Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Banu METİN
Course Objective
Giving the most up-to-date information on the effects of microorganisms and probiotic microorganisms on human health, technological selection criteria and their use in functional food production
Course Content
What is fermentation? Microorganisms in fermentation, microbial metabolism. Probiotic stimulation, products produced by probiotics, Bacteriocin and exopolysaccharides. Health effects of fermented foods and probiotics. Effect of food-borne microorganisms on the intestinal flora. Selection of probiotic microorganisms. Regulation of probiotics. Hygiene in fermented foods. Probiotic food products. Acetic acid and propionic acid bacteria.
Required Resources
Given papers
Course Learning Outcomes
- To learn the fate of the microorganisms taken with food in our body
- To learn which microorganisms or products can be called probiotics
- To gain information on the antimicrobial compounds that the probiotic microorganisms produce
- To gain information on probiotic microorganism species
- To learn how probiotics affect our health
Core Area Distribution
(42) Life Sciences%50 (44) Physical Sciences%50
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeSelf studyProblem Solving
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 4 | 56 |
| Midterm | 1 | 1 | 1 |
| Quiz | 2 | 1 | 2 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 1 | 1 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | What is fermentation? Microorganisms involved in fementations, microbial metabolism.. | Lecture notes related section |
| 2 | The term probiotics, products probiotics produce, bacteriocins, exopolysaccharides. | Lecture noted related section |
| 3 | Health effects of fermented foods and probiotics. | Lecture notes related section |
| 4 | The effect of foods ingested on the gut microbiota. | Lecture notes related section |
| 5 | Selection criteria of probiotic microorganisms. | Lecture notes related section |
| 6 | Regulation of probiotics. | Lecture notes related section |
| 7 | Hygiene in fermented foods. | Lecture notes related section |
| 8 | Probiotic foods | Lecture notes related section |
| 9 | Next generation probiotics | Lecture notes related section |
| 10 | Acetic acid bacteria | Lecture notes related section |
| 11 | Propionic acid bacteria | LEcture notes related section |
| 12 | Lactic acid bacteria | Lecture notes related section |
| 13 | Filamentous fungi in fermented foods. | Lecture notes related section |
| 14 | Student presentations | Lecture notes related section |
| 15 | Review | Review |
| 16 | Final Sınavı | Final Sınavı |