NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD4077 Food Additives Spring 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components: NONE
Course Objectives: This course aims to provide basic knowledge about food additives. It covers the definition, general properties, classification of food additives, areas of use in the food industry, toxicological evaluations and legal regulations.

Learning Outcomes

The students who have succeeded in this course;
1) Identifies food additives
2) Learns the uses and areas of food additives
3) Learns the classification of food additives
4) Interprets the toxicological evaluations of food additives and evaluates their effects on health.

Course Content

The content of this course includes general properties and classification of food additives, usage areas and uses, toxicological evaluations and effects on health, legal regulations, etc. consists of related topics.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction - Definition of Food Additives
2) Purposes of Use of Food Additives, Toxicological Evaluations, Classification
3) Antioxidants
4) Acidity Regulators
5) Emulsifiers
6) Gums
7) Food preservatives
8) Seminar
9) Midterm Exam
10) Flavor Agents, Flavor Enhancers
11) Colorants
12) Sweeteners
13) Flour Processing Agents, Chelating Agents, Anti-caking Agents and Others
14) Course evaluation

Sources

Course Notes / Textbooks: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer
References: 1- Altuğ, T. 2001. Gıda Katkı Maddeleri. Meta Basım, İzmir.
2- Demirci, M. 2014. Gıda Kimyası. 7. Baskı. Gıda Teknolojisi Derneği Yayın No: 40. İstanbul.
3- Bilişli, A. 2009. Gıda Kimyası. Sidaş Medya Limited Şti., İzmir.
4- Tayar, M. ve Çıbık, R. 2013. Gıda Kimyası. Dora Basım Yayın Dağıtım Ltd. Şti., Bursa.
5- Çakmakçı, S. ve Çelik, İ. 2004. Gıda Katkı Maddeleri. Atatürk Ünv. Zir. Fak. Ders Yay.
6- Aksoydan, E. 2012. Gıda Katkı Maddeleri ve İnsan Sağlığına Etkileri. Mikado Yay.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 10
Midterms 1 % 30
Final 1 % 60
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 14 8 112
Homework Assignments 1 12 12
Midterms 1 2 2
Final 1 2 2
Total Workload 156

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 2
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 2
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 3
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 3
7) To use life-long learning, problem-solving and critical thinking skills. 2
8) To act in accordance with ethical principles and values in professional practice. 2
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 1
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 2
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 1
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 1