Week |
Subject |
Related Preparation |
1) |
• Functional foods (functional foods) identification, Turkey and the world related standards |
Reading the related articles and standards and also, chapters from the book. |
2) |
Functional foods in Turkey and the world |
Reading the related articles and standards and also, chapters from the book. |
3) |
The role of functional foods in protecting human health and preventing diseases. |
Reading the related articles and standards and also, chapters from the book. |
4) |
Safety and toxicity of functional foods |
Reading the related articles and standards and also, chapters from the book. |
5) |
Probiotics and prebiotics and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
6) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standars and also, chapters from the book. |
7) |
VİZE SINAVI |
Reading the related articles and standards and also, chapters from the book. |
8) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
9) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
10) |
Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
11) |
Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
12) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
13) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
14) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
Course Notes / Textbooks: |
Ders notları haftalık olarak verilecektir.
Reading material will be given on weekly basis . |
References: |
- Noomhorm, A., Ahmad, I., Kumar Anal, A., Functional Foods and Dietary Supplements, Processing Effects and Health Benefits, 2014, Wiley Blackwell.
- Nutraceuticals and Functional Foods in Human Health and Disease Prevention, Bagchi, D., Preuss, H.G., Swaroop, A., 2016, CRC Press, Taylor&Francis Group.
- Watson, R.R., Nutrition and Functional Foods for Healthy Eating, 2017, Academic Press, Elsevier Inc.
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Program Outcomes |
Level of Contribution |
1) |
To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view |
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1) |
Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. |
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2) |
To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. |
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3) |
Be able to evaluate and use new information in the field with a systematic approach. |
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5) |
To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. |
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7) |
to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
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