MED 182 |Area-Specific Physiology | Ali DURSUN

NUT 214 | Endocrine System and Nutrition | Alptekin Gürsoy

NUT 206 | FOOD HYGIENE AND CONTROL REGULATION | İrfan Erol

NUT 204| Food Microbiology and Food Safety | İrfan Erol

NUT 208 | Communication Counceling and Nutrition Education | Türkan MERDOL

CEAC 108 | General Chemistry | Atilla CİHANER

NUT 202 | Nutritional Biochemistry | Nedret KILIÇ

Vitamins, Minerals, Trace Elements and their Metabolism. Biochemistry of Fed-State and Starvation.

NUT 201 | Nutritional Biochemistry | Nedret KILIÇ

Beslenme ve metabolizma arasındaki ilişki, homeostaz, metabolik regülasyon ve enerji 

NUT 203 | Food Chemistry and Analysis | Duygu Ağagündüz

This course is concerned with the basic components, chemical structures and functions of foods, and analytical techniques used for their analysis.

MED 180 | PUBLIC HEALTH | Hakan Tüzün

Basic concepts such as individual health status and social structure which are the basis of community health will be explained. The basic concepts that students should know in order to create and sustain a healthy society; Social and healthy working conditions and basic factors.

NUT 102 | PRINCIPLES OF NUTRITION II | Begüm Kalyoncu

The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of vitamins and minerals. To teach vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles. 

NUT 101 | Principles of Nutrition | Zeynep Begüm Kalyoncu