Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| LATEST DEVELOPMENTS in FUNCTIONAL FOOD | BESD1214980 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Evaluate the functional foods, their health benefits and reliability. |
| Course Content | This course contains; Functional foods, history and classification,Production and use of food groups according to their functional,Functional food components and features-I,Functional food components and features II,Functional food components and features III,Functional food science, technology overview,Functional nutrients related to health I,Functional nutrients related to health II,Functional nutrients related to health III,Evaluation of functional foods in terms of food safety and toxicology,Functional foods effects on public health,International developments related to functional foods,Legal regulations related to functional foods,The future of functional foods. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Distinguish functional food science and the basic concepts of functional food science. | 10, 16, 18, 9 | H |
| 1.1. Summerize the development of functional foods and the historical process. | 10, 16, 18, 9 | H |
| 1.2. Compare functional knowledge of the food groups. | 10, 16, 18, 9 | H |
| 1.3. Apply functional food components and properties. | 10, 16, 18, 9 | H |
| 2. Evaluate and use the effects of functional foods on health. | 10, 16, 18, 9 | H |
| 2.1. Debate functional health benefits of food components. | 10, 16, 18, 9 | H |
| 2.2. Interpret the developments in the national and international literature about functional food groups and components. | 10, 16, 18, 9 | H |
| 2.3. Analyse the community groups and the components of functional foods. | 10, 16, 18, 9 | H |
| 3. Debate functional foods in terms of food safety and toxicity. | 10, 16, 18, 9 | H |
| 3.1. Question the reliability of the components of functional foods. | 10, 16, 18, 9 | H |
| 3.2. Debate the intensity of consumption of food by society containing functional food components. | 10, 16, 18, 9 | H |
| 3.3. Interpret the compliance of functional foods reviews with existing national and international laws and regulations. | 10, 16, 18, 9 | H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation from related course sources |
| 2 | Production and use of food groups according to their functional | Preparation from related course sources |
| 3 | Functional food components and features-I | Preparation from related course sources |
| 4 | Functional food components and features II | Preparation from related course sources |
| 5 | Functional food components and features III | Preparation from related course sources |
| 6 | Functional food science, technology overview | Preparation from related course sources |
| 7 | Functional nutrients related to health I | Preparation from related course sources |
| 8 | Functional nutrients related to health II | Preparation from related course sources |
| 9 | Functional nutrients related to health III | Preparation from related course sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation from related course sources |
| 11 | Functional foods effects on public health | Preparation from related course sources |
| 12 | International developments related to functional foods | Preparation from related course sources |
| 13 | Legal regulations related to functional foods | Preparation from related course sources |
| 14 | The future of functional foods | Preparation from related course sources |
| Resources |
| Powerpoint Files |
| 1. Saarela M. Functional foods: Concept to product, 2nd Ed. 2011. 2. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies, 2006. 3. Wildman REC (ed), Handbook of Nutraceuticals and Functional Foods. CRC Press, 2001 4. Gibson GR, Williams CM (ed), Functional Foods Concept to Product. CRC Press, 2000. 5. Schmidl MK, Labuza TP. Essentials of functional foods. 2000 6. Özen M (Ed). Sağlıklı Kalmak İçin Probiyotikler Prebiyotikler Anlatılmayan Tarihçe, 2011. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| LATEST DEVELOPMENTS in FUNCTIONAL FOOD | BESD1214980 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Evaluate the functional foods, their health benefits and reliability. |
| Course Content | This course contains; Functional foods, history and classification,Production and use of food groups according to their functional,Functional food components and features-I,Functional food components and features II,Functional food components and features III,Functional food science, technology overview,Functional nutrients related to health I,Functional nutrients related to health II,Functional nutrients related to health III,Evaluation of functional foods in terms of food safety and toxicology,Functional foods effects on public health,International developments related to functional foods,Legal regulations related to functional foods,The future of functional foods. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Distinguish functional food science and the basic concepts of functional food science. | 10, 16, 18, 9 | H |
| 1.1. Summerize the development of functional foods and the historical process. | 10, 16, 18, 9 | H |
| 1.2. Compare functional knowledge of the food groups. | 10, 16, 18, 9 | H |
| 1.3. Apply functional food components and properties. | 10, 16, 18, 9 | H |
| 2. Evaluate and use the effects of functional foods on health. | 10, 16, 18, 9 | H |
| 2.1. Debate functional health benefits of food components. | 10, 16, 18, 9 | H |
| 2.2. Interpret the developments in the national and international literature about functional food groups and components. | 10, 16, 18, 9 | H |
| 2.3. Analyse the community groups and the components of functional foods. | 10, 16, 18, 9 | H |
| 3. Debate functional foods in terms of food safety and toxicity. | 10, 16, 18, 9 | H |
| 3.1. Question the reliability of the components of functional foods. | 10, 16, 18, 9 | H |
| 3.2. Debate the intensity of consumption of food by society containing functional food components. | 10, 16, 18, 9 | H |
| 3.3. Interpret the compliance of functional foods reviews with existing national and international laws and regulations. | 10, 16, 18, 9 | H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation from related course sources |
| 2 | Production and use of food groups according to their functional | Preparation from related course sources |
| 3 | Functional food components and features-I | Preparation from related course sources |
| 4 | Functional food components and features II | Preparation from related course sources |
| 5 | Functional food components and features III | Preparation from related course sources |
| 6 | Functional food science, technology overview | Preparation from related course sources |
| 7 | Functional nutrients related to health I | Preparation from related course sources |
| 8 | Functional nutrients related to health II | Preparation from related course sources |
| 9 | Functional nutrients related to health III | Preparation from related course sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation from related course sources |
| 11 | Functional foods effects on public health | Preparation from related course sources |
| 12 | International developments related to functional foods | Preparation from related course sources |
| 13 | Legal regulations related to functional foods | Preparation from related course sources |
| 14 | The future of functional foods | Preparation from related course sources |
| Resources |
| Powerpoint Files |
| 1. Saarela M. Functional foods: Concept to product, 2nd Ed. 2011. 2. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies, 2006. 3. Wildman REC (ed), Handbook of Nutraceuticals and Functional Foods. CRC Press, 2001 4. Gibson GR, Williams CM (ed), Functional Foods Concept to Product. CRC Press, 2000. 5. Schmidl MK, Labuza TP. Essentials of functional foods. 2000 6. Özen M (Ed). Sağlıklı Kalmak İçin Probiyotikler Prebiyotikler Anlatılmayan Tarihçe, 2011. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |