TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM649 |
| Name | Phenolic Compounds and Antioxidants in Foods |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Realize the importance of phenolic compounds in foods. Recognizes the biological and functional properties if phenolic compounds in oils seeds and oil.
Course Content
What is phenolic compounds. Which phenolic compounds can be present in Foods. Which phenolic compounds are present in oil seeds and oils. What are the biological activities of phenolic compounds and how they can be measured. The importance and other functional properties of phenolic compounds
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes which class of phenolic compounds are present in foods |
| LO02 | Recognizes the biological activities and functional properties of phenolic compounds |
| LO03 | Realizes the properties of phenolic compounds in oil seeds and oils |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | 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 | - | 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 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Phenolic compounds | Literature review and reading | |
| 2 | Classes of phenolic compunds in foods | Literature review and reading | |
| 3 | Phenolic compounds in oil seeds | Literature review and reading | |
| 4 | Phenolic compounds in oils | Literature review and reading | |
| 5 | Phenolic compounds in olives and extra virgin olive oil | Literature review and reading | |
| 6 | Functional properties of phenolic compounds | Literature review and reading | |
| 7 | Functional properties of phenolic compounds | Literature review and reading | |
| 8 | Mid-Term Exam | Exam preperation | |
| 9 | Biological activities of phenolic compounds | Literature review and reading | |
| 10 | Antioxidant activities of phenolic compounds | Literature review and reading | |
| 11 | Antimicrobial activities of phenolic compounds | Literature review and reading | |
| 12 | Extraction of phenolic compounds from foods | Literature review and reading | |
| 13 | Purification techniques of phenolic compounds from foods | Literature review and reading | |
| 14 | Quantiative determination of-phenolic compounds from foods | Literature review and reading | |
| 15 | Advanced techniques for speretation and identification of phenolic compounds | Literature review and reading | |
| 16 | Term Exams | Exam | |
| 17 | Term Exams | Exam |