Products in pharmaceutical form that contain much higher amounts of active ingredients present in foods for the purpose of protecting health or supporting treatment are called 'nutraceuticals', the active compounds present in foods and products that carry the whole plant, parts or extracts of the plant are also referred to as 'food supplement'. Many people resort to using nutritional bioactive ingredients to supplement normal nutrition so that the body can maintain its daily functions. The aim of this course is to explain, interpret and summarize the effectiveness of these products and related ideas and concepts based on scientific findings.
Course Content
This course contains; Why do we need nutraceuticals and food supplements? ,General concepts and definitions ,What are bioactive compounds? Bioactive carbohydrates ,Bioactive Lipids ,Bioactive Peptide ,Phytochemicals I ,Phytochemicals II ,Phytochemicals III ,Nutritional Supplements ,Probiotics ,Prebiotics ,Food Fibers Nutraceuticals and Food Supplements ,Food Pyramids I ,Food Pyramids II .
Course Learning Outcomes
Teaching Methods
Assessment Methods
Discusses basic information and ideas about the properties and sources of functional foods.
10, 16
Defines basic concepts about the role of functional foods, nutraceuticals, or nutritional supplements in human health.
1, 16
C
Explains basic information, ideas and concepts about the role of bioactive compounds in functional foods in human health.
1
C
Interprets basic information and concepts about the role of antioxidant and phenolic compounds, phytosterols, omega-group oils, probiotics and prebiotics in human health.
Why do we need nutraceuticals and food supplements?
2
General concepts and definitions
3
What are bioactive compounds? Bioactive carbohydrates
STUDENTS WILL DO RESEARCH ABOUT THE CONCEPT OF BIOACTIVE
4
Bioactive Lipids
5
Bioactive Peptide
6
Phytochemicals I
STUDENTS WILL DO RESEARCH ABOUT THE PHYTOCHEMICAL CONCEPT
7
Phytochemicals II
8
Phytochemicals III
9
Nutritional Supplements
10
Probiotics
COMPREHENSIVE READING WILL BE DONE ABOUT PROBIOTIC AND PREBIOTICS
11
Prebiotics
12
Food Fibers Nutraceuticals and Food Supplements
13
Food Pyramids I
14
Food Pyramids II
Resources
Lecturer's lecture notes
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7
Designs menus within the framework of professional ethics and health principles.
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
X
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
X
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
X
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
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
FUNCTIONAL FOOD
GMS2116575
Fall Semester
3+0
3
5
Course Program
Salı 12:45-13:30
Salı 13:30-14:15
Salı 14:30-15:15
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Armin AMANPOUR
Name of Lecturer(s)
Assist.Prof. Armin AMANPOUR
Assistant(s)
Aim
Products in pharmaceutical form that contain much higher amounts of active ingredients present in foods for the purpose of protecting health or supporting treatment are called 'nutraceuticals', the active compounds present in foods and products that carry the whole plant, parts or extracts of the plant are also referred to as 'food supplement'. Many people resort to using nutritional bioactive ingredients to supplement normal nutrition so that the body can maintain its daily functions. The aim of this course is to explain, interpret and summarize the effectiveness of these products and related ideas and concepts based on scientific findings.
Course Content
This course contains; Why do we need nutraceuticals and food supplements? ,General concepts and definitions ,What are bioactive compounds? Bioactive carbohydrates ,Bioactive Lipids ,Bioactive Peptide ,Phytochemicals I ,Phytochemicals II ,Phytochemicals III ,Nutritional Supplements ,Probiotics ,Prebiotics ,Food Fibers Nutraceuticals and Food Supplements ,Food Pyramids I ,Food Pyramids II .
Course Learning Outcomes
Teaching Methods
Assessment Methods
Discusses basic information and ideas about the properties and sources of functional foods.
10, 16
Defines basic concepts about the role of functional foods, nutraceuticals, or nutritional supplements in human health.
1, 16
C
Explains basic information, ideas and concepts about the role of bioactive compounds in functional foods in human health.
1
C
Interprets basic information and concepts about the role of antioxidant and phenolic compounds, phytosterols, omega-group oils, probiotics and prebiotics in human health.
Why do we need nutraceuticals and food supplements?
2
General concepts and definitions
3
What are bioactive compounds? Bioactive carbohydrates
STUDENTS WILL DO RESEARCH ABOUT THE CONCEPT OF BIOACTIVE
4
Bioactive Lipids
5
Bioactive Peptide
6
Phytochemicals I
STUDENTS WILL DO RESEARCH ABOUT THE PHYTOCHEMICAL CONCEPT
7
Phytochemicals II
8
Phytochemicals III
9
Nutritional Supplements
10
Probiotics
COMPREHENSIVE READING WILL BE DONE ABOUT PROBIOTIC AND PREBIOTICS
11
Prebiotics
12
Food Fibers Nutraceuticals and Food Supplements
13
Food Pyramids I
14
Food Pyramids II
Resources
Lecturer's lecture notes
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7
Designs menus within the framework of professional ethics and health principles.
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
X
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
X
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
