| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | ZGMS3192016959 | FUNCTİONAL FOODS | Seçmeli | 3 | 5 | 4 |
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| Dersin Seviyesi |
| Lisans |
| Dersin Amacı |
| To give information about functional foods, the active components they contain and their effects on health. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Öğrenme Çıktıları |
| 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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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| 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 |
| Haftalık Ayrıntılı Ders İçeriği |
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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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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 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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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | | None |
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| İş Yükü Hesaplaması |
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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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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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