Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to inform about the latest advances in food and nutrition and to encourage the production of new functional foods by providing information about functional food components. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | know the recent advances in food and nutrition research |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-2 | learn about new and functional food products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | can produce new products using food science and technology. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-4 | know risk factors that may arise due to raw materials and processing processes. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-5 | can produce solutions that can eliminate the risks that may endanger the healthy diet. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course covers the latest developments in food and nutrition, nutraceuticals, probiotics and prebiotics, postbiotics and parabiotics, antioxidant-rich foods, food allergens and risks, and solutions that may occur as a result of food processing. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Advances in food and nutrition research | Description method |
| 2 | Development of new food products: Nutraceuticals | Description method |
| 3 | Probiotic and Prebiotics in Foods: Innovations and Advances | Description method |
| 4 | Postbiotics and paraprobiotics | Description method |
| 5 | Plant phenolics as functional food ingredients | Description method |
| 6 | Plant phenolics as functional food ingredients (cont.) | Description method |
| 7 | Glucosinolates and Health | Description method |
| 8 | mid-term exam | |
| 9 | Vegetable milks as probiotic and prebiotic foods | Description method |
| 10 | Vegetable milks as probiotic and prebiotic foods (cont.) | Description method |
| 11 | Meat products as prebiotic food carrier | Description method |
| 12 | Dietary fiber sources and human benefits | Description method |
| 13 | Dietary fiber sources and human benefits | Description method |
| 14 | Food allergens: Classification, molecular properties, characterization, and detection in food sources | Description method |
| 15 | Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | D.M.D. Rasikaa, M.A.D.D. Munasinghe, J.K. Vidanarachchi, Adriano Gomes da Cruz, S. Ajlouni, and C.S. Ranadheera, 2020. Probiotics and prebiotics in non-bovine milk | |
| 2 | Ryszard Amarowicz, Ronald B. Pegg, 2019. Natural antioxidants of plant origin. | |
| 3 | Belinda Vallejo-Cordoba, Cecilia Castro-López, Hugo S. García, Aarón F. González-Córdova, and Adrián Hernández-Mendoza, 2020. Postbiotics and paraprobiotics: A review of current evidence and emerging trends | |
| 4 | María Ciudad-Mulero, Virginia Fernández-Ruiz, M.Cruz Matallana-González, Patricia Morales, 2019. Dietary fiber sources and human benefits: The case study of cereal and pseudocereals. | |
| 5 | Bababode Adesegun Kehinde, Anil Panghal, M.K. Garg, Poorva Sharma, and Navnidhi Chhikara, 2020. Vegetable milk as probiotic and prebiotic foods. | |
| 6 | Ana Karoline Ferreira Ignacio Camara, Camila de Souza Paglarini, Vitor Andre Silva Vidal, Mirian dos Santos, and Marise Aparecida Rodrigues Pollonio, 2020. Meat products as prebiotic food carrier | |
| 7 | Linda Monaci, Rosa Pilolli, Elisabetta De Angelis, Jesus F. Crespo, Natalija Novak, Beatriz Cabanillas, 2020. Food allergens: Classification, molecular properties, characterization, and detection in food sources. | |
| 8 | Shimin Wu, Guangyi Gong, Kai Yan, Yaqing Sun, Limin Zhang, 2020. Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. | |
| 9 | Paulo E.S. Munekata, Mirian Pateiro, Francisco J. Barba, Ruben Domingueza, Mohammed Gagaoua, Jose M. Lorenzo, 2020. Development of new food and pharmaceutical products: Nutraceuticals and food additives | |
| 10 | Damla Yılmaz , Zehra Büyüktuncer Demirel, 2012. Glukosinolatlar ve Sağlık. Beslenme ve Diyet Dergisi, 40(2):170-177. | |
| 11 | M.A. Prietoa, Cecilia Jimenez Lópeza, Jesus Simal-Gandara, 2019. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects. Advances in Food and Nutrition Research, Volume 90. | |
| Required Course instruments and materials | ||
| Lecture notes, books, computers | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 2 | 2 | 4 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 179 | ||