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FIRST CYCLE - BACHELOR'S DEGREE
FACULTY OF ENGINEERING
FOOD ENGINEERING DEPARTMENT
250 Food Engineering (Evening Classes)
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
FENG 335
FUNCTIONAL FOODS AND HEALTH BENEFITS
3 + 0
6th Semester
3
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
1
To be able to gain knowledge of functional foods
2
To be able to gain knowledge of the health effects of functional food components.
3
To be able to gain knowledge of the regulations of functional foods.
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
LO 001
3
3
4
2
2
4
5
3
4
LO 002
4
3
3
4
3
5
LO 003
3
5
5
4
5
Sub Total
7
6
4
2
5
11
10
11
4
14
Contribution
2
2
1
0
1
2
0
4
0
3
4
1
5
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
3
42
Mid-terms
1
16
16
Final examination
1
20
20
Total Work Load
ECTS Credit of the Course
78
3
COURSE DETAILS
Select Year
All Years
2022-2023 Spring
2022-2023 Fall
Course Term
No
Instructors
Details
2022-2023 Spring
1
EZGİ ÖZGÖREN ÇAPRAZ
Details
2022-2023 Fall
1
EZGİ 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
2022-2023 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Asts. Prof. Dr. EZGİ ÖZGÖREN ÇAPRAZ
ezgio@pau.edu.tr
MUH A0210
%60
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
Weeks
Topics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
30
Midterm Exam
Term Learning Activity
20
Term Learning Activity
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes