PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 527	NATURAL FOOD ANTIOXIDANTS	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate 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.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

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

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5	4	5	4	3	5	5	5
LO 002	5	3		5	4	3	5	5
LO 003	4	5	4	4	4	5		3
LO 004	5		3	5			4
Sub Total	19	12	12	18	11	13	14	13
Contribution	5	3	3	5	3	3	4	3	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 527	NATURAL FOOD ANTIOXIDANTS	3 + 0	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ÇETİN KADAKAL	ckadakal@pau.edu.tr		MUH A0197	%

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

Weeks	Topics
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

Resources	Resources Language
http://www.apache.org	English
Antioxidants in food Practical applications	English

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student