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MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING
Food Technology
Course Catalog
http://mackamyo.ktu.edu.tr/
Phone: +90 0462 3777637
MAMYO
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING / Food Technology
Katalog Ana Sayfa
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MGIT2011Food additives2+0+0ECTS:4
Year / SemesterFall Semester
Level of CourseShort Cycle
Status Elective
DepartmentDEPARTMENT of FOOD PROCESSING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures per week
LecturerÖğr. Gör. Dr Berrin ÖZKILIÇ
Co-Lecturernone
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
This course aims to provide students with knowledge and skills regarding the evaluation of food additives that extend shelf life in accordance with the legislation and the use of additives. It is aimed to provide the necessary information for the more conscious and intended use of additives.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Recognizes food additives and knows which types of additives should be used in which foods.111,
LO - 2 : Knows the effects of food additives on human health.111
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Definition and purposes of use of food additives, Legal regulations regarding additives, Determination methods of additives, Points to be considered when using additives, Effects of additives on health, Classification of additives, Nutritional enrichment of foods, Use of additives (Enzymes, Antimicrobials, Antioxidants) , Acids, Chelates, Stabilizers, Modified Starch, Emulsifiers, Polyols, Flavor substances, Flavor enhancers, Sweeteners, Color substances, Anti-caking agents) use in the food industry
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Definition and intended use of food additives
 Week 2Legal regulations regarding additives, Determination methods of additives, Points to be considered when using additives
 Week 3Effect of additives on health, Classification of additives
 Week 4Nutritional enrichment of foods, Enzymes
 Week 5Antimicrobials
 Week 6Antioxidants
 Week 7Acids, Chelates
 Week 8Stabilizers, Modified Starch
 Week 9Mid-term exam
 Week 10Emulsifiers
 Week 11Polyols, Flavor substances
 Week 12Flavor enhancers
 Week 13Sweeteners
 Week 14Coloring agents
 Week 15Anti-caking agents
 Week 16End-of-term exam
 
Textbook / Material
 
Recommended Reading
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 16.11.2023 1 50
End-of-term exam 16 26.12.2023 1 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 2 14 28
Sınıf dışı çalışma 2 14 28
Arasınav için hazırlık 4 4 16
Arasınav 1 1 1
Dönem sonu sınavı için hazırlık 2 14 28
Dönem sonu sınavı 1 1 1
Total work load102