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LO-1
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Students will be able to define the fundamentals of microbiology and microorganisms. |
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LO-2
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Students will be able to acknowledge the microorganisms used as indicators. |
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LO-3
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Students will be able to define essential microorganisms ensuring food safety. |
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LO-4
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Students will be able to explain fermantation processes and products. |
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LO-5
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Students will be able to describe the examples of food microbiology in Turkish cuisine. |
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LO-6
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Students will be able to explain the use of microorganisms for food preservation. |