MATHEMATICS (TURKISH, PHD) | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4076 | Functional Foods | Fall | 2 | 0 | 2 | 6 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | En |
Type of course: | Departmental Elective |
Course Level: | |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
Course Objectives: | This course aims to learn basic information and concepts related to functional foods and to discuss their effects on health. |
The students who have succeeded in this course; Students who successfully complete this course, 1. Defines functional foods, 2. Knows the effects of bioactive components of functional foods on health, 3. Recognizes functional foods in national and international markets and learns their usage areas. |
The content of this course is the definition of functional foods, the effects of bioactive components of functional foods on health, legal regulations on functional foods and the market place of functional foods, etc. consists of related topics. |
Week | Subject | Related Preparation | |
1) | Introduction | ||
2) | Functional Nutrient Concept, Definition, Classification | ||
3) | Bioactive Carbohydrates, Prebiotics | ||
4) | Bioactive Lipids | ||
5) | Bioactive Peptides | ||
6) | Bioactive Polyphenols, Carotenoids, Functional Properties of Vegetables and Fruits | ||
7) | Overview | ||
8) | Midterm | ||
9) | Functional Properties of Milk and Dairy Products | ||
10) | Soy and Soy Products, Buckwheat, Flaxseed etc. Functional Features | ||
11) | Cocoa and Chocolate, Nuts etc. Functional Features | ||
12) | Project Presentation | ||
13) | Project Presentation | ||
14) | General evaluation |
Course Notes: | 1- Baysoy, G. 2013. Fonksiyonel Besinler. Akademi Yayınevi, İstanbul. 2- Wildman, REC. 2001. Handbook of Nutraceuticals and Functional Foods. CRC Press. 3- Gibson GR and Williams CM. 2000. Functional Foods Concept to Product. CRC Press. |
References: | 1- Baysoy, G. 2013. Fonksiyonel Besinler. Akademi Yayınevi, İstanbul. 2- Wildman, REC. 2001. Handbook of Nutraceuticals and Functional Foods. CRC Press. 3- Gibson GR and Williams CM. 2000. Functional Foods Concept to Product. CRC Press. |
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