| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Additives | GTP215 | Elective | Associate degree | 2 | Fall | 3 |
Name of Lecturer(s)
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Classify food additives.
2) Choose the proper food additive according to the type of food product.
3) Determine the right amount of food additive.
4) Explain the health risks of food additives.
5) Choose the right additive for the desired changes in foods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | High | No relation | No relation | No relation | Low | |
| 2 | No relation | Middle | High | Middle | Middle | Middle | Middle | |
| 3 | No relation | Low | High | No relation | Middle | Middle | Low | |
| 4 | No relation | Low | No relation | No relation | Middle | Low | High | |
| 5 | No relation | Low | Low | No relation | Middle | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
This course includes definition of food additives, classification of food additives used in food industry (antioxidants, pH agents, emulsifiers, gums, colorants, preservatives, stabilisers, thickening agents, flavor enhancers, anti-foaming agents, glazing agents, sweeteners, foaming agents).
Weekly Schedule
1) Definition and classification of food additives2) Effects of food additives and limitations
3) Antimicrobial additives
4) Antioxidants
5) Emulsifiers
6) Stabilizers
7) Aromas and flavors
8) Midterm examination/Assessment
9) Anti-caking additives
10) Flavor enhancers
11) Chelating agents
12) Sweeteners
13) Acidity regulators
14) Food coloring agents
15) Allergies and illnesses sourcing from additives
16) Final examination
Recommended or Required Reading
1- Gıda Katkı Maddeleri, Tomris Altuğ, Sidaş Medya Ltd.
2- Gıda Katkı Maddeleri Rehberi, Harun Şimşek, Lemi Yayınları
3- Gıdalardaki Katkı Maddeleri ve Zararları, Prof. Dr. Hasan Doğruyol, Nobel Yayınevi
4- http://www.food-info.net/
5- http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks liste.html
6- http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks yonetmelik/gida katki maddeleri yonetmelik.html
7- Ders sırasında verilecektir.
8- Food
9- http://www.food-info.net/tr/index.htm
10- Food
11- http://www.food-info.net/tr/index.htm
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required