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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 548PROBIOTIC AND STARTER CULTURE TECHNOLOGIES3 + 01st 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 12PO 13
LO 0015555555555   
LO 00255555555555  
LO 0035555555555   
LO 004555555555    
Sub Total202020202020202020155  
Contribution5555555554100

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)14228
Assignments21530
Mid-terms13232
Final examination13333
Presentation / Seminar Preparation13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes