Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

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Food Additives

Course Code	: VBH648
Course Type	: Area Elective
Couse Group	: Third Cycle (Doctorate Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 2

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)

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 - Assignment

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)

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 - Student's presentation

Week 13 - Theoretical

Legal regulations about food additives

Week 14 - Theoretical

Chemicals that can be contaminated to foods (Heavy metals, polychlorinated biphenyls, dioxins, pesticides, acrylamide and polymers )

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Presentation	1	%5
Assignment	1	%5
Midterm Examination	1	%20
Final Examination	1	%70

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	0	2	28
Assignment	1	3	0	3
Presentation	1	3	0	3
Midterm Examination	1	6	1	7
Final Examination	1	8	1	9
TOTAL WORKLOAD (hours)				50

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

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