CORE COURSES |
|
| GID 112E | Introduction to Food Science and Technology |
| GID 211E | Mass and Energy Balances |
| GID 212 | Termodynamics |
| GID 221E | Food Chemistry I |
| GID 222 | Microbiology |
| GID 232 | Food Chemistry II |
| GID 311 | Food Microbiology I |
| GID 312 | Food Microbiology II |
| GID 321 | Food Microbiology Laboratory |
| GID 322 | Food Engineering Unit Operations II |
| GID 331E | Food Engineering Unit Operations I |
| GID 332 | Food Engineering Laboratory |
| GID 341 | Heat Transfer |
| GID 351 | Mass Transfer |
| GID 402 | Food Engineering Design II |
| GID 411E | Food Engineering Design I |
| GID 421E | Food Technology |
| GID 422 | Food Quality Control |
| GID 432 | Food Quality Control Laboratory |
| GID 441 | Process Control |
| GID 492 | Graduation Project |
|
ELECTIVE COURSES |
|
| GID314 | Sensory Analysis |
| GID316 | Food Packaging |
| GID318 | Functional Properties of Food Components |
| GID413 | Biotechnology |
| GID415 | Cold Preservation Technology |
| GID417 | Cereal Technology |
| GID416E | Shelf Life of Foods |
|
GID418E |
|