Gaining advanced knowledge of the students about the mechanisms of action of food-borne pathogenic microorganisms and controlling them in food, Critically evaluating the scientific articles about food-borne pathogenic microorganisms and giving conclusions.

Classification of foodborne pathogenic microorganisms and parasites; Factors affecting development; Foodborne pathogenic bacteria, virulence factors and pathogenicity mechanisms; Food-borne molds: Mycotoxin formation mechanism, health effects, foodborne viruses; Foodborne parasites; Toxins of aquatic products, adverse health effects; New food preservation methods and effects on pathogenic microorganisms; Advanced techniques in pathogen microorganism analysis.