Vocatıonal School
Food Technology
Course Information
FOOD ADDITIVES AND TOXICOLOGY | |||||
---|---|---|---|---|---|
Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
Hour / Week | |||||
GTE109 | Fall | 2 | 0 | 2 | 4 |
Prerequisites and co-requisites | |
---|---|
Language of instruction | Turkish |
Type | Required |
Level of Course | Associate |
Lecturer | Prof. Dr. Yüksel ÖZDEMİR |
Mode of Delivery | Face to Face |
Suggested Subject | |
Professional practise ( internship ) | None |
Objectives of the Course | Learning the properties of food additives and issues to be considered during the use of food additives |
Contents of the Course | Definition of food additives,their intended use,classification and the basic principles in the use of food additives, regulatory and toxicological evaluations.Antioxidants.Acidity regulators.Emulsifiers.Gums.Preservatives.Flavors and flavor enhancers.Flavors and flavor enhancers.Chelating agents.Sweeteners.Anti-caking agents.Flour treatment agents.Others (volume enhancers, propellants, baking agents, foaming agents, anti foaming agents, humidity transmitters, polishing agents, firming agents, and stabilizers). |
Learning Outcomes of Course
# | Learning Outcomes |
---|---|
1 | To gain knowledge about food additives and sort intended use of them |
2 | To gain knowledge of counting the properties of food additives |
3 | To gain knowledge of sorting points during the use of food additives |
4 | To gain knowledge of classification of food additives |
5 | To gain knowledge about properties of food additives, mechanisms of action and their usage. |
Course Syllabus
# | Subjects | Teaching Methods and Technics |
---|---|---|
1 | Definition of food additives,their intended use,classification and the basic principles in the use of food additives | Lecture, discussion, presentation |
2 | Regulatory and toxicological evaluations of food additives | Lecture, discussion, presentation |
3 | Antioxidants | Lecture, discussion, presentation |
4 | Acidity regulators | Lecture, discussion, presentation |
5 | Emulsifiers | Lecture, discussion, presentation |
6 | Gums | Lecture, discussion, presentation |
7 | Preservatives | Lecture, discussion, presentation |
8 | Stabilizators | Lecture, discussion, presentation |
9 | Midterm | Written examination |
10 | Chelating agents | Lecture, discussion, presentation |
11 | Sweeteners | Lecture, discussion, presentation |
12 | Anti-cakeng agents | Lecture, discussion, presentation |
13 | Flour, meat etc. treatment agents | Lecture, discussion, presentation |
14 | Others (volume enhancers, propellants, foaming agents, anti foaming agents, humidity transmitters, polishing agents, firming agents, and stabilizers) | Lecture, discussion, presentation |
15 | Others (volume enhancers, propellants, foaming agents, anti foaming agents, humidity transmitters, polishing agents, firming agents, and stabilizers) | Lecture, discussion, presentation |
16 | Final Exam | Written examination |
Course Syllabus
# | Material / Resources | Information About Resources | Reference / Recommended Resources |
---|---|---|---|
1 | Altuğ, "Gıda katkı maddeleri" Meta Basım, İzmir, 2006, ISBN:9759740826 Çakmakçı S, Çelik İ (1995): Gıda Katkı Maddeleri. Atatürk Üniv Zir Fak Ofset Tesisi, 2. Baskı, Erzurum |
Method of Assessment
# | Weight | Work Type | Work Title |
---|---|---|---|
1 | 40% | Mid-Term Exam | Mid-Term Exam |
2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
# | Learning Outcomes | Program Outcomes | Method of Assessment |
---|---|---|---|
1 | To gain knowledge about food additives and sort intended use of them | 8͵12͵15 | 1͵2 |
2 | To gain knowledge of counting the properties of food additives | 8͵12͵15 | 1͵2 |
3 | To gain knowledge of sorting points during the use of food additives | 8͵12͵15 | 1͵2 |
4 | To gain knowledge of classification of food additives | 8͵12͵15 | 1͵2 |
5 | To gain knowledge about properties of food additives, mechanisms of action and their usage. | 8͵12͵15 | 1͵2 |
Work Load Details
# | Type of Work | Quantity | Time (Hour) | Work Load |
---|---|---|---|---|
1 | Course Duration | 14 | 2 | 28 |
2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 4 | 56 |
3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
5 | Document/Information Listing | 0 | 0 | 0 |
6 | Workshop | 0 | 0 | 0 |
7 | Preparation for Midterm Exam | 1 | 5 | 5 |
8 | Midterm Exam | 1 | 1 | 1 |
9 | Quiz | 0 | 0 | 0 |
10 | Homework | 0 | 0 | 0 |
11 | Midterm Project | 0 | 0 | 0 |
12 | Midterm Exercise | 0 | 0 | 0 |
13 | Final Project | 0 | 0 | 0 |
14 | Final Exercise | 0 | 0 | 0 |
15 | Preparation for Final Exam | 1 | 5 | 5 |
16 | Final Exam | 1 | 1 | 1 |
96 |