Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | FGM630-18 | FUNCTIONAL FOOD COMPONENTS | Compulsory | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
To give information about functional food components, sources, mechanisms of action and effects on health |
Name of Lecturer(s) |
Dr. Öğr. Üyesi Sümeyye ŞAHİN |
Learning Outcomes |
1 | Have information about functional food components and sources. | 2 | Learn the physiological mechanisms of functional food components. | 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 |
Food Chemistry |
Recommended Optional Programme Components |
None |
Course Contents |
Definition and classification of nutraceuticals, ω-3 fatty acids, plant sterols, conjugated linoleic acid, dietary fiber, prebiotics, probiotics, plant secondary metabolites, some important vitamins and minerals in functional properties, bioactive peptides |
Weekly Detailed Course Contents |
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1 | Definition and classification of nutraceuticals | | | 2 | ω-3 fatty acids; source, physiological mechanism of action and its importance for health | | | 3 | Herbal sterols; source, physiological effects and importance of health | | | 4 | Conjugated linoleic acid (CLA) physiology and health effects | | | 5 | Dietary fiber; sources, physiological mechanisms of action and effects on digestive system diseases | | | 6 | Prebiotic oligosaccharides | | | 7 | Herbal secondary metabolites and their physiological effects (polyphenols, carotenoids, lycopene) | | | 8 | Midterm exam | | | 9 | Herbal secondary metabolites and their physiological effects (anthocyanins, lignans, glucosinodes) | | | 10 | Probiotics, their mechanisms of action and their importance for health | | | 11 | Physiological effects of folic acid, vitamin E and tocotrienols and their importance for health | | | 12 | Functional properties of mineral matters and their importance in terms of health | | | 13 | Bioactive peptides; source, physiological effects and importance of health | | | 14 | Changes in functional components during food processing | | | 15 | Changes in functional components during food processing | | | 16 | Final exam | | |
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Recommended or Required Reading |
1. Erbersdobler, H., Meyer, A.-H. (2010). Functional Food. Hamburg: Behrs`Verlag.
2. Deutsche Forschungsgemeinschaft (2004). Funktionelle Lebensmittel– Sicherheitsaspekte. Weinheim:Wiley-VCH.
3. Dustmann, H. (2005). Functional Food. Frankfurt am Main:Deutscher Fachverlag.
4. Webb, G.P. (2006). Dietary Supplements and Functional Foods. West Sussex: Wiley-Blackwell. |
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 | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 2 | 2 |
Attending Lectures | 14 | 3 | 42 |
Self Study | 14 | 3 | 42 |
Individual Study for Mid term Examination | 7 | 8 | 56 |
Individual Study for Final Examination | 6 | 6 | 36 |
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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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