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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Functional Food Design And Research
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 22/06/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS527 - Functional Food Design And Research I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. ESRA ZIVALI
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There are no prerequisites for this course.
Courses Recomended No recommended programme component
Recommended Resources Wildman REC(ed), CRC Press, (2001) Handbook of Nutraceuticals and Functional Foods. Gibson GR and Williams CM (ed), CRC Press, (2000) .Functional Foods Concept to Product. Baysoy, G. (2013). Fonksiyonel besinler Akademi Uluslararası yayıncılıkBagchi, D., Preuss, H.G., Swaroop, A. (2015). Nutraceuticals and Functional Foods in Human Health and Disease Prevention.Vattem, D.A., Maitin, V. (2016). Functional Foods, Nutraceuticals and Natural Products: Concepts and Applications. DEStech Publications, USA.Tomris Altuğ Onoğur, Yeşim Elmacı (2019) Gıdalarda Duyusal DeğerlendirmeDurlu Özkaya F. (2024), Gastronomide Ürün Geliştirme ve Duyusal Analiz, Nobel Yayıncılık
Work Placement This is not suitable for this course.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to functional foods
Week - 2 Functional food, food supplements and nutraceutical definitions and history, functional food use in Turkey and around the world
Week - 3 Functional ingredients in foods (phytochemicals, probiotics, prebiotics and synboiotics)
Week - 4 Functional foods and ingredients of plant and animal origin
Week - 5 Functional foods and ingredients of microbial, algal and fungal origin
Week - 6 Antioxidants and antioxidant source foods
Week - 7 Mid-term Exam
Week - 8 The importance of functional foods in gastrointestinal system diseases and cancer
Week - 9 The importance of functional foods in neurological diseases
Week - 10 The importance of functional foods in obesity, diabetes and cardiovascular diseases
Week - 11 Functional food Sunday and competition, the role of the food industry in terms of functional foods and the legal situation about functional foods, the future of functional foods
Week - 12 Fonksiyonel gıdalar için özel üretim teknikleri
Week - 13 New functional food designs
Week - 14 Sensory and chemical analysis of functional foods

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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