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Microbiology

Course ID
TIP 108
Department
Nutrition and Dietetics
Semester
3rd Semester
Credit
3.00

It is to evaluate the general characteristics of microorganisms and their important mechanisms in terms of health and industry. 

It is to evaluate the general characteristics of microorganisms and their important mechanisms in terms of health and industry. Classification of microorganisms. Describe morphology of microorganisms. Microorganism genetics. Microorganism physiology and metabolism. Contamination and protection of microorganisms. Routes of transmission of microorganisms. Sterilization patterns sampling. Disclosure of disinfection routes. To be able to relate immunological events. Immunological properties of the spleen. Immunizations and immunizations. The importance of microorganisms in terms of health and industry. The bacterium’s precaution. Prevention of viruses. The prey of mold and yeast.