SD0562 Functional Foods of Fisheries Origin

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit

Information

Code SD0562
Name Functional Foods of Fisheries Origin
Term 2024-2025 Academic Year
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr.Gör.Dr. Yılmaz UÇAR


Course Goal / Objective

To obtain general information about functional foods, functional food components and their relationship with those of aquatic origin, and to provide an understanding of the current legal situation regarding functional foods.

Course Content

Introduction to functional foods, terminology for functional foods, benefits of functional foods, aquaculture-based functional foods and their sources, 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 Explain the functional food components and their functions.
LO03 Teaches the types of functional foods and their health interactions.
LO04 Teaches legal regulations about functional foods.


Week Plan

Week Topic Preparation Methods
1 Definition of functional foods Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
2 Functional food components Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
3 General effects of functional foods Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
4 Bioavailability of functional foods Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
5 Probiotic and prebiotic concepts Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
6 Functional foods of aquatic origin Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
7 Preparation before midterm exam Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam None Ölçme Yöntemleri:
Ödev
9 Flavonoids and other secondary herbal substances Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
10 Plant and animal sources of aquatic origin with functional properties Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
11 Other aquatic resources with functional properties Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
12 Functional food products derived from shellfish Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
13 Functional food risks and safety Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
14 Legal regulations related to functional foods in our country and in the world Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
15 Preparation before the term exam Lecture notes, scientific papers Öğretim Yöntemleri:
Anlatım
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

Update Time: 21.08.2024 03:28