Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Importance of water, water activity.
Week - 2	Structure and classification of proteins.
Week - 3	Structure, properties, classification of lipids.
Week - 4	Properties of vitamins and minerals.
Week - 5	Basic properties of microorganisms.
Week - 6	Contamination sources of microorganisms in food.
Week - 7	Bacterias.
Week - 8	Fungi, protozoa, viruses.
Week - 9	Internal and external factors affecting the growth of microorganisms
Week - 10	Food spoilage and factors causing spoilage
Week - 11	Conservation methods
Week - 12	Water hygiene, Aquaculture technology
Week - 13	Egg and its products and canning technology
Week - 14	Meat and meat products technology