Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

INSTITUTE OF SCIENCE / GM-749 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-749 Course Title: BIOACTIVE FOOD INGREDIENTS Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 2nd Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING (DOCTORATE DEGREE)
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
The aim of this course is to demonstrate how food processing conditions can affect bioactive compounds in foods both in positive and negative manners.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To improve awareness on new products PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
Examination
Performance Project
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Effect of various food processing on macro and micro nutrients of foods, effect of non-thermal treatments on nutrients and bioactive compounds
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to the lecture, food processing and lipids Lecture, discussion or Distance Learning
2 Food processing and carbohydrates Lecture, discussion or Distance Learning
3 Food processing and proteins Lecture, discussion or Distance Learning
4 Food processing and proteins Lecture, discussion or Distance Learning
5 Food processing and micronutrients Lecture, discussion or Distance Learning
6 Novel technologies and bioactive compounds Lecture, discussion or Distance Learning
7 Novel technologies and bioactive compounds Lecture, discussion or Distance Learning
8 mid-term exam
9 Development of project's idea Lecture, discussion or Distance Learning
10 Project preperation Lecture, discussion or Distance Learning
11 Preperation of project presentation Lecture, discussion or Distance Learning
12 Presentations of the projects Lecture, discussion or Distance Learning
13 Presentation of the projects Lecture, discussion or Distance Learning
14 Effect of food processing on food microstructure Lecture, discussion or Distance Learning
15 Overall evaluation of lecture Lecture, discussion or Distance Learning
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Neilson, A.; Ferruzzi, M.; Coulston, A.; Boushey, C., Bioavailability and metabolism of bioactive compounds from foods. Nutrition in the Prevention and Treatment of Disease 2012, 407-423.
2 Patil, B. S.; Jayaprakasha, G.; Chidambara Murthy, K.; Vikram, A., Bioactive compounds: historical perspectives, opportunities, and challenges. Journal of agricultural and food chemistry 2009, 57, 8142-8160.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 7 3 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 14 3 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 0
       b) Search in internet/Library 0
       c) Performance Project 3 2 6
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 4 5 20
mid-term exam 10 5 50
Own study for final exam 5 5 25
final exam 10 5 50
0
0
Total work load; 193