Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GM403.1B | Food Additives | Elective | 4 | 7 | 4 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
The students are informed about the General characteristics of food additives,toxicological assessments,classes,food areas and legal arrangements,food additives in the food industry. |
Name of Lecturer(s) |
Dr. Öğr. Üyesi Emin MERCAN |
Learning Outcomes |
1 | This course gives importance of food additives in food engineering | 2 | It provides opportunity to get idea for food additives in food engineering | 3 | It teaches basic concepts to students | 4 | It gives both subjects and concepts to students in food additives |
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Mode of Delivery |
Normal Education |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Definition of food additives,their intended use ,The mechanism of action,Areas and forms of participation in food ,Regulations and toxicological evaluations of food additives,Classification, E-codes ,antioxidants Acidity regulators emulsifiers Gums Protectors colorants sweeteners chelating agents Flavours ... etc) Methods of analysis of food additives |
Weekly Detailed Course Contents |
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1 | Definition of food additives, purposes of use, mode of action, functions | | | 2 | Regulations and toxicological evaluations of food additives | | | 3 | Usage areas of food additives in foods and forms of participation in | | | 4 | Classification of food additives , antioxidants | | | 5 | Acidity regulators, emulsifiers | | | 6 | Gums, Protectors | | | 7 | Flavor enhancers, taste-makers | | | 8 | Colorants | | | 9 | Midterm Examination | | | 10 | Sweeteners | | | 11 | Chelating agents | | | 12 | Aglomeration inhibitors | | | 13 | Volume enhancers, foaming agents, stabilizers,moisture transmitters | | | 14 | Astringent agents, baking agents, propellant gases | | | 15 | Methods of Analysis | | |
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Recommended or Required Reading |
Food Additives, Editor Prof. Dr. Tomris Altug, 2001 Ege Univ. Eng. Fac. Food Eng. Section.
Food Chemistry,Saldamlı U, Uygun Ü., 1999, Hacettepe Univ. Publications.
Instructor's lecture notes and presentations |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 2 | 2 |
Attending Lectures | 12 | 2 | 24 |
Question-Answer | 12 | 1 | 12 |
Self Study | 12 | 2 | 24 |
Individual Study for Mid term Examination | 1 | 20 | 20 |
Individual Study for Final Examination | 1 | 20 | 20 |
Reading | 12 | 1 | 12 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 4 | 4 | 4 | 4 | 3 | 5 | LO2 | 4 | 5 | 4 | 3 | 4 | 5 | LO3 | 4 | 5 | 5 | 4 | 3 | 5 | LO4 | 5 | 4 | 3 | 3 | 4 | 5 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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