TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM0021 |
| Name | Phenolic Compounds & Antioxidants in Foods |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to gain basic knowledge about the development of antioxidant properties of fats and fat-containing foods and the ability to identify useful techniques for improving the functional properties of foods by this method. In line with this general objective, the following learning outcomes are expected to be gained.
Course Content
This course consists of information about the formation of phenolic compounds in foods and especially in oil raw materials, antioxidant effect mechanisms, and functional properties of phenolic compounds in foods.
Course Precondition
NONE
Resources
Hudson, B. J. F. 2020. Food Antioxidants. Elsevier Applied Science. 317s.
Notes
Keceli Mutlu, T., Capanoğlu, E., Bestepe, S. K., (2017). Phenolic Compounds in Olives and Olive oil and Their Bioavalaibality. A. Kiritsakis and Shahihidi, F, (Eds), Olives and Olive Oil As Functional Foods, ISBN:9781119135319, 457-470 pp Wiley, USA
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the relationship between functional properties of foods and phenolic compounds and antioxidants |
| LO02 | Explain the mechanisms of formation of phenolic compounds in oil raw materials |
| LO03 | Distinguishes the effective processes in the antioxidant activity of phenolic compounds found in oil raw materials |
| LO04 | Develop ideas about solutions to possible problems related to the use of phenolic compounds as antioxidants in the field of oil technology |
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. | 3 |
| 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| 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. | |
| 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, Beyin Fırtınası |
| 2 | The effects of phenolic compounds on food biological value and functionality | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 3 | Phenolic compounds in olives and other fruits | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 4 | Phenolic compounds in oil seeds and other foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 5 | The effect of oil processing on phenolic compounds | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 6 | Phenolic compounds found in olives and olive oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 7 | Factors affecting the amount of phenolic compounds in olive oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Problem Çözme |
| 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, Beyin Fırtınası |
| 10 | The antioxidant potential of phenolic compounds | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 11 | Oxidation, free radicals and antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Mechansim of action of food antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 13 | Methods for determining antioxidant activity in foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 14 | Comparing the activity of natural food phenolic antioxidants and synthetic phenolic antioxidants | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 15 | The effect of phenolic antioxidnat on the functional properties of foods | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||