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) |
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 |