1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1162 Food Engineering(Without Thesis)
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 560MECHANISMS OF OXIDATION AND ANTIOXIDANTS3 + 02nd Semester6

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective Developments in the understanding of the oxidation of lipids and its connection with the oxidation of other biological molecules such as proteins and discuss the mechanisms of antioxidants.  
Course Content Special features associated with different lipids, antioxidants, reaction conditions, and lipid environments. Free radical oxidation, Hydroperoxide formation, photooxidation, preservation of oxidation and antioxidant strategies.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1mechanisms of oxidation
2Antioxidants, importance and mechanisms
3lipid oxidation products and interactions between proteins (protein oxidation)
4determination of oxidation products.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
Sub Total            
Contribution000000000000

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)14228
Final examination14040
Presentation / Seminar Preparation12525
Midterm12121
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes