1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 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 CodeCourse TitleL+P HourSemesterECTS
FENG 335FUNCTIONAL FOODS AND HEALTH BENEFITS3 + 05th 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
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001334 22 4 53 4
LO 00243   3 4  3 5
LO 003       3 5545
Sub Total764 25 11 1011414
Contribution2210120403415

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms11616
Final examination12020
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2022-2023 Spring1EZGİ ÖZGÖREN ÇAPRAZ
Details 2022-2023 Fall1EZGİ 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
WeeksTopics
1
2
3
4
5
6
7
8
9
10
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13
14
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