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GID 311E - Food Microbiology I

Course Objectives

To provide basic knowledge on cells, bacteria, yeast, fungi, protozoa, algae and viruses related to foods.
Demonstrate an ability to work in teams; Develop ability of written and oral presentation,
Demonstrate an awareness of professional and ethical responsibility;
Develop skills in seeking information from various sources;
Provide students a recognition of the need to engage in life-long learning.

Course Description

The relationship between microorganisms and food will be covered In this course. Besides, the results of their metabolic activities will be highlighted.

Course Coordinator
Zeynep Dilek Heperkan
Course Language
English
 
 
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