Information Package / Course Catalogue
Regional Functional Foods
Course Code: KGK268
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: 2
Objectives of the Course

To enable students to recognize food products unique to our country, understand their production techniques, and gain practical skills in producing them. Additionally, to provide knowledge on functional foods, their importance and production methods, and to equip students with the ability to produce traditional products with functional properties and apply quality control procedures.

Course Content

This course covers traditional local food products specific to our country and their transformation into functional foods. It includes the definition, importance, components, production technologies, and health effects of functional foods. In addition, the course addresses practical applications related to the functionalization of certain traditional products and methods of quality control.

Name of Lecturer(s)
Lec. Mithat Evrim DEMİR
Learning Outcomes
1.Learns the traditional products.
2.Explain the functional foods and their importance.
3.Explain the functional foods and their properties.
4.Explain the production techniques of traditional products.
5.Explain the production techniques of functional products.
Recommended or Required Reading
1.Çetinkaya, 2005, "Local cheeses"
2.Karakaya, 2006, "Functional Foods and Supplements", İzmir
3.Özçelik, 2006, "Functional Foods and Health: New Product Designs"
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction and basic concepts
Week 2 - Theoretical
Classification and examples of traditional/local products
Week 3 - Theoretical
Introduction to functional foods: Definition and background
Week 4 - Theoretical
Functional components: Prebiotics, probiotics, antioxidants
Week 5 - Theoretical
Quality characteristics in functional foods
Week 6 - Theoretical
Regulations in functional foods (Turkey and EU)
Week 7 - Theoretical
Functional foods and health: Examples of new products
Week 8 - Theoretical
Process flows in functional food production
Week 9 - Theoretical & Practice
Functional product development: Case analysis and group work
Week 10 - Theoretical
Evaluation of local products as functional foods
Week 11 - Theoretical
Innovation and industrial examples in functional products
Week 12 - Theoretical
Packaging and labeling practices in functional products
Week 13 - Theoretical
Consumer trends and marketing strategies in functional foods
Week 14 - Theoretical
General evaluation and review
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination1617
Final Examination1617
TOTAL WORKLOAD (hours)56
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
3
4
4
OÇ-2
3
4
4
OÇ-3
3
4
4
OÇ-4
4
4
4
OÇ-5
4
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026