Information Package / Course Catalogue
| Course Code | : GKA219 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The main objective of this course is to teach students the concept of functional foods based on scientific principles and to help them understand the health-promoting bioactive potential of traditional/regional foods from Türkiye and around the world.
Turkey and the world of local foods and functional foods are described.This course covers the fundamental concepts of functional foods, their relationship to human health, and the mechanisms of action of specific food components such as probiotics, prebiotics, synbiotics, dietary fiber, and phenolic compounds. Later in the course, regional foods from Türkiye's seven geographical regions (Eastern, Southeastern, Central Anatolia, Black Sea, Aegean, Mediterranean, and Marmara) and from around the world are introduced, and the functional potential of traditional foods and their place within food technology are evaluated.
| 1. | Ability to define the basic concepts of regional and functional foods, their bioactive components, and their metabolic effects on human health. |
| 2. | Ability to distinguish functional food components such as probiotics, dietary fibers, and phenolic compounds, and analyze their potential uses in innovative food formulations (e.g., gluten-free or enriched products). |
| 3. | Ability to classify characteristic regional foods from different geographical regions of Türkiye and world cuisines according to their technological and functional properties. |
| 4. | Ability to provide solutions, within the framework of professional standards, to problems encountered in the processes of industrial-scale production and preservation of the functional properties of traditional foods. |
| 5. | Ability to evaluate functional and regional foods in accordance with relevant legislation regarding production, marketing, and consumption processes, and to do so with an ethical approach that considers public health and consumer rights. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Assignment | 1 | 2 | 2 | 4 |
| Individual Work | 5 | 2 | 1 | 15 |
| Quiz | 1 | 10 | 1 | 11 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 14 | 1 | 15 |
| TOTAL WORKLOAD (hours) | 98 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 4 | 3 | 2 | 3 | 4 | 2 | 5 | 3 | 5 | 5 |
OÇ-2 | 5 | 4 | 4 | 3 | 3 | 4 | 3 | 5 | 3 | 5 | 5 |
OÇ-3 | 3 | 3 | 2 | 2 | 2 | 3 | 3 | 4 | 3 | 3 | 3 |
OÇ-4 | 4 | 4 | 4 | 4 | 3 | 4 | 3 | 4 | 4 | 4 | 5 |
OÇ-5 | 5 | 4 | 3 | 2 | 3 | 4 | 3 | 4 | 4 | 5 | 5 |