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LO-1
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The concept of food microbiology will be defined |
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LO-2
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Major microorganism groups will be defined and classification parameters will be explained. |
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LO-3
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It will be explained how food products can be prepared with microorganisms. |
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LO-4
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It will be explained how food products can be preserved with microorganisms. |
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LO-5
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The concepts of culture and stock preparation will be defined and their use in the cusine will be evaluated. |
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LO-6
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Modern culinary applications of microorganisms or their products will be exemplified. |
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LO-7
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The biological processes of microorganisms in food products and their effects on consumers will be explained. |