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Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | IG318 |
| Name | Functional Foods |
| Term | 2026-2027 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Arş.Gör. Dr. GAMZE GÜÇLÜ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to enable students to acquire fundamental knowledge about functional foods and nutraceuticals, to understand the effects of major bioactive compounds on human health, and to evaluate functional food products based on scientific evidence.
Course Content
This course provides a comprehensive introduction to functional foods and nutraceuticals, exploring the science behind biologically active food components and their role in health promotion and disease prevention. Topics include the definition, classification, and regulation of functional foods; major bioactive compounds such as dietary fiber, probiotics, prebiotics, polyphenols, carotenoids, phytosterols, and omega-3 fatty acids; their mechanisms of action in the human body; food matrix effects on bioavailability; emerging technologies in functional food development; and current regulatory frameworks with global perspectives.
Course Precondition
none
Resources
Wildman, R.E.C. & Bruno, R.S. (Eds.) (2019). Handbook of Nutraceuticals and Functional Foods (3rd ed.). CRC Press. Cencic, A. & Chingwaru, W. (2010). The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health. Nutrients, 2(6), 611–625.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines and classifies functional foods and nutraceuticals. |
| LO02 | Identifies the major classes of bioactive compounds found in functional foods. |
| LO03 | Assesses the effects of food processing, storage, and the food matrix on the bioavailability and stability of bioactive compounds. |
| LO04 | Critically evaluates scientific evidence and health claims associated with functional food products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 4 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Functional Foods and Nutraceuticals: Definitions and History | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Classification of Functional Foods: Conventional Foods, Modified Foods, Designer Foods, and Supplements | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Regulatory Frameworks, Health Claims and Labeling | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Dietary Fiber and Prebiotics | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Probiotics and Fermented Functional Foods | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Polyphenols and Flavonoids | handouts and slides | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 7 | Carotenoids, Phytosterols, and Glucosinolates | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | handouts and slides | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Omega-3 and Omega-6 Fatty Acids | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Vitamins, Minerals, and Trace Elements as Functional Ingredients | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Food Matrix Effects and Bioavailability | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Functional Foods for Specific Health Conditions | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Emerging Functional Ingredients | handouts and slides | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Student Presentations I: Critical Evaluation of a Functional Food Product | handouts and slides | Öğretim Yöntemleri: Tartışma, Bireysel Çalışma |
| 15 | Student Presentations II: Critical Evaluation of a Functional Food Product | handouts and slides | Öğretim Yöntemleri: Tartışma, Bireysel Çalışma |
| 16 | Term Exams | handouts and slides | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | handouts and slides | Ölçme Yöntemleri: Yazılı Sınav |
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 | 2 | 2 |
| Final Exam | 2 | 12 | 24 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||