Studies on quantitative and qualitative enzyme activity in foods and the effects of enzyme activity on food quality are carried out in food enzyme laboratories.…
BanuNovember 12, 2021
In agricultural production, there are many disease factors that damage plants. In order to protect from these pests and increase agricultural yield, chemical control is…
BanuNovember 12, 2021
Mycology is the science that studies the genetic, taxonomy and biochemical properties of fungi. In mycology laboratories, besides the studies on the detection of medical…
BanuNovember 11, 2021
Mycotoxins are metabolites left by molds (especially Aspergillus, Penicillium and Fusarium), which are frequently encountered in foods and feeds, causing side effects and economic losses…
BanuNovember 11, 2021
Minerals are inorganic elements that are necessary for the body to stay healthy and that the body cannot create on its own, and that can…
BanuNovember 11, 2021
Grains are widely used as food and as animal feed. Since it is satiating and energizing, it is a good feed material for the food…
BanuNovember 11, 2021
Studies carried out in oil analysis laboratories; Examples of analyzes and researches carried out for the detection of counterfeit and adulteration, the development of new…
BanuNovember 10, 2021
Vaccines are biological substances that provide protection against infections by stimulating the active immunity formed in humoral (from body fluids) and cellular (cellular) character in…
BanuNovember 10, 2021
In plant molecular biology and genetics laboratories, studies are carried out on subjects such as preventing agricultural product losses, obtaining plants resistant to stress conditions,…
BanuNovember 10, 2021
