GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7106 - PRESERVATION OF FOODS BY BIOLOGICAL METHODS

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1To learn possible usage of lactic acid bacteria as a protective culture
2To learn antimicrobial compounds produced by starter cultures and their possible usage in food industry
3To learn possible usage of bacteriophages as a biopreservative
4To learn antimicrobial compounds found naturally in foods and their possible usage in food industry
 
Course Category
Course Category Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses