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
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 548PROBIOTIC AND STARTER CULTURE TECHNOLOGIES3 + 02nd Semester7,5

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001 4 4 433424 
LO 002 4 4 433424 
LO 003 4 4 433424 
LO 004 4 4 433424 
Sub Total 16 16 16121216816 
Contribution040404334240

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 2021-2022 Fall1SEHER ARSLAN
Details 2020-2021 Fall1SEHER ARSLAN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 548 PROBIOTIC AND STARTER CULTURE TECHNOLOGIES 3 + 0 1 Turkish 2021-2022 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. SEHER ARSLAN sehera@pau.edu.tr MUH A0197 %
Goals 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
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. .
Topics
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes