Information Package / Course Catalogue
| Course Code | : ST321 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
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.
| Assoc. Prof. Ecem AKAN |
| 1. | Explains the composition, development, and physiological functions of the human microbiota. |
| 2. | Identifies environmental, dietary, and genetic factors affecting the microbiota. |
| 3. | Interprets the relationship between the microbiota and the immune system, metabolic diseases, and the nervous system. |
| 4. | Defines and compares the concepts of prebiotics, probiotics, postbiotics, and paraprobiotics. |
| 5. | Defines functional foods and explains their interactions with the microbiota. |
| 6. | Evaluates the health effects of microbial components used in functional food production. |
| 7. | Demonstrates knowledge of functional food production technologies and analyzes practical examples. |
| 8. | Critically evaluates current scientific publications in the field of microbiota and functional foods. |
| 9. | Communicates scientific information effectively in both written and oral formats. |
| 10. | Discusses innovative and personalized nutrition approaches in the process of developing functional foods. |
| 1. | Handbook of Probiotics and Prebiotics (2008). Yuan Kun Lee, Seppo Salminen. John Wiley & Sons, Inc. |
| 2. | Postbiotics: Science, Technology and Applications (2021). Amin Abbasi, Elham Sheykhsaran, Hossein Samadi Kafil. Bentham Books |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 1 | 0 | 14 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 4 | 4 | 4 | 5 | 4 | |||||
OÇ-2 | 5 | 4 | 4 | 4 | 5 | 4 | |||||
OÇ-3 | 5 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-4 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | ||||
OÇ-6 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-7 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-8 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | ||||
OÇ-9 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||
OÇ-10 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||