The aim of the course is to explain some agricultural products (Functional foods) that contain some compounds (essential amino acids, beta glucan, phenol, avelin, essential fatty acids, vitamins, trace elements, dietary fiber etc.) which affecting people's lives positively and helps for more healthy life. Beside some examples are given about some products (cereals, legumes, oats, nigella, olive, poppy, blackberries, loganberries, fresh water and marine animals etc.) which are obtained the compounds. It is obtained to information about interest rate of these foods in different countries on the world. An idea about food processing and storage effects on these compounds (essential amino acids, beta glucan, phenol, avelin, essential fatty acids, vitamins, trace elements, dietary fiber etc.) is created

Functional foods production and consumption amounts in the world, legislation and nutrition and health effects of functional foods. Functional compounds (essential amino acids, beta glucan, phenol, avelin, essential fatty acids, vitamins, trace elements, dietary fiber etc.) differences during food processing and storage. The relationship between Individual functional food and health-based approach to nutrition. The chemical and biochemical properties of some functional components as detailed information. Functional food market and competition, the role of the food industry in terms of functional foods and functional foods about legal status.