Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Mustafa YILDIZ
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. |
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Course Learning Outcomes
- Bir özel gıdada olması gereken özellikleri kavrar
- Üretim ve kullanım amaçlarına göre özel gıda gruplarını kavrar, yeni gelişmeleri takip eder
- Özel gıdaların faydalarını ve sağlık ile ilişkisini kavrar
- Mevcut yasal düzenlemeleri kavrar ve yasal düzenlemelerdeki boşlukları analiz eder ve tartışır
Core Area Distribution
(52) Engineering and Engineering Trades%40 (54) Manufacturing and Processing%60
Teaching Methods
ExpressionQuestion-AnswerDiscussionGroup Study
Assessment & Evaluation
HomeworkPerformance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 0 | 48 | 0 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 1 | 1 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 1 | 1 |
Course Schedule
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