Information Package / Course Catalogue
Food Additives
Course Code: BDB215
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

The objective of this course is to explain and evaluate, identification and general features of food additives,classification of food additives, usage in the food industry, toxicological evaluation of food additives and their impacts on health and legal arrangements in Turkey and the world.

Course Content

The identification, general features and classification of food additives, usage areas, toxicological evaluations on food additives and their impacts on health, purposes and methods in the food industry, legal arrangements related to food additives in Turkey and the world.

Name of Lecturer(s)
Lec. Ali GÖNCÜ
Learning Outcomes
1.Identification of food additives
2.Learn functions and usage purposes of food additives
3.Learn and evaluate usage of food additives,
4.Learn classification of food additives,
5.Comment toxicological evaluations about food additives
6.Evaluate the impact of food additives on health
7.Learn Legal arrangements in Turkey and the world.
Recommended or Required Reading
1.Anon.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net
2.Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html
3.Saldamlı İ, Uygun Ü. Gıda Katkı Maddeleri.Saldamlı İ (ed) Gıda Kimyası,Hacettepe Üniversitesi Yayınları,1998.
4.Branen AL., Davidson PM., Salminen S., Thorngate III JH. (2001). Food Additives (Edited by), Second Edition, CRC press.
5.Lu FC.,Kacew S. (2009) Lu?s Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press.
6.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.
7.Vries J. (1996) .Food Safety and Toxicity, ( Edited by), CRC press.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to food additives:definition, usage areas, purposes and functions
Week 2 - Theoretical
Legal arrangements and toxicological evaluations of food additives
Week 3 - Theoretical
Classifications of food additives, Antioxidants
Week 4 - Theoretical
Acidity regulators-Emulsifiers
Week 5 - Theoretical
Article discussion (presentation)
Week 6 - Theoretical
Colorants
Week 7 - Theoretical
Food preservatives
Week 8 - Theoretical
Midterm Exam
Week 9 - Theoretical
Sweeteners, flavors and fragnances
Week 10 - Theoretical
Stabilizers, thickening agents, gelling agents and water-soluble gums
Week 11 - Theoretical
Starter cultures and others(chelating agents, anti-clumping agents, raising agents)
Week 12 - Theoretical
Impact of food additives on health (1)
Week 13 - Theoretical
Impact of food additives on health (2)
Week 14 - Theoretical
Article discussion (presentation)
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory130226
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)48
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
PÇ-13
PÇ-14
OÇ-1
2
2
3
2
1
1
2
2
2
1
2
3
2
1
OÇ-2
2
2
2
3
1
1
2
1
2
1
2
2
3
2
OÇ-3
3
1
2
2
1
1
1
2
3
2
1
1
2
1
OÇ-4
2
3
1
1
1
2
1
1
1
2
2
2
1
1
OÇ-5
3
2
1
1
2
1
2
1
1
1
2
2
3
2
OÇ-6
2
2
2
1
1
1
2
1
1
1
2
1
2
1
OÇ-7
1
1
1
2
2
3
2
1
1
1
2
1
2
1
Adnan Menderes University - Information Package / Course Catalogue
2026