Assoc.Prof.Dr.Anarseyit DEYDIEV
Head of the Department
Undergraduate Courses:
CMB-202 BIOCHEMISTRY FOOD ENGINEERING
GMB-101 INTRODUCTION TO FOOD ENGINEERING FOOD ENGINEERING
GMB-405 FOOD TECHNOLOGY FOOD ENGINEERING
GMB-421 NEW PROCESSES IN FOOD TECHNOLOGY FOOD ENGINEERING
GMB-423 SPECIAL TOPICS IN FOOD ENGINEERING FOOD ENGINEERING
GMB-428 DRYING TECHNOLOGY FOOD ENGINEERING
GMB-430 TECHN.GY AND EQUIPMENT OF FERMENT.TION PRODUCTIONS FOOD ENGINEERING
GMB-434 SPECIAL TOPICS IN FOOD ENG.RING: TECHN.GY AND EQUIP.T FOOD ENGINEERING
STJ-401 INTERNSHIP IV (PRE-STUDIES FOR GRADUATION THESIS) 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-619 INNOVATIONS IN THE FOOD INDUSTRY FOOD ENGİNEERİNG
GID-622 RESEARCH ON XENOBIOTICS IN FOODS FOOD ENGİNEERİNG