Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701002532018 | Food Additives | Seçmeli | 2 | 3 | 2.00 |
Objectives of the Course
The course aims to give the details in the composition and use of food additives with theoretical and practical approaches.
Name of Lecturer(s)
Prof. Dr. Adnan AYDIN
Learning Outcomes
| 1 | Classifies the food additives and selects proper additives for foods. |
| 2 | Knows the antioxidant additives for foods and knows the functions of antioxidants in foods. |
| 3 | Knows the importance of food additives for the pereservation of foods and knows their compositions. |
| 4 | Knows the adverse effects of food additives on the public health and how to limit their usage. |
| 5 | Knows the principles for the analysis of the most used food additives. |
Mode of Delivery
Prof. Dr. Adnan AYDIN
Prerequisites and co-requisities
None
Recommended Optional Programme Components
-
Course Contents
The course aims to explain the properties, classification of food additives including their usage. The adverse effects of the additives on the health and their possible interactions with the foods are discussed.
Weekly Detailed Course Contents
| 1 | The principles for the usage of food additives, their classification, general concepts |
| 2 | Toxicological approaches in the use of food additives. |
| 3 | Emulgators, classification, chemical compositions, choice of emulgator for different media. |
| 4 | Oxidation in foods, antioxidants, properties, classification and usage. |
| 5 | Antimicrobials, classification, properties, usage. |
| 6 | Sinergists for antioxidants, effects of emulsifiers and stabilizators, carriers, properties and usage. |
| 7 | MIDTERM EXAM WEEK |
| 8 | MIDTERM EXAM WEEK |
| 9 | Gelation agents thickeners, properties and usage-I |
| 10 | Gelation agents, thickeners, properties and usage- II |
| 11 | Acid regulators, foaming agents, antifoaming agents, properties and usage. |
| 12 | Volume enlargers, antiaggregation agents, properties and usage. |
| 13 | Adverse effects of food additives, evaluations |
| 14 | Analysis of food additives, discussions |
Recommended or Required Reading
Gıda Katkı maddeleri, Ders Notları, Prof. Dr. Adnan AYDIN, 2017Besin Kimyası, Prof. Dr. Halit KeESKİN, İÜ Yayın No: 3450, Müh. Fak. No: 72, 1987.
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Work Placement(s)
None
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 1 | 1 |
| Final Sınav | 1 | 1 | 1 |
| Derse Katılım | 12 | 2 | 24 |
| 2 | 2 | 4 | |
| 1 | 2 | 2 | |
| Bireysel Çalışma | 10 | 1 | 10 |
| Ara Sınav İçin Bireysel Çalışma | 1 | 4 | 4 |
| Final Sınavı içiin Bireysel Çalışma | 6 | 2 | 12 |
| 58 |