Information Package / Course Catalogue
| Course Code | : ZST524 |
| 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 | : 6 |
Giving information about ingredients, formulations, technologies and food structures used to develop nutritious and healthy foods.
Explaining the issues related to the development and production of nutritious and healthy foods. Examination of formulations, modifications and technological features and new technologies that are important in producing foods as part of a diet containing less energy, less simple sugar, less salt, more complex carbohydrates.
| 1. | Understanding the restructuring of the physical structures of foods in order to ensure better settlement of bioactive compounds in the food matrix. |
| 2. | Understanding the basis and importance of food on the relationship between nutrition and health |
| 3. | Understanding technologies that better place bioactive compounds in the food matrix and increase their bioavailability |
| 4. | Understanding the formulation of bioactive compounds into the food matrix |
| 5. | Defining the composition of food as part of a healthy and nutritious diet |
| 1. | Zampolo, F. , A Food Design Thinking method for idea generation, Paperback, 2017 |
| 2. | Guixe, M., Food Designing, Corraini, 2010 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Term Assignment | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 4 | 5 | 2 | 28 |
| Term Project | 1 | 8 | 2 | 10 |
| Individual Work | 4 | 5 | 2 | 28 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 154 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | 4 | 4 | 4 | 4 | 4 |
OÇ-3 | 4 | 5 | 3 | 5 | 4 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 |