Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / HERBAL ACTIVE INGREDIENTS

Lesson Information

Course Credit	2.0
Course ECTS Credit	2.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Assist. Prof. Dr. SİBEL KAHRAMAN
Instructor (s)	Assist. Prof. Dr. SİBEL KAHRAMAN
Course Assistant

Purpose and Content

The aim of the course	To teach herbal active materials and composition of natural foods, function of them in herbs, effects on human health
Course Content	Primary and secondary metabolites of herbs, polyphenolic compounds, their effect on human health, applications and analysis methods

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Classification of herbal active materials
2	Primary and secondary metabolites in herbs
3	Polyphenols
4	Phenolic acids
5	Flavonoids
6	Flavonoids
7	Anthocyanins
8	Mid-term exam
9	Natural colouring materials
10	Effects of polyphenolic compounds on human health
11	Acquisition methods of herbal active materials from herbs
12	Application methods of herbal actives
13	Analysis methods of herbal active materials
14	Samples for herbs and their active materials inside

Resources

1-Science direct
2-Pubmed

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu