TÜRKÇE
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Information
| Code | GM0021 |
| Name | Phenolic Compounds & Antioxidants in Foods |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Gains the fundamentals of phenolic compounds and antioxidants for functional properties of foods
Course Content
Phenolic compounds occurrence, classification of phenolic compounds, oxidation, free radical and antioxidants, antioxidants and their mechanism of action, test methods for antioxidant activity, the role of phenolic compounds and antioxidants on the functional properties of foods
Course Precondition
NONE
Resources
Hudson, B. J. F. 1990. Food Antioxidants. Elsevier Applied Science. 317s.
Notes
Sahahidi, F and Naczk, M. 1995. Food Phenolics. Sources, chemistry, effects and applications. Technomic Publishing C., Inc., 331 s.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the functionality of phenolic compounds in foods |
| LO02 | Gains the ability to understand the relationship between functional properties of foods and phenolic compounds and antioxidants |
| LO03 | Knows the antioxidant potential of phenolic compounds in foods |
| LO04 | Gain to respect professional ethics and to learn general understanding of life long learning |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to phenolic compounds and antioxidants in foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | The effects of phenolic compounds on food biological value and functionality | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Phenolic compounds in olives and other fruits | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Phenolic compounds in oil seeds and other foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | The effect of oil processing on phenolic compounds | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Phenolic compounds found in olives and olive oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Factors affecting the amount of phenolic compounds in olive oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Extraction and determination of phenolic compounds in Foods (UV, HPLC and other methods) | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | The antioxidant potential of phenolic compounds | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Oxidation, free radicals and antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Mechansim of action of food antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Methods for determining antioxidant activity in foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Comparing the activity of natural food phenolic antioxidants and synthetic phenolic antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | The effect of phenolic antioxidnat on the functional properties of foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||