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Course Description Course Name : Phenolic Compounds & Antioxidants in Foods Course Code : GM-649 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU Learning Outcomes of the Course : Knows the functionality of phenolic compounds in foods Has the ability of understanding the relationship between functional properties of foods and phenolic compounds & Antioxidants Knows the antioxidant potential of phenolic compounds in foods Has respect for professional ethics and life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information about the fundamentals of phenolic compounds and antioxidants for food functional properties Course Contents : Phenolic compounds occurance, classification and prsence in foods Oxidation, free radical and antioxidants Antioxidants presence in foods and mechansim of action, test methods for antioxidant activity in foods The role of phenolic compounds and antioxidants on the functional properties of foods Language of Instruction : English Work Place : Classes of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Standard classroom technologies Lecturing, class discussion 2 The effects of phenolic compounds on food biological value and functionality Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Phenolic compounds in olives and other fruits Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Phenolic compounds in oil seeds and other foods Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 The effect of oil processing on phenolic compounds Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Phenolic compounds in extra virgin olive oil Standard classroom technologies Lecturing, class discussion 7 Factors affecting quality and quantity of phenolic compounds in olive oil Standard classroom technologies Lecturing, class discussion 8 Mid-term exam Studying for the exam Exam 9 Extraction and determination of phenolic compounds in Foods (UV, HPLC and other methods) Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 The antioxidant potential of phenolic compounds Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Oxidation, free radicals and antioxidants Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Mechansim of action of food antioxidants Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Methods for determining antioxidant activity in foods Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Comparing the activity of natural food phenolic antioxidants and synthetic phenolic antioxidants Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 The effect of phenolic antioxidnat on the functional properties of foods Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 16/17 Final exam Studying for the exam Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Hudson, B. J. F. 1990. Food Antioxidants. Elsevier Applied Science. 317s.  Sahahidi, F and Naczk, M. 1995. Food Phenolics. Sources, chemistry, effects and applications. Technomic Publishing C., Inc., 331 s. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 4 2 Examine and improve the social relationships and the norms; act to change them if necessary 5 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 5 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 3 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 1 30 30     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 1 1 Total Workload: 145 Total Workload / 25 (h): 5.8 ECTS Credit: 6