TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0549 |
| Name | Functional Foods of Fisheries Origin |
| Term | 2023-2024 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Yılmaz UÇAR |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To obtain general information about functional foods, functional food components and their relation to health, and to provide an understanding of the current legal situation regarding functional foods.
Course Content
Introduction to functional foods, terminology for functional foods, contribution of functional foods to health (the relationship of functional foods between cardiovascular diseases, cancer, obesity, aging, morale and performance), health functions of food components (nutritional fiber, new oligosaccharides, sugar alcohols, amino acids, peptides) and proteins, vitamins, lactic acid bacteria, fatty acids, phytochemicals and antioxidants), the functional food market and competition, the role of the food industry in terms of functional foods, and the legal situation on functional foods.
Course Precondition
Resources
Lecture notes, scientific papers
Notes
Lecture notes, scientific papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands functional foods terminology and makes connections with other food terminologies. |
| LO02 | Understands the relationship between functional food components, cardiovascular diseases, cancer, obesity, aging, morale and performance. |
| LO03 | Learns the types of functional foods and their health interactions. |
| LO04 | Learns the legal regulations about functional foods. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of functional foods | None | Öğretim Yöntemleri: Anlatım |
| 2 | Functional food components | None | Öğretim Yöntemleri: Anlatım |
| 3 | General health effects of functional foods | None | Öğretim Yöntemleri: Anlatım |
| 4 | Bioavailability of functional foods | None | Öğretim Yöntemleri: Anlatım |
| 5 | Probiotic and prebiotic concepts | None | Öğretim Yöntemleri: Anlatım |
| 6 | Functional vitamins and minerals | None | Öğretim Yöntemleri: Anlatım |
| 7 | Preparation before midterm exam | None | Öğretim Yöntemleri: Tartışma |
| 8 | Mid-Term Exam | None | Ölçme Yöntemleri: Ödev |
| 9 | Flavonoids and other secondary herbal substances | None | Öğretim Yöntemleri: Anlatım |
| 10 | Plant and animal sources with functional properties | None | Öğretim Yöntemleri: Anlatım |
| 11 | Aquatic resources with functional properties | None | Öğretim Yöntemleri: Anlatım |
| 12 | Functional dairy products | None | Öğretim Yöntemleri: Anlatım |
| 13 | Functional food risks and safety | None | Öğretim Yöntemleri: Anlatım |
| 14 | Legal regulations related to functional foods in our country and in the world | None | Öğretim Yöntemleri: Anlatım |
| 15 | Preparation before the term exam | None | Öğretim Yöntemleri: Tartışma |
| 16 | Term Exams | None | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | None | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 6 | 3 | 18 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||