Food Engineering Program by afi42927

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									Food Engineering
Istanbul Technical University

ECTS Information Package

Food Engineering Department
School of Chemical and Metallurgical   ECTS Coordinator:
Istanbul Technical University          Prof. Dr. Artemis KARAALI
                                       Tel: 90 212 285 6038
34469 Maslak-İstanbul                  Fax: 90 212 285 2925
TURKEY                                 E-mail:
C o n t e n t s
                                    Page #

I Introduction                        3

European Credit Transfer System       3
Food Engineering Department           3
Academic Staff & Research Areas       3
Students of Food Engineering          4
Advising and Monitoring of            4
Facilities                            5

II Curriculum of Food Engineering     5

Structure of the Curriculum           5
Food Engineering Program              6
Outcomes and Strategies
Course Evaluation                     6
Food Engineering Curriculum &         8
ECTS Credits

III. Departmental Course              10

IV. Non-Departmental Course           15

V. Living in Istanbul                 23

VI. Life at the Campuses of           23
Istanbul Technical University

                                                             engineering practices on health, environment, and social
I Introduction                                               aspects, and (4) Encourage students to be aware of
European Credit Transfer System                              continuous professional improvement and life long
European Credit Transfer System (ECTS) is the name of
the system developed by European Universities in order       Currently, a total of 160 undergraduate students are
to facilitate the transfer of credits. The system attempts   enrolled in the Food Engineering program and the total
to develop descriptive methods and mechanisms which          number of graduates up to date is 286. Since the number
make mutual recognition of credits, grades, and              of admitted students each year is about 30, the
examinations or their transfer from one university to the    department has succeeded in establishing close
other easier.                                                relationships with students in a friendly environment.
                                                             Through this close relationship between the department
The present information package is intended to provide       and graduates, an interdependent alumni society based
information on the Food Engineering degree program at        on mutual continuous support has been established and
Istanbul Technical University (ITU).                         is growing.
Food Engineering Department
                                                             The Department offers M.Sc. and Ph.D. degree
The Food Engineering program of the Istanbul Technical       programs in Food Engineering. Graduate programs
University is the first and currently the single program     requires accomplishment of 24 credits of courses and a
being offered in Istanbul. The Department admitted the       thesis research. Currently a total of 57 students are
first students in 1990-1991 academic years. Therefore,       enrolled in the graduate programs. Since 1994 the total
the Food Engineering Department is rather new when           number of graduates up to date is 40 in M.Sc. and 3 in
compared to the history of ITU stretching back over 229      Ph.D. programs.
The mission of Food Engineering Department is to              Department Chair:
educate food engineers with contemporary knowledge
and abilities to design and to produce safe, high-quality,
                                                              Professor Dilek BOYACIOGLU
and economical food products and systems; to conduct
scientific and applied research and to extend                 Contact:
accumulated knowledge to the respective benefits of           Istanbul Technical University
food industry and society.                                    School of Chemical and Metallurgical
Seven professors and 3 assistant professors, and 14           Engineering
research assistants share the academic and educational        Food Engineering Department
workload. All the members of faculty have Ph.D.               34935 Maslak – İstanbul, TURKEY
degrees, and at least 40% of them are graduates of the
universities in U.S.A. The full-time faculty of Food
Engineering Department has a broad range of technical         E-mail:
interest and expertise, and their diverse backgrounds are     Phone: (90) 212 285 6040 – 212 285 6852
quite consistent with the multi-disciplinary nature of the    Fax: (90) 212 285 2925
food engineering discipline. The backgrounds of the           URL :
faculty members include chemical engineering,
agricultural engineering, food engineering and
mechanical engineering. The faculty members who have         Academic Staff & Research Areas
obtained their degrees from a discipline other than food
engineering have M.Sc. or Ph.D. degrees in areas of          Professor Dilek BOYACIOĞLU, Ph.D.
food science, food technology, food microbiology, and        Phone: (90) 212 285 60 39-40, E-mail:
food engineering.                                            Research Interests: Food quality control; Food safety;
                                                             Implementation of HACCP system; Good Laboratory
In order to accomplish this mission the department
                                                             Practices; Chemical food analysis; Mycotoxins; Sensory
identified four educational objectives for the
undergraduate program: (1) Educate students to
effectively practice their profession by providing a
                                                             Professor Artemis KARAALI, Ph.D.
comprehensive education in applications and
                                                             Phone: (90) 212 285 60 38, E-mail:
fundamentals of food engineering, (2) Prepare them to
                                                             Research Interests:Food Chemistry; Food additives;
compete in the 21st century’s technological developments
                                                             Food toxicology; Food quality control; Food legislation,
by providing them with professional and personal skills
                                                             Chemistry and technology of dietary fats
and abilities appropriate for food engineering profession,
(3) Educate and train them to obtain knowledge and skills
to analyze and design by considering the effects of food

Professor Özgül EVRANUZ, Ph.D.
Phone: (90) 212 285 60 37, E-mail:
Research Interests:Food preservation processes,
storage, drying, packaging; Good Manufacturing
Procedures (GMP); Fresh fruits and vegetables
processing; Microwave applications in food preservation,
water correlations in food processing and preservation.

Professor Dilek HEPERKAN, Ph.D.
Phone: (90) 212 285 60 41, E-mail:
Research Interests:Food microbiology; Food safety;

Professor Y. Onur DEVRES, Ph.D.
Phone: (90) 212 285 60 36, E-mail:
                                                             (ÖSYM) in Turkey. The students represent the top 1.1 -
Research Interests:Basic engineering application; Chilled
                                                             4.2 % of those placed in the 4-year institutions. The total
and frozen preservation of food material; Cooling and
                                                             number of registered undergraduate students is currently
modeling of food processing operations; Web based
                                                             160, and about 35% of those students are male.

Professor M. Hikmet BOYACIOĞLU, Ph.D.                        Advising and Monitoring of Students
Phone: (90) 212 285 60 35, E-mail:       Food engineering students receive academic advice
Research Interests:Cereal processing engineering;            through services and resources provided by the
Wheat quality; Flour-bread and pasta production              department and the school. All incoming students are
technologies                                                 required to participate in an orientation program for one
                                                             week which is designed to adopt the students to the
Professor Necla ARAN, Ph.D.                                  university's academic and social environment.
Phone: (90) 212 285 68 92, E-mail:
Research Interests:Food microbiology; Microbiological        Students are assigned an academic advisor among the
analysis in food; Applications of HACCP system; Food         full-time faculty members at the time of their registration
biotechnology.                                               to the Food Engineering Program and, normally, the
                                                             advisor of a student does not change until graduation.
Assistant Professor Meral KILIÇ, Ph.D.                       A computer-based registration system has been
Phone: (90) 212 285 60 16, E-mail:    established at ITU in 1999, allowing students to self-
Research Interests:Food chemistry; Food technologies;        register through internet. Students can easily reach
Taste and odor materials; Chemical changes during food       information about curricula, academic regulations, course
processing; Taste and odor materials in cheese               capacities, sections, classes, and prerequisites and can
                                                             self-control their academic status through the web page
Assistant Professor Beraat ÖZÇELİK, Ph.D.                    of Student Affairs Office (
Phone: (90) 212 285 60 42, E-mail:
Research Interests: Food chemistry; Sensory analysis;        Honors Students: Students achieving distinction by
Food analysis                                                obtaining a semester GPA of 3.00 to 3.49 while carrying
                                                             a normal course load are referred to as "Honors"
Assistant Professor Gürbüz GÜNEŞ, Ph.D.                      students. Those earning a grade point average of 3.50
Phone: (90) 212 285 60 40, E-mail:         and above, under the same conditions, are awarded
                                                             "High Honors."
Research Interests:Fruits and vegetable processing,           Probation List: Students with less than 75 credits who
minimal processing of foods, combination of nonthermal       obtain a GPA of less than 1.8 and students with credits
food preservation techniques such as modified                between 75 and 110 who obtain a GPA of less than 1.90
atmosphere packaging and irradiation for assurance of        at the end of any semester are placed on probation list. A
quality and microbial safety of foods.                       student on probation must achieve a GPA above the
Students of Food Engineering Department                      mentioned limits in the next semester to continue his/her
                                                             study. Students who are still on probation after two
The student population in the Food Engineering               consecutive semesters are dismissed.
Department typically reflects the qualities of engineering
students accepted into ITU. Department admits students       Students receiving grade FF in a course must repeat that
based on the specific preference listing of the candidates   course the very next semester it is offered. To improve
and their success in the one-stage Nationwide University     their GPA, students may choose to repeat courses
Entrance Examination (ÖSS) which is administered by          previously taken in which they have received a grade of
the National Student Selection and Placement Center          DC or lower.

The three graduation requirements of students of the          variety of programs such as MS Office, Visual basic, and
Food Engineering Department are to: a) complete all the       other programming tools.
courses in the curriculum comprised of 150 credits with a
minimum of 2.00 GPA; b) fulfill a minimum requirement of      Research and student laboratories of the department
30% of credits in courses taught in English, and c)           cover an area of 774 m2 and 627 m2, respectively. Tle
accomplish their summer trainings.                            laboratories consists of several basic lab equipments and
The normal period for completion of undergraduate             some sophisticated instruments such as HPLC and GLC.
studies at Istanbul Technical University is four academic     Laboratory facilities of the department allow to do
years. However, students may complete the                     research on microbiological, sensory, chemical, and
requirements of their programs in less than eight             physical analysis of various foodstuffs.
semesters by taking some of the courses offered in
summer schools which permit students to register to a         Food Engineering curriculum involves three laboratory
maximum 12 credits per term. Students in four-year            courses: food microbiology (GID321), food engineering
programs are required to complete the requirements of         laboratory (GID332), and food quality control laboratory
their programs within seven academic years (excluding         (GID432). In addition to these courses, the sensory
studies in the School of Foreign Languages).                  projects of students (GID314) are also carried out in the
                                                              sensory analysis laboratory.
Food Engineering Department is accommodated in a 6-           II Curriculum of Food
story building integrated to the School of Chemical and       Engineering Program
Metallurgical Engineering. The department moved to this
new building which has a space of about 4,000 square          Structure of the Curriculum
meters in 1995. The building consists of classrooms,          The Food Engineering curriculum contains about one
laboratories, faculty and staff offices, storage rooms, and   year of math and basic sciences. The students are
a meeting room with a capacity of twelve, and comprises       required to enroll two semesters of Calculus and Physics,
about 12% of the College total space.                         and one semester of General Chemistry and Organic
The entire facilities used for classrooms, computer           Chemistry in the first year of their engineering education.
laboratories, library, student lounge, and seminar rooms      A laboratory component is built into Physics (2 hours
are administered by the School of Chemical and                lab/week), General Chemistry (2 hours lab/week), and
Metallurgical Engineering. All the faculty members and        Organic Chemistry (2 hours lab/week). These basic
students of the school share these facilities.                courses are followed by courses of Differential Equations
                                                              (MAT201) and Analytical Chemistry and Instrumental
All departmental courses of the curriculum are taught in      Analysis (KIM206) which also includes laboratory
the classrooms of the School of Chemical and                  component (2 hours lab/week) in the second year of
Metallurgical Engineering. In recent years, most of the       curriculum. The third year of curriculum involves
classrooms have been renovated through donations of           restricted elective courses of basic sciences such as
alumni of the school and support of the university            Biochemistry (BIO215), Physical Chemistry (KIM202),
administration. Some of the classrooms are also               Molecular Biology (BIO224), and Numerical Methods
modernized equipped with visual aids such as data             (MAT202) and a core course Statistics and Probability
projectors, overhead projectors, and slide projectors. To     (MAT271).
provide a comfortable teaching environment, the School
of Chemical and Metallurgical Engineering has also air-       Engineering topics are taken every semester. Three
conditioned 4 classrooms.                                     engineering courses common to other engineering
                                                              disciplines are required: Technical Drawing (RES 103),
                                                              Introduction to Computer and Information Systems (BIL
There are two computer laboratories in the School of
                                                              101E) and Introduction to Science and Engineering
Chemical and Metallurgical Engineering. One laboratory
                                                              Computing (BIL 106E).
is equipped with 55 Pentium processors, one scanner,
and one laser printer, and it is open to all students from    The required series of engineering science courses
9:00 a.m. to 08:00 p.m. during weekdays. The other            include Mass and Energy Balances (GID211E),
computer laboratory (B103) which has 37 Pentium               Thermodynamics (GID212), Fluid Mechanics (AKM204),
processors and one data projector which are used to           Heat Transfer (GID341), Mass Transfer (GID351),
teach BIL101E and BIL106F courses in the curriculum.          Process Control (GID441) and restricted electives such
                                                              as Static and Strength of Materials (STA204), Total
Each computer in these laboratories can operate both          Quality Management (MET312), Engineering Mechanics
Unix and NT systems. The ITU network allows each              (MEK205), Materials Science (MAL201), and Essentials
student and faculty to reach on-line library services,        of Electricity and Electronics (MET 211).
school or program specific servers of the university and      The students begin learning basic concepts of design in
to Internet. Those computers are also furnished with a        the 5th semester of the curriculum. Food Engineering Unit
                                                              Operations I (GID331E) intends to develop knowledge to

design and evaluate the food engineering unit operations    (a) An ability to apply knowledge of mathematics,
including size reduction, mixing and separation                 science and engineering
operations.      Food Engineering Unit Operations II
                                                            (b) An ability to design and conduct experiments, as
(GID322)       integrates    principles   learned     in
                                                                well as to analyze and interpret data
thermodynamics, heat and mass transfer, and fluid
mechanics into the design of food engineering unit          (c) An ability to design a system, component, or
operations such as thermal processing, aseptic                  process to meet desired needs
processing, dehydration, freezing, and extraction. Food
Engineering Laboratory (GID332) also provides a design      (d) An ability to function on multi-disciplinary teams
experience on various food engineering unit operations      (e) An ability to identify, formulate and solve
(e.g., microwave heating, membrane separations,                 engineering problems
centrifugation, milling-sieving, drying, solid-liquid
extraction) in laboratory. Engineering design is more       (f) An understanding of professional and ethical
emphasized during the senior year in sequential courses         responsibilities
of Process Control (GID441), Food Engineering Design I      (g) An ability to communicate effectively
(GID411E), Food Quality Control Laboratory (GID432),
and Food Engineering Design II (GID402). Process            (h) Understanding the impact of engineering solutions
Control course focuses on the design of control systems         in a global/societal context
in the food industry. Food Engineering Design I aims to     (i) A recognition of the need for and an ability to engage
develop an ability to design an equipment or its                in life-long learning
components and addresses the importance of various
stages of plant design and provides examples on the         (j) A knowledge of contemporary issues
food processing systems with an emphasis on                 (k) An ability to use the techniques, skills, and modern
engineering principles, food quality management and the         engineering tools necessary for engineering practice
economics of the operation. In Food Quality Control
Laboratory students are provided open-ended scenarios       (l) An ability to read, speak and write English when
to set up their experiments in creating proper solutions        practicing food engineering profession.
and also given a project to design a quality control        The respective strategies applied in the program are as
laboratory on a specific scenario.                          follows;
The final course in the senior design sequence is           1.    Design a curriculum to address specific program
GID402, is the capstone design course of the curriculum.          outcomes and to meet English requirement of 30%
Students work in teams and are required to develop a              of the total credits.
detailed plant design. Teams prepare a progress report
                                                            2.    Provide laboratory experience in selected topics.
and then a final report at the end of semester. In
addition, each team presents their project orally.          3.    Provide field trips, seminars, and summer training to
                                                                  enhance the understanding of the application of
The technical component of curriculum is supported with           theoretical knowledge into practice.
other departmental courses in the following sequence:       4.    Provide opportunities to do undergraduate research.
Introduction To Food Science & Technology (GID 112E),
                                                            5.    Encourage in-class presentations using multi-media
Food Chemistry I (GID 221E), Microbiology (GID 222),
Food Chemistry II (GID 232), Food Microbiology I (GID
311), Food Microbiology Laboratory (GID 321), Food          6.    Encourage using computer programs.
Microbiology II (GID 312), Food Technology (GID 421E),      7.    Encourage team work.
Food Quality Control (GID 422), and Graduation Project      8.    Apply an efficient faculty advisory system for
(GID 492).                                                        undergraduate program
General education course requirements are intended to       9.    Encourage and support students to participate
provide a broad and diverse experience that harmonizes            University Students Clubs
the technical portion of the curriculum. The general        10.   Encourage participation in Turkish Chamber of Food
education requirements include 3 credits of Economy, 9            Engineers and other international professional
credits of English and communication skills, 4 credits of         organizations (IFT)
Turkish and History courses, and 9 credits of humanities    11.   Encourage to take the LES (Graduate Education
and society courses (Non-technical free electives). This          Test) at senior level.
component represents 19.3% of the total hours required
for B.S degree in Food Engineering.                         Course Evaluation
Food Engineering Program Outcomes and Strategies            Students are evaluated in every course by using a
                                                            university-wide grading system based on a 4.0 scale.
The program outcomes were established based on
                                                            Although the bases for evaluation differ from course to
program educational objectives. All graduates receiving
                                                            course, it generally includes homework, class quizzes,
the Bachelor of Science degree in Food Engineering at
                                                            midterm and final exams, term papers, term projects,
ITU are expected to have:

homeworks, laboratory reports, oral presentations, etc.
The assessment criteria for each course are declared
before the semester begins. If a staff member considers
it appropriate, practical laboratory work or other such
assignments may be assessed as midterm examinations.
Apart from work conducted throughout the semester,
students are required take a final examination at the end
of each semester. 70% attendance for lectures and 80%
attendance for laboratory are compulsory. Students who
do not fulfill these requirements cannot take the final
exam. The contribution of final exams to the final course
grade cannot be less than 40% or more than 60%.

The official university grading system uses letter grades
from AA to DD; FF indicates failing and VF requires
attendance as well. Undergraduate students who
receive a CC or a higher grade are considered to have
satisfactorily completed that course. A student receiving
DC or DD in any course may only be considered
successful if the student is not on the probation list.

The grade point equivalents of the grade notes are:

Grade    AA BA BB CB CC DC DD FF                      VF

Grade    4.0 3.5 3.0 2.5 2.0 1.5 1.0 0.0 0.0

More information on the regulations is available on

  C - Course Category
  BS - Basic Sciences
  BE - Basic Engineering
  HSS - Humanities and Society Sciences
  FET - Food Engineering Topics
  CC - Core Course
  EC - Elective Course
  SS - Spring Semester
  FS - Fall Semester
  CH - Credit Hours
  L - Lecture
  L/R - Lab or recitation
  La – Language of course
  EN – English
  TR - Turkish

                  Food Engineering Curriculum
1st Year
Code       Course Name                                            ECTS   CH   L   L/R    La   C     C/E   S
MAT 103E   Calculus I                                              6     4    3    2     EN   BS    C     FS
FIZ 101    Physics I                                               6     4    3    2     TR   BS    C     FS
KIM 101    General Chemistry                                       6     4    3    2     TR   BS    C     FS
RES 103    Technical Drawing                                       4     3    2    2     TR   BE    C     FS
BIL 101E   Introduction to Comp.and Inf. Syst.                     3     2    1    2     EN   BE    C     FS
TUR 101    Turkish I                                               2     2    2    0     TR   HSS   C     FS
           English Course                                          3     3    3    0     EN   HSS   C     FS
TOTAL                                                              30    22
MAT 104E   Calculus II                                             6     4    3    2     EN   BS    C     SS
FIZ 102    Physics II                                              6     4    3    2     TR   BS    C     SS
KIM 104    Organic Chemistry                                       6     4    3    2     TR   BS    C     SS
BIL 102E   Introduction to Comp.and Eng.Comp.                      4     3    2    2     EN   BE    C     SS
GID 112E Food Science&Technology                          3     2    2    0     EN   FET   C     SS
TUR 102    Turkish II                                              2     2    2    0     TR   HSS   C     SS
           English Course                                          3     3    3    0     EN   HSS   C     SS
TOTAL                                                              30    21

2nd Year
Code       Course Name                                            ECTS   CH   L   L/ R   La    C    C/E   S
MAT 201    Differential Equations                                  6     4    4    0     TR   BS    C     FS
GID 211E   Mass and Energy Balances                                6     3    3    0     EN   BE    C     FS
GID 221E   Food Chemistry I                                        6     3    3    0     EN   FET   C     FS
ATA 101    Atatürk’s Prin. and History of Turkish Revolution I     2     2    2    0     TR   HSS   C     FS
ING 201    English III                                             3     3    3    0     EN   HSS   C     FS
           Restricted Elective Course                              5     3    3    0     TR   BE    C     FS
TOTAL                                                              28    18
GID 212    Termodynamics                                           6     4    4    0     TR   BE    C     SS
GID 222    Microbiology                                            6     3    3    0     TR   FET   C     SS
AKM 204E   Fluid Mechanics                                         6     3    3    0     EN   BE    C     SS
GID 232    Food Chemistry II                                       6     3    3    0     TR   ET    C     SS
KIM 206    Analytical Chemistry and Instrumental Analysis          6     4    3    2     TR   BS    C     SS
ATA 102    Atatürk’s Prin. and History of Turkish Revolution II    2     2    2    0     TR   HSS   C     SS
TOTAL                                                              32    19

3rd Year
Code       Course Name                    ECTS   CH     L   L/ R   La    C    C/E   S
GID 311    Food Microbiology I             4      3     3    0     TR   FET    C    FS
GID 321    Food Microbiology Laboratory    3     1.5    0    3     TR   FET    C    FS
GID 331E   Food Eng.Unit Operations I      5      3     3    0     EN   FET    C    FS
EKO 201    Economics                       4      3     3    0     TR   HSS    C    FS
GID 341    Heat Transfer                   5      3     3    0     TR   BE     C    FS
GID 351    Mass Transfer                   5      3     3    0     TR   TM     C    FS
           Resticted Elective Course       4      3     3    0     TR   TB     E    FS
TOTAL                                      30    19.5
GID 312    Food Microbiology II            4      3     3    0     TR   FET    C    SS
MAT 271    Statistics and Probability      4      3     3    0     TR   BS     C    SS
GID 322    Food Eng. Unit Operations II    5      3     3    0     TR   FET    C    SS
GID 332    Food Eng. Laboratory            4      2     0    4     TR   FET    C    SS
           Restricted Elective Course      5      3     3    0     TR   BE     E    SS
           Technical Elective Course       5      3     3    0     TR   FET    E    SS
           Free Elective Course            3      3     3    0     TR   HSS    E    SS
TOTAL                                      30    20

4th Year
Code       Course Name                    ECTS   CH     L   L/ R   La   C     C/E   S
GID 411E   Food Engineering Design I       7      3     3    0     EN   FET   C     FS
GID 421E   Food Technology                 6      3     3    0     EN   FET   C     FS
GID 441    Process Control                 7      3     3    0     TR   BE    C     FS
           Technical Elective Course       5      3     3    0     TR   FET   E     FS
           Free Elective Course            3      3     3    0     EN   HSS   E     FS
TOTAL                                      28     16
GID 402    Food Engineering Design II      7      3     1    4     TR   FET   C     SS
GID 492    Graduation Project              7      3     0    6     TR   FET   C     SS
GID 422    Food Quality Control            4      2     2    0     TR   FET   C     SS
GID 432    Food Quality Control Lab.       6     1.5    0    3     TR   FET   C     SS
           Technical Elective Course       5      3     3    0     EN   FET   E     SS
           Free Elective Course            3      3     3    0     EN   HSS   E     SS
TOTAL                                      32    15.5

Elective Courses (Restricted Electives)     III. Departmental Course
Basic Engineering (BS) Courses
MEK 205 Engineering Mechanics
MAL 201 Material Sciences                   GID 112E INTRODUCTION TO FOOD SCIENCE AND
MET 211 Principles of Electricity and       TECHNOLOGY
Electronics                                 Scope of food science and technology: food components,
STA 204 Static and Strength of Materials    food decay and its prevention, unit operations in food
MET 312 Total Quality Management            processing, practical technologies, food quality, food
                                            safety, contemporary issues and engineering ethics
Basic Sciences (BS) Courses                 Course Objectives: Get introduced to food chemistry,
BIO 215 Biochemistry                        food microbiology, food processing, and the unit
KIM 202 Physical Chemistry                  operations involved; Create an awareness of engineering
BIO 224 Molecular Biology                   ethical responsibility; Write and speak with effective
MAT 202 Numerical Methods                   communication skills in preparation of homework
BIO 111 General Biology                     assignment.
MAT 261 Linear Algebra                      Assessment: Homework assignment 20%, midterm
                                            examination 30%, final examination 50%
Food Engineering Topics (FET) Courses       Instructor: Prof. Dr. Artemis Karaali
GID 314 Sensory Analysis
GID 316 Food Packaging                      GID 211E MASS AND ENERGY BALANCES
GID 318 Functional Properties of Food       Dimensions and units; problem solving techniques; mass
Components                                  balances; properties of gases and vapors; energy
GID 413 Biotechnology                       balances; simultaneous mass and energy balances.
GID 415 Cold Preservation Technology        Course Objectives: Provide basic knowledge and
GID 417 Cereal Technology                   fundamental principles for analysis of food processing
GID 416E Shelf Life of Foods                systems; educate students to use the concept of
GID 418E Biochemical Changes During Food    “conservation of mass and energy” as a basis in food
Processing                                  engineering analysis
                                            Assessment: Quizzes 10%, homework assignment
Note: The course codes having an “E” mean   10%, midterm examinations 40%, final examination 40%
that they are taught in English Language.   Instructor: Ass. Prof. Dr. Meral Kılıç

                                            GID 212 THERMODYNAMICS
                                            Basic concepts in thermodynamics; Properties of pure
                                            substances; The first law of thermodynamics in open and
                                            closed systems; Definitions and processes related with
                                            humid air (psychrometry); The entropy and its importance
                                            in thermodynamics; The second law of thermodynamics
                                            in open and close systems; Vapor power and
                                            refrigeration cycles; Application of heat pumps in food
                                            Course Objectives: Thermodynamics can be defined as
                                            the science of energy and conversion of energy to each
                                            other. Every engineering application related with the
                                            interactions between energy and mass is subjected to
                                            thermodynamics to a certain extent. Energy and mass
                                            transfers are widely used in food processes. The courses
                                            which examine in detail these processes need
                                            fundamental knowledge in thermodynamics. The
                                            objectives of the course are as follows: Demonstrate an
                                            understanding of the concepts related to energy and
                                            mass balance; Demonstrate an understanding of the
                                            term of efficiency; Apply fundamental knowledge on
                                            humid air where it is used as a medium during drying and
                                            preservation of foodstuffs; Understand of vapor power
                                            and refrigeration cycles that are employed in food
                                            industry; Apply thermodynamics to evaluate the

Assessment: Midterm exams 48%, homework 12%, final             on relevant toxicological concepts; improve the student’s
exam 40%                                                       written and oral communication skills through the
Instructor: Prof. Dr. Y. Onur Devres                           homework assignment.
                                                               Assessment: Homework 20%, midterm examinations
GID 221E FOOD CHEMISTRY I                                      30%, final examination 50%
Comprehensive evaluation of individual components of           Instructor: Ass.Prof. Dr. Beraat Özçelik
foods such as water, carbohydrates, proteins, lipids,
enzymes, and vitamins giving particular attention to their     GID 311 FOOD MICROBIOLOGY I
chemical structures and reactions and to the role of each      Introduction to microorganisms important in food industry
component on food quality.                                     and factors affecting microbial growth in foods. Study of
Course Objectives : (1) Students will learn important          microbial metabolism, microflora of food commodities
properties and chemical structures of food components;         with special emphasis on food spoilage and food safety.
Understand the importance of the reactions of each food        Measures to be taken to control microbial growth in
component taking place during food processing; Think           foods. Beneficial microorganisms and their use in food
critically for the effect of each component on food quality;   industry.
Justify the effect of possible interactions between those      Course Objectives: Students will learn the interaction of
components on losing or improving the food quality;            food and microorganisms; Student will follow up the
Apply course concepts in solving various food chemistry        growth of microorganisms on various food commodities,
problems; (2) Student will write and speak with effective      so students will gain the basic knowledge of food
communication skills and (3) students will gain the ability    microbiology as a food engineer; Students will focus on
to work in teams.                                              the factors affecting the growth of microorganisms; so
Assessment: Class discussions 5%, term project                 that they will gain basic knowledge to maintain
assignment 10%, quizzes (from reading assignments)             microbiological quality and safety in foods; Students will
5%, midterm examinations 40%, final examination 40%            assign homework to be prepared in teams; so that they
Instructor: Prof. Dr. Dilek Boyacıoğlu                         will practice to work in teams; Evaluation of food
                                                               commodities considering national and international
GID 222 MICROBIOLOGY                                           legislation; Students will practice to improve individual
Characteristics of microorganisms: antigenic, metabolic        learning skills by giving reading assignments; Improve
genetic ecological, morphological; Biology of cells;           presentation skills of students by using computer
Development and mutation; Isolation and identification         programs; Students will follow up recent literature on
methods; microbial growth and growth requirements;             their specific topics to improve their research capacity in
Bacteria and bacterial kinetics, microbial metabolism and      the field of food microbiology.
energy; Diversity of microorganisms; Characteristics of        Assessment: Homework 15%, midterm examinations
viruses; Microbial genetic and the regulation of gene          45%, final examination 40%
expression; Important microorganisms in food,                  Instructor: Prof. Dr. Dilek Heperkan
environment, medical and industry.
Course Objectives: To provide basic knowledge on               GID 312 FOOD MICROBIOLOGY II
cells, bacteria, yeast, fungi, protozoa, algae and viruses     Food-borne illness; Microbial food poisoning; Control of
related to foods; Demonstrate an ability to work in teams;     microbial growth in foods; Cleaning; Disinfection,
Demonstrate an awareness of professional and ethical           Sanitation; Physical methods; Novel methods; Chemical
responsibility; Develop skills in seeking information from     methods; Combine methods; Preventive systems: GMP,
various sources; Develop ability of written and oral           GHP, SSOP and HACCP system.
presentation; Provide students a recognition of the need       Course Objectives: Educate students to demonstrate a
to engage in life-long learning.                               basic knowledge of preventing microbial food poisoning
Assessment: Homework 15%, midterm examinations                 by controlling undesirable microbial growth; to develop
45%, final examination 40%                                     an ability to use previous microbiology knowledge and to
Instructor: Prof. Dr. Dilek Heperkan                           develop an awareness of ethical responsibility with a
                                                               special emphasis on the effect of microorganisms on
GID 232 FOOD CHEMISTRY II                                      human health; to improve their abilities in working teams,
Food constituents other than carbohydrates, proteins,          seeking information from various sources, and written &
fats, vitamins, enzymes; Food additives and food               oral presentation; to develop an ability to design sanitary
contaminants, their significance for food quality and          systems and to implement HACCP system.
safety, relevant toxicological concepts (LD50, NOEL, ADI,      Assessment: Homework 15%, midterm examinations
MAC, etc.)                                                     45%, final examination 40%
Course Objectives: To educate students on food                 Instructor: Prof. Dr. Necla Aran
components other than the nutrient groups; provide
students with basic information on properties of               GID 314 SENSORY ANALYSIS
chemicals used as food additives and those found in            Basic information on sensorial perceptions, factors
foods as food contaminants, significance of both groups        effecting evaluation of panelists, a variety of methods
from food safety and food quality aspects, with emphasis       and test designs applied to evaluate sensory properties

of foods, evaluation of sensory data, and a sensory            foods; be aware of safety precautions in laboratory; a
project performed as a team.                                   basic understanding of evaluation of data considering
Course Objectives: Educate students to demonstrate             national and international legislation; write in a laboratory
extensive knowledge on the sensory principles and              notebook.
techniques; develop an ability to design sensory tests in      Assessment: Lab reports 30%, midterm examination
the food quality control system in the industry;               30%, final examination 40%
demonstrate an ability to prepare a sensory evaluation         Instructors: Prof. Dr. Dilek Heperkan & Prof. Dr. Necla
report; gain experience on responsibility of participating a   Aran
Assessment: Sensory project 20%, lab reports 10%,              GID 322 FOOD ENGINEERING UNIT OPERATIONS II
midterm examinations 30%, final examination 40%                Procedures used to process and preserve food on
Instructor: Prof. Dr. Dilek Boyacıoğlu                         commercial basis with emphasis on thermal processing;
                                                               Dehydration Cold storage; Freezing; Extraction; Novel
GID316 FOOD PACKAGING                                          food processing techniques.
Essential functions of packaging, factors causing food         Course Objectives: To demonstrate a basic knowledge
spoilage, physical, chemical and quality properties,           on the techniques used in commercial food processing,
types, and utilization of paper-, glass-, metal- and plastic   distribution and storage; To develop an ability to design
based packaging materials, multi-layer combinations,           the unit processing operations used in food preservation.
examples of food packaging, bar-code system in                 To develop an ability to work in teams; To develop ability
packaging, packages and recycling.                             to analyze the food processing systems in terms of
Course Objectives: Demonstrate a basic knowledge on            engineering principles and food quality maintenance.
physical and chemical properties and different types of        Assessment: Individual homework 10%, team
food packaging materials, food packaging techniques;           assignments 10%, midterm examinations 40%, final
apply this knowledge to protect food products till they        examination 40%
reach to the final consumer and choose appropriate             Instructor: Prof. Dr. Özgül Evranuz
packaging material with a particular emphasis on the
effect of food packaging on consumer preference and            GID 331E FOOD ENGINEERING UNIT OPERATIONS I
acceptance.                                                    In this course the concept of food processing is
Assessment: Homework 20%, midterm examination                  introduced as a series of unit operations with emphasis
30%, final examination 50%                                     on food raw material handling; characteristics of
Instructor: Prof. Dr. M. Hikmet Boyacıoğlu                     particulate materials; size reduction; physical separation
                                                               operations: filtration, sedimentation, centrifugation,
GID 318 FUNCTIONAL PROPERTIES OF FOOD                          crystallization; agitation and mixing of liquids.
COMPONENTS                                                     Course Objectives: To demonstrate the importance of
The functional properties of water, carbohydrates,             raw material handling practices on the efficiency and the
proteins, and lipids on shelf-life and product quality with    economy of the subsequent processes and on the quality
particular emphasis on sensory properties such as              of the finished product; To provide the essential
appearance, flavor, texture and viscosity of various food      knowledge to design and evaluate the processes
commodities during food processing, engineering foods          involving size reduction, mixing and separation
using additives.                                               operations; To develop team-working skills; To develop
Course Objectives: Students will apply basic food              ability to synthesize and integrate information already
science knowledge to an understanding of the functional        learned to new situations; To develop skill in using
properties of food components in foods. Students will          information and/or technology central to each operation.
develop an understanding of the role of food components        Assessment: Homework 20%, midterm examinations
in food processing, in product formulations, and in            40%, final examination 40%
modified food productions, during storage and preserving       Instructor: Prof.Dr. Özgül Evranuz
of foods.
Assessment: Homework 20%, midterm examinations                 GID 332 FOOD ENGINEERING LABORATORY
40%, final examination 40%                                     Laboratory experiments on physical and thermal
Instructor: Ass. Prof. Dr. Beraat Özçelik                      properties of foods; Fluid mechanics; Heat transfer;
                                                               Separations; Drying; Solid-Liquid Extraction; Packaging
GID 321 FOOD MICROBIOLOGY LABORATORY                           properties.
Laboratory experience on basic principles of                   Course Objectives: To provide practical knowledge
microbiological analysis of foods; Isolation and               about principles of unit operations, technology and
identification techniques of the main food-borne               applications used in the manufacture of food products; to
pathogenic and indicator microorganisms, and lactic acid       illustrate mass and energy balances, fluid flow and heat
bacteria; Evaluation of food safety and quality by             transfer calculations applied to pilot-scale manufacturing
microbiological analysis.                                      processes; to develop team-working skills by working in
Course Objectives: Equip students with the major               groups; to demonstrate industry-scale manufacturing
techniques and tools, used in microbiological analysis of      processes by organizing field trips.

Assessment: Lab reports 30%, quizzes 10%, midterm             calculation of the costs of equipments, operational, and
examination 20%, final examination 40%                        the product.
Instructor: Prof. Dr. M. Hikmet Boyacıoğlu, Prof. Dr.         Course Objectives: Demonstrate an ability to apply the
Özgül Evranuz, Ass. Prof. Dr. Meral Kılıç                     basic engineering principles that have been learned in
                                                              the past years to design an equipment, component or
GID 341 HEAT TRANSFER                                         system; Demonstrate an ability to work in teams and to
Fundamental information related to heat transfer; steady      apply modern engineering tools necessary for
and unsteady heat transfer; characteristics that affect the   engineering practice; Develop an ability of written & oral
incident in the case of forced or natural convection; the     communication; Demonstrate a basic understanding on
important points to be cautioned about are investigated       the impact of engineering solutions in a global and
during the phase change (boiling and condensation) and        society context and an ethical and professional
radiation heat transfer; and several topics in application    responsibility; Encourage students to broaden their
(heat exchangers, energy conservation and thermal             knowledge in contemporary issues.
processes in food industry).                                  Assessment: Progress report and presentation 20%,
Course Objectives: During the preservation of                 final project report and presentation 40%, final
foodstuffs, heating or cooling applications are employed      examination 40%
in order to achieve best quality. The heat transfer           Instructors: Ass. Prof. Dr. Gürbüz Güneş, Prof. Dr. Y.
knowledge is essential to handle current applications or      Onur Devres, Ass. Prof. Dr. Meral Kılıç
to define novel designs of processes. The objectives of
the course are as follows: Develop a basic understanding      GID 411E FOOD ENGINEERING DESIGN I
on the mechanisms of heat transfer (conduction,               Application of engineering principles in the quantitative
convection and radiation); Demonstrate a basic                analysis of food processing operations with emphasis on
knowledge on the effects of geometry during heat              reactor design, extraction, evaporation, distillation,
transfer; Examine the effects of time: transient heat         filtration, agitation and mixing of liquids, freezing. Various
conduction; Demonstrate an understanding on the               stages of plant design such as feasibility studies,
application of heat exchangers in food industry and           capacity planning, plant location and management.
determination of important aspects; Develop an                Course Objectives: Encourage students to develop an
awareness on various processes used in the food               ability to design an equipment or its components; To
industry using fundamental heat transfer knowledge;           develop ability to synthesize and integrate information
Develop an understanding on the impact of engineering         already learned to new situations; To develop team-
solutions using heat transfer knowledge.                      working skills; To promote oral presentation about the
Assessment: Homework 12%, midterm exams 48%,                  types of equipments utilized for various unit operations
final exam 40%                                                studied in the context of the course; To develop skill in
Instructor: Prof. Dr. Y. Onur Devres                          using information and/or technology central to each
                                                              operation; To demonstrate the importance of various
GID 351 MASS TRANSFER                                         stages of plant design such as feasibility studies,
Basic principles and laws in mass transfer; Diffusion         capacity planning, plant location and management; To
models of gas, solid and liquid systems; Continuity           develop ability to analyze the food processing systems in
equation and steady-state diffusion model; Mass transfer      terms of engineering principles, food quality management
with convection.                                              and the economics of the operation.
Course Objectives: To demonstrate a basic knowledge           Assessment: Homework 20%, reading assignments
on the principles of mass transfer and different diffusion    10%, midterm examination 30%, final examination 40%
models; develop an understanding on the application of        Instructors: Prof. Özgül Evranuz , Prof Dr. Hikmet
theoretical knowledge into practice by providing              Boyacıoğlu, Ass. Prof. Dr. Gürbüz Güneş
examples from the industry; demonstrate an ability of
problem solving and analytical thinking; develop an ability   GID 413 BIOTECHNOLOGY
of working in a team.                                         Biotechnological applications in food industry, including
Assessment: Homework 15%, quizzes 10%, midterm                utilization of biological organisms and enzymes, r-DNA
examinations 35%, final examination 40%                       technology; basic concepts of immunological and genetic
Instructor: Prof. Dr. Hasancan Okutan                         techniques for food analysis.
                                                              Course Objectives: To provide knowledge of methods
GID 402 FOOD ENGINEERING DESIGN II                            and tools applied to the production of biotechnologically
Selecting an industrial food product. The production          derived foods and food ingredients; To equip students
technology and flow diagram of food product. Gathering        with the basic scientific skills to enter the food
essential statistical data for process calculations and       biotechnology industry; To improve students
determination of capacity. Calculations of mass and           communication, presentation and writing skills related to
energy balances, fluid mechanics, heat and mass               food biotechnology.
transfer for the selected process. Designing of a food        Assessment: Term project 15%, quizzes 5%, midterm
plant by selecting or designing proper equipments,            examinations 40%, final examination 40%
                                                              Instructor: Prof. Dr. Necla Aran

Basic concepts of refrigeration, and its importance;         PROCESSING
restrictions related to current environmental phenomena      Postmortem changes of meat, changes during respiration
like ozone layer and greenhouse effect; Cold                 and maturation period of fruits and vegetables, post
preservation of foodstuffs; Refrigeration cycles; Cold       harvest physiology of cereals, enzymatic changes in
stores, modified atmosphere storage; Freezing; Energy        brewing process, biochemistry of baking, biochemistry of
conservation in cold stores; Product based applications;     cheese and yogurt, effect of processes on nutrients,
Process control equipments in refrigeration systems.         enzymatic spoilage reactions
Course Objectives: The foodstuffs are generally              Course Objectives: Students will apply basic food
processed by refrigeration technology in order to keep       science knowledge to an understanding of the
their initial quality as long as possible. In order to       biochemical changes occurring during various food
increase the effectiveness of the application of             processing techniques and storage and the effect of
refrigeration technology, modified atmosphere packaging      enzymes on spoilage reactions of foods. Students will
or controlled atmosphere storage may also be used. In        develop an understanding of professional and ethical
the course, it is aimed to develop the fundamentals of the   responsibility associated with food processing on nutritive
cold chain concept for food engineers to practice            value of foods.
engineering in preservation of the quality. The objectives   Assessment: Homework 10%, midterm examinations
of the course are as follows: Demonstrate a basic            40%, final 50%
knowledge on the principles applicable in production of      Instructor: Prof. Dr. Dilek Boyacıoğlu
cold; Examine the techniques in cold and frozen
preservation; Demonstrate a basic knowledge on the           GID 421E FOOD TECHNOLOGY
atmosphere packaging and controlled atmosphere               Integrating principles of food chemistry, food
storage; Analyze the importance of the process control       microbiology, food engineering unit operations, nutritional
equipments used in refrigeration systems; Develop            aspects and sensory evaluation through discussions of
practical solutions and common language in the               food processing operations, processing of cereals, fruit
application of the course.                                   and vegetables, dairy, and fats and oils, chemical and
Assessment: Term homework 30%, midterm                       biochemical properties of raw materials and their
examination 30%, final examination 40%                       relationship to current processing methods to obtain food
Instructor: Prof. Dr. Y. Onur Devres                         products with desired quality.
                                                             Course Objectives: Develop an awareness of current
GID 416E SHELF LIFE OF FOODS                                 processing methods in the food industry; Understand the
Food quality and shelf life; basic food deterioration        concepts and principles of food processing; Develop an
reactions; food preservation methods; scientific             ability to integrate knowledge of food chemistry, food
evaluation of shelf-life; shelf-life evaluation of various   microbiology, food engineering unit operations, nutrition
fresh and processed food commodities.                        and sensory evaluation into food technology.
Course Objectives: To educate students to                    Assessment: Midterm examinations 60%, final
conceptualize and evaluate shelf life of food products by    examination 40%
integrating gained knowledge of food components,             Instructors: Prof. Dr. M. Hikmet Boyacıoğlu, Prof. Dr.
deterioration mechanisms, processing-packaging-storage       Artemis Karaali, Prof. Dr Özgül Evranuz
Assessment: Homework 20%, midterm examination                GID 422 FOOD QUALITY
30%, final examination 50%                                   Quality concept and related definitions; national and
Instructor: Ass. Prof. Dr. Meral Kılıç                       international standards and legislation concerning food
                                                             quality; quality assurance systems and total quality
GID 417 CEREAL TECHNOLOGY                                    management in food industries; quality management
Cereal grains: General composition, kernel structure,        tools; quality criteria , their respective limits and quality
utilization; Bread wheat quality, storage of cereals,        monitoring systems for different food commodity groups;
modern milling, breadmaking technology; Durum wheat          relevant ethical issues
quality, pasta production technology; Soft wheat             Course Objectives: Educate students for having
products; Bulgur production technology                       knowledge on quality criteria in food commodity groups
Course Objectives: Educate students to demonstrate a         and for having ability to apply this basic knowledge in
basic knowledge on cereal technology, cereal varieties,      achieving quality control of food products and food
criteria and tools for the evaluation of wheat quality,      production processes; promote student’s focus on quality
storage of cereals, and processes of milling, baking and     management and quality assurance systems and tools;
pasta making.                                                educate students on respective national and international
Assessment: Midterm examinations 60%, final                  food standards and food legislations; improve the
examination 40%                                              student’s written and oral communication skills through
Instructor: Prof. Dr. M. Hikmet Boyacıoğlu                   the homework assignment.
                                                             Assessment: Homework 20%, midterm examination
                                                             30%, final examination 50%

Instructor: Prof. Dr. Artemis Karaali                            Projects are presented by a final report and a seminar at
                                                                 the end of semester.
GID 432 FOOD QUALITY CONTROL LABORATORY                          Course Objectives: Improve student’s ability to apply
Laboratory experiments for proximate analysis of foods           mathematics, science and engineering knowledge
(moisture, ash, fat, protein, sugar, starch), analysis of        through research projects; give students the opportunity
food additives (colorants, nitrite, etc.) and quality tests      to design, analyze and interpret data and text; train
(peroxide, acidity, etc.), application of chemical, physical,    students how to reach and use necessary information
instrumental, chromatographic and enzymatic methods              from various sources; develop student’s ability of
used in food quality control. Course is supported with           communication and critical thinking skills and ethical
projects.                                                        responsibility as well.
Course Objectives: Develop an ability to perform                 Assessment: Projects are assigned to the students
analytical methods; demonstrate an understanding of              individually, or in groups. Projects may require literature
handling of chemicals and safety procedures in a                 survey to present an idea and/or current knowledge on a
laboratory; design an experiment and report data in a            specific topic, experimental design, or laboratory
scientific format; learn how to write a laboratory               practice. The results of the projects are orally presented
notebook; justify the results according to the current           to a jury composed of three faculty members.
regulations and standards; to design a food quality              Instructors: All faculty members participate in this
control laboratory; gain an ability to work in teams and         course.
develop abilities for effective presentation and discussion
of ideas.                                                        IV. Non-departmental                          Course
Assessment: 1st Project evaluation 20%, 2nd Project              Descriptions
evaluation 30%, Quizzes 10% , Final exam 40%
Instructors: Prof. Dr. Dilek Boyacıoğlu & Ass. Prof. Dr.
                                                                MAT 103 CALCULUS I
Beraat Özçelik
                                                                Limits and Continuity; Derivatives; Applications of
GID 441 PROCESS CONTROL                                         Derivative; Integration; Application of Integrals;
                                                                Transcendental Functions; Techniques of Integration
Basic concepts related to process control; Importance
                                                                Assessment: Midterm exams 40%, final exam 60 %
and application of control parameters and systems in
                                                                Department: Mathematics
food industry; Open and close loop controls;
Mathematical modeling; Temperature control- A case
                                                                FIZ 101 PHYSICS I
study; Feedback control and performance criteria;
Measuring devices; Digital computer control loops.              Vectors, kinematics, laws of motion, work-energy concept,
Course Objectives: In food industry, temperature,               energy and its conservation, gravitation, momentum and
pressure, level, flow, humidity, viscosity, etc. are the        its conservation, static, rotation, angular momentum and
parameters to be controlled during processing. The              its conservation
errors in the control of the process affect the quality of      Course Objectives: Having a strong background in
the final product. The fundamental knowledge and                physics is essential in the engineering education.
procedures taught in the process control course is aimed        Conceptual understanding is sustained by the problems,
to create a common ground between food engineer and             homework and experiments.
instrumentation engineer. The objectives of the course          Laboratory Experiments: Basic Measurements, Motion
are as follows; Demonstrate a basic knowledge on                with constant acceleration, Conservation of linear
process control; Demonstrate a basic understanding of           momentum, The equilibrium experiment, The friction
the types of feedback control; Develop an awareness of          experiment, Rotational dynamics, Simple Harmonic
various processing procedures used in the food industry;        motion, Projectile motion, Elastic and inelastic collisions,
Develop an understanding of the use of computers in             Moment of inertia, Centripetal acceleration, Reversible
control systems; Develop an awareness of a need for a           pendulum
common ground created between a food engineer and               Assessment: Homework 10%, term paper 40%,
an instrumentation engineer in optimization of food             laboratory work 10%, final exam 40%
processes.                                                      Department: Physics
Assessment: Term project 30%, midterm examination
30%, final examination 40%                                      KIM 101E GENERAL CHEMİSTRY I
Instructor: Prof. Dr. Y. Onur Devres                            The scope of chemistry and stoichiometry, atoms and the
                                                                atomic theories, the periodic table and some atomic
GID 492 OR GID 492E GRADUATION PROJECT                          properties, chemical bonding, molecular geometry, gases
                                                                and gas lows, liquids, solids, solution and their physical
Course involves the application of technical knowledge to
                                                                properties, thermo chemistry, chemical kinetics, principles
design and conduct an experimental study in the
                                                                of chemical equilibrium, acids and bases, solubility.
laboratory, or searching literature extensively on a
                                                                Course Objectives: To teach the basic concepts of
specific current topic, or conducting a market survey, or
                                                                chemistry and to provide the students with the principles
investigating current status of a specific food sector.
                                                                of chemistry with the belief that such knowledge will help
                                                                them in their professions.

Laboratory Experiments: The identification reactions of            Course Objectives: At the end of this course students
anions, The identification reactions of cations,                   will have improved their: 1. speaking skills, 2. use of
Determination of reaction rate, Preparation of an inorganic        English skills such as fluency and effective self-
preparate, Determination of the hydrate formula,                   expression, 3. reading ability, 4. vocabulary and study
Iodometry, Determination of dissociation constants of              skills
weak acids, Determination and removal of hardness of               Assessment: Midterm examination 25%, term paper
water, Determination of pH with colorimetric method,               30%, speaking 5%, final exam 40%
Synthesis of soap                                                  Department: School of Foreign Languages
Assessment: Quizzes 30%, laboratory work 20%, final
exam 50%                                                           ING 101S ENGLISH I (STANDARD)
Department: Chemistry                                              In addition to improving students’ use of English, this
                                                                   course focuses on skills such as brainstorming and
RES 103 TECHNICAL DRAWING                                          narrowing down of a topic, achieving coherence and unity
In engineering, importance of technical drawing and                in essays, and oral presentations. At the end of the
standard concept with technical drawing tools and                  course, the students produce a 300-350 word essay.
materials. Lines and their meanings, technical writing.            Course Objectives: At the end of this course students
Principle of dimensioning and tolerating. Projection, views        will have improved their: 1. speaking skills, 2. use of
of objects and sectional views. Basis of machine elements          English skills such as fluency and effective self-
drawings.                                                          expression, 3. reading ability, 4. vocabulary and study
Course Objectives: The aims of course are giving ability           skills
of preparing technical drawing, established with                   Assessment: Midterm examination 25%, quizzes 5%,
international standards, being a technical language                projects 20%, speaking 10%, final exam 40%
among the mechanical engineers and connecting design               Department: School of Foreign Languages
and manufacture and reading available drawings.
Assessment: Midterm examinations 20%, homework                     ING 102 ADVANCED ENGLISH II
20%, other assignments 20%, final exam 40%                         This course focuses on 3 types of essay as well as
Department: Various Departments                                    support skills such as paraphrasing and summarizing.
                                                                   Model essays and supplementary readings are used in
BIL 101E INTRODUCTION TO COMPUTERS AND                             addition to the text book. Students prepare assignments
INFORMATION SYSTEMS                                                and get feedback on these on a weekly basis. At the end
Fundamental computer skills needed to solve scientific             of the course, students produce one 500-word essay of
problems. Use of software packages and applications                each type.
including word processors, web browsers, spreadsheets,             Course Objectives: At the end of this course students
database systems.                                                  will have improved their: 1. reading ability, 2. writing skills
Course Objectives: To provide students with basic                  and 3. effectiveness in written expression so that they are
understanding of computer hardware and peripherals and             ready for ENG201, where they learn to write a research
operating systems; To train students how to use internet           paper.
tools to reach information; To develop skills in use of word       Assessment: Midterm examination 25%, projects 30%,
processing, spreadsheet applications and data bases; To            speaking 5%, final exam 40%
give insight into scientific visualization; To develop skills in   Department: School of Foreign Languages
utilization of symbolic and numerical interpreters
Assessment: Midterm examinations 40%, homework                     MAT 104 CALCULUS II
20%, final exam 40%                                                Infinite series, conic sections, parameterized curves, polar
Department: Informatics Institute                                  coordinates, analytic geometry in space, vector-valued
                                                                   functions, multivariable functions and partial derivatives,
TUR 101 TURKISH I                                                  multiple integrals
Language, thought, culture                                         Course Objectives: This course gives the students an
Course Objectives: A part from the correct and effective           ability to apply knowledge of mathematics, science, and
use of the Turkish language, to develop the                        engineering as well as to analyze and interpret data. It
comprehension of the mother tongue.                                also gives an ability to identify, formulate, and solve
Assessment: Quizzes 30%, term paper 20%, final exam                engineering problems.
50%                                                                Assessment: Midterm exams 40%, final exam 60 %
Department: School of Foreign Languages                            Department: Mathematics

ING 101R ENGLISH I (REMEDIAL)                                      FIZ 102 PHYSICS II
In addition to improving students’ use of English, this            Electrical charge and electrical field, Gauss’s law,
course focuses on skills such as brainstorming and                 electrical potential, capacity and capacitors, resistivity,
narrowing down of a topic, achieving coherence and unity           resistance and current, circuit theorems, magnetic field,
in essays, and oral presentations. At the end of the               Ampere’s law, Faraday’s law, inductance, RLC circuit,
course, the students produce a 300-350 word essay.                 Maxwell’s laws.

Course Objectives: Having a strong background in              them. The paraphrasing and summarizing activities also
physics is essential in the engineering education.            serve them help for their following course “ING 201.” The
Conceptual understanding is sustained by the problems,        materials to be used in this course include “newspaper,
homework and experiments.                                     magazine or web articles, short stories, proverbs, pictures,
Laboratory Experiments: Basic instruments and Ohm’s           graphs, charts, famous quotations, a poem and a play.”
law, Oscilloscope and signal generator, Electrical field      Course Objectives: The 103 courses are enrichment and
lines, Kirchhoff laws and Wheatstone bridge, Alternating      investigative classes. On the whole, student curriculum
current circuits, Charging and discharging of a capacitor,    focuses on reading comprehension and written
RC circuit, RL circuit, Determination e/m ratio for an        expression, organizational writing as well as verbal
electron, Transformator                                       communication skills. The goal of this course is to develop
Assessment: Homework 10%, term paper 40%,                     students’ skills in listening, reading, speaking and
laboratory work 10%, final exam 40%                           especially writing while encouraging creativity and
Department: Physics                                           teaching a lot of vocabulary.
                                                              Assessment: Midterm examination 25%, quizzes 10%,
KIM 104 ORGANIC CHEMISTRY                                     projects 15%, participation and class work 10%, final
Structure and bonding in organic compounds, covalent          exam 40%
bonding and chemical reactivity, hybrid orbitals. Alifatic    Department: School of Foreign Languages
hydrocarbons (Alkanes and cycloalkanes). Alkenes.
Alkynes. Compounds with halogen. Alcohols, diols and          ING 103AD ADVANCED ENGLISH FOR ENGINEERING
ethers. Aromatic Compounds, chemistry of aromatic             STUDENTS
compounds. Carbonyl compounds, Aldehydes and                  The course consists of several parts: It aims to develop
ketones. Carboxylic acids and their derivatives. Polymers.    the essential vocabulary of science and technology. It
Course Objectives: To give detailed information on basic      develops the ability to comprehend written materials. It
topics of organic chemistry.                                  practices the skills of reading scientific articles and texts. It
Laboratory Experiments: Recrystallization, Distillation,      develops the ability to listen and to understand the main
Fractional and Steam Distillation, Vacuum Distillation,       ideas and supporting details of verbal information. It helps
Extraction, Chromatography Cannizaro Reaction,                students to learn how to identify main ideas and how to
Synthesis of Ethyl Acetate, Synthesis of Aspirin              record them by taking notes. It helps to build skills in
Assessment: Quizzes 40%, laboratory work 20%, final           organizing and accessing verbal information. It
exam 40%                                                      encourages participation in academic discussion and
Department: Chemistry                                         develops student self- confidence in their own English
                                                              abilities. It emphasizes the writing skills.
BIL 106E INTRODUCTION TO SCIENTIFIC AND                       Course Objectives: The 103 courses are enrichment and
ENGINEERING COMPUTING                                         investigative classes. On the whole, student curriculum
Algorithms and programming in F, computing as a tool in       focuses on reading comprehension and written
engineering and science                                       expression, organizational writing as well as verbal
Course Objectives: To familiarize students with the           communication skills. The purpose of this course is to help
fundamentals of scientific computing concepts; To             students practice the four skills they will need in order to
develop problem solving skills using a high level             function in the courses of the ITU curriculum at the
programming language; To develop skills in constructing       undergraduate level.
an algorithm; To train students how to write F codes; To      Assessment: Midterm examination 25%, quizzes 20%,
train students how to use F codes in scientific and           projects 15%, final exam 40%
engineering calculations.                                     Department: School of Foreign Languages
Assessment: Midterm examinations 30%, homework
30%, final exam 40%                                           ING 103B BUSINESS ENGLISH
Department: Informatics Institute                             The core of this course is to allow students to practice
                                                              specific business communication skills as well as the four
TUR 102 TURKISH II                                            language skills. It provides elementary writing practice
Compositions, verbal explanations, Articles and Reports,      through controlled experiences in skimming, outlining, and
Literature                                                    expanding. The students increase their competence in
Course Objectives: To develop oral and written                reading and conversation skills by learning both general
expression and to teach them how to write scientific          and specialized vocabulary. In addition, case studies
research papers.                                              encourage students to express their own ideas on
Assessment: Quizzes 30%, term paper 20%, final exam           different issues. At the end of this course, the students
50%                                                           reinforce their mastery of intermediate structures, improve
Department: School of Foreign Languages                       their reading and conversational ability, and familiarize
                                                              themselves with enriched vocabulary.
ING 103A CREATIVE WRITING                                     Course Objectives: The 103 courses are enrichment and
Students listen or read selected materials and are            investigative classes. On the whole, student curriculum
encouraged to tell and write their feelings and thoughts on   focuses on reading comprehension and written

expression, organizational writing as well as verbal              ING 103I SHORT STORIES
communication skills. The objectives of this course are: 1.       Short Stories 103 is an elective course in which students
To guide the students in writing fluent and clear business        read and analyze short stories The analysis is done by
communications, 2. To enable the students to relate the           producing essays and through group presentations.
language they are learning to their own work experience,          Throughout the term, the students will read 16 short
3. To enhance their speaking ability in a professional            stories mostly written by contemporary American authors.
environment, 4. To develop their understanding of key             They will learn and discuss about the elements of a short
areas of contemporary business                                    story, and they will compare and contrast how these
Assessment: Midterm examination 25%, homework 20%,                elements are presented in Modern and Postmodern
projects 15%, final exam 40%                                      literature.
Department: School of Foreign Languages                           Course Objectives: The 103 courses are enrichment and
                                                                  investigative classes. On the whole, student curriculum
ING 103F BRITISH LITERATURE                                       focuses on reading comprehension and written
This is a survey course which intends to set forth the            expression, organizational writing as well as verbal
outlines of British Literature starting from the 10th century     communication skills. The goal of this course is to help
ending in the 20th century. Nearly every week a new               Engineering Students enhance their vision of the
literary age will be introduced. The students will be shown       changing world through analysis of a variety of short
videos of some of the literary works which are filmed and         stories reflecting different forms of human perception
they will be expected to discuss and will be asked to write       of reality.
or prepare assignments on them.                                   Assessment: Midterm examination 25%, homework 15%,
Course Objectives: The 103 courses are enrichment and             projects 20%, final exam 40%
investigative classes. On the whole, student curriculum           Department: School of Foreign Languages
focuses on reading comprehension and written
expression, organizational writing as well as verbal              ING 103L MYTHOLOGY
communication skills. The aim of the course is to give a          This is a course which aims to make students take
glimpse of the literature written in England in different         pleasure in reading and writing about mythology. The
times and different forms, show the genres, trace the path        course aims at both enriching students’ cultural
it has taken until today; give an idea of the social, political   background and teaching critical thinking and writing.It
and cultural histories through literature. This course will       improves students’ speaking skills with the oral
force the students to read, think and write on certain            presentations while teaching them a lot of new
literary works.                                                   vocabulary. It begins with the introduction to classical
Assessment: Midterm examination 25%, homework 15%,                mythology and gives information about certain Gods,
projects 20%, final exam 40%                                      heroes, myths and wars.
Department: School of Foreign Languages                           Course Objectives: The 103 courses are enrichment and
                                                                  investigative classes. On the whole, student curriculum
ING 103G BUSINESS COMMUNICATIONS                                  focuses on reading comprehension and written
Students will be introduced to the basics of business             expression, organizational writing as well as verbal
functions; Students will learn the basics of how to behave        communication skills. The main objective of this course is
and communicate in the business world; Students will              to give the students general culture while providing
learn how to compose CVs, Application letters, Business           chance to learn a lot of vocabulary and improve their
letters, Faxes and Memos; Students will actively learn            writing and speaking skills.
primary basic business English vocabulary in order to be          Assessment: Midterm examination 25%, quizzes 10%,
able to communicate in the workplace & marketplace;               projects 1%, final exam 40%
Students will become passively familiar with secondary            Department: School of Foreign Languages
business English vocabulary in order to be able to access
original journals, articles and the Internet, and to be able      MAT 201 DIFFERENTIAL EQUATIONS
to follow business English conversations.                         First Order Differential Equations, Second Order Linear
Course Objectives: The 103 courses are enrichment and             Equations, Higher Order Linear Equations, Series
investigative classes. On the whole, student curriculum           Solutions of Second Order Linear Equations, The Laplace
focuses on reading comprehension and written                      Transform, Systems of First Order Linear Equations,
expression, organizational writing as well as verbal              Partial Differential Equations and Fourier Series.
communication skills.The objectives of this course are: To        Assessment: Midterm examination 40%, final exam 60%
familiarize students with the principles of certain business      Department: Mathematics
activities and communication in the business environment.
Assessment: Midterm examination 25%, projects 25%,                ATA 101 ATATÜRK’S PRINCIPLES AND THE HISTORY
participation 10%, final exam 40%                                 OF TURKISH REVOLUTION
Department: School of Foreign Languages                           The history of modern Turkish history, Atatürk’s Principles
                                                                  and the history of Turkish renovation
                                                                  Course Objectives: A knowledge about contemporary
                                                                  historical issues of Turkey, Turkish foreign policy; an

ability to analyze and interpret about basic needs of          as engineering materials, 2. To introduce the relationships
modern world, and an ability to identify and rethink about     between the structural properties of materials and their
social and historical problems                                 mechanical, physical and chemical properties; To
Assessment: Quizzes 30%, term paper 20%, final exam            emphasize the importance of material selection in design
50%                                                            process.
Department: School of Foreign Languages                        Assessment: Midterm examinations 40%, quizzes 10%,
                                                               homeworks 10%, final exam 40%
ING 201 WRITING RESEARCH PAPERS                                Department: Material and Metallurgical Engineering
The course teaches skills including library research,
choice of topic, construction and defense of a thesis          AKM 204E FLUID MECHANICS
statement, documentation, outlining, reference list writing,   Basic concepts and definitions of fluids. Fluid statistics.
note taking and text summarizing. A critical element of the    Bernoulli equation and applications. Equations of
course is instruction in paraphrasing technique, use of        conservation of mass, momentum and energy for systems
quotations and the avoidance of plagiarism. The end            and control volumes. Navier-Stokes equations.
product of the course is a correctly-documented 1,500          Dimensional analaysis and similarity. Flow in pipes and
word research paper in the APA style based on at least         ducts. Laminar and turbulent boundary layers. Major and
five sources of information and written on a subject           minor losses in pipes. Flow and pressure measurements.
relevant to students’ particular faculties.                    Fluid Machinery (Pumps).
Course Objectives: The objectives of the course are to         Course Objectives: To teach the ways to recognize
improve: 1. Students’ reading and writing skills, 2. Their     categories of fluid mechanics problems and correctly
technical vocabulary, 3. Their knowledge about a specific      apply engineering principles to analyze and solve them;
subject related to their department, 4. Their awareness        Develop skills on application of fluid mechanics principles
and application of the research process conforming to the      on all types of fluid flow problems; Develop and stimulate
conventions of academic life                                   independent problem solving skills applied to complex
Assessment: Finding a topic & 5 sources 10%, Writing a         engineering problems; Effective communication of
thesis statement 5%, Writing a topic outline 10%, Writing      engineering knowledge.
a sentence outline 10%, Note taking on note cards 15%,         Assessment: Midterm examinations 40%, quizzes 10%,
Writing a Reference list 5%, Oral presentation 5%, 1st         homeworks 10%, final exam 40%
Draft 20%, Final Paper 20%                                     Department: Mechanics Engineering
Department: School of Foreign Languages
                                                               KIM 206 ANALYTICAL CHEMISTRY AND
ELECTRONICS ENGINEERING                                        To introduce to the students a wide range of techniques of
Fundamentals of electrical engineering: electric circuits,     modern analytical chemistry which involves separating,
circuit elements and laws, analytic solution techniques,       identifying and determining the relative amounts of the
alternative current circuits, multiphase systems, transient    components in a sample of matter.
phenomena, Electronic circuits: diode, transistors,            Course Objectives: A major objective of this lesson is to
operational amplifiers, digital electronics. Eletrical         provide a rigorous background in those chemical
machines: transformers, induction machines, synchronous        principles that are particularly important in analytical
mahnines, direct current machines                              chemistry. Second goal is to develop an appreciation for
Course Objectives: To give the fundamentals of                 the difficult task of judging the accuracy and precision of
electrical engineering; To underline mutual concepts of        experimental data and to show how these judgments can
electrical engineering and mechanical engineering; To          be sharpened by the application of statistical methods. A
give the theoretical and practical electric knowledge.         third aim is to introduce a wide range of techniques of
Assessment: Midterm examination 25%, quizzes 5%,               modern analytical chemistry. A final goal is to teach those
homeworks 20%, term paper 10%, final exam 40%                  laboratory skills that will give students confidence in their
Department: Electrical Engineering                             ability to obtain high quality analytical data.
                                                               Laboratory Experiments: 1st group cation analysis, 2nd
MAL 201 MATERIALS SCIENCE                                      group cation analysis, 3rd group cation analysis, 4rd and
Introduction to engineering materials. Structural and          5th groups cation analysis, Gravimetric iron analysis,
physical properties of materials. Crystal structure and        Acidimetry, Alkalimetry, Complexometry, Mangonometry,
imperfections in materials. Solid state diffusion.             Iodimetry, UV analysis, Atomic absorption spectroscopy,
Mechanical properties of engineering materials. Phase          Flame emission spectroscopy, Potentiometric titration
equilibrium and binary phase diagrams. Kinetics of phase       Assessment: Midterm examination 20%, quizzes 10%,
transformation. Heat treatment of metals and alloys.           laboratory work 20%, final exam 50%
Engineering materials. Corrosion of metals and prevention      Department: Chemistry
methods. Magnetic, electrical and thermal properties of
Course Objectives: To introduce the structures and
properties of metals, ceramics, polymers and composites

ATA 102 ATATÜRK’S PRINCIPLES AND THE HISTORY                     practice in preparing written reports and giving oral
OF TURKISH REVOLUTION II                                         presentations in Turkish
The history of modern Turkish history, Atatürk’s Principles      Assessment: Homework, midterm exam, final exam
and the history of Turkish renovation                            Department: Molecular Biology and Genetics
Course Objectives: A knowledge about contemporary
historical issues about Turkey, Turkish foreign policy; an       MAT 202 NUMERICAL METHODS
ability to analyze and interpret about basic needs of            Numerical Computing and Computers. Solving Nonlinear
modern world, and an ability to identify and rethink about       Equations. Solving Sets of Equations. Interpolation and
social and historical problems.                                  Curve Fitting. Numerical Integration and Numerical
Assessment: Midterm exam 40%, final exam 60%                     Differentiation. Numerical Solution of Ordinary Differential
Department: School of Foreign Languages                          Equations. Boundary Value Problems.
                                                                 Course Objectives: To train students to develop
EKO 201 ECONOMICS                                                computational and data analysis skills;To show how
An introduction to the principles of micro and                   computers are used in sophisticated engineering
macroeconomics, the basic problems of the economy,               settings;To train students to acquire an understanding of
modeling the household and firm behavior, modeling the           the mathematics underlying the various numerical
markets; modeling the macroeconomy in a global context           methods and show how numerical methods for solving
Course Objectives: Presenting the principles of                  applied problems in engineering are developed; To
microeconomics; Presenting the functioning of                    demonstrate the students the importance of applied
macroeconomics in relationship with the economic                 mathematics for solving practical problems in engineering;
policies.                                                        To provide practice in developing, testing and evaluating
Assessment: Quizzes 30%, homework 10%, project                   simple numerical algorithms; To provide experience in
10%, final exam 50%                                              using Fortran and/or C programming languages; To
Department: School of Foreign Languages                          provide experience to work in teams.
                                                                 Assessment: Homework, midterm exam, final exam
BIO 215 BIOCHEMISTRY                                             Department: Chemical Engineering
The importance of essential biomolecules (Carbohydrates,
Proteins, Lipids, and Polynucleic acids) and their chemical      KIM 202 PHYSICAL CHEMISTRY
structures, properties, and metabolic reactions,                 Gases, ideal gases and real gases, kinetic theory,
Bioenergetics and enyzmes, Regulation and coordination           Maxwell- Boltzman Distrubition, Transport properties, The
of metabolic reactions.                                          first law of thermodynamics, The second law of
Course Objectives: To provide the basic knowledge on             thermodynamics, Application of second law to physical
the essential biomolecules and biochemical concepts to           and chemical processes, Phases, Chemical potential,
students in order to follow the recent biotechnological          Colligative properties, Roult and Henry rules, Simple and
developments; To provide background for the students to          complex reaction kinetics, Reaction rate theories,
understand and analyze the enzymatic reactions which             Electrochemistry, Polymers.
are already conducted in the chemical and food industries;       Course Objectives: To teach the basic concepts of
To increase the skill of collecting information via internet;    pysical chemistry to the students.
To provide practice and experience at oral presentation          Assessment: Midterm exam 40%, quizzes 10%, final
and technical report preparation in Turkish.                     exam 50%
Assessment: Quizzes, homework, midterm exam, final               Department: Chemistry
Department: Chemical Engineering                                 MAT 271 STATISTICS AND PROBABILITY
                                                                 Fundamentals of statistic and probabilities, distributions of
BIO 224 MOLECULAR BIOLOGY                                        probabilities, sampling theory, statistical estimations and
Molecular biology is the study of life at the molecular level.   hypothesis, student’s t and chi square distributions,
This course covers the molecular basis for the process           regression and correlation.
that occur in living cells, industrial and medical               Course Objectives: To provide of required knowledge
applications of molecular biology and its relation to            and methods to the students for evaluate and
biological, physical and social components of life.              interpretation of the statistical data; To provide of required
Course Objectives: Teach students the basis of                   knowledge and methods to the students for evaluate and
molecular biology; Familiarize students with the                 interpretation of the probabilities; To provide of required
biomedical applications of molecular biology in                  knowledge and methods to the students for evaluate the
biochemistry laboratory; Teach students the industrial           statistical parameters of population from limited sampling
applications of molecular biology; Expose students to            data; To provide to the students the following and
molecular biology from an interdisciplinary perspective          understanding of the course topics by used computer both
that includes life sciences, chemical engineering and            available software or software which is developed by
environmental aspects; Provide practice in conducting            personally; To provide the development of analytical and
search in Internet, library and databases to identify a body     critical thinking of the students which are used in problem
of knowledge relevant to the molecular biology; Provide          solving.

Assessment: Midterm exam, homeworks, final exam                “modernity” in the world and modernization process in
Department: Chemical Engineering                               Turkey.
                                                               Course Objectives: This course aims to provide not only
STA 204 STATIC AND STRENGTH OF MATERIALS                       a descriptive, historical account of the key political, social,
Providing the undergraduate students of architectural and      economic and cultural processes which shaped
engineering, basic engineering formation                       modernity, but also analysis of the key concepts, issues
Course Objectives: This course covers the main subjects        and current debates in the related academic literature;
under the topic “Static and Strength of Materials” of          thus an overall picture of the modern times.
engineering mechanics.                                         Assessment: Midterm exams 30%, quizzes 20%,
Assessment: Midterm exam 40%, final exam 60%                   participation 10%, final exam 40%
Department: Civil Engineering                                  Department: Humanities and Social Sciences

The way to produce products with high quality products is      Introduce students to concepts of human development
in the hand of engineers who belive in quality and have        and socio-technological systems in a historical- global
basic knowledge about it. The aim of this course is to offer   context. Enhance students’ abilities to analyze complex
a wide range of tools and techniques which help provide        systemic relationships related to technology and human
and produce quality from the begining of design,               development.
production and final process in order to have final product    Course Objectives: Improve oral and written
with high quality . Quality Concept Philospy and System,       communication abilities in English language and social
Quality Assurance and Quality Control, Quality System          sciences; Contribute to students’ ability to analyze ethical-
Structure, Quality system Strategies and Tactics, Quality      philosophical implications of social change and
System Integration and Implementation, ISO 9000 series         technology; Enhance students’ understanding of cultural
standards, Economics of Quality, Product, Process and          and technological dimensions of global changes.
Human Performance for Creating of Quality, Fundamental         Assessment: Midterm exams 25%, quizzes 20%,
Strategic and Tactical Quality Tools, The seven basic and      homework 10%, term paper 25%, final exam 20%
new tools, Process Improvement and Process Flow                Department: Humanities and Social Sciences
Diagrams, Quality Planing and Quality Function
Deployment, Failure Modes and Effect Analysis, Fault           ITB 033E ISTANBUL FROM THE PERSPECTIVE OF
Tree Analysis, Design review and Value Analysis,               URBAN STUDIES
Statistical Process Control, Control ChartsProcess             Development of the spatial organization and physical
Sampling, Process stability and SPC Chart Interpretation,      setting of the city; Transformation of the function of the
Designed experiments for Creating Quality, Total Quality       historical city center in the 1990s and the extension and
Management Application                                         decentralization of the central business district;
Course Objectives: The student who completes this              Ghettoization of the central business district/shopping
course will have the knowledge on: Total Quality               malls along highways; Articulation of production activities
Management, International Quality Standards, Problem           in İstanbul to global production processes, industrial
Definition and Solving, Quality Tools and Techniques,          estates, spreaded ateliers; Property in urban land and the
Statistics, Sampling and Process Control, Failure              effects of rent-seeking behaviour on the city form;
Analysis, Design of Experiments, Quality, Economics and        Gecekondu and unauthorized development after 198, the
Ethics, Computer usage and Software applications on            amnesty law and upgrading plans; Different groups and
Quality Development and Process Control Techniques.            joint life in the city (urban poor, rural-ethnic immigrants,
Assessment: Midterm exam 20%, homework 30%, final              ethnic/religious minorities, homeless, children, and the
exam 50%                                                       like.); Characteristics of residential areas: The first and
Department: Material and Metallurgical Engineering             second generation squatters and the new districts of the
                                                               1980s and 90s; Suburban settlements in the 1990s: Mass
MEK205 ENGINEERING MECHANICS                                   housing areas, isolated housing sites, campuses; Actors
An introduction to the problems of mechanics                   in the city (property owners, construction firms,
Course Objectives: To supply the former knowledge for          municipalities, planners, citizens); Large infrastructural
the courses of advenced engineering mechanics, such as         projects: drinking water project, metro, debates on the
rock mechanics, structural mechanics, elastodynamics,          third Bosphorus bridge, etc.; Cultural life in the city, the
etc.                                                           quality of urban space and city life; The traffic problem;
Assessment: Midterm exams 50%, final exam 50%                  Environmental problems, the conflict between
Department: Geophysical Engineering                            development and environmental protection.
                                                               Course Objectives: The course aims to enrichen the
Free Electives (HSS)                                           urban life experience of students by making use of the
                                                               concepts and outlook of an academic discipline, and to
ITB 020 E FORMATIONS OF MODERNITY                              make them start thinking about the main problems and
                                                               tendencies in contemporary İstanbul.
To introduce the attendants of the course to political,
social, economic and cultural processes that form

Assessment: Midterm exams 20%, homework 20%,                   Assessment: Quizzes 10%, homework 15%, term paper
other 20%, final exam 40%                                      35%, final exam 40%
Department: Humanities and Social Sciences                     Department: Humanities and Social Sciences

The views on language changed greatly due to                   POLICIES
Wittgenstein and Austin in the twentieth century. They         There are many ways in explaining environmental issues
helped the linguistic turn. By explicating the concepts they   in the social sciences. This course aims to open up a
used such as “form of life,” “language-games,”                 window to think about the environment and environmental
“performative utterances” the course aims to show in what      issues in different ways. Environmental discourses, which
sense the view on language changed in the twentieth            underlie or affect environmental policies, contains the
century.                                                       main subject of the course. The course will run with
Course Objectives: To help improve the linguistic and          weekly lectures, however the students are expected to
logical abilities of students in solving the problems of       participate to the class frequently with their comments,
technical issues; To help improve the ability to understand    questions and presentations.
the social sphere; To help improve the reasoning               Course Objectives: How environmental thinking shapes,
concerning social issues; To help improve ethical              under which influences-thoughts environmental policies
responsibilities of students; Considering the social sphere    emerge; environmental discourses that some of the topics
in solving the problems concerning technical issues.           include environmental sustainability, environmental
Assessment: Midterm exams 40%, quizzes 10%, final              management, and radical approaches; various
exam 50%                                                       environmental policies related to these discourses; the
Department: Humanities and Social Sciences                     differences between the developed and developing
                                                               countries in environmental issues and policies.
ITB 038 SOCIAL CHANGE AND LITERATURE                           Assessment: Quizzes 30%, term paper 25%, other 5%,
Contemporary Turkish novel, story and poetry.                  final exam 50%
Course Objectives: This course aims to give first a            Department: Humanities and Social Sciences
historical survey of Modern Turkish literature beginning
with Tanzimat period and to focus on the well-known            ITB 168E PHILOSOPHY OF TECHNOLOGY
literay figures and the major literary movements.              The course focuses on the views of philosophers and
Assessment: Midterm exam 30%, quizzes 20%,                     sociologists of technology. The nature of technology has
participation 10%, final exam 50%                              been discussed by many philosophers including Martin
Department: Humanities and Social Sciences                     Heidegger, Herbert Marcuse, Michel Foucault, Jürgen
                                                               Habermas, and recently by Andrew Feenberg, Langdon
ITB 060 ENGINEERING AND RESEARCH ETHICS                        Winner, Trevor Pinch, Bruno Latour, Richard Sclove and
Introduction to ethics, ethical theories. Ethics and           many others. These people do not agree on the nature of
institutions. Professional models. Loyalty in engineering.     technology: some say that technology is autonomous,
Research ethics. Scientific misconduct. Honesty at             some say that it has essence, some say that even
workplace. Ethical solutions to the problems. Environment      technological devices have connotations, some say that
and ethics.                                                    technology cannot be separated from cultural and political
Course Objectives: To train the students in moral              issues. During the course all of these issues and
reasoning and practical wisdom; To identify the ethical        democratization of technology are discussed by giving
issues; To combine the students’ civilization knowledge        examples from daily life.
and social responsibility with their technical background.     Course Objectives: To help improve the linguistic and
Assessment: Quizzes 10%, homework 15%, term paper              logical abilities of students in solving the problems of
35%, final exam 40%                                            technical issues; To help improve the ability to understand
Department: Humanities and Social Sciences                     the social sphere; To help improve the reasoning
                                                               concerning social issues; To help improve ethical
ITB 149E POLITICAL FORMATIONS OF MODERNITY                     responsibilities of students.
AND TURKEY                                                     Assessment: Midterm exam 40%, quizzes 10%, final
To introduce the attendants of the course to political         exam 50%
processes that form “modernity” in the world and               Department: Humanities and Social Sciences
modernization process in Turkey.
Course Objectives: This course aims to provide not only
a descriptive, historical account of the key political
processes which shaped modern state, but also analysis
of the key concepts, issues and current debates in the
related academic literature; thus an overall picture of the
modern political institutions with a specific focus on

V. Living in Istanbul                                         Tipping: Though service charges are included, it is
                                                              customary to show your appreciation to hotel staff, to
Passport Information: Students are required to carry a        your guide and to the driver, if you feel satisfied. We
valid passport. For some countries a visa is required.        suggest the following tipping scale: Hotels staff 1.- $,
Please consult the nearest Turkish Consulate or Turkish       Driver 1/2.- $, Guide 2/3.-$, usually 10% of the bills at
Embassy for visa related issue. Visa can be obtained          restaurants and a round up at taxis.
upon arrival. Nationals of the following European
Countries do not require a visa (Type of Passport             Transfers: International and most national flights land on
Ordinary Passport): Denmark,            Finland, France,      Atatürk International Airport. You can take shuttle bus or
Germany,       Greece,       Iceland,        Liechtenstein,   taxi from airport to Taksim, where you should take a taxi
Luxembourg, Monaco, St. Lucia, St. Marino, Sweden,            to your hotel. Shuttle (Airport) Buses depart Atatürk
Switzerland, Vatican. Ordinary passport holders of            Airport every 20 minutes for the center (20km). It Takes
nationals of the following countries may obtain sticker       approximately 30 minutes, fare is approximately 3.-$ per
type visas at the Turkish International Border gates to       person and taxi fare is 20.-$ for the distance between
enter into Turkey (Type of Passport : Ordinary Passport):     Airport - Taksim to your hotel or Congress Centre. The
Austria, Belgium, Holland, Ireland, Italy, Malta, Portugal,   taxis, all of them yellow, are numbered and metered.
Spain, United Kingdom.                                        Prices are higher after midnight when two orange lights
                                                              show on the meter. For the taxi, the price is indicated on
Banking Hours & Shopping: Banks are open weekdays             the meter, which placed next to the driver. It is advisable
from 09:00 to noon and from 13:30 to 16:30. A Bank            to carry change, as taxi drivers often lack of change for
branch will be opened at the congress center during the       large notes.
congress. Branches in major hotels offer additional
hours. Exchange rates at hotels and banks are only            Communication: Post offices carry the sign PTT in black
slightly different. USD and major credit cards are widely     on a yellow background. At a PTT you can telephone,
accepted. Shops are generally open from 09:00 to              send mail, telegrams and faxes. For local calls buy
19:00, Monday through Saturday. Shops are closed on           telephone cards, Istanbul area codes are 0-212 on the
Sundays. However, in Istanbul, Ankara, Izmir and resort       European Side and 0-216 on the Asian Side. When
areas, the shops and shopping malls are open daily from       calling abroad from Turkey, you must first dial the
10:00 to 21:00/22:00.                                         International code 00 and then country code and the
                                                              number. GSM system is also used in Turkey.
The currency :The Turkish Lira(TL). The Lira comes in
both coin and paper money form, and you will use the          VI. Life at the Campuses of Istanbul
paper money far more often. The bills come in                 Technical University
denominations of 250,000 (iki yuzelli bin), 500,000 (bes
yuz bin), 1,000,000 (bir milyon), 5,000,000 (bes milyon),     With a history stretching back over 230 years, providing
10,000,000 (on milyon), 20,000,000 (yirmi milyon). In         technical education within a modern educational
March 2003: 1€ = 1,700,000 TL; $1 US = 1,600,000 TL           environment and strong academic staff, ITU is strongly
(The value of the Turkish Lira over the last few years has    identified with engineering education in Turkey.
become one of the most deflated in the world. Therefore       Since its inception and foundation under Ottoman rule,
the exchange rate is constantly changing, and so it is        ITU has constantly lead the way in reform movements,
best not to change a large amount of money at once)           and in the latter era of the Republic of Turkey, ITU has
                                                              assumed pivotal roles in the reconstruction,
Time: Turkey's standard time is 2 hours ahead GMT, 1          modernization, and administration of the country. The
hour ahead of mid-European time and 7 hours ahead             efforts and expertise of ITU graduates have been major
Eastern Standard Time, USA and 7 hours behind of              contributors in the planning and construction of Turkey’s
Tokyo and 6 hours behind of Hong Kong.                        roads, bridges, dams, factories, buildings, energy plants,
                                                              communication networks, villages and cities.
Electrical Appliances: The electric current in Turkey is
50Hz, 220 volts AC in all parts of the country. Plugs are     ITU is a state university which defines and continues to
different than USA, England and Italy. Most major hotels      update methods of engineering and architecture in
main cities have adaptors for guest's use.                    Turkey. It provides its students with modern educational
                                                              facilities while retaining traditional values, as well as
Climate: The Mediterranean climate, with its hot              using its strong international contacts to mold young,
summers and mild winters, prevails in the Istanbul            talented individuals who can compete in the global
Marmara, Aegean and Mediterranean coastal regions.            arena.The aim of ITU is to rank among leading
                                                              universities globally. Consequently, ITU’s mission is to
    Jan Feb Mar April May Jun Jul Aug Sep Oct Nov Dec         educate individuals to be competitive not only in Turkey,
Max 8 9 11 16 21 25 28 28 24 20 15 11                         but all over the world. Within an intensely competitive
Min 3 2 3 7           12 16 18 19 16 13 9 5
                                                              environment, the university has adopted a dynamic,

global, high-quality, creative and communicative                        The university foundations are open everyday between
approach in education, as well as research and                          09.00 - 24.00 to ITU students and members.
                                                                        Health Services
Keeping abreast with modern developments, ITU is
constantly restructuring itself and renovating its physical             The health services for ITU’s 22,000 students and 3,500
infrastructure as well as its research and education                    academic & administration personnel are provided by the
facilities. Within this framework, many projects are under              Medical-Social Centers, which are connected to the
way to facilitate various endeavours, such as providing                 Health, Culture and Sports Office. These centers are
our students with modern accommodation, a continually                   polyclinics, where patients are offered examination,
improving educational environment, creating for them                    diagnosis and treatment. Outside the polyclinics’ opening
opportunities for scholarships, ensuring a sound future                 hours (9.15-12.00/13.30-17.00) there is always a doctor
for the university through support given to young and                   and nurse on duty for emergency cases. The optic and
promising faculty members, developing information                       dental sections run on an appointment basis.
systems, renovating the laboratory infrastructure and
putting research potential to use as well as developing it.                  Ayazağa Central Clinic: 12 doctors, 5 nurses and 1
                                                                             psychologist are employed in this central clinic unit. A
Dormitories                                                                  wide variety of services is available here: Injections and
                                                                             inoculations, EKG tests, blood pressure tests, blood cell
                                                                             counts and urine tests are commonly carried out. The
Approximately 60% of the students at ITU come from                           dedicated x-ray department offers not only x-rays, but also
cities outside Istanbul. Those students, and upon request                    other services such as lung and sinus graphics among
also students who are residents of Istanbul, are entitled                    others. When called for, minor surgery too is performed at
to live in the residence halls, which are operated by the                    this clinic.
ITU Rectorate and ITU Foundations. As of 1996, the ITU                       Maçka Clinic: 3 doctors and 2 nurses are employed on
Rectorate has placed great importance on building high-                      the Macka campus polyclinic providing examinations,
standard halls, especially on the Ayazağa Campus. With                       diagnosis and treatment.
the completion of the construction of the halls in 1997
and 1998, accommodation capacity has been markedly                      For more information please visit;
increased. Today, lTtJ now has an accommodation
capacity of 2,930 - housing 800 female and 2,130 male
students. With the completion of construction of the
Men's hall on the Ayazağa Campus, this number stands
at a total of 4,730. The residence halls are all located on
the campuses and within walking distance of school

Sports at ITU

The physical education courses offered at ITU, summer
school sports classes, sports seminars and symposiums,
club activities and the Rectorate Cup competitions
provide challenges, interest and entertainment at the
university. Moreover, with the recent addition of the fully-
equipped Ayazağa Sports Center, ITU has been quoted
as "a modern, dynamic, active and sports-oriented

     :: Ayazağa Campus: 1 closed sport hall (audience
     capacity - 1500); 1 closed sports hall (Vadi Yurtları), 2
     fitness centers, 4 table tennis halls, 1 football pitch, 2 mini
     football pitch, 1 artificial football pitch, 1 American football
     pitch, 1 open handball pitch, 1 beach volleyball pitch, 2
     open basketball courts, 4 open tennis courts, 1 Olympic
     swimming pool (under construction)
     :: City Campuses (Maçka, Gümüşsuyu, Taşkışla): 2
     Closed sport halls, 2 gymnastic halls, 1 table tennis halls,
     1 fitness center, 1 artificial football pitch, 2 open tennis
     courts, 1 open swimming pool
     :: Tuzla Campus: 2 Closed swimming pool, 2 closed
     sport halls, 1 mini football pitch


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