BAYBURT University Information Package / Course Catalogue

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Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GM223AFoodborne AntioxidantsElective126
Level of Course Unit
Second Cycle
Objectives of the Course
To gain knowledge about food antioxidants
Name of Lecturer(s)
Learning Outcomes
1The students are able to improve themselves in their field of study
2to be able to internalize academical thinking skills
3to be able to explain scientific research procedure
4to be able to follow scientific and academic studies related to study field
5to be able to prepare a term paper based related to a problem that is identified in their field of study.
6to be able to explain how to get the paper about their field of study.
7Laboratuvar güvenliği hakkında bilgi edinir
8Laboratuvar deneyimi kazanır
9Temel gıda analizlerini uygular
10Temel gıda analiz tekniklerini öğrenir
11Elde ettiği sonuçları yorumlayabilir
Mode of Delivery
Normal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Naturally existing food antioxidants and their properties Using possibilities of food antioxidants in food industry Health effects of food antioxidants
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Presence of natural antioxidant in different type of foods and their mechanism of action
2Source of antioxidants
3Source of free radicals
4Vitamins, tocopherols and their mechanism of action
5Vitamin C and its derivatives
6Caretonoids (lycopene, lutein, beta carotene etc. ) anf their effects on health
7Relationship of health and food antioxidants
8Midterm
9Phenolic compounds and analysis methods
10Flavanoids and anthocyanins
11Flavanols, Flavons
12Isoflavanoids
13Catechins
14Usage of synthetic and natural antioxidants in drug industry
15Determination of antioxidant content of foods
16
Recommended or Required Reading
Edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon 2001; Antioxidants in food, Woodhead pubishing, USA Gulcin I. Antioxidant activity of Food constituents: an overwiew. Arch.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination30100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination70100
SUM100
Term (or Year) Learning Activities30
End Of Term (or Year) Learning Activities70
SUM100
Language of Instruction
English
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Team/Group Work5630
Individual Study for Mid term Examination11818
Individual Study for Final Examination11919
Reading14342
Performance14456
TOTAL WORKLOAD (hours)168
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4
LO14   
LO24   
LO34   
LO44   
LO53   
LO63   
LO75   
LO85   
LO92   
LO103   
LO114   
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High