| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- define the functional foods
- are acquainted on functional food concept
- are acquainted on probiotics, functional food components, antioxidants and bioavailability
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course covers the importance of functional foods along with food processing techniques and processes, the definition and properties of functional foods that are beneficial for health, and the processing and storage of these foods. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Functional food definitions |
|
2nd Week |
Classification of functional foods: Natural, enriched, modified |
|
3rd Week |
Functional ingredients I: Dietary fibers, phytochemicals, prebiotics |
|
4th Week |
Functional ingredients II: Probiotics, antioxidants, omega-3 fatty acids |
|
5th Week |
Functional foods supplemented with vitamins and minerals |
|
6th Week |
Plant extracts and their functional effects |
|
7th Week |
Functional milk and dairy products |
|
8th Week |
Midterm exam |
|
9th Week |
Functional meat and meat products |
|
10th Week |
Functional cereal products and breads |
|
11th Week |
Functional beverages |
|
12th Week |
Technological approaches to functional food production |
|
13th Week |
Labeling of functional foods and legislation |
|
14th Week |
General review, presentations, homework submission |
|
| Recommended or Required Reading | Wildman R.E.C., 2007, Handbook of Nutraceuticals and Functional Foods
Baysoy G., Functional Foods 2018 |
|---|
| Planned Learning Activities and Teaching Methods |
- Questions/Answers
- Lecture
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
1 |
12 |
12 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
12 |
12 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
24 |
24 |
| Total Work Load | 148 |
| Total Work Load / 30 (h) | 4.93 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
