Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu

Description of Individual Course Units

Course Unit CodeCourse Unit TitleType of CourseYearSemesterECTS
BSL618 Functional Foods 927001 1 2 6
Level of Course Unit
Second Cycle
Objectives of the Course
To assess the functional nutritional concept, its intercultural applications and the chemical and biological properties of these nutrients and their effects on human health.
Name of Lecturer(s)
Learning Outcomes
  1. İşlevsel besin kavramını tanımlar.
  2. İşlevsel besin bileşenlerinin kimyasal özellikleri ile biyolojik aktivitelerini örnekler ile açıklar.
  3. İşlevsel besin bileşenlerinin insan sağlığı üzerine olası etkilerini farklı çalışmaların sonuçlarını yorumlayarak tartışır.
  4. Defines the concept of functional food.
  5. Describe the chemical properties and biological activities of functional food components with examples.
  6. Discuss the possible effects of functional food components on human health by interpreting the results of different studies.
Mode of Delivery
Formal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Recommended or Required Reading
Joint Food Safety Standards Group (2000) Seminar ProceedingsSummary Report, London: Advisory Committee on the Microbiological Safety on Food.FDA (1999) Food Code, Washington, DC: US Public Health Service, Food and Drug Administration.
Planned Learning Activities and Teaching Methods
Language of Instruction
Work Placement(s)
None
Course Contents
Definition of functional foods, international developments in functional foods, chemical properties of bioactive nutrient components, prevention of diseases with biological activities, and roles in the development of quality of life.
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
1.Functional food concept
2.Prebiotics & Probiotics
3.Herbal sterols & Stanol
4.Polyphenols - Phenolic acids
5.Polyphenols - Flavonoids
6.Polyphenols - Phytoesterogens, Soybean
7.Carotenoids-carotenes
8.Carotenoids - Xanthophylls
9.Sulfur Compounds
10.Dietary fiber
11.Dietary Fatty Acids - Omega-3 PUFA, CLA, MUFA
12.
13.
14.
15.
16.
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight (%)
Midterm Examination150
Practice1230
Individual Study for Mid term Examination110
Performance1210
SUM540
End Of Term (or Year) Learning ActivitiesQuantityWeight (%)
Final Examination160
Report Presentation1230
Individual Study for Final Examination110
SUM430
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Workload Calculation
ActivitiesQuantityTime(hours)Total Workload(hours)
Midterm Examination188
Final Examination11010
Attending Lectures12224
Practice12448
Report Preparation12224
Individual Study for Mid term Examination5210
Individual Study for Final Examination5210
Performance16116
SUM150