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Course Code: 
FDE 206
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Credits: 
4
ECTS: 
8
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
This course is designed to give students an understanding of the role of microorganisms in food processing and preservation; relation of microorganisms to food spoilage, foodborne illness and intoxication, general food quality, and role of microorganisms in health promotion.
Course Methodology: 
1: Lecture by instructor, 2: Lecture by instructor with class discussion, 4: Use of simulations, 6: Reading assignment, 7: Laboratory work
Course Evaluation Methods: 
A: Written exam, B: Multiple-choice exam, D: Experiment report, E: Homework,

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