors
3
0
5
LÜ-GM-70
Food Contaminants
3
0
5
LÜ-GM-61
Food Fermentation Processes
3
0
5
LÜ-GM-50
Food Intoxications and Infections
3
0
5
LÜ-GM-44
Food Machinery and Equipment
3
0
5
LÜ-GM-15
Functional Dairy Products
3
0
5
LÜ-GM-07
Lipid Chemistry
3
0
5
LÜ-GM-31
Meat Technology
3
0
5
LÜ-GM-63
Microbiological Enumeration Methods
3
0
5
LÜ-GM-55
Milk Basis Products Technology
3
0
5
LÜ-GM-13
Modern Techniques in Food Preservation
3
0
5
LÜ-GM-35
Modified Fats and Production Technology
3
0
5
LÜ-GM-24
Mycotoxigenic Moulds and Mycotoxins
3
0
5
LÜ-GM-77
Nanotechnology and Food Applications
3
0
5
LÜ-GM-67
Natural Colorants Used in the Food Industry
3
0
5
LÜ-GM-45
New Trends in Food Processing
3
0
5
LÜ-GM-75
Novel Approaches in Food Packaging
3
0
5
LÜ-GM-04
Nutrition Principles
3
0
5
LÜ-GM-26
Probiotic Bacteria and Prebiotics
3
0
5
LÜ-GM-66
Quality Assurance Systems in Food Industriy
3
0
5
LÜ-GM-10
Sanitation in Food Facilities and Personnel Hygiene
3
0
5
LÜ-GM-43
Scientific Research Methods
3
0
5
LÜ-GM-53
Sensory Evaluation Techniques
3
0
5
LÜ-GM-29
Specific Fermented Dairy Products
3
0
5
LÜ-GM-57
Techniques of Press, Extraction and Refining is Practiced in Oil Technology
3
0
5
LÜ-GM-49
Technology of Prepared Meal
3
0
5
LÜ-GM-65
Texture and Rheology of Foods
3
0
5
LÜ-GM-54
The Milk Industry Organization
3
0
5
LÜ-GM-17
Unit Operations in Food Engineering
3
0
5
LÜ-GM-33
Using of Additives in Meat and Meat Products
3
0
5
LÜ-GM-58
Using of Enzymes in Food Industry
3
0
5
LÜ-GM-48
Vegetable Food Fermentations
3
0
5
Total ECTS:
65
Total ECTS(Year):
125
Thesis
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-01
Special Topics
8
0
10
LÜ TEZ
Thesis
0
0
20
Total ECTS:
30
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ-FBE-01
Special Topics
8
0
10
LÜ TEZ
Thesis
0
0
20
Total ECTS:
30
Total ECTS(Year):
60
Matrix of Course - Program Outcomes
LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics
#
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
LÜ-GM-27 Advanced Food Microbiology
#
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
LÜ-GM-56 Aroma Chemistry
#
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
LÜ-GM-19 Bakery Ingredients and Additives
#
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
3
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
3
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
3
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
3
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
3
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
3
3
0
0
3
0
0
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
3
0
3
3
0
3
0
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
0
3
0
0
3
0
0
3
3
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
LÜ-GM-20 Bread Making Technology
#
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-18 Cereal Chemistry
#
1
1
1
2
1
1
2
2
1
1
1
1
2
0
1
2
2
1
0
0
1
2
1
1
2
2
1
LÜ-GM-09 Cheese Making Technology
#
1
1
1
2
2
5
1
2
1
2
2
2
2
1
1
1
2
1
1
2
2
1
2
1
2
1
1
1
2
1
1
1
2
2
1
1
1
1
2
3
3
1
1
1
1
LÜ-GM-28 Dairy Microbiology
#
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
LÜ-GM-21 Durum Wheat Products
#
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry
#
1
1
3
2
1
2
1
1
1
1
1
3
2
1
2
1
1
1
1
1
3
2
1
2
1
1
1
LÜ-GM-76 Food Biosensors
#
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-70 Food Contaminants
#
5
0
5
0
0
0
0
5
5
5
0
2
0
0
0
0
5
5
5
0
5
0
0
0
0
5
5
5
0
5
0
0
0
0
5
5
LÜ-GM-50 Food Intoxications and Infections
#
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
LÜ-GM-44 Food Machinery and Equipment
#
5
3
0
0
0
5
0
5
5
5
3
0
0
0
5
0
5
5
5
3
0
0
0
5
0
5
5
LÜ-GM-15 Functional Dairy Products
#
0
0
0
0
0
0
0
5
0
0
0
0
0
0
0
5
0
0
0
0
0
0
0
0
4
0
0
LÜ-GM-07 Lipid Chemistry
#
4
4
0
0
3
0
0
0
3
4
4
0
0
3
0
0
0
3
4
4
0
0
3
0
0
0
3
LÜ-GM-31 Meat Technology
#
1
1
1
2
2
1
2
1
0
1
3
3
2
3
2
2
4
1
2
3
1
2
3
2
3
1
3
LÜ-GM-63 Microbiological Enumeration Methods
#
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
LÜ-GM-55 Milk Basis Products Technology
#
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
LÜ-GM-13 Modern Techniques in Food Preservation
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
0
LÜ-GM-35 Modified Fats and Production Technology
#
5
4
0
0
3
0
4
0
3
5
4
0
0
3
0
4
0
3
5
4
0
0
3
0
4
0
3
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
0
0
0
0
3
3
4
0
0
3
0
0
0
3
3
4
0
0
3
0
0
0
3
3
4
0
0
3
0
0
0
LÜ-GM-77 Nanotechnology and Food Applications
#
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-67 Natural Colorants Used in the Food Industry
#
5
5
5
0
0
5
0
5
3
5
0
5
0
0
5
0
5
3
5
0
5
0
0
5
0
5
3
5
0
5
0
0
5
0
5
3
LÜ-GM-45 New Trends in Food Processing
#
1
1
2
2
1
1
1
4
1
2
2
1
1
1
2
2
2
2
2
1
1
1
1
1
2
2
1
1
1
1
2
2
1
2
2
1
1
1
1
1
1
1
1
4
2
1
1
2
2
1
2
2
2
2
1
1
1
1
1
1
1
4
1
1
1
1
1
2
1
1
1
1
2
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
2
2
LÜ-GM-75 Novel Approaches in Food Packaging
#
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-04 Nutrition Principles
#
1
0
0
0
4
4
0
2
0
1
0
0
0
0
0
0
4
4
1
0
0
0
0
0
0
4
2
LÜ-GM-26 Probiotic Bacteria and Prebiotics
#
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2
3
0
2
0
0
0
0
0
2
3
0
2
0
0
0
0
0
2
3
0
2
0
0
0
0
0
2
3
0
2
0
0
0
LÜ-GM-66 Quality Assurance Systems in Food Industriy
#
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene
#
1
3
1
0
3
1
3
0
1
2
3
1
0
0
2
3
0
0
1
3
1
0
2
1
3
0
0
2
3
1
0
0
0
3
0
0
1
1
1
0
2
0
3
3
0
1
2
1
0
0
0
2
0
0
1
1
1
0
2
0
0
0
3
1
1
1
2
0
0
3
0
2
1
3
1
0
0
0
0
3
0
1
3
2
2
0
0
0
0
1
LÜ-GM-43 Scientific Research Methods
#
2
1
2
2
1
2
1
2
2
1
1
2
1
1
2
2
2
1
2
1
2
2
1
1
2
1
3
1
2
2
2
2
3
2
1
1
1
2
2
2
2
1
1
2
2
2
2
1
1
1
2
2
3
2
1
1
1
1
1
1
2
2
3
2
2
2
2
1
2
1
1
1
2
1
2
1
2
1
1
2
2
1
2
3
2
1
1
2
3
1
LÜ-GM-53 Sensory Evaluation Techniques
#
0
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
LÜ-GM-29 Specific Fermented Dairy Products
#
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology
#
1
2
3
1
2
1
0
1
0
1
2
3
1
2
1
0
1
0
1
2
3
1
2
1
0
1
0
LÜ-GM-49 Technology of Prepared Meal
#
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
3
0
0
0
0
0
LÜ-GM-54 The Milk Industry Organization
#
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
LÜ-GM-17 Unit Operations in Food Engineering
#
4
0
0
0
0
3
0
3
3
1
0
0
0
0
1
0
5
4
1
3
0
0
0
3
0
3
5
LÜ-GM-33 Using of Additives in Meat and Meat Products
#
1
1
2
3
2
2
3
3
3
2
1
2
3
2
3
2
2
2
1
2
3
3
3
2
2
2
3
LÜ-GM-58 Using of Enzymes in Food Industry
#
1
1
3
1
1
2
1
1
1
1
1
3
1
1
2
1
1
1
1
1
3
1
1
2
1
1
1
LÜ-GM-48 Vegetable Food Fermentations
#
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
0
3
0
0
0
0
0
0
0
0
LÜ-FBE-02 MSc. Seminar
#
4
0
0
0
5
0
0
5
0
4
0
0
0
5
0
0
5
0
4
0
0
0
5
0
0
5
0
4
0
0
0
5
0
0
5
0
LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics
#
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
LÜ-GM-27 Advanced Food Microbiology
#
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
LÜ-GM-56 Aroma Chemistry
#
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
1
3
1
LÜ-GM-19 Bakery Ingredients and Additives
#
3
1
1
2
1
1
1
2
1
3
1
1
2
1
1
1
2
1
3
1
1
2
1
1
1
2
1
3
1
1
2
1
1
1
2
1
LÜ-GM-20 Bread Making Technology
#
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-18 Cereal Chemistry
#
3
1
2
1
1
1
2
2
1
3
1
2
1
1
1
2
2
1
3
1
2
1
1
1
2
2
1
3
1
2
1
1
1
2
2
1
LÜ-GM-09 Cheese Making Technology
#
1
1
1
2
2
5
1
2
1
2
2
3
2
1
1
1
2
1
1
3
2
1
2
1
2
1
1
1
3
1
1
1
2
2
1
1
1
1
2
3
3
1
1
1
1
LÜ-GM-28 Dairy Microbiology
#
3
1
1
1
1
3
1
3
1
3
1
1
1
1
3
1
3
1
LÜ-GM-21 Durum Wheat Products
#
3
1
1
2
2
1
2
2
1
3
1
1
2
2
1
2
2
1
3
1
1
2
2
1
2
2
1
3
1
1
2
2
1
2
2
1
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry
#
1
1
3
2
1
2
1
1
1
1
1
3
2
1
2
1
1
1
1
1
3
2
1
2
1
1
1
LÜ-GM-76 Food Biosensors
#
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-70 Food Contaminants
#
5
0
0
0
0
3
0
3
0
5
0
5
0
0
3
0
3
3
5
0
0
0
0
3
0
3
0
5
0
0
0
0
3
0
3
0
LÜ-GM-61 Food Fermentation Processes
#
0
3
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
4
0
0
0
LÜ-GM-50 Food Intoxications and Infections
#
3
0
1
0
0
0
1
0
0
3
0
1
0
0
0
1
0
0
3
0
2
0
0
0
1
0
0
3
0
1
0
0
0
1
0
0
3
0
2
0
0
0
1
0
0
3
0
2
0
0
0
1
0
0
3
0
1
0
0
0
2
0
0
3
0
0
0
0
0
2
0
0
3
0
0
0
0
0
1
0
0
3
0
0
0
0
0
1
0
0
3
0
0
0
0
0
1
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-44 Food Machinery and Equipment
#
5
0
3
0
0
4
3
3
0
5
0
0
0
0
4
0
0
0
5
0
0
0
0
4
0
0
0
LÜ-GM-15 Functional Dairy Products
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-07 Lipid Chemistry
#
4
4
0
0
3
0
0
0
3
4
4
0
0
3
0
0
0
3
4
4
0
0
3
0
0
0
3
LÜ-GM-31 Meat Technology
#
1
1
1
3
2
1
2
1
0
1
3
3
2
3
2
2
4
1
2
3
1
2
3
2
3
1
3
LÜ-GM-63 Microbiological Enumeration Methods
#
3
0
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-55 Milk Basis Products Technology
#
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
LÜ-GM-13 Modern Techniques in Food Preservation
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
0
LÜ-GM-35 Modified Fats and Production Technology
#
5
4
0
0
3
0
4
0
3
5
4
0
0
3
0
4
0
3
5
4
0
0
3
0
4
0
3
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
5
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-77 Nanotechnology and Food Applications
#
0
0
0
0
0
0
0
5
0
5
0
0
0
0
0
0
0
4
4
0
0
0
0
0
0
0
0
LÜ-GM-67 Natural Colorants Used in the Food Industry
#
5
3
3
3
0
0
0
0
5
5
0
0
0
0
3
0
3
0
5
0
0
0
0
3
0
3
0
5
0
0
0
0
3
0
3
0
LÜ-GM-45 New Trends in Food Processing
#
1
1
2
2
1
1
1
4
1
3
2
1
1
1
2
2
2
2
2
1
3
1
1
1
2
2
1
1
1
3
2
2
1
2
2
1
1
1
1
1
1
1
1
4
2
1
1
2
2
1
2
2
3
2
1
1
1
1
1
1
1
4
1
1
1
1
1
2
1
3
1
1
2
1
1
1
2
1
3
1
1
1
1
1
1
1
1
4
2
2
LÜ-GM-75 Novel Approaches in Food Packaging
#
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-04 Nutrition Principles
#
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
LÜ-GM-26 Probiotic Bacteria and Prebiotics
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-66 Quality Assurance Systems in Food Industriy
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene
#
1
3
1
0
3
1
3
0
1
2
3
1
0
0
2
3
0
0
1
3
1
0
2
1
3
0
0
2
3
1
0
0
0
3
0
0
1
1
1
0
2
0
3
3
0
1
2
1
0
0
0
2
0
0
1
1
1
0
2
0
0
0
3
1
1
1
2
0
0
3
0
2
1
3
1
0
0
0
0
3
0
1
3
2
2
0
0
0
0
1
LÜ-GM-43 Scientific Research Methods
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-53 Sensory Evaluation Techniques
#
3
1
0
0
0
3
0
0
0
3
1
0
0
0
2
0
0
0
3
1
0
0
0
0
0
0
0
3
1
0
0
0
0
0
0
0
3
1
0
0
0
0
0
0
0
3
0
1
0
0
0
0
0
0
3
0
1
0
0
0
0
0
0
3
0
1
0
0
0
0
3
0
3
0
1
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
3
0
0
0
0
3
0
0
0
LÜ-GM-29 Specific Fermented Dairy Products
#
3
0
3
0
3
0
0
0
0
3
0
3
0
3
0
0
0
0
3
0
3
0
3
0
0
0
0
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology
#
1
2
3
1
2
1
0
1
0
1
2
3
1
2
1
0
1
0
1
2
3
1
2
1
0
1
0
LÜ-GM-49 Technology of Prepared Meal
#
0
0
0
0
3
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
0
3
0
0
0
0
0
LÜ-GM-65 Texture and Rheology of Foods
#
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
4
0
0
0
0
0
0
0
0
LÜ-GM-54 The Milk Industry Organization
#
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
3
1
1
3
1
1
1
3
1
LÜ-GM-17 Unit Operations in Food Engineering
#
1
0
0
0
0
5
0
3
4
1
0
0
0
0
3
0
5
4
1
0
0
0
0
3
0
3
5
LÜ-GM-33 Using of Additives in Meat and Meat Products