The aim of this course is to understand the structure, development, and health impacts of the human microbiota, as well as to teach the functional food components and production technologies that modulate microbiota. Additionally, the scientific foundations and practical applications of components such as prebiotics, probiotics, and postbiotics used in the design and production of functional foods are covered, enabling students to follow and critically evaluate current developments 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 its connection to 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 course also covers the definition, classification, and production technologies of functional foods. Additionally, the development of functional foods targeting microbiota, personalized nutrition approaches, and future application potentials are discussed. Throughout the course, students analyze scientific articles related to microbiota and functional foods, gaining a critical perspective in the field.