|
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