| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Additives | GID2113 | Turkish | Compulsory | 2. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Öğr. Gör. Dr. Nihal DURMUŞ |
| Instructor(s) | |
| Goals | The objective of this course is to provide competence to the students in using of food additives to extend shelf life, in using of additives for the modification of sensory properties, for the enhancement of nutritional value and in using of additives that help to the process in accordance with legislation and analysis methods. |
| Course Content | Definition of food additives, application objectives, regulations, the toxicological evaluation of additives, basics of application, classification * Oxidative deterioration in foods, the functions of antioxidants, their effect mechanism, classification and application areas * Effect mechanism of acidity regulators, classification and application areas * The emulsion types in foods, its characteristics, stability, effect mechanism, classification and application areas * Classification of gumsand application areas * The microbial ecology of foods, the specifications of antimicrobial substances and effect mechanisms, classification and application areas * Color in foods, classification of food colorants and application in foods * The effect mechanism of chelating agents, the classification and application areas of chelating agents. |
| # | Öğrenme Kazanımı |
| 1 | 1 To be able to use food additives to extend shelf life 2 To be able to use food additives for the modification of sensory properties 3 To be able to use food additives to enhance nutritional value 4 To be able to use additives to help the process |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Food Additives; definitions, classification | Preparation, After Class Study, Other Activities, Research |
| 2. Week | Food Additives; definitions, classification | |
| 3. Week | Antioxidants; classification, general characteristics | |
| 4. Week | Antioxidants; Usage areas in foods | |
| 5. Week | Acidity Regulators | |
| 6. Week | Flavors | |
| 7. Week | Flavor Enhancers | |
| 8. Week | Midterm Exams | |
| 9. Week | Preservatives | |
| 10. Week | Colorants | |
| 11. Week | Emulsifiers | |
| 12. Week | Gums | |
| 13. Week | Chelating agents | |
| 14. Week | Toxic Properties of Food Additives |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Other Activities | 5 | 1 | 5 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 77 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
