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Information
| Unit | |
| Code | SD0744 |
| Name | Functional Foods and Health |
| Term | 2025-2026 Academic Year |
| Term | 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 | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. İLYAS ÖZOĞUL |
| Course Instructor |
Öğr. Gör. Dr. İLYAS ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The objective of this course is to teach the definition, classification, and components of functional foods, to evaluate the effects of these foods on human health based on scientific evidence, and to provide students with knowledge on functional food development, regulations, and labeling.
Course Content
The concept of functional foods and its historical development; functional food components (polyphenols, dietary fibers, probiotics, prebiotics, omega-3 fatty acids, vitamins, and minerals); antioxidants and oxidative stress; the effects of functional foods on the immune system, cardiovascular diseases, digestive system, metabolic diseases, and cancer; probiotic and prebiotic foods; synbiotics; enriched and modified foods; functional food production technologies; bioavailability and bioaccessibility; clinical and epidemiological studies; the safety of functional foods; health claims; legislation on functional foods (Turkey, EU, and Codex Alimentarius); labeling and consumer perception; current research and case studies on functional foods.
Course Precondition
Resources
Functional Foods and Health, Bioactive Components in Foods
Notes
Functional Foods: Concept to Product,FAO / WHO – Functional Foods and Health Claims
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the concept of functional foods and how functional foods differ from traditional foods. |
| LO02 | It defines the bioactive components (polyphenols, dietary fiber, probiotics, prebiotics, phytosterols, ) found in functional foods. |
| LO03 | It evaluates the effects of bioactive components on human health based on scientific principles. |
| LO04 | Explain the role of functional foods in the prevention and management of chronic diseases. |
| LO05 | It discusses the antioxidant, anti-inflammatory, and immunomodulatory effects of functional foods. |
| LO06 | It analyzes the effects of the production, processing, and storage processes of functional foods on bioactive components. |
| LO07 | It critically evaluates the scientific literature on functional foods. |
| LO08 | Gain knowledge about functional food labeling, regulations, and health claims. |
| LO09 | Discusses consumer awareness and the importance of functional foods for public health. |
| LO10 | It presents recommendations for the development of functional foods and their future applications in light of current research. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The concept of functional food | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 2 | The historical development of functional foods | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 3 | Bioactive components | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Polyphenols and flavonoids | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Omega fatty acids and health | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 6 | Probiotics and prebiotics | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 7 | Mechanisms of action of functional foods | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 8 | Mid-Term Exam | ||
| 9 | Cardiovascular health and functional foods | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 10 | Immune system and nutrition | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The safety of functional foods | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Legal regulations | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Current research | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Overall assessment | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 15 | preparation for mid-year exams | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | ||
| 17 | Term Exams |
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 | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||