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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. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Functional Foods
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ120 - Functional Foods IV. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended AŞÇ101 Nutrition and AŞÇ110 Technology of Food courses are recomended to take for the students who are taken/will be taken this course.
Recommended Resources Atilla, Nedim. Anadolu Afrodizyakları: En Yangın Aşklar Yemekte Başlar. İstanbul: Hayykitap yay. Baysal, Ayşe. Beslenme Kültürümüz. Ankara: Kültür ve Turizm Bakanlığı YayınlarıBaysal, Ayşe. Beslenme. Ankara: Hatiboğlu Basım ve YayımMerdol, Türkan Kutluay. Beslenme ve Eğitim Rehberi. Özgür Yayınları Saygılı, Sefa. Beslenme Psikolojisi. İstanbul: Elit YayınlarıSencer, Ergin ve Orhan, Yusuf. Beslenme. İstanbul: İstanbul Medikal Yayıncılık
Work Placement ---
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Recent developments in the science of nutrition and the importance of quality of life
Week - 2 Description of functional foods
Week - 3 Cookery and functional foods
Week - 4 The purpose of functional food science
Week - 5 History of functional foods
Week - 6 International developments that related with functional foods
Week - 7 Scientific basis on functional food science
Week - 8 Technological overview to functional food science
Week - 9 Functional food components and features
Week - 10 Functional food components and features
Week - 11 The role of functional foods on health
Week - 12 The role of functional foods on health
Week - 13 The role of functional foods on the prevention of disease
Week - 14 The role of functional foods on the raising the quality of life

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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