Microbiology of Fermented Productions Al-Farabi Kazakh National University
The aim of the course is to introduce students with fundamental concepts about knowledge, theory and practice for a variety of commercially-important microorganisms of fermented food products and ingredients, from a technical perspective.
The student will be able to demonstrate a fundamental understanding of food fermentation science and technology knowledge and principles
Microbiology, Basics of biotechnology, Processes and apparatus
Exams (25%), Activity in classromm (75%)
Week1: Origin and History of Food Fermentations Week2: Review of fermentation microbiology and biochemistry Week3: Microorganisms used in Fermentation Biotechnology and Microbiology.
Online Course Requirement
Omirbekova Anel Adilevna
Al-Farabi Kazakh National University
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