| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS3192016959 | FUNCTİONAL FOODS | Elective | 3 | 5 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To give information about functional foods, the active components they contain and their effects on health. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Learning Outcomes |
| 1 | Have information about functional foods | | 2 | Learn about the components of functional foods | | 3 | Have information about the effect of functional food components on health |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The concept of functional food, bioactive carbohydrates, bioactive lipids, bioactive peptides, bioactive polyphenols and carotenoides, some important vitamins and minerals with functional properties, functional fruits and vegetables, functional dairy products, various functional foods, changes in functional components during processing of foods |
| Weekly Detailed Course Contents |
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| 1 | The Concept of Functional Foods
| | | | 2 | Bioactive Carbohydrates: Dietary Fiber | | | | 3 | Bioactive carbohydrates: Prebiotics
| | | | 4 | Bioactive lipids: Medium and Long chain fatty acids
| | | | 5 | Bioactive lipids II: ω -3 and ω -6 fatty acids, conjugated linoleic acid (CLA) | | | | 6 | Bioactive peptides I: Obtaining bioactive peptides, antihypertensive peptides | | | | 7 | Bioactive peptides II: Antimicrobial and antioxidant peptides
| | | | 8 | Midterm Exam
| | | | 9 | Bioactive polyphenols and carotenoids
| | | | 10 | Functional minerals
| | | | 11 | Mechanisms of action of vitamins and their importance for health
| | | | 12 | Functional fruits and vegetables
| | | | 13 | Functional dairy products
| | | | 14 | Other Functional foods
| | | | 15 | Changes in functional components during food processing
| | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| Erbersdobler, H., Meyer, A.-H. (2010). Functional Food. Hamburg:
Behrs`Verlag.
Aluko, Rotimi E. (2012). Functional Foods and Nutraceuticals, Springer New York Dordrecht Heidelberg London
Deutsche Forschungsgemeinschaft (2004). Funktionelle Lebensmittel– Sicherheitsaspekte. Weinheim:Wiley-VCH.
Dustmann, H. (2005). Functional Food. Frankfurt am Main:Deutscher Fachverlag.
Webb, G.P. (2006). Dietary Supplements and Functional Foods. West Sussex: Wiley-Blackwell.
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| Planned Learning Activities and Teaching Methods |
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| 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 |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Quiz | 3 | 1 | 3 |
| Attending Lectures | 14 | 4 | 56 |
| Discussion | 5 | 1 | 5 |
| Question-Answer | 5 | 1 | 5 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Homework Problems | 6 | 1 | 6 |
| Individual Study for Mid term Examination | 7 | 1 | 7 |
| Individual Study for Final Examination | 8 | 1 | 8 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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