Information Package / Course Catalogue
Additives in Food Processing
Course Code: VBH549
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Indicate of the additives used in foods, Learning the objectives of their using in foods.

Course Content

Description of the food additives, purposing, variety and limitations of using of those

Name of Lecturer(s)
Lec. Pelin KOÇAK KIZANLIK
Learning Outcomes
1.To specify for which purpose the food additives are used
2.To inspect the effect of food additives on human health
3.To indicate whether or not an indispensable or limitations for using of food additives
4.To specify the effect of accepted as a food additive substances in the food processing
5.To indicate the effect modes of food additives
6.To specify E codes of food additives
Recommended or Required Reading
1.Altuğ., Gıda katkı maddeleri, 2009.
2.Doğruyol., Gıda katkı maddeleri ve zararları, 2007
3.Şimşek H., Gıda katkı maddeleri rehberi, 2010.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of food additives, and reasons of use
Week 2 - Theoretical
Food additives and toxicological tests, NOAEL (No Observed Adverse Effect Level), ADI (Acceptable Daily Intake)
Week 3 - Theoretical
Distortions occuring in foods and the effects of the food additives
Week 4 - Theoretical
Bacteriocins and using in foods
Week 5 - Theoretical
Bacteriophage and using in foods
Week 6 - Theoretical
E number system and classification of food additives according to basic functions
Week 7 - Theoretical
Acidity regulator food additives (Glucono delta-lactone, lactic acid, formic acid, tartaric acid, fosforic acid)
Week 8 - Theoretical
Review (Midterm exam)
Week 9 - Theoretical
Antioxidants and antioxidant synergists (Ascorbic acid, tocoferols)
Week 10 - Theoretical
Antimicrobial substances-protectors (Benzoic acid, nitrate-nitrite)
Week 11 - Theoretical
Emulsifiers, stabilizers, emulsifiers salts
Week 12 - Theoretical
Flavour (taste and odor), enhancers
Week 13 - Theoretical
Legal regulations about food additives
Week 14 - Theoretical
Chemical substances that can contaminate foods (Heavy metals, polychlorinated biphenyls, dioxins, pesticides, acrylamide and polymers)
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading140228
Midterm Examination116117
Final Examination126127
TOTAL WORKLOAD (hours)100
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
OÇ-1
5
4
4
4
4
4
4
4
4
OÇ-2
3
3
2
2
2
2
2
2
2
4
4
5
OÇ-3
4
4
3
3
3
3
1
1
1
3
4
OÇ-4
5
1
1
1
1
3
3
3
OÇ-5
2
2
5
5
5
5
5
5
5
5
OÇ-6
5
4
4
4
4
4
4
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026