TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Elif Şeyma Bağdat
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) define the functional foods 2) are acquainted on functional food concept 3) are acquainted on probiotics, functional food components, antioxidants and bioavailability
MODE OF DELIVERY
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course provides information about functional foods, functional food components and the general health effects of these components.
COURSE CONTENTS	WEEK TOPICS 1st Week Functıonal food defınıtıons 2nd Week Evaluatıon of functıonal foods from ethıcal, medıcal and psychologıcal perspectıves 3rd Week Functıonal foods and nutrıgenomıc, nutrıgenetıc concepts ın terms of nutrıtıonal reductıonısm 4th Week Antıoxıdants as functıonal food ıngredıents 5th Week Antıoxıdants (phenolıc compounds) 6th Week Phytochemıcals 7th Week Phytosterols 8th Week Mid-term Exam 9th Week Tea and coffee as functıonal food 10th Week Nuts as a functıonal food 11th Week Honey and mushroom as functıonal food 12th Week Cocoa and chocolate as functıonal foods 13th Week Flaxseed and buckwheat as functıonal food 14th Week Fısh as a functıonal food
RECOMENDED OR REQUIRED READING	Wildman R.E.C., 2007, Handbook of Nutraceuticals and Functional Foods Baysoy G., Functional Foods 2018
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Questions/Answers,Lecture
ASSESSMENT METHODS AND CRITERIA
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 4 56 Preparation for Final exam 1 12 12 Course hours 14 3 42 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 1 24 24 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No