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Language of Instruction
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Turkish
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Level of Course Unit
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Doctorate's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim of the course is to train researchers who can integrate nutrition science and gastronomy to develop health-oriented products, recipes, and menus for different age and patient groups, and design research in the field of clinical gastronomy.
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Course Content
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The course covers product formulation based on disease-specific nutrition principles, appropriate raw material selection, portioning and nutrient value calculations, and the critical evaluation of developed products.
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Course Methods and Techniques
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Lectures, question-and-answer sessions, guided discussions, case analysis, problem-based learning, practical instruction, reflective learning, and feedback.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. Zeynep PARLAK ÖZER - zeynep.parlakozer@hku.edu.tr
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Emel Tüfekçi Alphan. Nutrition Therapy in Diseases. Hatipoğlu Publishing, ISBN: 9789758322572.
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Course Notes
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The course is a 15-week, face-to-face doctoral course that combines theoretical instruction with recipe development related to the topics covered. The course includes instructor-led lectures, scientific literature reviews, student presentations and discussions, and recipe development activities. Students are expected to review scientific sources related to the weekly course topics and come prepared for class.
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Documents
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-
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Assignments
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1
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Exams
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-
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