| MATHEMATICS (TURKISH, PHD) | |||||
| PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| NTD4077 | Food Additives | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| 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. |
|
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. |
| 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. |
| 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 | ||
| Course Notes: | 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | 1 | % 10 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 8 | 112 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 12 | 12 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 156 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |