Tarih | 07.05.2024 |
Birim | Ereğli Vocational School of Health Services |
SDG | Quality Education, Responsible Consumption and Production |
Information was given about the structure and reproduction types of molds, which we frequently encounter in the kitchen in our daily lives, and they were examined under a microscope. In particular, samples were taken from the molds in tomato paste and information was given about their cellular structures and breeding conditions. A contribution to food sustainability was made by discussing methods to extend the shelf life of foods and prevent mold growth.