Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Growth, survival and death of microorganisms in food
Week - 2	Spoilage in meat, poultry and seafood
Week - 3	Deterioration in milk and dairy products
Week - 4	Toxigenic Aspergillus spp., Toxigenic Penicillium spp., Fusaria and other toxigenic molds.
Week - 5	Deterioration of vegetables and fruits, spoilage of nuts and grains, foodborne pathogenic bacteria 1
Week - 6	Foodborne pathogenic bacteria 2 and 3.
Week - 7	Epidemiology of foodborne diseases
Week - 8	Foodborne viral pathogens and prions
Week - 9	Preservatives and preservation methods, fermentation.
Week - 10	Foodborne pathogenic bacteria 4
Week - 11	Food and waterborne parasites
Week - 12	Advanced techniques in food microbiology
Week - 13	Food safety systems
Week - 14	Hygiene