| 1 |
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General information about internship locations and opportunities. |
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| 2 |
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Effective sampling |
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| 3 |
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Physical analysis (Moisture, dry matter) |
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| 4 |
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Physical analysis (pH, specific gravity) |
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| 5 |
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Physical analysis (Color, particle size) |
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| 6 |
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Genetics (PCR, etc.) |
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| 7 |
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Solution preparation |
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| 8 |
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MID-TERM EXAM |
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| 9 |
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Titrimetric analyses |
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| 10 |
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Spectrophotometric analyses |
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| 11 |
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Chromatographic analyses |
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| 12 |
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Handwashing tests |
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| 13 |
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Microbiology tests (Total mold, total yeast, total viable count) |
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| 14 |
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Microbiology tests (E. coli, Salmonella, etc.) |
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| 15 |
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Interpretation of the obtained results in accordance with Turkish food regulations and legislation. |
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| 16 |
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FINAL EXAM |
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| 17 |
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FINAL EXAM |
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