Food Engineering

Course Evaluation Surveys

2025–2026 Fall Semester Course Evaluation Surveys can be accessed through the links below:

ENR100 - Introduction to Programming
ISG101 - Occupational Health and Safety
MAT153 - Mathematics I
MAT154 - Mathematics II
MAT253 - Differential Equations
FIZ141 - Physics Laboratory I
FIZ161 - Physics I
KMY164 - Basic Chemistry
KMY171 - Basic Analytical Chemistry
KMY174 - Basic Analytical Chemistry Laboratory
KMY182 - Basic Organic Chemistry
FE101 - Introduction to Food Engineering
FE103 - Biology
FE105 - Basic Information Technologies
FE200 - Statistics
FE201 - Mass and Energy Balances
FE202 - Flow and Rheology in Food Systems
FE203 - General Microbiology
FE204 - Thermodynamics in Chemical Processes
FE205 - Food Chemistry I
FE206 - Food Microbiology
FE207 - Food Analysis Laboratory I
FE208 - Food Chemistry II
FE210 - Food Analysis Laboratory II
FE221 - Physical Properties of Foods
FE222 - Reaction Kinetics
FE223 - Food Biochemistry
FE300 - Summer Internship
FE301 - Heat and Mass Transfer
FE302 - Fruit and Vegetable Technology
FE303 - Instrumental Analysis
FE304 - Unit Operations in Food Engineering
FE306 - Oil Technology
FE307 - Cereal Technology
FE309 - Dairy Technology
FE311 - Functional Foods
FE312 - Hygiene and Sanitation
FE313 - Principles of Nutrition
FE315 - Food Technology Laboratory I
FE316 - Food Legislation
FE317 - Instrumental Analysis Laboratory
FE320 - Food Technology Laboratory II
FE321 - Food Quality Assurance
FE323 - Food Machinery and Equipment
FE400 - Graduation Project
FE401 - Food Engineering Design and Economics
FE402 - Food Engineering Applications
FE403 - Meat Technology
FE404 - Summer Internship
FE405 - Food Biotechnology
FE406 - Sensory Analysis
FE407 - Engineering Economics
FE409 - Olive Oil Production Technology
FE421 - Food Additives
FE424 - Food Quality Criteria
FE426 - Process Control
FE427 - By-products of Food Processes
FE428 - Innovation in the Food Industry
FE429 - Food Packaging
FE430 - Entrepreneurship and Project Management in the Food Industry
FE432 - Food Marketing
FE433 - Materials Science
FE434 - Food Storage and Preservation
FE435 - Ready-to-Eat Food Technology
FE436 - New Product Development
FE437 - Special Food Technologies
FE438 - Molecular Biology and Genetics