Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4GST242Food Additives3+0+03501.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The aim of the course ise to teach the students; the definition and content of food additives, their differences from other substances, the points to be considered in the use of food additives, legal regulations, basic concepts and toxicological evaluations of food additives, classification of food additives, important food additive groups, and to explain their usage in the food industry.
Course Content Different food additive classes, additives in these classes and their functions.
Course Methods and Techniques Verbal lecture
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Barış Yalınkılıç
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
Course Notes Çakmakcı, S., 2015. Food Additives. Ataturk Univ. Faculty of Agriculture Offset Plant, Erzurum.

Course Category
Mathematics and Basic Sciences %5
Engineering %35
Science %30
Health %5
Field %25

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 20 20
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 5 134

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can group the substances that are food additives.
2 Can understand the scope of food additives and which substances will not be counted from this group, that substances added to or contaminated food for fraudulent purposes are not food additives and can obtain legal and scientific information and explain.
3 Can list the international organizations/commissions related to food additives and give information about the situation in Turkey.
4 Learns which resources to apply to determine the limits that can be used according to legal regulations.
5 Learns the points to be considered in the use of food additives.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition of food additives, purposes of use, classification Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
2 Legal regulations, authorized institutions and international authorities on additives Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
3 antioxidants Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
4 antimicrobial agents Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
5 antimicrobial agents Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
6 Stabilizers Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
7 Stabilizers Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
8 Midterm Exam
9 Sweeteners Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
10 Emulsifiers Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
11 Emulsifiers Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
12 Flavoring agents Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
13 Acidity Regulators Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
14 Food Dyes-Colorants Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
15 General Overview Çakmakcı, S., 2015. Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5
C2 5
C3 5 5
C4 5
C5 5

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=241032&curProgID=5713&lang=en