1. THIRD CYCLE - DOCTORATE DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 546PROBIOTIC DAIRY PRODUCTS3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective The goal of this course includes to inform students regarding probiotic dairy product
Course Content Definition and general properties of probiotics, probiotics and their effects on gastrointestinal health, antimutagenic and antitumor activities, stimulation of immun systems by probitics, probitics and dental health, micellenaus health effects of probitics, strategies for development of new probiotic dairy products, methods to increase viability and stability of probiotics (microencapculation), prebiotics, synbiotics, legal arrangements in world and Turkey. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Have background knowledge about probiotics and prebiotics
2The ability to explain the varieties of probiotic dairy products nationally or internationally
3The ability to understand the importance of probiotic dairy products in a healthy life

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001333333333333
LO 00244333333333 
LO 003333444444444
Sub Total1010910101010101010107
Contribution333333333332

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2009-2010 Spring1OĞUZ GÜRSOY


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 546 PROBIOTIC DAIRY PRODUCTS 3 + 0 1 Turkish 2009-2010 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Course location is not specified. %
Goals The goal of this course includes to inform students regarding probiotic dairy product
Content Definition and general properties of probiotics, probiotics and their effects on gastrointestinal health, antimutagenic and antitumor activities, stimulation of immun systems by probitics, probitics and dental health, micellenaus health effects of probitics, strategies for development of new probiotic dairy products, methods to increase viability and stability of probiotics (microencapculation), prebiotics, synbiotics, legal arrangements in world and Turkey. .
Topics
Materials
Materials are not specified.
Resources
Course Assessment
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes