Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY420 - Functional Foods	VII. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ ŞULE BAŞAR
Mode of Delivery	This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	Functional Foods, R.Chadwilk et al., 2003.
Work Placement	Not applicable.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		The Relationship Between Nutrition and Health
Week - 2		Definition and Classification of Functional Foods
Week - 3		Important Functional Foods According to Production and Usage Purposes
Week - 4		New Advances in Biomedicine and Its Potential Impact on Functional Food Research
Week - 5		Functional nutrients associated with health
Week - 6		Functional nutrients associated with health
Week - 7		Phytosterol Enriched Functional Foods
Week - 8		Evaluation of functional foods in terms of food safety and toxicology
Week - 9		Evaluation of Functional Foods from a Legal Perspective
Week - 10		Functional Foods and Intestinal Functions
Week - 11		Legal regulations on functional foods
Week - 12		Probiotic Foods
Week - 13		Prebiotic Foods
Week - 14		Other Functional Foods

No content has been provided.

No content has been provided.

No content has been provided.

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)