USE OF STARTER CULTURES İN MEAT PRODUCTS 

Module Code Number

VBT 624

Number of ECTS Credits

6

Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lessons of food technology and food microbiology

Module Contents

General information about starter cultures, use of starter culture in meat products, preparation and quality controls of cultures,

Aims and Objectives of the module

Acquire to enough information on topics of Choosing and using of starter culture in meat products, and to get fermented product

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language

Turkish

Textbook /

Recommended readings

Reference articles