Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504004422007OPTIMAL NUTRITIONAL APPROACH IN FOOD PRODUCT DEVELOPMENTElective483
Level of Course Unit
First Cycle
Objectives of the Course
To teach the concept of optimal nutrition and fundamental topics in dietary guidelines and analysis and evaluation of the food industry s responsibility in this regard
Name of Lecturer(s)
Prof. Dr. Sedef Nehir EL, Prof. Dr. Sibel KARAKAYA
Learning Outcomes
1Understanding the concept of optimal nutrition
2Understanding of the fundamental topics in dietary guidelines and analysis and evaluation of the food industry s responsibility in this regard
3The relationship between nutrition and health in developing new products that understanding is the driving force
4Understanding the concept of functional foods and functional foods to design new
5Person s genetic structure and understanding of the relationship between diet, understanding the concept of individual nutritional
6To have information about applications of nanotechnology, to develop nanotechnological products to eliminate the technological problems at food processing and / or optimization of process.
7Food that can be applied in the design of future strategies to be informed about.
8Of a new food product development engineer in the grasp of the issues that have to take into account
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
Food Biochemistry, Nutrition
Course Contents
Nutrition and product development, optimum nutrition recommendations, dietary guidelines and food industry's responsibility, the ingredients that make foods more nutritious and healthier, functional foods, individual nutritional concept, nanotechnology and its applications in food industry.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
0Changes in the optimum nutrition approach
1Changes in the optimum nutrition approach
2Dietary guidelines
3Dietary guidelines
4The use of dietary guidelines as a scientific basis for product development
5The use of dietary guidelines as a scientific basis for product development
6Food and Nutrition Policy, European application plan, the responsibility of food industry for production of more healthier and nutritious food.
7Midterm
8The ingredients that makes food more nutritious and healthier
9Scientific basis of functional foods, the target functions and research fields, fortification of foods.
10Structure-function-health declerations, reliability in terms of Nutrition (Nutritional safety)
11Designing functional foods according to the target functions I(growth and development in the first year of life, energy balance and body weight regulation, cardiovascular function)
12Designing functional foods towards to the target functions II (defense against oxidative stress, bowel function, mental and mental health, physical performance)
13The food of the future, nutrition based on gene (Nutritional genomics, nutrigenomics)
14Smart foods (intelligent foods), Nano foods
15Final exam
Recommended or Required Reading
REQUIRED READING: 1. Nutritional Genomics: Discovering the Path to Personalized Nutrition, Kaput J and Rodriquez RL (Eds) Wiley Interscience, New York, 2006, 496 PP. 2. Functional Foods Biochemical and Processing Aspects, Shi J, Mazza G, Le Maguer M (Eds) Vol. 2, CRC Press, New York, 2002, 409 PP. 3. Functional Foods Concept to Product, Gibson, GR and Williams, CM (Eds) Woodhead Publishing Ltd. New York, 2000, 374 PP. 4. Ashwell, M, Concept of Functional Foods, Ilsi Europe Concise Monograph Series, Ilsi Press, Washington DC, 2002, 40 PP RECOMMENDED READING: Relevant periodicals related to the subject, the official web pages
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Individual Study for Mid term Examination12424
Individual Study for Final Examination13636
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1            3  
LO2            3  
LO3    2          
LO4    2          
LO5            2  
LO6 2             
LO7 2             
LO8               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr