Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS321 - Culinary Microbiology	V. SEMESTER	2 +0	4.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	ÖĞR. GÖR. DR. ÜMİT YILMAZ YILDIZ
Mode of Delivery	Face to Face
Place of Delivery
Used Educational Platforms
Prerequisites	There are no prerequisites and co-requisites for this class
Courses Recomended	There is not
Recommended Resources	There is not
Work Placement	No
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Introduction to culinary microbiology
Week - 2		Usage areas of microorganisms in the kitchen
Week - 3		Indicators (Markers), pathogens and beneficial microorganisms
Week - 4		Fundamentals of food fermentation
Week - 5		Usage of bacteria and yeast
Week - 6		The use of molds in cheese making
Week - 7		Biotechnological applications in foods
Week - 8		Mixed cultures (Symbiotic cultures) and their products
Week - 9		Preservation of food with microorganisms
Week - 10		Food preservation methods in Turkish Cuisine-1
Week - 11		Food preservation methods in Turkish Cuisine-2
Week - 12		Fermentation processes in Turkish Cuisine
Week - 13		Microbiological spoilage in foods
Week - 14		Microorganism detection methods

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)