| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | GTE007 | ||||
| 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. HAMZA GÖKTAŞ | ||||
| Course Lecturer(s): | Assit. Prof. Dr. Hamza GOKTAS | ||||
| Course Assistants: |
| Course Objectives: | Students will learn the concept of functional food and the types of functional foods. They will gain knowledge on issues such as associating health and lifestyle, production methods, the place of functional foods in food markets and related legal regulations. |
| Course Content: | Probiotics and prebiotics, omega fatty acids, phytosterols, carotenoids, flavonoids and other vegetable secondary metabolites, vitamins and minerals, bioactive peptides, fibers, etc. |
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The students who have succeeded in this course;
1) Student knows the concept of functional food 2) Knows probiotics and prebiotics 3) Student knows omega fatty acids 4) student knows herbal secondary metabolites. 5) Student knows functional vitamins and minerals 6) Student knows bioactive peptides |
| Week | Subject | Related Preparation |
| 1) | Functional food concept | |
| 2) | Probiotic microorganisms | |
| 3) | Prebiotics | |
| 4) | Phytosterols and Carotenoids | |
| 5) | Phytoestrogens | |
| 6) | Omega fatty acids | |
| 7) | Flavonoids and other secondary herbal substances | |
| 8) | Midterm exam | |
| 9) | Bioactive peptides | |
| 10) | functional vitamins | |
| 11) | functional minerals | |
| 12) | functional products | |
| 13) | functional products | |
| 14) | functional products | |
| 15) | Final exam |
| Course Notes / Textbooks: | Öğretim Üyesi Ders notları |
| References: | İlgili kaynaklar |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 3 | 3 | 3 | 3 | 3 | 3 | ||||||||
| 2) Has knowledge about food legislation and professional ethics. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | 3 | 3 | ||||||||
| 4) Can determine the risk factors in food production stages. | 2 | 2 | 2 | 2 | 2 | 2 | ||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | 2 | 2 | ||||||||
| 6) Have knowledge about occupational safety in food industry. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 10) Use current techniques in the field of food technology. | 2 | 2 | 2 | 2 | 2 | 2 | ||||||||
| 11) Identifies problems, generates and presents solutions. | 2 | 2 | 2 | 2 | 2 | 2 | ||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 3 |
| 2) | Has knowledge about food legislation and professional ethics. | 2 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 2 |
| 4) | Can determine the risk factors in food production stages. | 2 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 1 |
| 6) | Have knowledge about occupational safety in food industry. | 1 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 |
| 10) | Use current techniques in the field of food technology. | 2 |
| 11) | Identifies problems, generates and presents solutions. | 2 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 1 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 1 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 40 |
| 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 | ||
| Course Hours | 14 | 0 | 3 | 42 | |||
| Homework Assignments | 1 | 0 | 5 | 5 | |||
| Midterms | 1 | 0 | 10 | 10 | |||
| Final | 1 | 0 | 14 | 14 | |||
| Total Workload | 71 | ||||||