This course provides students with the legislation and in accordance with the methods of analysis to examine relationships of food and microorganisms, factors affecting microbial growth in foods, foods indicator and pathogenic microorganisms, examine, inspect alnmasını control of microorganisms in foods, in food microbiological spoilage of foods to examine and investigate the microbiological spoilage aimed to gain competencies .

Evaluation of pathogenic and non-pathogenic microorganisms in foods