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  • Department of Gastronomy and Culinary Arts
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  • Modern Food Microbiology Applications
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Course Title Code Compulsory/Elective Laboratory + Practice ECTS
Modern Food Microbiology Applications GMS509 I. SEMESTER 3+0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. ÜMİT YILMAZ YILDIZ
Mode of Delivery Face to face (in person)
Prerequisites There is no prerequisites and co-requisites
Courses Recomended There is no recommended optional programme component
Recommended Reading List
Assessment methods and criteria 1 mid term or assignment, 1 final
Work Placement Doesn't apply
Catalog Content History of Food Microbiology; Basic concepts; Role of Microorganisms in Food; Taxonomic Characteristics and Importance of Foods; Red Meat and White Meat; Processed Meat and Seafood; Fermentation and Fermentation Products; Milk Fermentation and Unfermented Dairy Products; Culture, Microscopic and Sampling Methods; Chemical, Biological and Physical Methods; Food Preservation by Modified Atmosphere; Microorganisms Living in Different Conditions and Their Effects on Food; Foodborne Diseases; Use of Modern Microbiology Techniques in Kitchens.

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