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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM624-15 | NATURAL FOOD ANTIOXIDANTS | Compulsory | 1 | 1 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | Objectives of the course are to learn to high licence students mechanism of action of natural antioxidant compounds, oxidation effect and using the right, removing the extraction conditions and methods of analysis with health and shortages of natural antioxidants is intended thereby enable them to do more active a thesis. | | Name of Lecturer(s) | | | Learning Outcomes | | 1 | To learn the mechanisms of action of antioxidants and free radicals | | 2 | Antioxidants can be use correctly by students | | 3 | To learn acquisition and analysis methods of antioxidants | | 4 | To understand the relationship between natural antioxidants and health | | 5 | To learn the use of antioxidants in food Industry |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Free radicals and their biological effects, the oxidation mechanism of the event, the structural features of the antioxidant and mechanism of action, non-commercial natural antioxidants and resources, phenolic compounds, carotenoids and other antioxidant compounds (protein, organic acids and vitamins, minerals welded etc.), spices and the antioxidant effects of various plant extracts, tea, soy, rice bran, oat products originating antioxidants, commercially valuable antioxidants, general rules for the use of antioxidants, antioxidant effect measurement methods, food antioxidants relationship between nutrition and health | | Weekly Detailed Course Contents | |
| 1 | Introduction to the natural antioxidant compounds, and biological effects of free radicals, mechanism of oxidation events | | | | 2 | Structural characteristics of natural antioxidants and their mechanisms of action, non-commercial natural antioxidants and resources (oil seeds, nuts, grains, legumes, fruits and vegetables, Relishes and herbs, tea with animal and microbial ones)
| | | | 3 | Phenolic compounds, structural features, resources, extraction conditions, antioxidant effects, evaluation of the work done on the subject
| | | | 4 | Structural features of carotenoids , resources, extraction conditions, antioxidant effects, evaluation of the work done on the subject | | | | 5 | Compounds with other antioxidant properties (proteins, organic acids)
| | | | 6 | Compounds with other antioxidant properties (vitamins, minerals sourced)
| | | | 7 | Compounds having the property of other antioxidant (enzymes)
| | | | 8 | Midterm and Evaluation | | | | 9 | Antioxidant effects of various plant extracts and spices
| | | | 10 | Tea, the antioxidant effects of the extracts
| | | | 11 | Soy, rice bran, oat products sourced antioxidants
| | | | 12 | Commercial value of antioxidants
| | | | 13 | General rules on the use of antioxidants
| | | | 14 | Antioxidant analysis methods used in the measurement active, important principles and methods of assessment, research and evaluation literature.
| | | | 15 | The relationship between diet and health food antioxidants
| | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | 1-Bartosz, G., 2013. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Ed.By. Grzegorz Bartosz) CRC Press,Taylor &Francis Group, 6000 Broken Sound Parkway NW Suite 300, Boca Raton, FL33487-2742.
2-Madhavi, D.L. Deshpande, S.S.; Salunkhe D.K., 1996. Food Antioxidants: Technological: Toxicological and Health Perspectives, Marcel Dekker, Inc., 270 Madison Avenue,NewYork 10016.
3-Cemeroğlu, B.S., 2004. Meyve ve Sebze İşleme Teknolojisi 1, Başkent Klişe Matbaacılık, Bayındık Sk. No:30, Ankara. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 3 | 42 | | Report Preparation | 2 | 5 | 10 | | Report Presentation | 2 | 2 | 4 | | Self Study | 14 | 8 | 112 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 5 | | | | | | | | | | LO2 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 5 | | | | | | | | | | LO3 | 5 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 4 | | | | | | | | | | LO4 | 5 | 5 | 5 | 4 | 5 | 4 | 3 | 5 | 4 | | | | | | | | | | LO5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | | | | | | | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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