Information Package / Course Catalogue
Food Additives
Course Code: BD601
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

This course aims to provide competencies in examining the additives that extends the shelf life, to use additives to modify the sensory properties, to use additives to increase the nutrition value in accordance with the legislation and methods of analysis.

Course Content

This course includes definition of food additives, classification of food additives used in food industry (antioxidants, pH agents, emulsifiers, gums, colorants, preservatives, stabilisers, thickening agents, flavor enhancers, anti-foaming agents, glazing agents, sweeteners, foaming agents).

Name of Lecturer(s)
Learning Outcomes
1.Classify food additives.
2.Choose the proper food additive according to the type of food product.
3. Determine the right amount of food additive.
4.Explain the health risks of food additives.
5.Choose the right additive for the desired changes in foods.
Recommended or Required Reading
1.Gıda Katkı Maddeleri, Tomris Altuğ, Sidaş Medya Ltd
2.Gıda Katkı Maddeleri Rehberi, Harun Şimşek, Lemi Yayınları
3.Gıdalardaki Katkı Maddeleri ve Zararları, Prof. Dr. Hasan Doğruyol, Nobel Yayınevi
4.http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks liste.html
Weekly Detailed Course Contents
Week 1 - Theoretical
An introduction to food additives: Definition, purposes, applications and functions
Week 2 - Theoretical
Legislation and toxicological assessments relating to food additives
Week 3 - Theoretical
Classification of food additives: Antioxidants
Week 4 - Theoretical
Acidity regulators – Emulsifiers
Week 5 - Theoretical
Article review (presentation)
Week 6 - Theoretical
Colourants
Week 7 - Theoretical
Preservatives
Week 8 - Theoretical
Flavourings and Fragrances (Mid-term Exam)
Week 9 - Theoretical
Sweeteners (mid-term exam assessment)
Week 10 - Theoretical
Stabilisers, thickening agents, gelling agents and water-soluble gums
Week 11 - Theoretical
Starter cultures and others (chelating agents, anti-caking agents, raising agents...)
Week 12 - Theoretical
The Effects of Food Additives on Health I
Week 13 - Theoretical
The Effects of Food Additives on Health II
Week 14 - Theoretical
Article review (presentation)
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)78
Contribution of Learning Outcomes to Programme Outcomes
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
4
2
3
3
2
4
2
3
OÇ-2
4
2
3
3
2
4
2
3
OÇ-3
4
2
3
3
2
4
2
3
OÇ-4
4
2
3
3
2
4
2
3
OÇ-5
4
2
3
3
2
4
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026