Information Package / Course Catalogue
| Course Code | : ZST525 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
Understanding cultural heritage and dairy products in Turkish culinary culture, the general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indications worldwide and in Turkey, dairy products with geographical indications, the slow food movement, slow food in Turkey, festivals, carnivals, and celebrations related to milk and its products, and sustainability in traditional products.
Understanding cultural heritage and dairy products in Turkish culinary culture, the general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indications worldwide and in Turkey, dairy products with geographical indications, the slow food movement, slow food in Turkey, festivals, carnivals, and celebrations related to milk and its products, sustainability in traditional products.