| Code: OSDGM 304 |
Course Title: NEW CONCEPTS AND APPROACHES IN FOODS |
Theoretical+Practice: 2+0 |
ECTS: 3 |
|
| Year/Semester of Study |
3 / Spring Semester |
| Level of Course |
1st Cycle Degree Programme |
| Type of Course |
Optional |
| Department |
ORTAK SEÇMELİ DERSLER BÖLÜMÜ |
| Pre-requisities and Co-requisites |
None |
| Mode of Delivery |
Face to Face |
| Teaching Period |
14 Weeks |
| Name of Lecturer |
CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) |
| Name of Lecturer(s) |
CEM OKAN ÖZER, |
| Language of Instruction |
Turkish |
| Work Placement(s) |
None |
| Objectives of the Course |
| The aim of this course is to provide information on nutritional awareness in foods, consumer trends, new concepts and approaches that emerge and are wondered about with developing technology and science, and the relationship of these concepts and approaches with nutrition and health. |
| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
can describe the relationship between food components, nutrition and health. |
PO-1 Improves himself/herself in interdisciplinary fields that add value to personal change and development within the framework of interest, ability, social sensitivity and volunteering.
|
Examination
|
| LO-2 |
can able to define basic food concepts and approaches. |
PO-1 Improves himself/herself in interdisciplinary fields that add value to personal change and development within the framework of interest, ability, social sensitivity and volunteering.
|
Examination
|
| LO-3 |
can be able to describe current and emerging food systems and approaches. |
PO-1 Improves himself/herself in interdisciplinary fields that add value to personal change and development within the framework of interest, ability, social sensitivity and volunteering.
|
Examination
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| This course covers the types of food ingredients, their functions and effects on health, the effects of nutrition on human health, food additives, functional foods, genetically modified foods, organic foods, alternative food sources, food consumption trends, thematic consumption venues, food registration and innovation processes. |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
Food Ingredients and importance |
Discussion Method
Narration Method |
| 2 |
The Relationship Between Food, Nutrition and Health |
Discussion Method
Narration Method
|
| 3 |
Food Additives |
Discussion Method
Narration Method
|
| 4 |
Functional Foods |
Discussion Method
Narration Method
|
| 5 |
Genetically Modified Foods |
Discussion Method
Narration Method |
| 6 |
Organic Foods |
Discussion Method
Narration Method |
| 7 |
Ready Meals (Ready to Eat Foods) |
Discussion Method
Narration Method |
| 8 |
mid-term exam |
|
| 9 |
Alternative Food Sources |
Discussion Method
Narration Method |
| 10 |
Edible Flowers |
Discussion Method
Narration Method |
| 11 |
Edible Insects |
Discussion Method
Narration Method |
| 12 |
Food Consumption Trends and Spaces |
Discussion Method
Narration Method |
| 13 |
Thematic Food Consumption Places |
Discussion Method
Narration Method |
| 14 |
Registration of Foods: Geographical indication |
Discussion Method
Narration Method |
| 15 |
Innovation and Patent in Food Products |
Discussion Method
Narration Method |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| 1 |
Doris Cunnigham, 2016, Food Industry: Assesment, Trends and Current Issues, Nova Science Pub Inc; UK. |
| 2 |
Vijaya Khader, 2019, Current Trends in Food Science Vol. 1, Book Publisher International |
| Required Course instruments and materials |
| Lecture Notes, Computer |
