Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | BMB-23-167 | ProbIotIc fermented mIlk | Elective | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
The objective of this course is to give knowledge about probiotics microorganism, probiotic milk products and effects on health. |
Name of Lecturer(s) |
Dr. Öğr. Üyesi Mubin Koyuncu |
Learning Outcomes |
1 | Knows probiotic microorganism. | 2 | Learns probiotic dairy products. | 3 | Knows the effects of probiotics on the health |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
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Recommended Optional Programme Components |
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Course Contents |
Fermentation, basic metabolic pathways, carbohydrate metabolism, characteristics and importance of fermented milk products, definition and importance of probiotics, therapeutic Lactobacilli, Bifidobacteria, prevention and therapy by the use of Lactobacilli, use of Lactobacilli and Bifdobacteria, prebiotics. |
Weekly Detailed Course Contents |
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1 | Introduction, definition and history of fermentation. | | | 2 | Types of fermentation and products. | | | 3 | Characteristics and importance of fermented milk products. | | | 4 | Definition and importance of probiotics. | | | 5 | Bifidobacteria. | | | 6 | Use of Lactobacilli and Bifdobacteria. | | | 7 | Prebiotics. | | |
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Recommended or Required Reading |
1. Gıda Biyoteknolojisi. Editör Prof. Dr. Necla Aran.Nobel Yayın. ISBN 978-605-133-134-8.
2. Süt Endüstrisinde Laktik Asit Bakterileri. Prof. Dr. Sevda Kılıç.Ege Üniversitesi Ziraat Fakültesi Yayınları No:542. ISBN 978-975-483-488-8. |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Attending Lectures | 1 | 100 | SUM | 100 | |
Seminar | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | |
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Workload Calculation |
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Seminar | 1 | 60 | 60 |
Criticising Paper | 6 | 20 | 120 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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