Course Details

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Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1AMN557DIETARY FIBER AND BIOACTIVE FOOD COMPONENTS3+0+037,513.05.2025

 
Course Details
Language of Instruction English
Level of Course Unit Master's Degree
Department / Program ADVANCED MATERIALS AND NANOTECHNOLOGY
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Defining dietary fiber and bioactive food components
Learning experimental methods for dietary fibers and bioactive food components
Course Content This course covers an overview of the physiological and nutritional function and health benefits of dietary and bioactive food components. It provides the fundamental concepts and knowledge related to dietary fiber and bioactive components of foods, the role of fibers and bioactive food components and prebiotics in promoting health, the determination methods of dietary fiber, resistant starch and bioactive food components.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Kevser Kahraman
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Dietary Fibre: Properties, Recovery and Applications, Ed.Charis M. Galanakis, Academic Press (2020)
“Dietary Fibre: New Frontiers for Food and Health” Edited by J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping, ISBN: 978-90-8686-128-6
“HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals” Edited by Peter R. Shewry and Jane L. Ward, ISBN: 978-1-891127-70-0

Course Category
Mathematics and Basic Sciences %25
Engineering %25
Engineering Design %25
Social Sciences %25

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Yarıl yılSonu Sınavı/Dönem Projesinin Başarı Notuna Katkısı 1 % 30
Quiz/Küçük Sınav 8 % 25
Ödev 6 % 25
Final examination 1 % 20
Total
16
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Araştırma Ödevi 14 5 70
Ev Ödevi 5 10 50
Sunum 7 3 21
Yüz Yüze Ders 14 3 42
Ders Dışı Ara Sınav 1 15 15
Final Sınavı 1 20 20
Total Work Load   Number of ECTS Credits 7,5 218

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Distinguish fundamental concepts and knowledge related to dietary fiber and bioactive components of foods
2 Describe the role of fibers and bioactive food components, prebiotics and probiotics in promoting health
3 Distinguish the general concept of the dietary fiber, resistant starch and bioactive food component determination methods
4 Discuss scientific literature

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Types and sources of dietary fiber
2 Fiber fermentation, prebiotics & probiotics
3 Recent developments in the production and application of dietary fiber
4 Resistant starch and health effects of resistant starch
5 Dietary fiber determinations methods I
6 Dietary fiber determinations methods II
7 Effect of dietary fiber on Glycemic index (GI)
8 Determination of GI of foods in-vitro
9 Midterm
10 Bioactive food components I
11 Bioactive food components II
12 Antioxidant activity determination methods
13 Nutraceuticals and Functional Foods
14 Regularoty aspects and health claims related to fiber enrichment

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 5 5 5 5 5 5 5 5
C1 5 4 4 4 5 5 5 5 5 5
C2 5 4 5 5 5 5 5 5 5 5
C3 5 5 5 5 5 5 5 5 5 5
C4 5 5 5 5 5 5 5 5 5 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant

  
  https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=77260&lang=en
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