Course Name Code Semester T+U Hours Credit ECTS
Funcional Foods GDM 412 8 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers
Course Assistants
Course Category
Course Objective In this course it is aimed to give Undergraduate students winformation about functional foods, their classification, effect on health and product technology. Also they would get about special type of ingredients which used in functional foods, marketing strategies, their place in the world markets and their legislation. Reading essays will provide students with the skills of reviewing and evaluating the extra sources in terms of different views
Course Content Classification and descriptions of functional foods, new customer preferences, product and using aims, ingredients, functional foods and health, GMO functional foods, current legislations, process methods, place in markets.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehend classification and descriptions of functional foods Lecture, Question-Answer, Discussion, Testing, Oral Exam, Homework,
2 Comprehend the required proporties in a functional foods Lecture, Question-Answer, Discussion, Self Study, Testing, Oral Exam, Homework,
3 Comprehend the functional food groups according to aim of use and product Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
4 Comprehend functional foods benefit and their relation to health Lecture, Question-Answer, Discussion, Testing, Homework,
5 Comprehend current legislations of functional foods Lecture, Question-Answer, Discussion, Testing, Oral Exam, Homework,
6 Analyses and discuss the lack of curent legislations
Week Course Topics Preliminary Preparation
1 Classification and descriptions of functional, the role of new customer preferences on functional foods
2 Functional food groups based on process and application aims
3 Used ingredients in functional foods process
4 Functional foods related health
5 Functional foods related life style
6 GMO Functional foods
7 GMO Functional foods
8 Food elements of bio benefits in functional foods
9 Food safety, toxicology and functional foods
10 current legislations about functional foods
11 Special process methods for functional foods, choosing suitable pack materials for functional foods
12 Import of functional foods in current food markets, potential effects on community health.
13 Future of functional foods
14 New product plans and expected legislation developments
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. X
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 10
2. Kısa Sınav 10
1. Ödev 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 3 3
Quiz 2 5 10
Assignment 1 10 10
Final examination 1 10 10
Total Workload 129
Total Workload / 25 (Hours) 5.16
dersAKTSKredisi 5