Information Package / Course Catalogue
Functional Foods
Course Code: FE311
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Functional Foods is a course that covers the term, developments, possible health benefits, legislation, production, and products of functional foods.

Course Content

Understanding the term functional foods, possible health benefits of functional foods, understanding functional food development, learning about functional food types and production.

Name of Lecturer(s)
Assoc. Prof. Çisem BULUT ALBAYRAK
Learning Outcomes
1.To have knowledge about food and health
2.To have knowledge about functional food products
3.To have knowledge about the legislation regarding functional foodsabout relationship between health benefits of functional foods and diseases
4.To be able to understand the importance of functional food ingredients
5.To have knowledge about the biological roles of functional foods on human health
Recommended or Required Reading
1.“Functional Foods, Concept to Product” Glenn R. Gibson and Christine M. Williams, 2000, CRC Press, ISBN: 0-8493-0851-8
2.Functional and Medicinal Foods (Eds. L.N. Losso, F.Shahidi, D.Bagchi) Taylor & Francis Group, 2007
Weekly Detailed Course Contents
Week 1 - Theoretical
Concept of functional foods
Week 2 - Theoretical
Functional foods and their relationship with health
Week 3 - Theoretical
Probiotics and prebiotics
Week 4 - Theoretical
Dietary fibers
Week 5 - Theoretical
Phenolic compounds and antioxidants
Week 6 - Theoretical
Omega fatty acids and sterols
Week 7 - Theoretical
Protein-based functional components
Week 8 - Theoretical
Vitamins as functional food ingredients
Week 9 - Theoretical
Minerals as functional food ingredients
Week 10 - Theoretical
Functional Milk Products
Week 11 - Theoretical
Functional Cereal Products
Week 12 - Theoretical
Enrichment of foods with functional component
Week 13 - Theoretical
Legal regulations regarding functional foods
Week 14 - Theoretical
Recent developments in functional foods
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
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
OÇ-1
2
2
3
OÇ-2
2
3
3
OÇ-3
3
2
2
OÇ-4
2
1
3
OÇ-5
2
Adnan Menderes University - Information Package / Course Catalogue
2026