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Mersin Üniversitesi

  Serpil Yalım Kaya
users.ozgecmis
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Department
:
Faculty of Tourism/Department of Gastronomy and Culinary Arts .
Business Address
:
Mersin Üniversitesi Turizm Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü Çiftlikköy Kampüsü 33343 Yenişehir/ Mersin .
Phone
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+90-324-3610001 .
Internal
:
13998 .
Fax
:
+90-324-361000751 .
Alternative e-mail
:
Alternative e-mail
:
Created
:
2015-12-15 15:55:23 .
Last Modification
:
2021-06-22 11:49:08 .
Researcher ID :
Scopus ID :
Orcid ID :
Scholar ID :
h-index :
Publons ID :
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Degree Department/Program Institute Year
1999
2003
2010
Doctorate Thesis

1. PRODUCTION OF HIGH PURITY SUGAR SYRUP FROM CAROB BEAN FRUIT, Supervisor: Dr. Prof. Dr. YÜKSEL ÖZDEMİR, Mersin University, Graduate School of Natural and Applied Sciences, Food Engineering Department, MERSİN, Turkey, 2010.

Master Thesis

1. Debittering and researching of naringin (4',5,7-trihydroxyflavanone 7-rhamnoglucoside) levels in citrus fruit products, Supervisor: Dr. Doç. Dr. Yüksel ÖZDEMİR, Mersin University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Mersin, Turkey, .

Title Institute Year
RESEARCH AND TEACHING ASSISTANT MERSIN UNIVERSITY 2001-01-03 - 2010-09-20
LECTURER DR. MERSIN UNIVERSITY 2010-09-20 - 2016-05-17
ASSISTANT PROFESSOR MERSIN UNIVERSITY 2016-05-17 - Continue
Title Dutie Institution/Other Year
2018-04-18 - Continue
2018-10-25 - 2021-10-22
2018-10-25 - 2021-10-22
2015-12-01 - 2018-10-22
2015-12-01 - 2018-10-22
2013-11-03 - 2016-11-03
2013-11-03 - 2016-11-03
International - SCI/SCI-Expanded category 2000
2004
2. YALIM KAYA, S.; ÖZDEMİR, Y.; EKİZ, H. . JOURNAL OF FOOD AND DRUG ANALYSIS, 2004, 12, 273-276. 1000 + 0
2003
1. YALIM KAYA, S.; ÖZDEMİR, Y. . INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2003, 54, 291-296. 1000 + 0
https://doi.org/10.1080/09637480120092116

International - Covered by Other International Indexes 400
2018
2. ŞİMŞEK, N.; YALIM KAYA, S. A Review on Comfort Food. ULUSLARARASI SOSYAL ARASTIRMALAR DERGISI , 2018, 11, 776-782. 200 + 0
http://www.sosyalarastirmalar.com/cilt11/sayi58_pdf/6iksisat_kamu_isletme_turizm/simsek_neslihan.pdf

1. Şahin, E.; Yalım Kaya, S. A LITERATURE REVIEW ON FOOD METAPHORS. ULUSLARARASI SOSYAL ARASTIRMALAR DERGISI , 2018, 11, 1105-1113. 200 + 0
http://dx.doi.org/10.17719/jisr.2018.2719

Publications_002.pdf

International - Other 200
2. YALIM KAYA, S.; Şahin, E. . GUNCEL TURIZM ARASTIRMALARI DERGISI, 2018, 2, 188-199. 100 + 0
1. YALIM KAYA, S.; İlhan, S. . GUNCEL TURIZM ARASTIRMALARI DERGISI, 2018, 2, 553-581. 100 + 0
National - Covered by ULAKBIM 400
2019
2. Şimşek, N.; ÇAKICI, A.; yalım kaya, s. Consumptıon of Comfort Foods: Examples from Mersin. TURK TURIZM ARASTIRMALARI DERGISI, 2019, 3, 59-65. 200 + 0
http://https://www.tutad.org/2019/vol3_issue1_article05_abstract.pdf

2015
1. YALIM KAYA, S.; ÖZDEMİR, Y. EFFECT OF EXTRACTION CONDITIONS AND WATER HOLDING CAPACITY OF FRUIT ON SOLUBLE SOLID EXTRACTION FROM CAROB POD. GIDA /THE JOURNAL OF FOOD, 2015, 40, 327-334. 200 + 0
doi: 10.15237/gida.GD15022

Publications_004.pdf

International - Book 750
1. YALIM KAYA, S.; BEKTARIM, N. Sarıkeçili Ve Boynuinceli Yörükleri'nin Mutfak Kültürü Mersin’de Yaşayan Yerleşik Ve Konargöçer Yörüklerin Mutfak Kültürü Üzerine Bir Araştırma, ISBN: 978-620-2-92327-9, Lambert Academic Publishing, Number of print: 1, Total Printing Number: 1, 160 Page, Turkish, Beau Bassin, Mauritius, 2020. 250
https://www.lap-publishing.com/catalog/details/store/gb/book/978-620-2-92327-9/sar%C4%B1ke%C3%A7ili-ve-boynuinceli-yoeruekleri-nin-mutfak-kueltuerue?search=sar%C4%B1ke%C3%A7ili
2. YALIM KAYA, S. Keçiboynuzu Meyvesinden Yüksek Saflıkta Şeker Şurubu Üretimi, ISBN: 978-613-9-91519-4, Lambert Academic Publishing, Number of print: 1, Total Printing Number: 1, 180 Page, Turkish, Beau-Bassin, Mauritius, 2019. 500
https://www.lap-publishing.com/catalog/details/store/gb/book/978-613-9-91519-4/ke%C3%A7iboynuzu-meyvesinden-yueksek-safl%C4%B1kta-%C5%9Feker-%C5%9Furubu-ueretimi?locale=ru
International - Full text - Oral 2570

3. YALIM KAYA, S.; can, o.; ERCİK, C., YERLİ VE İTHAL MUZUN MEYVELİ YAŞ PASTANIN DUYUSAL ÖZELLİKLERİNE ETKİSİ. 3. Uluslar arası Turizmin Geleceği İnovasyon, Girişimcilik ve Sürdürebilirlik Kongresi,, 2019-09-26, 2019-09-28, mersin, Turkey, . 200

2. bektarım, n.; YALIM KAYA, S.; CAN, D., BOYNUİNCELİ YÖRÜKLERİNDE YEMEK KÜLTÜRÜ. 3. Uluslar arası Turizmin Geleceği İnovasyon, Girişimcilik ve Sürdürebilirlik Kongresi, 2019-09-26, 2019-09-28, mersin, Turkey, . 200

1. YALIM KAYA , S.; BENLİ, S.; UYGUN, A.; EROL, İ., Gıda İşleme ve Gıda Servisi Konularında Eğitim Alan Öğrencilerin Gıda Güvenliği ve Gıda Hijyeni Konusunda Bilgi Düzeyleri. The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, 2017-09-28, 2017-09-30, mersin, Turkey, 2017. 190

National - Manager 400

4. Possibilities of Using Anamur Banana Instead of Imported Banana in Turkish Cuisine, BAP, Project Number: 2019-3-TP2-3695, 13000 TL, Manager, Continue... 100

3. The Effect of Using Different Rates of Gum on Diet Pasta Quality, BAP, Project Number: 2021-1-TP2-4166, 14990 TL, Manager, Continue... 100

2. Comfort food for people who live in Turkey, BAP, Project Number: 2018-1-TP2-2834, 9000 TL, Manager, 2021,Completed. 100

1. UTILISATION OF WHEY PRODUCTS IN POGACA PRODUCTION, BAP, Project Number: 2017-1-AP3-2200, 16900 TL, Manager, 2019,Completed. 100

National - Researcher 100

2. Keçiboynuzu Meyvesinden Yüksek Saflıkta Şeker Şurubu Üretimi, BAP, Project Number: BAP-FBE GM (SYK) 2007-1 DR., 8000 TL, Researcher, 2008,Completed. 50

1. Akdeniz Bölgesi’nde Yetişen Portakal Ve Greypfruit Meyvelerinde Hesperedin, Neohesperedin, Naringin, Narirutin Gibi Flavonon Glikozidlerin Düzeylerinin Belirlenmesi, BAP, Project Number: BAP-MÜH F GM (YÖ) 2002, 70850 TL, Researcher, 2005,Completed. 50

National
1. YALIM KAYA, S. ; ÖZDEMİR, Y. 2010/00875, Patent, 2010-05-02. 1000
Supervised Master Theses 800

4. Nurcan Bektarım, A RESEARCH ON THE CULINARY CULTURE OF THE YORUKS AND NOMADIC LIVING IN MERSIN, Graduate School of Social Sciences, Mersin University, Completed. 200

3. NESLİHAN ŞİMŞEK, KONFOR GIDA TÜKETİMİ ÜZERİNE MERSİN'DE KEŞİFSEL BİR ARAŞTIRMA, Graduate School of Social Sciences, Mersin University, Completed. 200

2. ALİ İHSAN UYGUN, PEYNİRALTI SUYU TOZUNUN POĞAÇA ÜRETİMİNDE YAĞ İKAME MADDESİ OLARAK KULLANIMI, Graduate School of Social Sciences, Mersin University, Completed. 200

1. Sevcan İlhan Umay, The Use Of Carob Bean Pekmez Pulp As A Dietary Fiber Source For Pasta, Graduate School of Social Sciences, Mersin University, Completed. 200

International 255
1. THE FIRST INTERNATIONAL CONGRESS ON FUTURE OF TOURISM: INNOVATION, ENTREPRENEURSHIP AND SUSTAINABILITY (FUTOURISM 2017) , PUBLICATION BOARD MEMBER, ISSN : ., E-ISSN : ., 2017-09-28 - 2017-09-30. 125
2. THE FIRST INTERNATIONAL CONGRESS ON FUTURE OF TOURISM: INNOVATION, ENTREPRENEURSHIP AND SUSTAINABILITY (FUTOURISM 2017) , ADVISORY BOARD MEMBER, E-ISSN : ISBN 978-975-6900-56-7, 2017-10-28 - 2017-10-30. 65
3. VI.ULUSAL II.ULUSLARARASI DOGU AKDENIZ TURIZM SEMPOZYUMU , ADVISORY BOARD MEMBER, ISSN : E-ISSN : 978-605-4940-06-6, 2017-04-14 - 2017-04-15. 65
National 50
1. Mersin University, 2008-05-30, Mersin, Turkey. 50
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Fall GST 203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST409 Food Legistation Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST211 Food Technology Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Fall GST 527 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GST204 Food Safety Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Spring GST 528 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Spring GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST-550 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Spring SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Fall GST 203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST409 Food Legistation Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST211 Food Technology Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST-559 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 527 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST204 Food Safety Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Spring SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Spring GST 528 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Spring GST 506 Food Safety and Sanitation Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST211 Food Technology Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST409 Food Legistation Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Fall GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 513 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST 521 Work Safety and First Aid In Production ... Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST 527 Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GST204 Food Safety Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Spring GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Spring SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Spring GST 506 Food Safety and Sanitation Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST211 Food Technology Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST409 Food Legistation Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Fall GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Fall GST 521 Work Safety and First Aid In Production ... Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST204 Food Safety Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring SEM YL Seminar Institute of Social Sciences Institute of Social Sciences 0-0-0
Spring GST 802 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Spring GST 506 Food Safety and Sanitation Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST211 Food Technology Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST 521 Work Safety and First Aid In Production ... Institute of Social Sciences Gastronomy and Culinary Arts 3-0-3
Fall GST 801 Expertise Field Course Institute of Social Sciences 4-0-4
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST204 Food Safety Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GDT 118 Food Analysis Techniques Vocational School of Technical... Food Technology 3-1-4
Spring GDT 104 Food Microbiology Vocational School of Technical... Food Technology 4-1-5
Spring GDT 102 Food Chemistry Vocational School of Technical... Food Technology 3-0-3
Spring GDT 202 Milk Technology II Vocational School of Technical... Food Technology 2-2-3
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GST203 Microbiology For Food Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GDT 105 Unit Operations In Foods Vocational School of Technical... Food Technology 2-0-2
Fall GDT 101 Chemistry I Vocational School of Technical... Food Technology 3-1-4
Fall GDT 211 Technology of Special Foods Vocational School of Technical... Food Technology 2-2-3
Fall GDT 209 Technology of Vegetable Oil Vocational School of Technical... Food Technology 2-2-3
Fall GDT 201 Milk Technology I Vocational School of Technical... Food Technology 2-2-3
Fall GDT 207 Fruit and Vegetables Technologies I Vocational School of Technical... Food Technology 2-2-3
Fall GDT 203 Cereal Technology I Vocational School of Technical... Food Technology 2-2-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST108 Principles of Nutrition Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GDT 118 Food Analysis Techniques Vocational School of Technical... Food Technology 3-1-4
Spring GDT 110 Professional Ethics Vocational School of Technical... Food Technology 2-0-2
Spring GD102 Food Chemistry Vocational School of Technical... Food Technology 2-2-3
Spring GDT 102 Food Chemistry Vocational School of Technical... Food Technology 3-0-3
Spring GD106 Food Analysis Vocational School of Technical... Food Technology 1-2-2
Spring GDT 106 Food Industry Machinery Vocational School of Technical... Food Technology 4-0-4
Spring GDT 104 Food Microbiology Vocational School of Technical... Food Technology 4-1-5
Fall GST105 Introduction To Gastronomy Faculty of Tourism Gastronomy and Culinary Arts 2-2-3
Fall GDT 111 Communication Vocational School of Technical... Food Technology 2-0-2
Fall GDT 101 Chemistry I Vocational School of Technical... Food Technology 3-1-4
Fall GDT 105 Unit Operations In Foods Vocational School of Technical... Food Technology 2-0-2
Fall GDT 103 General Microbiology Vocational School of Technical... Food Technology 4-1-5
Fall GD107 Food Processing Vocational School of Technical... Food Technology 2-0-2
Fall GD101 General Chemistry I Vocational School of Technical... Food Technology 2-2-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GD106 Food Analysis Vocational School of Technical... Food Technology 1-2-2
Spring GDT 118 Food Analysis Techniques Vocational School of Technical... Food Technology 3-1-4
Spring GD102 Food Chemistry Vocational School of Technical... Food Technology 2-2-3
Spring GD202 System Analysis and Design Vocational School of Technical... Food Technology 4-0-4
Spring GDT 102 Food Chemistry Vocational School of Technical... Food Technology 3-0-3
Spring GDT 104 Food Microbiology Vocational School of Technical... Food Technology 4-1-5
Spring GDT 106 Food Industry Machinery Vocational School of Technical... Food Technology 4-0-4
Spring GD104 Food Microbiology Vocational School of Technical... Food Technology 2-2-3
Spring GDT 110 Professional Ethics Vocational School of Technical... Food Technology 2-0-2
Fall GD107 Food Processing Vocational School of Technical... Food Technology 2-0-2
Fall GD207 Food Preservation Vocational School of Technical... Food Technology 2-2-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GDT 118 Food Analysis Techniques Vocational School of Technical... Food Technology 3-1-4
Spring GD202 System Analysis and Design Vocational School of Technical... Food Technology 4-0-4
Spring GD106 Food Analysis Vocational School of Technical... Food Technology 1-2-2
Spring GDT 106 Food Industry Machinery Vocational School of Technical... Food Technology 4-0-4
Fall GD101 General Chemistry I Vocational School of Technical... Food Technology 2-2-3
Fall GDT 101 Chemistry I Vocational School of Technical... Food Technology 3-1-4
Fall GD207 Food Preservation Vocational School of Technical... Food Technology 2-2-3
Fall GD103 Fundamental Techniques For Computation Vocational School of Technical... Food Technology 2-0-2
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GD206 Applications In Food Industry II Vocational School of Technical... Food Technology 2-6-4
Spring GDT 106 Food Industry Machinery Vocational School of Technical... Food Technology 4-0-4
Spring GDT 118 Food Analysis Techniques Vocational School of Technical... Food Technology 3-1-4
Spring GD202 System Analysis and Design Vocational School of Technical... Food Technology 4-0-4
Spring GD108 Quality Control Vocational School of Technical... Food Technology 2-0-2
Spring GD210 Applications In Food Industry IV Vocational School of Technical... Food Technology 2-6-4
Spring GD204 Applications In Food Industry I Vocational School of Technical... Food Technology 2-6-4
Spring GD208 Applications In Food Industry Iii Vocational School of Technical... Food Technology 2-6-4
Spring GD106 Food Analysis Vocational School of Technical... Food Technology 1-2-2
Fall GDT 101 Chemistry I Vocational School of Technical... Food Technology 3-1-4
Fall GD213* Catering and Serving Vocational School of Technical... Food Technology 2-2-3
Fall GDT 107 Mathematics For Technicians I Vocational School of Technical... Food Technology 2-0-2
Fall MAT121 Mathematics I Vocational School of Technical... Food Technology 3-1-4
Fall GD215* Special Food Products Technology Vocational School of Technical... Food Technology 2-2-3
Fall GD219* Vocational School of Technical... Food Technology 2-2-3
Fall GD223* Vocational School of Technical... Food Technology 2-2-3
Fall GD207 Food Preservation Vocational School of Technical... Food Technology 2-2-3
Fall GD221* Vocational School of Technical... Food Technology 2-2-3
Fall GD209* Oil and Fat Science Vocational School of Technical... Food Technology 2-2-3
Fall GD101 General Chemistry I Vocational School of Technical... Food Technology 2-2-3
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GD108 Quality Control Vocational School of Technical... Food Technology 2-0-2
Spring GD106 Food Analysis Vocational School of Technical... Food Technology 1-2-2
Spring GD104 Food Microbiology Vocational School of Technical... Food Technology 2-2-3
Spring GD102 Food Chemistry Vocational School of Technical... Food Technology 2-2-3
Fall GD107 Food Processing Vocational School of Technical... Food Technology 2-0-2
Fall GD105 General Microbiology Vocational School of Technical... Food Technology 2-0-2
Fall BİL105 Computer Applications I Vocational School of Technical... Food Technology 1-1-2
Fall GD207 Food Preservation Vocational School of Technical... Food Technology 2-2-3