- Teacher: Pelin Barış Kavur
- Teacher: Beste Bayramoğlu
- Teacher: Elif Çavdaroğlu
- Teacher: Merve Hadimioğlu
- Teacher: Oğuz Uncu
- Teacher: Beste Bayramoğlu
- Teacher: Çağrı Çavdaroğlu
- Teacher: Elif Erez
- Teacher: Yadigar Seyfi
- Teacher: Miray Büyük
- Teacher: Büşra Erol
- Teacher: Cansu Özel Taşcı
- Teacher: Kevser Sabancı
- Teacher: İlknur Şen
- Teacher: Sevcan Ünlütürk
- Teacher: Duygu Büyüktaş
- Teacher: Büşra Erol
- Teacher: Figen Korel
This course is related to the principles of major preservation technologies such as packaging, chilling, heat processing, freezing, drying and nonthermal processing. The lesson also discusses the specific production methods of major food products.
- Teacher: Miray Büyük
- Teacher: Ahmet Yemenicioğlu
- Teacher: Duygu Büyüktaş
- Teacher: Büşra Erol
- Teacher: Figen Korel
Aim: To teach you
- Nutrients and human physiology related molecular mechanism
- Methods in Nutritional Science to test the physiological effects of foods or food processing
- Improve your scientific including;
independency, critical thinking about science, paper discussions
- Teacher: Şükrü Güleç
Introduction to R programming, data analyses and visualizations using R environment
- Teacher: Efe Sezgin
- Teacher: Duygu Büyüktaş
- Teacher: Büşra Erol
- Teacher: Figen Korel
- Teacher: Ali Oğuz Büyükkileci
- Teacher: Huriye Göksungur
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