Information Package / Course Catalogue
Microbiota, Health, and Functional Food Technologies
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
Objectives of the Course

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.

Course Content

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.

Name of Lecturer(s)
Assoc. Prof. Ecem AKAN
Learning Outcomes
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.
Recommended or Required Reading
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
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and Development of the Microbiota
Week 2 - Theoretical
Composition of the Human Microbiota
Week 3 - Theoretical
Relationship Between Microbiota and the Immune
Week 4 - Theoretical
Dysbiosis and Its Association with Diseases
Week 5 - Theoretical
Factors Affecting the Microbiota (Diet, Antibiotics,
Week 6 - Theoretical
Prebiotics: Definition and Types,
Week 7 - Theoretical
Prebiotics: Mechanisms of Action
Week 8 - Theoretical
Probiotics and Their Effects on Health
Week 9 - Theoretical
Postbiotics and Paraprobiotics: Next-Generation
Week 10 - Theoretical
Relationship Between Microbiota and Metabolic Diseases (Obesity, Diabetes, etc.)
Week 11 - Theoretical
Definition and Classification of Functional Foods
Week 12 - Theoretical
Production Technologies of Functional Foods Containing Probiotics and Prebiotics
Week 13 - Theoretical
Design of Functional Foods Targeting the Microbiota
Week 14 - Theoretical
Current Research, Clinical Studies, and Future Perspectives
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Individual Work141014
Midterm Examination1415
Final Examination1415
TOTAL WORKLOAD (hours)52
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
2
2
2
2
2
2
2
2
2
2
2
OÇ-2
2
1
2
1
2
2
2
1
1
1
OÇ-3
1
3
3
2
2
4
4
2
1
2
OÇ-4
2
4
2
2
2
2
2
2
2
2
2
OÇ-5
1
2
2
1
2
1
5
3
3
3
OÇ-6
2
2
2
3
1
1
2
1
2
1
OÇ-7
2
2
2
2
2
1
2
1
2
1
2
OÇ-8
2
1
2
5
4
2
4
2
1
2
1
OÇ-9
2
1
2
1
2
1
3
3
2
1
OÇ-10
3
2
1
2
1
2
1
2
1
2
1
Adnan Menderes University - Information Package / Course Catalogue
2026