Ders Adı Kodu Yarıyıl T+U Saat Kredi AKTS
Natural Food Antioxidants GDM 508 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi YUKSEK_LISANS
Dersin Türü Seçmeli
Dersin Koordinatörü Prof.Dr. OMCA DEMİRKOL
Dersi Verenler Prof.Dr. OMCA DEMİRKOL,
Dersin Yardımcıları
Dersin Kategorisi Diğer
Dersin Amacı

Provide master students about oxidative stress, health and natural antioxidants

Dersin İçeriği

Effect of antioxidants on health, reactive oxygen species and oxidative stress, effect of natural antioxidants on protect disease, natural antioxidants in foods, import of antioxidants in food industry, functional foods.

# Ders Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 Comprehend oxidative stress Lecture, Question-Answer, Discussion, Group Study, Self Study, Testing, Homework,
2 Comprehend free radicals Lecture, Question-Answer, Discussion, Testing, Homework,
3 Comprehend oxidants and antioxidants Lecture, Question-Answer, Discussion, Testing, Homework,
4 Comprehend antioxidants and their proporties in foods Lecture, Question-Answer, Discussion, Testing, Homework,
5 Comprehend association oxidative stress and health Lecture, Question-Answer, Discussion, Group Study, Self Study, Testing, Homework,
6 Comprehend association antioxidant and health Lecture, Question-Answer, Discussion, Testing, Homework,
7 Comprehend import of antioxidants in food industry Lecture, Question-Answer, Discussion, Group Study, Self Study, Testing, Homework,
Hafta Ders Konuları Ön Hazırlık
1 Effect of antioxidants on health
2 Reactive oxygen species and oxidative stress
3 Effect of natural antioxidants on protect disease
4 Vitamin A and C
5 Biologic effect of Tocotrienol and tocopherollerin
6 Selenium and -Lipoic Acid
7 Separating of must and pressing pulp
8 Carotenoids
9 Flavonoids
10 Thiols
11 Polyphenols
12 Antioxidants added foods in food industry
13 Determination of antioxidants in foods
14 Determination of antioxidants in foods
Kaynaklar
Ders Notu

1- Food Antioxidants Technological, toxicological and health perspectives. (Food Science and Technology)
D. L.Madhavi, S.S Desphande, D.K Salunkhe 1996, CRC press
2- Antioxidants in food Practical applications
3- http://www.apache.org

Ders Kaynakları
Sıra Program Çıktıları Katkı Düzeyi
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice.
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area.
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice.
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). X
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, X
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Değerlendirme Sistemi
Yarıyıl Çalışmaları Katkı Oranı
1. Ara Sınav 50
1. Ödev 50
Toplam 100
1. Yıl İçinin Başarıya 60
1. Final 40
Toplam 100
AKTS - İş Yükü Etkinlik Sayı Süre (Saat) Toplam İş Yükü (Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 5 80
Mid-terms 1 5 5
Assignment 1 15 15
Final examination 1 10 10
Toplam İş Yükü 158
Toplam İş Yükü / 25 (Saat) 6,32
Dersin AKTS Kredisi 6