| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5032 | ||||
| Course Name: | Special-Purpose Product Development | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | Explaining the legislation, legal regulations and risk factors in the production, processing, storage, transportation, preparation and consumption stages of products for special purposes in Turkey and in the world, evaluating the nutritional needs of individuals with food allergies, lactose intolerance, celiac, phenylketonuria and developing product formulations and production methods for these individuals, providing information on issues such as risk assessment and crisis management. |
| Course Content: | Developing products for special purposes to meet the needs of different segments of the society, examining the legal regulations and regulations related to them in terms of nutrition, evaluating the compliance status of current and future products with the legislation |
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The students who have succeeded in this course;
1) Comprehends the legal regulations in the legislation related to products for special purposes. 2) Interprets and discusses legal regulations and practices related to products for special purposes. 3) Knows the problems that may be encountered with products for special purposes, the risk potential and strategies to avoid them, can make risk analysis and gain the competence to convey them to the relevant persons and institutions. 4) Knows the raw materials that can be used in products for special purposes and can develop products. 5) Be able to do independent and analytical work, prepare reports and present orally by following the scientific literature on products for special purposes. |
| Week | Subject | Related Preparation |
| 1) | Introduction, general topics and definitions of food products for special purposes | |
| 2) | National legislation and regulations on food products for special purposes | |
| 3) | EU and international food laws regarding food products for special purposes | |
| 4) | Risk analysis of food products for special purposes and strategies to avoid these risks | |
| 5) | Raw materials and properties of food products for special purposes | |
| 6) | Production methods of food products for special purposes | |
| 7) | Quality issues and troubleshooting of special purpose food products | |
| 8) | Midterm Exam | |
| 9) | Food enhancement practices for individuals with conditions such as food allergy, lactose intolerance, celiac, phenylketonuria | |
| 10) | Food enhancement practices for individuals with conditions such as food allergy, lactose intolerance, celiac, phenylketonuria | |
| 11) | Food enhancement practices for individuals with conditions such as food allergy, lactose intolerance, celiac, phenylketonuria | |
| 12) | Presentations of individuals and groups developing foods for special purposes | |
| 13) | Presentations of individuals and groups developing foods for special purposes | |
| 14) | Presentations of individuals and groups developing foods for special purposes | |
| 15) | Final Exam |
| Course Notes / Textbooks: | 1. İlgili kurum ve kuruluşların (Tarım ve Orman Bakanlığı, Sağlık Bakanlığı) hazırladığı Türk Gida Kodeksi ve diğer ilgili yazal mevzuat. 2. Ders notları ve güncel makaleler 3. Köksel, H. 2021. Hububat Bilimi ve Teknolojisi. Sidaş Medya Ltd. Şti. İzmir |
| References: | 1. İlgili kurum ve kuruluşların (Tarım ve Orman Bakanlığı, Sağlık Bakanlığı) hazırladığı Türk Gida Kodeksi ve diğer ilgili yazal mevzuat. 2. Ders notları ve güncel makaleler 3. Köksel, H. 2021. Hububat Bilimi ve Teknolojisi. Sidaş Medya Ltd. Şti. İzmir |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 152 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 197 | |