Information Package / Course Catalogue
| Course Code | : ST420 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
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
| 1. | Identify bioactive compounds in milk. |
| 2. | Explain the functional compounds formed in fermentation processes. |
| 3. | Learns functional product development strategies. |
| 4. | Evaluates the health effects of bioactive compounds. |
| 5. | Recognizes legislation and labeling for functional foods. |
| 1. | Bioactive Components in Milk and Dairy Products" Young W. Park, Wiley-Blackwell, 2009 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 1 | 0 | 14 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-2 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-3 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-4 | 4 | 4 | 4 | 4 | 4 | 5 | |||||
OÇ-5 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | ||||