Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To have knowledge about probiotics: general properties, beneficial health effects, importance in terms of food industry, sources, usage area, isolation and identification methods of probiotics. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can explain the terms probiotic and prebiotic |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Probiotic bacteria and yeasts; general properties that probiotics should have; metabolites produced by probiotics; isolation, identification and preservation methods of probiotics; pharmaceutical products involving probiotics, probiotics used as starter culture in the production of foods, health benefits of probiotics, novel products developed by probiotics. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definitions: Probiotic, prebiotic | Lecture, discussion or Distance Learning |
| 2 | Probiotic bacteria | Lecture, discussion or Distance Learning |
| 3 | Probiotic yeasts | Lecture, discussion or Distance Learning |
| 4 | Isolation and identification methods of probiotics | Lecture, discussion or Distance Learning |
| 5 | Preservation methods of probiotics | Lecture, discussion or Distance Learning |
| 6 | Metabolites produced by probiotic microorganisms | Lecture, discussion or Distance Learning |
| 7 | Report presentation-1 | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Health benefits of probiotics | Lecture, discussion or Distance Learning |
| 10 | Pharmaceutical products prepared by probiotic microorganisms | Lecture, discussion or Distance Learning |
| 11 | Probiotics used in food industry as starter culture | Lecture, discussion or Distance Learning |
| 12 | Probiotics in dairy products | Lecture, discussion or Distance Learning |
| 13 | Probiotics in meat products | Lecture, discussion or Distance Learning |
| 14 | Novel products developed by probiotics | Lecture, discussion or Distance Learning |
| 15 | Report presentation-2 | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Smith, A., Jones, C.L., 2012. Probiotics: Sources, Types and Health Benefits. Nova Science Publishers, Inc. New York. - Floch, M., Kim, A., 2010. Probiotics. SLACK Incorporated, USA | |
| 2 | Versalovic, J., Wilson, M., 2008. Therapeutic Microbiology : Probiotics and Related Strategies. ASM Press, USA | |
| 3 | Holzapfel, W.H., Wood, B.J.B., 2014. Lactic Acid Bacteria: Biodiversity and Taxonomy, John Wiley & Sons, Ltd. Published. | |
| 4 | Noomhorm, A., Ahmad, I., Anal, A.K., 2014. Functional Foods and Dietary Supplements. Wiley-Blackwell, UK. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 14 | 3 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 2 | 6 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 5 | 20 |
| mid-term exam | 10 | 5 | 50 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 193 | ||