Assoc.Prof.Dr.Anarseyit DEYDIEV
Head of the Department
Technology of making national fermented drinks like Bozo, Maksym, and Kumys, grain technology, chemical makeup of food products.
Undergraduate Courses:
CMB-202 BIOCHEMISTRY FOOD ENGINEERING
GMB-101 INTRODUCTION TO FOOD ENGINEERING FOOD ENGINEERING
Graduate Courses:
BTE-536 PRODUCTION TECHNOLOGY OF FERMENTATION PRODUCTS BIOTECHNOLOGY
GMB-515 ADVANCED FOOD TECHNOLOGY FOOD ENGİNEERİNG
GMB-525 SPECIAL TOPICS IN FOOD ENGINEERING FOOD ENGİNEERİNG
PhD Courses:
GID-611 ADVANCED FOOD BIOCHEMISTRY FOOD ENGİNEERİNG
GID-614 RESEARCH ON FOOD CARBOHYDRATES FOOD ENGİNEERİNG
GID-615 ADVANCED FOOD BIOTECHNOLOGY FOOD ENGİNEERİNG
GID-624 TECHNOLOGY OF NATIONAL(KYRGYZ,TURKISH) FOODS FOOD ENGİNEERİNG