Information Package / Course Catalogue
| Course Code | : GT124 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of the course is to teach the additives that extend shelf life , the additives to modify the sensory properties, the additives used to increase the nutritional value and the properties of the processing aids in accordance with the legislation and analysis methods and the additives used in the sector.
Definition and importance of food additives. extend of shelf-life additives, additives to affecting organoleptic properties, affecting the value of nutrition additives, processing aids
| Ins. Alican TAŞÇIOĞLU |
| 1. | To learn additives that extend shelf life |
| 2. | To learn the additives used to modify sensory properties |
| 3. | To know the additives to increase nutritional value |
| 4. | To learn process aids |
| 5. | To have information about the use of additives used in food industry |
| 1. | Gıda Katkı Maddeleri. Prof.Dr.Songül Çakmakçı. Yard.Doç.Dr.İlyas Çelik. 2004. Atatürk Ünv.Zir Fak.Ders yay. |
| 2. | Gıda Katkı Maddeleri. Prof.Dr.Tomris Altuğ. 2009. Ege Ünv. Gıda Müh. |
| 3. | Gıda Katkı Maddeleri ve İnsan Sağlığına Etkileri. Emine Aksoydan. 2012. Mikado yay. |
| 4. | Lecturer Notes (Öğr.Gör.Dr. Engin Yaralı) |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 2 | 0 | 14 | 28 |
| Assignment | 2 | 0 | 8 | 16 |
| Reading | 3 | 0 | 8 | 24 |
| Quiz | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 76 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 5 | 5 | 3 | |||||||||
OÇ-2 | 5 | 5 | 3 | |||||||||
OÇ-3 | 5 | 5 | 3 | |||||||||
OÇ-4 | 5 | 5 | 3 | |||||||||
OÇ-5 | ||||||||||||