Information Package / Course Catalogue
| Course Code | : GMP508 |
| 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 |
The aim of this course is to make a critical review on the processing technologies of funtional food ingredients and nutraceuticals and their potential health benefits with the current scientific studies.
Introduction to functional food ingredients and nutraceuticals, production technologies for functional food ingredients (extraction, distillation, dehydration, membran separation, nanotechnology, bioprocess, encapsulation), health effects of funtional food ingredients and nutraceuticals.
| Prof. Hilal ŞAHİN NADEEM |
| 1. | |
| 2. | |
| 3. | |
| 4. | |
| 5. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %50 |
| Assignment | 1 | %10 |
| Term Assignment | 1 | %20 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 3 | 70 |
| Assignment | 1 | 28 | 2 | 30 |
| Term Project | 1 | 28 | 2 | 30 |
| Midterm Examination | 1 | 29 | 1 | 30 |
| Final Examination | 1 | 39 | 1 | 40 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 2 | 3 | 3 | 3 | 3 |
OÇ-2 | 2 | 3 | 3 | 3 | 3 |
OÇ-3 | 3 | 4 | 3 | 3 | 3 |
OÇ-4 | 2 | 4 | 3 | 3 | 3 |
OÇ-5 | 2 | 3 | 3 | 3 | 3 |