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 | ||||