Graduate Education Institute · Nutrition and Dietetics · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Mehmet DEMİRCİ
Instructors: Dr. Öğr. Üyesi Mehmet DEMİRCİ
Course Objective
To explain to students the types and production of fermented products and the effects of these products on human health with current literature sources.
Course Content
Fermentation, fermented products, Fermenting microorganisms, changes in fermented products, Macro and micro components in fermented products, fermented dairy products and health, fermented meat products and health, fermented herbal products and health, Probiotics, Prebiotics and Synbiotics
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionPresentationBrain Storming
Assessment & Evaluation
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 1 | 14 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 3 | 3 |
Course Schedule
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