This course aims to provide information about biogenic plants, which have recently been termed superfoods and represent a new nutritional alternative in the field of functional foods, as well as biogenic foods derived from these plants; to discuss sustainable nutrition models, functional foods, nutritional and nutrigenetic nutrition, supportive foods and their importance in nutrition, food contamination, and their effects on human genes.

Course content includes the history of nutrition, nutritional science and related disciplines, balanced and inadequate nutrition, principles of optimal nutrition, nutrients, the importance of circadian rhythm and biological clock in nutrition, sustainable nutrition models, functional foods, biogenic foods, microgreens and micro sprouts and their role and importance in nutrition, cultivation methods, effects on human nutrition and health, nutritional and nutrigenetic nutrition, supportive foods and their significance in nutrition, and food contamination.