Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
FON301FUNCTIONAL FOOD SCIENCE AND HEALTH Elective354
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
The aim of the course is to teach the functional food conception and the kinds, nutritional importance, functions, health effects, market and legislation of functional foods.
Name of Lecturer(s)
Doç. Dr. Gülfem ÜNAL
Learning Outcomes
1To explain the functional food conception
2The skill of apprehending the importance of functional foods in nutrition
3To evaluate the functional food market
4To explain the legislation for functional foods
5To list the health effects of functional foods
6The ability to understand the health functionality of food components
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Functional foods in the world, the production and consumption amounts, legislation and nutrition and health effects of functional foods.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Functional food conception Review of related issues with support of active education
2The relationship of food, nutrition and healthReview of related issues with support of active education
3The kinds of functional foodsReview of related issues with support of active education
4The kinds of functional foods Review of related issues with support of active education
5The importance of functional foods on nutritionReview of related issues with support of active education
6Functional food marketReview of related issues with support of active education
7Functional food legislationReview of related issues with support of active education
8Midterm exam
9Health attributes of functional foodsReview of related issues with support of active education
10Health attributes of functional foodsReview of related issues with support of active education
11Health functionality of food componentsReview of related issues with support of active education
12Health functionality of dairy components Review of related issues with support of active education
13Project presentationProject evaluation
14Project presentationProject evaluation
15Project presentationProject evaluation and General Evaluation
16Final Exam
Recommended or Required Reading
1.Gibson, G. R., Williams, C. M. (2000). Functional Foods. Concept to product. Woodhead Publishing Limited, Cambrige, England. 2.Goldberg, I. (1999). Functional Foods-Designer foods, Pharmafoods, Nutraceuticals. An Aspen Publication, Maryland, USA.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Practice14228
Project Preparation155
Project Presentation122
Individual Study for Mid term Examination4520
Individual Study for Final Examination4520
TOTAL WORKLOAD (hours)107
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  2        3   
LO2 4             
LO3               
LO4      23       
LO5      2        
LO6      2        
* 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