Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Introduction to culinary microbiology
Week - 2	Usage areas of microorganisms in the kitchen
Week - 3	Indicators (Markers), pathogens and beneficial microorganisms
Week - 4	Fundamentals of food fermentation
Week - 5	Usage of bacteria and yeast
Week - 6	The use of molds in cheese making
Week - 7	Biotechnological applications in foods
Week - 8	Mixed cultures (Symbiotic cultures) and their products
Week - 9	Preservation of food with microorganisms
Week - 10	Food preservation methods in Turkish Cuisine-1
Week - 11	Food preservation methods in Turkish Cuisine-2
Week - 12	Fermentation processes in Turkish Cuisine
Week - 13	Microbiological spoilage in foods
Week - 14	Microorganism detection methods