| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | UGP1132010272 | FOOD ADDITIVES | Compulsory | 1 | 1 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of the course is
• to teach competencies
• to equip students with the knowledge and skills of processing aids
• to enable students develop methods of analysis
• to give the students basic information about nutritional value to use additives
• to provide the basic knowledge about processing aids |
| Name of Lecturer(s) |
| Öğr. Gör. Ali GÖNCÜ |
| Learning Outcomes |
| 1 | Identify food additives and sort intended use of them. | | 2 | Count the properties of food additives. | | 3 | Sort of points during the use of food additives. | | 4 | Classify food additives. | | 5 | Outline properties of food additives, mechanisms of action and their usage |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| • Definition of food additives
• Residues in foods
• the additives used in food industry
• the use of food additives |
| Weekly Detailed Course Contents |
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| 1 | Definition of food additives, application objectives, regulations | | | | 2 | The toxicological evaluation of additives, basics of application, classification | | | | 3 | Oxidative deterioration in foods | | | | 4 | The functions of antioxidants, their effect mechanism, classification and application areas | | | | 5 | Effect mechanism of acidity regulators, classification and application areas | | | | 6 | The emulsion types in foods, its characteristics, stability | | | | 7 | Effect mechanism of emulgators, classification and application areas | | | | 8 | Midterm exam | | | | 9 | Classification of gumsand application areas | | | | 10 | The microbial ecology of foods and microbial deterioration | | | | 11 | The specifications of antimicrobial substances and effect mechanisms, classification and application areas | | | | 12 | Classification and application areas of antioxidants | | | | 13 | Color in foods, classification of food colorants and application in foods | | | | 14 | The effect mechanism of chelating agents | | | | 15 | The effect mechanism of chelating agents | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| ÇAKMAKÇI Songül, 2010, Gıda katkı Maddeleri. Atatürk Üniversitesi Yayınları, Erzurum. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Homework Problems | 1 | 5 | 5 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 8 | 8 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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