Functional Foods

Course Code:

FDE 384

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Courses given by:

Özge Taştan

Course Objectives:

To introduce functional foods. To explain the main functional components found naturally in the structure of foods or used in their formulations.

Course Content:

Definition and classification of functional foods. Main functional food ingredients: Antioxidants, phenolic compounds, peptides, dietary fiber, probiotics and prebiotics, omega 3 polyunsaturated fatty acids. Natural and enriched functional foods. Production methods of functional foods. Classification of functional foods based on their health effects. Classification of functional foods based on the target consumers. Regulatory issues. Consumers’ attitude towards functional foods.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Ability to define functional foods.	1a	1,2	A
Detailed explanation of functional food components.	1a, 6c, 7b, 8b	1,2	A, C, D
Selection of possible functional foods for defined conditions.	1a, 6a, 6c, 7b, 8b	1,2,4	A, D
Discussion of the effect of functional foods on consumer well-being.	1a, 6a, 6c, 7b, 8a, 8b, 9a	1,2,4	A, D
Comparison of different production methods on the effectiveness of functional foods.	1a, 6a, 6c, 7b, 8b, 9a	1,2,4	A, D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Overview of nutraceuticals and functional foods	Lecture notes and recommended books
2-3	Antioxidants	Lecture notes and recommended books
4	Phenolic compounds. Tocopherols	Lecture notes and recommended books
5	Carotenoids. Flavonoids	Lecture notes and recommended books
6	Proteins and Bioactive peptides	Lecture notes and recommended books
7	Prebiotics. Dietary fibers. Midterm I	Lecture notes and recommended books
8	Probiotics and postbiotics	Lecture notes and recommended books
9	Functional lipids	Lecture notes and recommended books
10	Essential oils and encapsulation. Quiz	Lecture notes and recommended books
11	Medicinal plants and food applications	Lecture notes and recommended books
12	Health claims. Midterm II	Lecture notes and recommended books
13	Production methods. Functional food applications	Lecture notes and recommended books
14	Biotechnology in functional foods. Project presentations.	Lecture notes and recommended books

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes by the instructor.
Additional Resources	Wildman, R.E.C., Bruno, R.S. (2020). Handbook of nutraceuticals and functional foods. CRC Press, 351 p. ISBN: 978-1-4987-0372-7. Giri, A. (2022). Immunity boosting functional foods to combat COVID-19. CRC Press, 226 p. ISBN: 978-1-032-15123-6.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	Google classroom
Exams	Midterm-I, Midterm-II, Assignment, Quiz, Final project & presentation

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	2	50
Assignment	1	10
Quiz	1	10
Final project & presentation	1	30
Total		100
Contribution of final examination to overall grade		30
Contribution of in-term studies to overall grade		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems.
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	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,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively, both orally and in writing.
7b	Knowledge of a minimum of one foreign language.	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports.
7d	Ability to make effective presentations.
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology.	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety.
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course hours (Including exams)	14	3	42
Study hours out of class	14	3	42
Project & presentation	1	24	24
Midterm – Individual study Exam	2	15	30
Midterm – Individual study Exam	2	2	2
Assignment	1	8	8
Quiz	1	2	2
Total Work Load			150
Total Work Load / 30 (h)			5
ECTS Credit of the Course			5

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