1. THIRD CYCLE - DOCTORATE 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 560MECHANISMS OF OXIDATION AND ANTIOXIDANTS3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Doctorate 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)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1HALUK ERGEZER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 560 MECHANISMS OF OXIDATION AND ANTIOXIDANTS 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HALUK ERGEZER hergezer@pau.edu.tr MUH A0197 %70
Goals 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.  
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.
Topics
WeeksTopics
1 Introduction and lipid chemistry
2 Metabolic Pathways of Oxidation
3 Free radical Oxidation
4 Formation of Hydroperoxides
5 Photooxidation
6 Primary oxidation products
7 Secondary oxidation products
8 Determination of oxidation products
9 Midterm Exam
10 Novel approaches in oxidation.
11 Preventation of Lipid oxidation
12 Antioxidants
13 Oxidation in foods and antioxidant strategies
14 Final Examination
Materials
Materials are not specified.
Resources
ResourcesResources Language
Lipid Oxidation, E.N., Frankel, 2.ed, Woodhead Publishing, 2012.English
Lipid Oxidation Pathways, Afaf Kamal-Eldin AOCS Press, 2003English
Bitkisel Yağ Teknolojisi, Nas S., Gökalp H.Y., Ünsal, M. 2001Türkçe
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