1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 403FOOD ADDITIVES2 + 04th Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective There are numerous processed foods in the market and the number of food additives used in these products has sharply increased. In this course, considerations and various purposes for the use of food additives under the topics below are presented.
Course Content Definition, history and classification of food additives, residues, importance of food additives from health point of view, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizatiors, emulgators, flavor enhancers, sweeteners, spices, food colorants, acids, phosphates, various food additives for chemical and microbiological control purposes and legislations for the use of food additives.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1-
1-
1-

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 001                
Sub Total                
Contribution0000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11616
Final examination12020
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1YASEMİN TİN ARSLAN
Details 2022-2023 Spring1YÜKSEL BAYRAM
Details 2021-2022 Spring1YÜKSEL BAYRAM
Details 2020-2021 Spring1YASEMİN TORLAK
Details 2019-2020 Spring1YÜKSEL BAYRAM
Details 2018-2019 Spring1YÜKSEL BAYRAM
Details 2017-2018 Spring1YÜKSEL BAYRAM
Details 2016-2017 Spring1YÜKSEL BAYRAM


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 403 FOOD ADDITIVES 2 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer YASEMİN TİN ARSLAN ytin@pau.edu.tr ÇAMYO B0002 %70
Goals There are numerous processed foods in the market and the number of food additives used in these products has sharply increased. In this course, considerations and various purposes for the use of food additives under the topics below are presented.
Content Definition, history and classification of food additives, residues, importance of food additives from health point of view, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizatiors, emulgators, flavor enhancers, sweeteners, spices, food colorants, acids, phosphates, various food additives for chemical and microbiological control purposes and legislations for the use of food additives.
Topics
WeeksTopics
1 Explanation of the general presentation of the course content, additives and related legal regulations
2 Definition of additives, toxicological assessments, to be considered the use of the relevant terms and abbreviations
3 Nutrient fortification of foods, vitamins and amino acids
4 Antimicrobial agents
5 Antioxidants
6 Acids and chelats
7 Stabilizers and starches
8 Emulsifiers and Polyols
9 Flavor Ingredients and Flavor Enhancers
10 Sweeteners
11 Food colorants
12 Phosphates
13 Agglomeration Preventives
14 Polishers
Materials
Materials are not specified.
Resources
ResourcesResources Language
Gıda Katkı Maddeleri KitabıProf. Dr. Songül Çakmakçı Atatürk Üniversitesi Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes