Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM122	Fonksiyonel Starter Kültürler	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

To have knowledge about starter cultures used in food industry, to have knowledge about common starter cultures, to have knowledge about functional food concept, to use starter cultures to gain food functional properties, to have knowledge about what functional properties starter cultures might have, Get general information about the effects on health

Name of Lecturer(s)

Dr. Öğr. Üyesi Aybike KAMİLOĞLU

Learning Outcomes

1	Gıda endüstrisinde kullanılan starter kültürler hakkında bilgi sahibi olma
2	Fonksiyonel gıdayı tanımlayabilme
3	Gıdaya fonksiyonel özellik kazandırabilmek için starter kültürleri kullanabilme
4	Fonksiyonel starter kültürlerin sağlık üzerine etkileri hakkında genel bilgi sahibi olma
5	Aradığı bilimsel verilere kolay ulaşabilme yetisinde olma
6	Çalışma arkadaşları ile kolay koordine olan ve çoklu çalışma yetisine sahip olma
7	İletişim gücü yüksek, problemler karşısında çözüm üretebilme yetisine sahip olma
8	To have knowledge about starter cultures used in industry
9	To be able to define functional food
10	Use starter cultures to gain functional food
11	Having general knowledge about the effects of functional starter cultures on health
12	Being able to reach easily scientific scientific data
13	Easy co-ordination with working friends and having multiple working ability
14	Having the ability to produce solutions in the face of problems with high communication power

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The positive effects of different functional starter cultures on the product and the properties required for the use of functional starter cultures

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction, definition of the course and giving informations about the subjects included in the scope of the course .
2	Definition of starter culture
3	The purpose and importance of using the starter culture
4	The growth factors and the usage of the starter culture
5	The microorganisms used as starter
6	The methods of producing starter culture
7	The starter cultures which are lactic acid bacteria
8	Lactobacillus used in meet products
9	Bakery and lactic acid bacteriae
10	Lactobacillus, Pediococcus, Leunocostoc in vegetables
11	Starter cultures which are used in milk products
12	Isomers of lactic acid
13	The importance of cultures found in fermented foods
14	General repetition
15
16

Recommended or Required Reading

T.M. Cogan, J.P. Accolas. 1996. Dairy starter cultures. Wily-VCH, New York, Weinheim, Cambridge. p.277. S.E. Gilliland. 2000. Bacterial starter cultures for food. CRC Press. p 205.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	30	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	70	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Team/Group Work	5	6	30
Individual Study for Mid term Examination	1	18	18
Individual Study for Final Examination	1	19	19
Reading	14	3	42
Performance	14	4	56
TOTAL WORKLOAD (hours)			168

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	5
LO2	5
LO3	5
LO4	5
LO5	5
LO6	5
LO7	5
LO8	5
LO9	5
LO10	5
LO11	5
LO12	5
LO13	5
LO14	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High