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MGIT2011 | Food additives | 2+0+0 | ECTS:4 | Year / Semester | Fall Semester | Level of Course | Short Cycle | Status | Elective | Department | DEPARTMENT of FOOD PROCESSING | Prerequisites and co-requisites | None | Mode of Delivery | | Contact Hours | 14 weeks - 2 hours of lectures per week | Lecturer | Öğr. Gör. Dr Berrin ÖZKILIÇ | Co-Lecturer | none | Language of instruction | Turkish | 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 Outcomes | CTPO | TOA | 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. | 11 | 1, | LO - 2 : | Knows the effects of food additives on human health. | 11 | 1 | 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 | |
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 |
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Course Syllabus | Week | Subject | Related Notes / Files | Week 1 | Definition and intended use of food additives | | Week 2 | Legal regulations regarding additives, Determination methods of additives, Points to be considered when using additives | | Week 3 | Effect of additives on health, Classification of additives | | Week 4 | Nutritional enrichment of foods, Enzymes | | Week 5 | Antimicrobials | | Week 6 | Antioxidants | | Week 7 | Acids, Chelates | | Week 8 | Stabilizers, Modified Starch | | Week 9 | Mid-term exam | | Week 10 | Emulsifiers | | Week 11 | Polyols, Flavor substances | | Week 12 | Flavor enhancers | | Week 13 | Sweeteners | | Week 14 | Coloring agents | | Week 15 | Anti-caking agents | | Week 16 | End-of-term exam | | |
Method of Assessment | Type of assessment | Week No | Date | 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 work | Duration (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 load | | | 102 |
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