Information Package / Course Catalogue
| Course Code | : GMP614 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of the corse is to give information about classification of lactic acid bacteria, their physiology and usages in food industry and effects on health and disease.
Classification of lactic acid bacteria, usages in food industry,stabilities in fermented foods, antimicrobial compounds produced by lactic acid bacteria and their acting mechanism of pathogenic and spoilage bacteria, effects on health and disease, lactic acid bacteria as culure and probiotics.
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| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 6 | 3 | 126 |
| Assignment | 1 | 20 | 1 | 21 |
| Project | 1 | 25 | 1 | 26 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 2 | 1 | 2 | 2 | |
OÇ-2 | 4 | 2 | 1 | 2 | 2 |
OÇ-3 | 5 | 3 | 2 | 2 | 3 |
OÇ-4 | 3 | 2 | 2 | 2 | 3 |
OÇ-5 | 1 | ||||