1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. CHEMICAL ENGINEERING DEPARTMENT
  4. 259 CHEMICAL ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 335FUNCTIONAL FOODS AND HEALTH BENEFITS3 + 06th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aim of the course is to give the information about functional foods, functional food components and the regulations on functional foods.
Course Content Introduction to functional foods, functional food components and their relations with human health, production technologies of functional foods, regulations of functional foods.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To be able to gain knowledge of functional foods
2To be able to gain knowledge of the health effects of functional food components.
3To be able to gain knowledge of the regulations of functional foods.

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1AYSUN YURDUNUSEVEN YILDIZ
Details 2022-2023 Spring1EZGİ ÖZGÖREN ÇAPRAZ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 335 FUNCTIONAL FOODS AND HEALTH BENEFITS 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. AYSUN YURDUNUSEVEN YILDIZ ayurdunuseven@pau.edu.tr MUH B0020 %70
Goals The aim of the course is to give the information about functional foods, functional food components and the regulations on functional foods.
Content Introduction to functional foods, functional food components and their relations with human health, production technologies of functional foods, regulations of functional foods.
Topics
WeeksTopics
1 Definition of functional foods
2 Functional foods and health
3 Prebiotics, probiotics and health effects
4 Dietary fibers and health effects
5 Antioxidants and their health effects
6 Fat-based functional ingredients and health effects
7 Protein-based functional ingredients and health effects
8 Vitamins as functional food ingredients
9 Minerals as functional food ingredients
10 Functional food production methods
11 Examination of studies on functional food production
12 Examination of studies on functional food production
13 Examination of studies on functional food production
14 Examination of studies on functional food production
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam30Midterm Exam
Term Learning Activity20Term Learning Activity
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes