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| Course Description |
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| Course Name |
: |
Antioxidants |
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| Course Code |
: |
SAİ-511 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. ABDURRAHMAN POLAT
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| Learning Outcomes of the Course |
: |
1 Explains the natural antioxidants
2 Explains the importance of antioxidants in terms of processing technology
3. Defines antioxidants in general
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
YLSAİ-201 Specialization Field
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Teaching the important antioxidants (natural and other) in sea food processing technology |
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| Course Contents |
: |
The importance of antioxidants in seafood technology, natural antioxidants, vitamin C, vitamin E, selenium, glutation peroxidas, catalaz, superoxide dismutaz, BHT, BHA, TBHQ, tripoliphosphate, citric acid.
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom of Faculty of Fisheries, Çukurova University |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Introduction |
Reading the information on the course subject |
Lecture |
|
2 |
General approaches to antioxidants |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
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3 |
İmportant antioxidants for sea food technology |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
4 |
natural antioxidants, ascorbic acid |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
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5 |
Vitamin E, homework |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
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6 |
Selenium, homework |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
7 |
Glutation peroxidase, homework |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
8 |
Midterm exam |
Studying for midterm exam |
Written exam |
|
9 |
Studying on homework |
Reading the course notes and related scientific information |
Brainstorm |
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10 |
Superoxidedismutase |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
11 |
BHT, BHA, TBHQ, homework |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
12 |
tripolyphosphate, homework |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
13 |
Citric acid |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
|
14 |
Study on homework |
Preparation of homework |
Brainstorm |
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15 |
General evaluation |
Reading the course notes and related scientific information |
Lecture, visual demonstration |
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16/17 |
Final exam |
Studying for final exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 POTTER, N.N., HOTCHKISS, J.H.,1995. Food Science
A.Tefloncu, 1993, Food Chemistry (Book)
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
40 |
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Homeworks/Projects/Others |
5 |
60 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology |
4 |
|
2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
5 |
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3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
|
4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
0 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
3 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
0 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
1 |
|
8 |
Develops a positive attitude towards life long learning. |
5 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
2 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
2 |
|
11 |
Communicates both in written and verbal in one foreign language |
0 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
2 |
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13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
2 |
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14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
4 |
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15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
5 |
13 |
65 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
8 |
8 |
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Final Exam |
1 |
9 |
9 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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