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Information
| Code | SAİ511 |
| Name | Antioxidants |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ABDURAHMAN POLAT |
Course Goal
Teaching the important antioxidants (natural and other) in sea food processing technology
Course Content
The importance of antioxidants in seafood technology, natural antioxidants, vitamin C, vitamin E, selenium, glutation peroxidas, catalaz, superoxide dismutaz, BHT, BHA, TBHQ, tripoliphosphate, citric acid.
Course Precondition
No
Resources
Lecture notes
Notes
Articles on the topic.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the natural antioxidants |
| LO02 | Explains the importance of antioxidants in terms of processing technology |
| LO03 | Defines antioxidants in general |
| LO04 | Explaine the importance of selenium. |
| LO05 | Explains the importance of Ascoric acid |
| LO06 | Explains the importance of Tocoferols |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 1 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 1 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 2 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading the information on the course subject | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | General approaches to antioxidants | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 3 | Important antioxidants for sea food technology | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 4 | natural antioxidants, ascorbic acid | Reading the course notes and related scientific information homework | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 5 | Vitamin E | Reading the course notes and related scientific information homework | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | Selenium | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 7 | Glutation peroxidase, homework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | studying for midterm exam | Öğretim Yöntemleri: Soru-Cevap |
| 9 | Studying on homework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 10 | Superoxidedismutase | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 11 | BHT, BHA, TBHQ, homework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Tripolyphosphate, homework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 13 | citric acid | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 14 | Evaluation of the homework | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 15 | General evaluation | Reading the course notes and related scientific information | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 16 | Term Exams | Studying for final exam | Öğretim Yöntemleri: Soru-Cevap |
| 17 | Term Exams | Studying for final exam | Öğretim Yöntemleri: Soru-Cevap |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||