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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 526FUNCTIONAL FOODS3 + 01st Semester7,5

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555555
LO 0025555555555555
LO 0035555555555222
Sub Total15151515151515151515121212
Contribution5555555555444

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments21530
Mid-terms13232
Final examination13333
Presentation / Seminar Preparation13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes