Information Package / Course Catalogue
| Course Code | : LBT112 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
To provide fundamental knowledge about the purposes of use, classification, legal regulations, and functions of food additives in foods, and to educate individuals who can evaluate the effects of food additives on food quality, shelf life, and human health.
This course covers the definition, historical development, purposes of use, and classification of food additives; legal regulations, E-numbers, and labeling practices within the scope of the Turkish Food Codex; the characteristics, applications, and functions of starter cultures, flavor enhancers, antioxidants, acidity regulators, emulsifiers, stabilizers, antimicrobial agents, preservatives, colorants, sweeteners, anti-caking agents, gums, and thickening agents; as well as common misconceptions about food additives, consumer perceptions, and their effects on human health.
| 1. | Explains the purposes of use, classification, and basic functions of food additives. |
| 2. | Interprets the legal regulations, E-numbers, and labeling practices related to food additives. |
| 3. | Explains the characteristics, application areas, and technological functions of the major food additives used in foods. |
| 4. | Evaluates the effects of food additives on product quality, shelf life, and safety. |
| 5. | Interprets the relationship between food additives and human health and critically evaluates common misconceptions prevalent in society regarding this topic. |
| 1. | Altuğ, T. (2018). Gıda Katkı Maddeleri. Sidas Medya Ltd. Şti., İzmir. |
| 2. | Branen, A. L., Davidson, P. M., Salminen, S., & Thorngate, J. H. (Eds.). (2001). Food Additives (2nd ed.). Marcel Dekker, New York. |
| 3. | Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema's Food Chemistry. CRC Press. |
| 4. | Tayfur, M. (Ed.). (2017). A'dan Z'ye gıda katkı maddeleri (2. bs.). Detay Yayıncılık. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 2 | 1 | 3 |
| Individual Work | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 2 | 1 | 3 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | |
OÇ-1 | 5 | 5 | 4 | 4 | 3 | 3 | 3 | 2 | 2 | 4 | ||||
OÇ-2 | 5 | 5 | 4 | 4 | 1 | 2 | ||||||||
OÇ-3 | 5 | 5 | 5 | 3 | 3 | 2 | 2 | 4 | 2 | |||||
OÇ-4 | 5 | 5 | 5 | 4 | 3 | 3 | 4 | 3 | 4 | |||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 3 | ||||||||