TÜRKÇE
ENGLISH
Information
| Code | SD0562 |
| Name | Functional Foods of Fisheries Origin |
| Term | 2023-2024 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr.Gör.Dr. Yılmaz UÇAR |
| Course Instructor |
Öğr.Gör.Dr. Yılmaz UÇAR
(A Group)
(Ins. in Charge)
Öğr.Gör.Dr. Yılmaz UÇAR (A Group) (Ins. in Charge) |
Course Goal / Objective
To obtain general information about functional foods, functional food components and their relationship with those of aquatic origin, and to provide an understanding of the current legal situation regarding functional foods.
Course Content
Introduction to functional foods, terminology for functional foods, benefits of functional foods, aquaculture-based functional foods and their sources, functions of food components (nutritional fiber, new oligosaccharides, sugar alcohols, amino acids, peptides and proteins, vitamins, lactic acid bacteria, fatty acids, phytochemicals) and antioxidants), the functional food market and competition, the role of the food industry in terms of functional foods, and the legal situation on functional foods.
Course Precondition
Resources
Lecture notes, scientific papers
Notes
Lecture notes, scientific papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands functional foods terminology and makes connections with other food terminologies. |
| LO02 | Explain the functional food components and their functions. |
| LO03 | Teaches the types of functional foods and their health interactions. |
| LO04 | Teaches legal regulations about functional foods. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of functional foods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 2 | Functional food components | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 3 | General effects of functional foods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 4 | Bioavailability of functional foods | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 5 | Probiotic and prebiotic concepts | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 6 | Functional foods of aquatic origin | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 7 | Preparation before midterm exam | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | None | Ölçme Yöntemleri: Ödev |
| 9 | Flavonoids and other secondary herbal substances | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 10 | Plant and animal sources of aquatic origin with functional properties | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 11 | Other aquatic resources with functional properties | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 12 | Functional food products derived from shellfish | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 13 | Functional food risks and safety | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 14 | Legal regulations related to functional foods in our country and in the world | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 15 | Preparation before the term exam | Lecture notes, scientific papers | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | None | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | None | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 6 | 3 | 18 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||