| Gastronomy and Culinary Arts (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | GMS5014 | ||||
| Course Name: | Functional Foods | ||||
| Semester: |
Fall Spring |
||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ECE SÜREK | ||||
| Course Lecturer(s): | Ece SÜREK | ||||
| Course Assistants: |
| Course Objectives: | Learning basic information and concepts about functional food and ingredients. |
| Course Content: | Definition, history, production methods, classification, health benefits of functional foods; functional foods based on product groups, reasons for the development of functional foods and the increase in market share, functional ingredients, probiotics, probiotic foods, properties necessary for a microorganism to be used as a probiotic, properties that must be present in an ingredient to be defined as prebiotics, dietary fibers and their health benefits, phenolic components (phenolic acids and flavonoids), carotenoids, oil-based components, vitamins, minerals, functional foods, functional spices |
|
The students who have succeeded in this course;
1) Learns and defines the concepts of functional food and functional ingredient. 2) Classifies functional foods according to various characteristics. 3) Learns the health effects of functional foods and ingredients. |
| Week | Subject | Related Preparation |
| 1) | Introduction to Functional foods (definition, history, current situation, production methods) | |
| 2) | Probiotics and Prebiotics | |
| 3) | Dietary Fibers | |
| 4) | Antioxidants and Their Action Mechanisms | |
| 5) | Polyphenolic Compounds and Carotenoids | |
| 6) | Fatty Acids | |
| 7) | Fat Based Functional Compounds | |
| 8) | Midterm | |
| 9) | Vitamin and Minerals | |
| 10) | Other Functional Compounds | |
| 11) | Functional Foods | |
| 11) | Functional Foods | |
| 12) | Functional Foods | |
| 13) | Homework Presentations | |
| 14) | Final |
| Course Notes / Textbooks: | Wildman, R. E., Wildman, R., & Wallace, T. C. (2016). Handbook of nutraceuticals and functional foods. CRC press. |
| References: | Wildman, R. E., Wildman, R., & Wallace, T. C. (2016). Handbook of nutraceuticals and functional foods. CRC press. |
| Course Learning Outcomes | 1 |
2 |
3 |
||||
|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||
| 1) Follows current developments in the field of gastronomy. | |||||||
| 2) Knows and applies innovative gastronomy practices. | |||||||
| 3) Knows the reactions that occur during the cooking process. | |||||||
| 4) Researches Anatolian cuisine and ethnic cuisines with scientific methods. | |||||||
| 5) Analyse data with basic statistical applications. | |||||||
| 6) Has competence and sufficient equipment in the field of gastronomy. | |||||||
| 7) To be able to scan sources, to know the process of scientific research and to know ethical violations. | |||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Follows current developments in the field of gastronomy. | |
| 2) | Knows and applies innovative gastronomy practices. | |
| 3) | Knows the reactions that occur during the cooking process. | |
| 4) | Researches Anatolian cuisine and ethnic cuisines with scientific methods. | |
| 5) | Analyse data with basic statistical applications. | |
| 6) | Has competence and sufficient equipment in the field of gastronomy. | |
| 7) | To be able to scan sources, to know the process of scientific research and to know ethical violations. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Homework Assignments | 1 | 20 | 20 | ||||
| Midterms | 1 | 30 | 30 | ||||
| Final | 1 | 50 | 50 | ||||
| Total Workload | 100 | ||||||