| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 6013001122010 | FOOD ADDITIVES | Compulsory | 1 | 2 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| 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. |
| Name of Lecturer(s) |
| Doç. Dr. Nur CEYHAN GÜVENSEN |
| Learning Outcomes |
| 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 |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Definition and using purpose of additives. Legislations and institutions related to the additives. Classification of additives: Acidity regulators, antimicrobial additives, antioxidants, texture regulating additives, colouring additives, flavour enhancers, sweeteners, additives for food enrichment, starters, enzymes, carrier additives, solvent additives. |
| Weekly Detailed Course Contents |
|
| 1 | Acidity regulators | | | | 2 | Antimicrobial additives | | | | 3 | Antioxidants | | | | 4 | Texture regulating additives | | | | 5 | Texture regulating additives | | | | 6 | Colouring additives | | | | 7 | Flavour enhancers | | | | 8 | Mid term exam | | | | 9 | Sweeteners | | | | 10 | Sweeteners | | | | 11 | Additives for food enrichment | | | | 12 | Starters | | | | 13 | Enzymes | | | | 14 | Carrier additives | | | | 15 | Solvent additives | | | | 16 | Final exam | | |
|
| Recommended or Required Reading |
| 1. Altuğ, T., 2001. Gıda Katkı Maddeleri. Meta Basım, İzmir.
2. Saldamlı, İ., 1985. Gıda Katkı Maddeleri ve İngrediyenler. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Ankara. |
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 12 | 2 | 24 |
| Individual Study for Mid term Examination | 1 | 11 | 11 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Homework | 1 | 36 | 36 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 3 | 5 | | 3 | | | | | | | | LO2 | 4 | 5 | 3 | 5 | | 3 | | | | | | | | LO3 | 4 | 5 | 3 | 5 | | 3 | | | | | | | | LO4 | 4 | 5 | 3 | 5 | | 3 | | | | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |