| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| BEY248E | FOOD MICROBIOLOGY AND FOOD SAFETY | 4 | 4 | 3 | 4 |
AMAÇ VE İÇERİK |
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|---|---|
| Amaç: | It's aimed to gain knowledge and skills about important microorganisms associated with food , to learn various techniques for enumeration and control of microorganisms in food; to understand the role of different microorganisms in food spoilage, and foodborne diseases; to comprehend the microbiological quality control,ensuring food safety and hygiene; to understand food safety rules and regulations. |
| İçerik: | Microbial growth, internal and external factors affecting microbial development, principles of food fermentation and the role of beneficial microbes, the role of microorganisms in food spoilage, pathogenic microorganisms, infection and intoxication, mycotoxins, viruses and parasites, principles that control microbial growth, qualitative and quantitative microbiological analyzes. |