ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Course Introduction and Application Information
| Course Code: | UNI380 | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. OĞUZ ACAR | ||||
| Course Lecturer(s): | Dr. Oğuz Acar | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The main objective of this course is to raise awareness within the framework of the relationship between health and nutrition regarding the concept and scope of functional foods, bioactive components and their effects on health, as well as legal regulations, emerging food technologies, and innovative products in functional foods. |
| Course Content: | Functional components: Omega-3 fatty acids, Probiotic bacteria, Prebiotics, Phytosterols, Carotenoids, Flavonoids and other secondary herbal substances, Vitamins, Bioactive peptides, Phytoestrogens constitute the content of the functional foods course. |
Learning Outcomes
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The students who have succeeded in this course;
1) Introduction, providing information about the course scope, and general concepts 1) Introduction, providing information about the course scope, and general concepts 2) The concepts of health and nutrition 2) The concepts of health and nutrition 3) The concept of functional foods 3) The concept of functional foods 4) Nutraceuticals 4) Nutraceuticals 5) General review, midterm preparation 5) General review, midterm preparation 6) Midterm 6) Midterm 7) Phytochemicals 7) Phytochemicals 8) Phenolic acids 8) Phenolic acids 9) Flavonoids 9) Flavonoids 10) Probiotics and prebiotics 10) Probiotics and prebiotics 11) Essential fatty acids 11) Essential fatty acids 12) Dietary fibers and resistant starch 12) Dietary fibers and resistant starch 13) Functional food development: Current trends and technologies 13) Functional food development: Current trends and technologies 14) General review and final exam preparation 14) General review and final exam preparation 15) Final exam 15) Final exam |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction, providing information about the course scope, and general concepts | Course Instructor's notes |
| 2) | The concepts of health and nutrition | Course Instructor's notes |
| 3) | The concept of functional foods | Course Instructor's notes |
| 4) | Nutraceuticals | Course Instructor's notes |
| 5) | General review, midterm preparation | Course Instructor's notes |
| 6) | Midterm | Course Instructor's notes |
| 7) | Phytochemicals | Course Instructor's notes |
| 8) | Phenolic acids | Course Instructor's notes |
| 9) | Flavonoids | Course Instructor's notes |
| 10) | Probiotics and prebiotics | Course Instructor's notes |
| 11) | Essential fatty acids | Course Instructor's notes |
| 12) | Dietary fibers and resistant starch | Course Instructor's notes |
| 13) | Functional food development: Current trends and technologies | Course Instructor's notes |
| 14) | General review and final exam preparation | Course Instructor's notes |
| 15) | Final exam | Course Instructor's notes |
Sources
| Course Notes / Textbooks: | 1. Functional Foods and Biotechnology (Eds. K.Shetty, G.Paliyath, A.L.Pometto,R.E. Levin) Taylor & Francis Group, 2007 2.Functional and Medicinal Foods (Eds. L.N. Losso, F.Shahidi, D.Bagchi) Taylor & Francis Group, 2007 |
| References: | İlgili öğretim üyesinin ders notları |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
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| Program Outcomes |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
Assessment & Grading
| Değerlendirme Yöntemleri ve Kriterleri | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 28 |
| Midterms | 3 | 17 |
| Final | 6 | 29 |
| Total Workload | 116 | |