ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts (Master) (without Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
Course Introduction and Application Information
| Course Code: | GMS5014 | ||||
| Course Name: | Functional Foods | ||||
| 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: | Dr. Öğr. Üy. ECE SÜREK | ||||
| Course Lecturer(s): | Ece SÜREK | ||||
| Course Assistants: |
Course Objective and Content
| 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 |
Learning Outcomes
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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. |
Course Flow Plan
| 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 |
Sources
| 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 - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|
| Program Outcomes | ||||
| 1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||
| 2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||
| 3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | ||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. | ||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | |
| 2) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | |
| 3) | Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Calculation
| 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 | ||||||