|
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 |
Anadolu Info Package 
Turkish
English