Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Informing students about nutraceutical and functional food concepts and teaching the contribution of functional food components to health | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can identify and classify functional and nutraceutical foods |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-2 | Can describe the effects of functional and nutraceutical ingredients on human health and metabolism |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Classification of functional foods and nutraceuticals, and production methods, types of ingredient used in production, digestibility in the body systems, marketing strategies | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction | Lecture, discussion or Distance Learning |
| 2 | Definition of nutraceutical and functional food, classification of nutraceuticals | Lecture, discussion or Distance Learning |
| 3 | Prebiotics, Fructooligosaccharides, Inulin, Prebiotic Foods | Lecture, discussion or Distance Learning |
| 4 | Probiotics and Shelf Life of Probiotic Foods | Lecture, discussion or Distance Learning |
| 5 | Properties of Colonic Microflora Mechanisms of Probiotic and Prebiotics on the Health of Large Intestine | Lecture, discussion or Distance Learning |
| 6 | Mechanisms of the Fibers on Health (Cholesterol Cancer and Heart Disease) | Lecture, discussion or Distance Learning |
| 7 | Mechanisms of Polyunsaturated Fatty Acids and Nutrition | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Foods enriched with Polyunsaturated Fatty Acids | Lecture, discussion or Distance Learning |
| 10 | Mutagenesis Karsinojenesis Lipid Peroxidation DNA Damageaging Mechanism of action of these Diseases and the Role of Free Radicals The Role of Free Radicals and Mechanism of disorders related to aging | Lecture, discussion or Distance Learning |
| 11 | Antioxidants, Antioxidant Properties of Foods and Health Effects | Lecture, discussion or Distance Learning |
| 12 | Classification and Mechanisms of Phenolic Substances | Lecture, discussion or Distance Learning |
| 13 | High Antioxidant Activity Vitamins and Minerals Mechanisms of Vitamin and Mineral Substances in the Body | Lecture, discussion or Distance Learning |
| 14 | Future trends for functional foods, new functional food development, new techniques and nanotechnological applications and bioavailability of functional food ingredients and methods to increase bioavailability | Lecture, discussion or Distance Learning |
| 15 | Legislation and Regulations | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Robert E.C. Wildman , Edt.,2007. Handbook of Nutraceuticals and Functional Foods, CRC/Taylor&Francis.541 p. | |
| 2 | Mazza, G., 2002. Functional foods: Biochemical & Processing Aspects, CRC Press.2nd Edt. | |
| 3 | Shi, J. (Edt), 2006. Functional food ingredients and nutraceuticals processing and technologies, CRC Press; 1st Edt | |
| 4 | Smith, J. Charter, E. 2010. Functional Food Product Development, Wiley-Blackwell Publishing Ltd. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 8 | 24 |
| b) Search in internet/Library | 4 | 4 | 16 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 2 | 6 | 12 |
| e) Term paper/Project | 3 | 8 | 24 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 5 | 20 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 172 | ||