PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 526	FUNCTIONAL FOODS	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	To have a broad understanding of functional foods, functional food constituents and their relations with human health, and to be able to understand the current regulations on functional foods
Course Content	Introduction to functional foods, terminology for functional foods, health benefits of functional foods (their relationship with cardiovascular diseases, cancer, obesity, aging, moral and performance), health related functionality of food constituents (dietary fiber, novel oligosaccharides, sugar alcohols, amino acids, peptides and proteins, vitamins, lactic acid bacteria, fatty acids, phytochemicals and antioxidants), market and competition for functional foods, role of food industry in functional foods and regulations for functional foods. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	to understand the terminology of functional foods
2	2. to know the relationship of functional food constituents with cardiovascular diseases, cancer, obesity, aging, moral and performance
3	3. to learn regulations on functional foods

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3	3	3						3
LO 002			3	3	3				3	3
LO 003			3						3
Sub Total	3	3	9	3	3				9	3
Contribution	1	1	3	1	1	0	0	0	3	1	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	EZGİ ÖZGÖREN ÇAPRAZ

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 526	FUNCTIONAL FOODS	3 + 0	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. EZGİ ÖZGÖREN ÇAPRAZ	ezgio@pau.edu.tr		MUH A0197	%70

Goals		To have a broad understanding of functional foods, functional food constituents and their relations with human health, and to be able to understand the current regulations on functional foods
Content		Introduction to functional foods, terminology for functional foods, health benefits of functional foods (their relationship with cardiovascular diseases, cancer, obesity, aging, moral and performance), health related functionality of food constituents (dietary fiber, novel oligosaccharides, sugar alcohols, amino acids, peptides and proteins, vitamins, lactic acid bacteria, fatty acids, phytochemicals and antioxidants), market and competition for functional foods, role of food industry in functional foods and regulations for functional foods. .

Topics

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student