PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 548	PROBIOTIC AND STARTER CULTURE TECHNOLOGIES	3 + 0	2nd Semester	6

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	The goal of this lecture is to give information on properties and functions of starter and probiotic cultures used at fermented foods, culture production technology, factors affecting starter culture activity, quality control at cultures, applications of starter cultures at fermented foods, safety of starter and probiotic cultures and functionality
Course Content	Probiotic and starter cultures and their importance for fermented food, characteristics and functionality of starter cultures, characteristics and functionality of probiotics, starter and probiotic cultures production, culture collection centers, preservation techniques of microorganisms and basic principles of distribution of microorganisms, factors affecting starter activity; antibiotics, disinfectants, bacteriophages, classification and nomenclature of bacteriophages, defence from bacteriophages in the culture technology, quality control of probiotic and starter cultures, the use of microorganisms and enzymes in the manufacturing of fermented and functional foods and food ingredients, evaluation of probiotic and starter cultures both for food safety and their functionality. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learn the functions and properties of starter and probiotic cultures.
2	Learn the starter culture production technology and the factors affecting starter culture activity.
3	Learn the applications of starter cultures at different fermented foods
4	Get knowledge on safety and functionality of starter and probiotic cultures

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001		4		4		4	3	3	4	2	4
LO 002		4		4		4	3	3	4	2	4
LO 003		4		4		4	3	3	4	2	4
LO 004		4		4		4	3	3	4	2	4
Sub Total		16		16		16	12	12	16	8	16
Contribution	0	4	0	4	0	4	3	3	4	2	4	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Final examination	1	40	40
Presentation / Seminar Preparation	1	25	25
Midterm	1	21	21
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

Select Year

This course is not available in selected semester.

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student