Information Package / Course Catalogue
Quality in Fermented Foods
Course Code: KGK266
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To teach the fermentation and fermentation processes.

Course Content

Introduction to Fermentation, types of fermentation, fermentation methods and fermentation processes

Name of Lecturer(s)