Information Package / Course Catalogue
Functional Foods and Health
Course Code: BDB218
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 give the basic knowledge about functional foods which is as a current trend in the food and nutrition field, and to interpret the potential health effects of functional foods on health.

Course Content

Definition of functional foods and bioactive compounds, classification of bioactive compounds, possible effects of functional foods on health, functional food market

Name of Lecturer(s)
Learning Outcomes
1.Defines the concept of functional foods, classifies them according to their bioactive components, and matches with examples
2.Evaluates the potential health benefits of functional foods according to the level of evidence, using scientific literature
3.Reviews national and international regulations covering functional foods
4.Examines functional food products on the market and develops appropriate recommendations for their inclusion in the diet
5.Analyzes label information and health claims related to functional foods
Recommended or Required Reading
1.Handbook of Nutraceuticals and Functional Foods. Wildman REC(ed), CRC Press, 2001
2.Functional Foods Concept to Product. Gibson GR and Williams CM (ed), CRC Press, 2000.
3.Fonksiyonel Besinler Gökhan Baysoy Akademi Yayınevi 2007
4.Fonksiyonel Beslenme Prof. Dr. Zeynep Banu Güzel Seydim SİDAS Yayınevi 2016
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of functional foods, their historical development, national and international regulations related to functional foods
Week 2 - Theoretical
The concepts of functional food, dietary supplement, and nutraceutical
Week 3 - Theoretical
Classification of functional foods according to their bioactive components
Week 4 - Theoretical
Bioactive carbohydrates: Prebiotics and their health benefits
Week 5 - Theoretical
Bioactive proteins, peptides, and health
Week 6 - Theoretical
Bioactive lipids: Phytosterols, stanols and health
Week 7 - Theoretical
Polyphenols, phenolic acids, flavonoids, catechins, anthocyanins and health (Midterm Exam)
Week 8 - Theoretical
Phytoestrogens and health (Evaluation of the exam questions)
Week 9 - Theoretical
Probiotics and health
Week 10 - Theoretical
Sulphur compounds (glucosinolates, allicin) and health
Week 11 - Theoretical
Carotenoids and health
Week 12 - Theoretical
Fatty acids (omega-3, MUFA, PUFA, CLA) and health
Week 13 - Theoretical
Functional foods: market research and student presentations, discussion
Week 14 - Theoretical
Functional Foods: Responsibles of nutrition and dietetics professionals
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%5
Assignment1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1112
Presentation 1112
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)54
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
OÇ-1
5
2
3
1
2
OÇ-2
5
2
2
2
5
2
3
OÇ-3
4
2
2
5
3
OÇ-4
4
5
5
3
2
5
3
3
2
OÇ-5
4
2
2
2
2
3
5
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026