|
Week - 1 |
Gastronomy History |
|
Week - 2 |
Development of Food and Beverage Business |
|
Week - 3 |
Fsst Food |
|
Week - 4 |
Molecular Gastronomy |
|
Week - 5 |
Nuvelle Cuisine |
|
Week - 6 |
Slow Food |
|
Week - 7 |
Neuro-Gastronomy |
|
Week - 8 |
New Anatolian Cuisine |
|
Week - 9 |
Sensory Analysis |
|
Week - 10 |
Thematic Restaurants |
|
Week - 11 |
Green Restaurants |
|
Week - 12 |
Relationship between agriculture and gastronomy |
|
Week - 13 |
Geographical Marking System-I |
|
Week - 14 |
Geographical Marking System-II |
Anadolu Info Package 
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