COURSE UNIT TITLE

: FOOD ADDITIVES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0178 FOOD ADDITIVES ELECTIVE 2 0 0 4

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ÇAĞDAŞ SUNNA

Offered to

Catering Services Programme
Cultural Heritage and Tourism
Tourism and Hotel Management
Civil Aviation Transportation Management
Food Technology

Course Objective

The main purpose of this course is to provide the students the necessary information about the general features of food additives, the usage areas and potential health risks of food additives.

Learning Outcomes of the Course Unit

1   Explain the general features of food additives.
2   Define the general features of antioxidants and acidity regulators.
3   Explain the general features of food preservatives.
4   Define the general features of emulsifiers and gums.
5   Define the general features of emulsifiers and gums.
6   Explain the general features of chelating agents and gelatins and fat replacers.
7   Explain the legal regulations about food additives.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Food Additives Gelatins and Fat Replacers
2 Antioxidants and Acidity Regulators Other Food Additives
3 Antioxidants and Acidity Regulators Legal Regulations about Additives
4 Food Preservatives Legal Regulations about Additives
5 Food Colors, Sweetening Agents and Flavor Enhancers FINAL EXAM
6 Food Colors, Sweetening Agents and Flavor Enhancers
7 MIDTERM EXAM
8 Emulsifiers and Gums
9 Emulsifiers and Gums
10 Chelate Agents

Recomended or Required Reading

T. ALTUĞ ONOĞUR, 'Gıda Katkı Maddeleri', SIDAS 2011, IZMIR.
H. ŞIMŞEK, 'Gıda Katkı Maddeleri Rehberi', Lemi Yayıncılık.
A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate, 'Food Additives', Taylor & Francis, 2001.
S.N.Mahindru, 'Food Additives', APH Publishing, 2008.

Planned Learning Activities and Teaching Methods

Lectures, presentations and assignments.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Exams and assignments.

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

cagdas.sunna@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparation about subject 14 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparations before/after weekly lectures 14 2 28
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 106

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.15
LO.2
LO.35
LO.45
LO.5
LO.6
LO.7

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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