|
Week - 1 |
History of microorganisms in Food |
|
Week - 2 |
Habitat, taxonomy, role, and significance of microorganisms in Foods |
|
Week - 3 |
Microorganisms in foods |
|
Week - 4 |
Determining Microorganisms and/or Their Products in Foods |
|
Week - 5 |
Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria |
|
Week - 6 |
Microbiological indicators and criteria in foods |
|
Week - 7 |
Advanced food safety in gastronomy |
|
Week - 8 |
Mid term |
|
Week - 9 |
Yeast growth |
|
Week - 10 |
Food protection with microorganisms |
|
Week - 11 |
Modern microbiological techniques in cusine |
|
Week - 12 |
Probiotics, prebiotics |
|
Week - 13 |
Microbiological applications in gastronomy |
|
Week - 14 |
Final week |
Anadolu Info Package 
Turkish 
English