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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 527NATURAL FOOD ANTIOXIDANTS3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective Provide master students about oxidative stress, health and natural antioxidants
Course Content Radicals, oxidation, commercial natural antioxidants, use of antioxidants, phenolic compounds, antioxidant activity of spices and herbs, tea antioxidant, carotenoids, antioxidants with commercial value, relationship of food antioxidants with nutrition and health, biological defense systems, vitamins and provitamins, role of antioxidants in preventing diseases. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Comprehend oxidants and antioxidants
2Comprehend association antioxidant and health
3Comprehend import of antioxidants in food industry
4Comprehend import of antioxidants in food industry

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555555
LO 0025555555555555
LO 0035555555555555
LO 0045555555555555
Sub Total20202020202020202020202020
Contribution5555555555555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments21530
Mid-terms13232
Final examination13333
Presentation / Seminar Preparation13030
Total Work Load

ECTS Credit of the Course






195

7,5
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes