The aim of this course is to understand the structure, development, and health effects of the human microbiota, as well as to teach the functional food components and production technologies that modulate microbiota. Additionally, by covering the scientific foundations and practical applications of components such as prebiotics, probiotics, and postbiotics used in the design and production of functional foods, students will develop the ability to follow and critically evaluate current advances in this field.

The course begins with an examination of the composition, development, and interaction of the human microbiota with environmental factors. Fundamental topics such as the relationship between the microbiota and the immune system, dysbiosis, and associations with diseases are addressed. Subsequently, prebiotic, probiotic, postbiotic, and paraprobiotic components are introduced in detail; their effects on the microbiota and health benefits are evaluated considering current scientific studies. The definition, classification, and production technologies of functional foods are emphasized. Additionally, the development of functional foods targeting microbiota, personalized nutrition approaches, and future application potentials are discussed. Throughout the course, students analyze scientific articles on microbiota and functional foods, developing a critical perspective on the field.