Information Package / Course Catalogue
Functional Food and Health
Course Code: BD607
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
Objectives of the Course

to be aware of functional foods concept to be aware of the differences between the functional foods concept in different parts of the world to be aware of the factors affecting the stability of functional food components to be aware of the effects of food processing on the emerging of novel functional food components

Course Content

Introduction to functional foods concept, Legal background of functional foods, Stability of functional food components throughout processing and storage of foods, Criteria for functional foods, Relationship between functional foods and health, Individual-based nutrition approach, the selected functional food components

Name of Lecturer(s)
Learning Outcomes
1.be aware of the relationship between functional foods and human health
2.be aware of stability of functional food components during processing and storage
3.be aware of basic criteria to be considered when a novel functional food is developed
Recommended or Required Reading
1.Functional Dairy Products. Mattila-Sandholm, and Saarela, V.T.T. (eds.), Woodhead Publishing
2.Handbook of Nutraceuticals and Functional Foods. Wildman, R. (ed.), CRC Press
3.Handbook of Fermented Functional Foods. Farnworth, E.R. (ed.), CRC Press
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to functional foods concept. Approaches in the 20th and 21st centuries
Week 1 - Preparation Work
course materials
Week 2 - Theoretical
Individual-based nutrition approaches
Week 2 - Preparation Work
course materials
Week 3 - Theoretical
Dietary fibers: Metabolism, stability and effectiveness in GIT
Week 3 - Preparation Work
course materials
Week 4 - Theoretical
Antioxidants: Stability, mode of action
Week 4 - Preparation Work
course materials
Week 5 - Theoretical
Functional fatty acids: Omega-3 fatty acids, linoleic acid, alpha-linoleic acids and their stability in foods
Week 5 - Preparation Work
course materials
Week 6 - Theoretical
Functional confectionary foods: production, stabilty during processign and storage
Week 6 - Preparation Work
course materials
Week 7 - Theoretical
Prebiotics: Fructooligosaccharides, inulin
Week 7 - Preparation Work
course materials
Week 8 - Preparation Work
course materials
Week 8 - Intermediate Exam
midterm exam
Week 9 - Theoretical
Probiotics: microbiology and bio-chemistry of probiotic foods
Week 9 - Preparation Work
course materials
Week 10 - Theoretical
Probiotic dairy foods and beverages: technology and biochemistry
Week 10 - Preparation Work
course materials
Week 11 - Theoretical
Probiotic non-dairy foods and beverages: technology and biochemistry
Week 11 - Preparation Work
course materials
Week 12 - Theoretical
Bioactive peptides: Angiotensin-I converting peptides
Week 12 - Preparation Work
course materials
Week 13 - Theoretical
Bioactive foods: cheese and whey based products
Week 13 - Preparation Work
course materials
Week 14 - Theoretical
Analytical methods for characterization of functional components in foods
Week 14 - Preparation Work
course materials
Week 15 - Theoretical
Fractionation of functional foods using chromatographic methods and membrane technology
Week 15 - Preparation Work
course materials
Week 16 - Preparation Work
course materials
Week 16 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination115116
Final Examination115116
TOTAL WORKLOAD (hours)74
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
PÇ-12
OÇ-1
2
2
3
2
3
2
2
2
2
OÇ-2
2
2
3
2
3
2
2
2
2
OÇ-3
2
2
3
2
3
2
2
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026