Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | HİLAL YILDIZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is upskill about food-borne antioxidants, measurement of antioxidant activity and possible effects on health. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can explain the concepts of antioxidants and free radicals |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | can explain natural antioxidants found in foods and its properties |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | can explain the use in the food industry of synthetic and natural antioxidants |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-4 Has the skills of developing methods in constructing and solving engineering problems |
Examination |
| LO-4 | can explain the relationship between antioxidants and health |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Antioxidants found in foods and their properties, uses in the food industry and their effects on health | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Antioxidants found in food, mechanisms of action of antioxidants | Description method |
| 2 | Characteristics of antioxidants , antioxidant sources | Description method |
| 3 | Free radical sources | Description method |
| 4 | Antioxidant vitamins ; tocopherols, mechanisms of antioxidant effects of tocopherol | Description method |
| 5 | Vitamin C and its derivatives | Description method |
| 6 | Carotenoids ( carotene, lycopene, lutein , beta carotene, etc.) , their effects on health | Description method |
| 7 | Use of carotenoids in food processing | Description method |
| 8 | mid-term exam | |
| 9 | Phenolic compounds, methods of analysis | Description method |
| 10 | Flavonoids - Anthocyanins | Description method |
| 11 | -Flavanols -Flavons | Description method |
| 12 | -Isoflavonoids | Description method |
| 13 | Methods for antioxidant activity determination | Description method |
| 14 | Methods for antioxidant activity determination | Description method |
| 15 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Shahidi, F., Ambigaipalan P., Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects, Journal of Functional Foods, 18, 820–897, 2015. | |
| 2 | Ezgi Doğan Cömert, Vural Gökmen, 2020. Physiological relevance of food antioxidants. Advances in Food and Nutrition Research, Volume 93, Chapter 5. | |
| 3 | Rafaella de Paula Paseto Fernandes, Marco A. Trindade, Mariza P. de Melo,, 2018. Natural Antioxidants and Food Applications: Healthy Perspectives,.Alternative and Replacement Foods, Chapter 2. | |
| Required Course instruments and materials | ||
| Textbook, Projection, Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 2 | 4 | 8 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 4 | 1 | 4 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 169 | ||