1 | Basic concepts and definitions of food microbiology |
2 | Classification of food pollutants, sources and routes of contamination. |
3 | Ways to prevent contamination sources |
4 | Mycotoxins and Producer Fungi in Grape |
5 | Methods of Contamination of Foods with Mycotoxins |
6 | Microorganisms used in food processing techniques |
7 | Molds, yeast and bacteria |
8 | Midterm |
9 | Food poisoning |
10 | Food-borne pathogens |
11 | Foodborne microbiological diseases |
12 | Food preservation methods |
13 | Microbiological standards |
14 | The importance of food microbiology in food technology |