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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM118A | Nutraceuticals And Functional Foods | Elective | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | To provide information about the classification of functional foods and nutraceuticals, and production methods related healthy lifestyle, types of ingredient used in production, digestibility in the body systems, marketing strategies, location and legal arrangements related to the world food markets. | | Name of Lecturer(s) | | | Learning Outcomes | | 1 | The students are able to improve themselves in their field of study | | 2 | to be able to internalize academical thinking skills | | 3 | to be able to explain scientific research procedure | | 4 | to be able to follow scientific and academic studies related to study field | | 5 | to be able to prepare a term paper based related to a problem that is identified in their field of study. | | 6 | to be able to explain how to get the paper about their field of study. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | 1 Bioactive Food Components And Effects On Health
2 Production of Functional Foods in Europe and the United States, Labelling and Marketing on the Status
3 Nutraceuticals (Nutraceuticals Foods)
4 Probiotics and Shelf Life of Probiotic Foods
5 Mechanisms of the Fibers on Health (Cholesterol Cancer and Heart Disease)
6 Prebiotics Fructooligosaccharides İnulin Prebiotic Foods
7 Properties of Colonic Microflora Mechanisms of Probiotic and Prebiotics on the Health of Large Intestine
8 Mechanisms of Polyunsaturated Fatty Acids and Nutrition
9 Foods enriched with Polyunsaturated Fatty Acids
10 Mutagenesis Karsinojenesis Lipid Peroxidation DNA Damageaging Mechanism of action of these Diseases and the Role of Free Radicals The Role of Free Radicals and Mechanism of disorders related to aging
11 Antioxidants Antioxidant Properties of Foods and Health Effects
12 Classification and Mechanisms of Phenolic Substances
13 High Antioxidant Activity Vitamins and Minerals Mechanisms of Vitamin and Mineral Substances in the Body
14 Homework Presentations | | Weekly Detailed Course Contents | |
| 1 | Bioactive Food Components And Effects On Health | | | | 2 | Production of Functional Foods in Europe and the United States, Labelling and Marketing on the Status | | | | 3 | Nutraceuticals (Nutraceuticals Foods) | | | | 4 | Probiotics and Shelf Life of Probiotic Foods | | | | 5 | Mechanisms of the Fibers on Health (Cholesterol Cancer and Heart Disease) | | | | 6 | Prebiotics Fructooligosaccharides İnulin Prebiotic Foods | | | | 7 | Properties of Colonic Microflora Mechanisms of Probiotic and Prebiotics on the Health of Large Intestine | | | | 8 | Mechanisms of Polyunsaturated Fatty Acids and Nutrition | | | | 9 | Foods enriched with Polyunsaturated Fatty Acids | | | | 10 | Mutagenesis Karsinojenesis Lipid Peroxidation DNA Damageaging Mechanism of action of these Diseases and the Role of Free Radicals The Role of Free Radicals and Mechanism of disorders related to aging | | | | 11 | Antioxidants Antioxidant Properties of Foods and Health Effects | | | | 12 | Classification and Mechanisms of Phenolic Substances | | | | 13 | High Antioxidant Activity Vitamins and Minerals Mechanisms of Vitamin and Mineral Substances in the Body | | | | 14 | Homework Presentations | | | | 15 | | | | | 16 | | | |
| | Recommended or Required Reading | | Functional Foods Technology (Assist. Prof. Dr. Arzu AKPINAR BAYİZİT, Assoc. Prof. Tülay ÖZCAN, Unpublished Lecturer Note) WILDMAN, R.E.C. 2007. Handbook of Nutraceuticals and Functional Foods. CRC/Taylor & Francis, 541 p. GOLDBERG, I. 1994. Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals. Springer, 571 p. WATSON, R.R. 2003. Functional Foods & Nutraceuticals in Cancer Prevention. John Wiley & Sons, 315 p. SHI, J. 2012. Functional Food Ingredients and Nutraceuticals Processing Technologies. E-BOOK. GHOSH, D.K. 2010. Biotechnology in Functional Foods and Nutraceuticals. CRC Press, 573 p. SHORTT, C., O’BRIEN, J. 2004. Handbook of Functional Dairy Products. CRC Press, 293 p. SCHMIDI, M.K., LABUZA, T.P. 2000. Essentials of Functional Foods. Springer, 395 p. CHADWICK, R.F. 2003. Functional Foods. Springer, 218 JOHNSON, I.T., WILLIAMSON, G. 2003. Phytochemical Functional Foods. Woodhead Publishing, 384 p. MARTIROSYAN,D.M., PRASAD, C. 2009. Functional Foods for Chronic Diseases: The 6th International Conference Proceedings. D & A Inc., 178 p. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | English | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Team/Group Work | 5 | 6 | 30 | | Individual Study for Mid term Examination | 1 | 18 | 18 | | Individual Study for Final Examination | 1 | 19 | 19 | | Reading | 14 | 3 | 42 | | Performance | 14 | 4 | 56 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | | | | | LO2 | 5 | 5 | | | | LO3 | 5 | | 5 | | | LO4 | 5 | | | 5 | | LO5 | 5 | | | | | LO6 | 5 | | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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