1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 527NATURAL FOOD ANTIOXIDANTS3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective Provide master students about oxidative stress, health and natural antioxidants
Course Content Radicals, oxidation, commercial natural antioxidants, use of antioxidants, phenolic compounds, antioxidant activity of spices and herbs, tea antioxidant, carotenoids, antioxidants with commercial value, relationship of food antioxidants with nutrition and health, biological defense systems, vitamins and provitamins, role of antioxidants in preventing diseases. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.

COURSE LEARNING OUTCOMES
1Comprehend oxidants and antioxidants
2Comprehend association antioxidant and health
3Comprehend import of antioxidants in food industry
4Comprehend import of antioxidants in food industry

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 00154543555    
LO 00253 54355    
LO 003454445 3    
LO 0045 35  4     
Sub Total1912121811131413    
Contribution533533430000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2025-2026 Fall1ÇETİN KADAKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester Mode of Delivery
GMU 527 NATURAL FOOD ANTIOXIDANTS 3 + 0 1 Turkish 2025-2026 Fall Face to Face
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. ÇETİN KADAKAL ckadakal@pau.edu.tr MUH A0175 %
Goals Provide master students about oxidative stress, health and natural antioxidants
Content Radicals, oxidation, commercial natural antioxidants, use of antioxidants, phenolic compounds, antioxidant activity of spices and herbs, tea antioxidant, carotenoids, antioxidants with commercial value, relationship of food antioxidants with nutrition and health, biological defense systems, vitamins and provitamins, role of antioxidants in preventing diseases. .
Topics
WeeksTopics
1 Effect of antioxidants on health disease Determination of antioxidants in foods
2 Reactive oxygen species and oxidative stress
3 Effect of natural antioxidants on protect
4 Vitamin A and C
5 Biologic effect of Tocotrienol and tocopherollerin
6 Secondary antioxidants
7 Antioxidant minerals
8 Carotenoids
9 Flavonoids
10 Thiolls
11 Polyphenolls
12 Antioxidants added foods in food industry
13 Determination of antioxidants in foods
14 Determination of antioxidants in foods
Materials
Materials are not specified.
Resources
ResourcesResources Language
http://www.apache.orgEnglish
Antioxidants in food Practical applicationsEnglish
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes