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| MGKT2001 | 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. Gülşah OKUMUŞ YÜKÜNÇ | | Co-Lecturer | Lecturer Berrin ÖZKILIÇ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | By gaining basic information about the types, functions, usage and health effects of additives used in the food industry; to provide students with the ability to evaluate the safe use of food additives in terms of relevant national and international standards and legislation. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Acquire basic information about the definition, classification, functions of food additives, and the usage areas in the food industry.
| 1,3 | 1,2, | | LO - 2 : | Gains knowledge and skills about the effects of food additives on health and their safe use.
| 2,3 | 1,2, | | LO - 3 : | Evaluates the use of food additives in terms of relevant national and international standards and regulations. | 3,8 | 1,2, | | LO - 4 : | Improves the ability to follow current issues and research on food additives. | 10,15 | 1,2, | | 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 Classification of Food Additives: Definition, functions and classification of additives (colorants, sweeteners, preservatives, antioxidants, thickeners, etc.).
Functions of Additives: Basic functions such as coloring, sweetening, thickening, protection and additives that fulfill these functions.
Chemical Structure and Interactions of Additives: Chemical structures of additives, their interactions with food components and the effects of these interactions on food quality.
Safety of Additives: Safety of additives, maximum usage amounts, possible side effects and reliability criteria.
Legislation of Additives: Legislation, standards and principles of practice regulating additives in Turkey and internationally.
Labeling of Food Additives: Labeling the additives used in food products and providing accurate information to the consumer.
Sample Applications and Additives Examined: Examples of frequently used additives such as colorants, sweeteners, antioxidants and preservatives are examined within the scope of the course. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Definition, functions and areas of use of food additives | | | Week 2 | Safety of additives: Safety of additives, maximum usage amounts; possible side effects and safety criteria | | | Week 3 | Legislation and standards regulating additives in Turkey and internationally | | | Week 4 | Classification of food additives (colorants, sweeteners, preservatives, antioxidants, thickeners, etc.) | | | Week 5 | Acidity regulator additives: Types, functions and use in foods | | | Week 6 | Antimicrobial additives (Preservatives): Types, functions and use in foods | | | Week 7 | Oxidative deterioration in foods
Antioxidants: Types, functions and use in foods
| | | Week 8 | Emulsifiers: Types, functions and use in foods | | | Week 9 | Mid-term exam | | | Week 10 | Stabilizers: Types, functions and use in foods | | | Week 11 | Anticaking agents: Types, functions and use in foods | | | Week 12 | Color substances: Types, functions and use in foods
Sweeteners: Types, functions and use in foods | | | Week 13 | Flavor substances: Types, functions and use in foods
Flavor enhancers: Types, functions and use in foods | | | Week 14 | Example applications and additives examined: Examples of frequently used additives such as colorants, sweeteners, antioxidants, preservatives; uses and effects in current food products | | | Week 15 | Example applications and additives examined: Examples of frequently used additives such as colorants, sweeteners, antioxidants, preservatives; uses and effects in current food products | | | Week 16 | Final exam | | | |
| 1 | Altuğ, T., 2009. GIDA KATKI MADDELERİ, Sidas yay. İzmir. | | | 2 | Şimşek, H., 2010.GIDA KATKI MADDELERİ REHBERİ, Uğurer yay. | | | |
| 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 | 11.01.2024 | 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 | 1 | 14 | 14 | | Laboratuar çalışması | 0 | 0 | 0 | | Arasınav için hazırlık | 2 | 7 | 14 | | Arasınav | 1 | 1 | 1 | | Uygulama | 2 | 2 | 4 | | Klinik Uygulama | 0 | 0 | 0 | | Ödev | 1 | 10 | 10 | | Proje | 0 | 0 | 0 | | Kısa sınav | 0 | 0 | 0 | | Dönem sonu sınavı için hazırlık | 2 | 7 | 14 | | Dönem sonu sınavı | 2 | 1 | 2 | | Diğer 1 | 0 | 0 | 0 | | Diğer 2 | 0 | 0 | 0 | | Total work load | | | 87 |
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