| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree Without Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Explains the general properties of food additives.
2) İnterpret the effects of food additives on the final product.
3) Explains the legal regulations related to food additives.
4) Explain the toxicology of food additives.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | In this course, students will be informed about food additives which are used to increase the shelf life of foods, to improve their taste and to make their appearance better and to add to the nutritional value. The health effects of the additives, their legal usage quantities, their chemical structures and their interactions with the foods will be discussed. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Definition, history and classification of food additives | | 2nd Week | Legal regulations and current regulations on food additives | | 3rd Week | Acceptance of food additives | | 4th Week | Label awareness in foods | | 5th Week | Antioxidants | | 6th Week | Acidity regulators | | 7th Week | Emulsifiers | | 8th Week | Midterm | | 9th Week | Gamut and preservatives | | 10th Week | Flavor items | | 11th Week | Color and taste substances | | 12th Week | Chelating agents | | 13th Week | Anti-caking agents | | 14th Week | Flour processing | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Altuğ, T. (2009). Gıda Katkı Maddeleri. Sidas Yayıncılık, İzmir. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Total(%) | | 30 | | Contribution of In-term Studies to Overall Grade(%) | | 30 | | Contribution of Final Examination to Overall Grade(%) | | 70 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | | | | | Individual or group work | 1 | 80 | 80 | | Preparation for Final exam | 1 | 65 | 65 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 50 | 50 | | Laboratory (including preparation) | 5 | 4 | 20 | | Final exam | 1 | 3 | 3 | | Homework | 2 | 2 | 4 | | Presentation (including preperation) | 5 | 3 | 15 | | Field Research | 1 | 4 | 4 | | Article | 3 | 3 | 9 | | Total Workload | | | 294 |
|---|
| Total Workload / 30 | | | 9,8 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
