| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G217.1B2 | Food Additives | Elective | 2 | 3 | 2 |
|
| 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 |
|
| 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 |
|
| 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 | | |
|
| 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 |
|
| 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 |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 12 | 2 | 24 |
| Question-Answer | 12 | 1 | 12 |
| Self Study | 10 | 2 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 4 | 4 | 4 | | LO2 | 5 | 5 | 5 | 4 | 4 | 4 | | LO3 | 5 | 5 | 4 | 4 | 4 | 5 | | LO4 | 5 | 5 | 5 | 4 | 4 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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