Opticianry Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI380

Course Name:

Functional Foods

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. OĞUZ ACAR

Course Lecturer(s):

Hamza GÖKTAŞ

Course Assistants:

Course Objective and Content

Course Objectives:	The concept of Functional Food, functional ingredients and knowledge and methods for functional food production will be taught. The importance of functional foods in healthy nutrition will be discussed. Additionally, students will be informed about the legal regulations regarding 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

The students who have succeeded in this course;
1) The student knows the concept of functional food.
2) The student knows probiotics and prebiotics.
3) The student knows phytosterols and carotenoids.
4) The student knows omega fatty acids.
5) The student knows flavonoids and other secondary plant substances.
6) The student knows functional vitamins and minerals.
7) Students know functional dairy products

Course Flow Plan

Week	Subject	Related Preparation
1)	Functional foods	Lesson notes
2)	Probiotics	Lesson notes
3)	Prebiotics	Lesson notes
4)	Phytosterols and carotenoids	Lesson notes
5)	Fatty acids	Lesson notes
6)	Functional compounds	Lesson notes
7)	Functional compounds	Lesson notes
8)	Midterm Exam
9)	Bioactive peptides	Lesson notes
10)	Organosulfur compounds	Lesson notes
11)	Dietary fiber and resistant starch	Lesson notes
12)	Antioxidant substances and antioxidant mechanism of action	Lesson notes
13)	Functional food products (dairy products, confectionery, cereals)	Lesson notes
14)	Functional food products (dairy products, confectionery, cereals)	Lesson notes
15)	Final exam

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	2	3	4	5	6	7
Program Outcomes
1) Knows the basic terms used in optics, the history of optics, its development and the profession of optician.
2) Knows the environmental, social and ethical problems related to her\his profession and assumes the responsibilities related to them.
3) Observes the health and safety measures related to her\his profession.
4) It adopts the total quality philosophy and supports the relevant corporate processes.
5) Gains the basic math and physics knowledge required in the optician profession.
6) Learns information technologies, uses basic computer programs and professional software programs.
7) Knows eye anatomy and optics, has information about eye diseases.
8) Learns the refraction errors, knows the optical equipment used to correct these defects, measures the diopters of optical glasses by means of a phonometer, and determines the type of lens.
9) Knows the properties of materials defined in optics and recognizes optical instruments.
10) She/He reads the prescriptions prepared by the ophthalmologist, supplies the optical equipment, selects the most suitable glass and frame for the patient, and performs the most appropriate glasses assembly procedures in order to eliminate or alleviate vision disorders.
11) When there is a problem with optical materials in the optician laboratory or establishment, she/he understands and fixes the problem.
12) Obtains the knowledge of history belonging to the Ottoman and Republican Periods.
13) Learns Turkish language structure and acquires a basic level of English grammer that will enable her/him to communicate.
14) He/she makes the necessary financial planning in his/her institution and has general accounting knowledge.
15) The researcher is open to changes, has creative, program-solving skills and the ability to share solution suggestions.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Knows the basic terms used in optics, the history of optics, its development and the profession of optician.
2)	Knows the environmental, social and ethical problems related to her\his profession and assumes the responsibilities related to them.
3)	Observes the health and safety measures related to her\his profession.
4)	It adopts the total quality philosophy and supports the relevant corporate processes.
5)	Gains the basic math and physics knowledge required in the optician profession.
6)	Learns information technologies, uses basic computer programs and professional software programs.
7)	Knows eye anatomy and optics, has information about eye diseases.
8)	Learns the refraction errors, knows the optical equipment used to correct these defects, measures the diopters of optical glasses by means of a phonometer, and determines the type of lens.
9)	Knows the properties of materials defined in optics and recognizes optical instruments.
10)	She/He reads the prescriptions prepared by the ophthalmologist, supplies the optical equipment, selects the most suitable glass and frame for the patient, and performs the most appropriate glasses assembly procedures in order to eliminate or alleviate vision disorders.
11)	When there is a problem with optical materials in the optician laboratory or establishment, she/he understands and fixes the problem.
12)	Obtains the knowledge of history belonging to the Ottoman and Republican Periods.
13)	Learns Turkish language structure and acquires a basic level of English grammer that will enable her/him to communicate.
14)	He/she makes the necessary financial planning in his/her institution and has general accounting knowledge.
15)	The researcher is open to changes, has creative, program-solving skills and the ability to share solution suggestions.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 15
Midterms	1	% 35
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	Workload
Course Hours	15	45
Study Hours Out of Class	14	28
Homework Assignments	12	13
Midterms	3	11
Final	4	16
Total Workload		113