Information Package / Course Catalogue
| Course Code | : ZST523 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
To provide information about what functional ingredients are, what they are used for, their effects on health and functional products.
Have in-depth knowledge of functional food ingredients Recognize functional components used in food fortification Reading and researching articles on the subject, making oral presentations
| Assoc. Prof. Ecem AKAN |
| 1. | Have in-depth knowledge of functional food ingredients |
| 2. | Learning the bioaccessibility and bioavailability terms |
| 3. | Recognize functional components used in food fortification |
| 4. | Ability to design functional food |
| 5. | Ability to read, understand and comment on articles on the subject |
| 1. | Nutraceutical and Functional Food Components, Effects of Innovative Processing Techniques, Edited by Charis M. Galanakis, 2017, Elsevier Inc., Academic Press. |
| 2. | Bioactive Compounds: Health Benefits and Potential Applications. Edited by Maira Rubi Segura Campos, 2019 Elsevier Woodhead Publishing. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 4 | 2 | 90 |
| Assignment | 5 | 6 | 6 | 60 |
| Individual Work | 5 | 6 | 2 | 40 |
| Midterm Examination | 1 | 2 | 2 | 4 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 198 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 2 | 2 | 2 | 4 | 3 |
OÇ-2 | 2 | 2 | 2 | 3 | 3 |
OÇ-3 | 2 | 2 | 2 | 3 | 3 |
OÇ-4 | 3 | 2 | 2 | 4 | 4 |
OÇ-5 | 4 | 5 | 3 | 4 | 4 |