| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Additives | GMY118 | Elective | Master's degree | 1 | Spring | 7 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
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 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | Middle | Low | Middle | No relation | Low | Low | No relation | Low | No relation | |
| 2 | Middle | Low | Middle | No relation | Low | Low | No relation | Low | No relation | |
| 3 | Middle | Low | Middle | No relation | Low | Low | No relation | Low | No relation | |
| 4 | Middle | Low | Middle | No relation | Low | Low | No relation | Low | No relation | |
| 5 | Middle | Low | Middle | No relation | Low | Low | No relation | Low | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Definition of food additives. Classification of food additives used in food industry (antioxidants, pH agents, emulsifiers, gums, preservatives, flavor enhancers, colorants, thickening agents, chelating agents, sweeteners, anti-foaming agents, foaming agents, stabilizers). Examination of additives commonly used in gastronomy.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required