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
ELECTIVE

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

Course Objective

To provide a basis for the general properties, usage areas and potential health risks of food additives. To gain competence about food additives by evaluating national and international legislation.

Learning Outcomes of the Course Unit

1   Explains the general properties of food additives
2   Describe the general properties of antioxidants and acidity regulators
3   Explains the general properties of food preservatives
4   Describes the general properties of emulsifiers and gums
5   Explain the general properties of colourants, sweeteners and flavor enhancers
6   Explain the general properties of gelatin and fat substitutes
7   Explains the legal regulations regarding 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
2 Antioxidants and Acidity Regulators
3 Antioxidants and Acidity Regulators
4 Food Preservatives
5 Colorants, Sweeteners and Flavor Enhancers
6 Colorants, Sweeteners and Flavor Enhancers
7 Colorants, Sweeteners and Flavor Enhancers
8 MIDTERM EXAM
9 Emulsifiers, Stabilizers and Gums
10 Emulsifiers, Stabilizers and Gums
11 Gelatin and Fat Substitutes
12 Other Food Additives
13 Additives Legal Regulations
14 Additives Legal Regulations
15 Additives Legal Regulations
16 FINAL EXAM

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.15
LO.11
LO.21
LO.31
LO.41
LO.51
LO.61
LO.71

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

Copyright 2015 DEÜ. BİD

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