| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Functional Foods | GTP210 | Elective | Associate degree | 2 | Spring | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Semin Özge KESKİN
Learning Outcomes of the Course Unit
1) define functional foods, classify functional ingredients according to their production purposes and intended use and know sources of functional ingredients.
2) Know health claims related to functional ingredients and foods and action mechanisms of them on human health.
3) know sources of functional ingredients and foods rich in mentioned functional ingredient
4) Know soy food products and their health benefits
5) Know sports drinks and their processing technology
6) Know chemical composition of human milk and its biological functions, ingredient selection for infant formula and formulation aspects of infant formula
7) Know functional cereal components, cereal products and their production technology.
8) know criteria important for functional food design and effect of consumer preferences on functional food design.
9) Know regulations related to functional foods
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | High | No relation | No relation | High | Middle | |
| 2 | No relation | No relation | High | No relation | No relation | High | Low | |
| 3 | No relation | No relation | High | No relation | No relation | High | Low | |
| 4 | No relation | No relation | High | No relation | No relation | High | Middle | |
| 5 | No relation | No relation | High | No relation | No relation | High | Middle | |
| 6 | No relation | No relation | High | No relation | No relation | High | Middle | |
| 7 | No relation | No relation | High | No relation | No relation | High | Middle | |
| 8 | No relation | No relation | High | No relation | No relation | High | High | |
| 9 | No relation | No relation | High | No relation | No relation | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Definition of functional foods, chemistry and sources of functional ingredients, effect of functional ingredients on health, health claims, functional food production technologies, functional food safety and related regulations
Weekly Schedule
1) Introduction to functional Foods2) Definition of functional foods
3) Classification of functional foods
4) Sources of functional foods
5) Health benefits of functional foods
6) Functional food design
7) Soya products and their health benefits
8) Midterm exam
9) Design of functional infant food formula
10) Functional cereal ingredients, cereal products and their production technologies
11) Evaluation of functional foods in terms of food safety and toxicology
12) Regulatory Status and Laws related to functional foods
13) Consumer behavior specific to functional foods
14) Future of functional foods
15) Functional sports drinks
16) Final exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Self Study
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||
Contribution of Final Examination to Course Grade |
40% |
|||||||||||
Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required