The aim of this course is to introduce bioactive compounds that are naturally occurring in milk and dairy products or formed during the production process, the effects of these compounds on human health and the design principles of functional dairy products.

Description and classification of bioactive compounds *Bioactive compounds found naturally in milk *Biologically active peptides formed in fermented milk products *Lactoferrin, lactoperoxidase, conjugated linoleic acid (CLA), etc. *Antioxidant and antimicrobial effects *Functional dairy development approaches *Functionality tests and analyses *Stability and bioavailability of bioactive compounds Consumer expectations and labeling