Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Associate Prof. Dr. Dilek DÜLGER ALTINER

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Develop knowledge on functional foods, classifications, market status in Turkey and in the world, regulatory aspects and future trends
2) Gain ability to read scientific article or review article, to interpret and summarize the information by including major points, and explanation of ideas effectively in class discussions
3) Develop knowledge on functional foods and their health effects and their bioavailabilites

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8
Learning Outcomes
	1	Middle	Middle	High	High	Middle	Low	Middle	High
	2	High	Middle	Middle	Middle	High	Middle	High	Middle
	3	High	High	High	Middle	Middle	High	Middle	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

Clasiffication of functional foods, consumer demands; Ingredients; Functional foods related to health;Functional foods related to life style; genetically modified functional foods; bioavailability, food safety and toxicology; Legal regulations; Special production methods, Determination of package type; Importance of functional foods in food market, effects on human health; Future of functional foods; new product development and expected developments of legal regulations.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade	40%
Contribution of Final Examination to Course Grade	60%
Total	100%

Language of Instruction

Turkish

Work Placement(s)