| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FBT735 | SEAFOOD AS FUNCTIONAL FOOD | Compulsory | 1 | 1 | 6 |
|
| Level of Course Unit |
| Third Cycle |
| Objectives of the Course |
| Describes seafood as functional food |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Gains information on terminology and classification of functional seafood. | | 2 | Learns properties and effects of functional seafood | | 3 | Obtains information on the use of functional seafood in food, pharmacology and cosmetic industries | | 4 | Knows potential effects on public health and future of functional food | | 5 | |
|
| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Explain terminology, classification, properties and effects of functional seafood, the use of functional seafood in food, pharmacology, cosmetic industries, and also the use of bycatch from seafood industry as functional food, the importance of functional seafood in food industry, potential effects on public health, future of functional seafood |
| Weekly Detailed Course Contents |
|
| 1 | Terminology and classification of functional seafood | | | | 2 | Functional food derived from plant | | | | 3 | Functional food derived from animal | | | | 4 | Properties of functional seafood and effects of health | | | | 5 | The use of functional seafood in food industry | | | | 6 | The use of functional seafood in pharmacology and cosmetic industries | | | | 7 | The assessment of functional food in terms of food safety and toxicology | | | | 8 | Midterm exam | | | | 9 | The assessment of functional food in terms of food safety and toxicology | | | | 10 | The use of bycatch from seafood industry as functional food | | | | 11 | The use of bycatch from seafood industry as functional food, | | | | 12 | Legal arrangement | | | | 13 | The importance of functional seafood in food industry | | | | 14 | Potential effects on public health, student presentation | | | | 15 | Future of functional seafood | | | | 16 | Final Exam | | |
|
| Recommended or Required Reading |
| Marine functional food,Editor J. B. Luten, 2009
Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean, Eds. Vazhiyil Venugopal, 2008
Scientific paper
|
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 12 | 7 | 84 |
| Laboratory | 12 | 7 | 84 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 4 | 5 | | LO2 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | | LO3 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | | LO4 | 3 | 4 | 4 | 3 | 3 | 4 | 5 | 4 | 3 | 5 | 4 | 4 | | LO5 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|