ECTS - Food Additives
Food Additives (NUT212) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Food Additives | NUT212 | Area Elective | 2 | 0 | 0 | 2 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | The objective of this course is to explain and evaluate, identification and general features of food additives, classification of food additives, usage in the food industry, toxicological evaluation of food additives and their impacts on health and legal arrangements in Turkey and the world. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The identification, general features and classification of food additives, usage areas, toxicological evaluations on food additives and their impacts on health, purposes and methods in the food industry, legal arrangements related to food additives in Turkey and the World. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course introduction | - |
| 2 | Introduction to food additives: definition, usage areas, purposes, and functions - Classification of food additives | 1. General Standards for Food Additives – PREAMBLE - 2. Principles for the safety assessment of food additives and contaminants in foods – Sec 1. - 3. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği |
| 3 | Legal arrangements and toxicological evaluations of food additives | 1. Principles for the safety assessment of food additives and contaminants in foods – Sec. 5 - 2. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) – Sec.4 |
| 4 | Estimating exposure to food additives - Colorants | 1. General Standards for Food Additives – ANNEX A - 2. Principles for the safety assessment of food additives and contaminants in foods – Sec. 3.1.1. - 3. Chemistry of Food Additives and Preservatives – Chap.7 |
| 5 | Preservatives - Antioxidants - Acidity regulators and Acidulants | 1. Chemistry of Food Additives and Preservatives – Chap.1-6-15 |
| 6 | Emulsifiers - Stabilizers, Gums, Thickeners and Gelling Agents as Food Additives - Flour Treatment/Improving Agents - Anticaking Agents | 1. Chemistry of Food Additives and Preservatives – Chap.2-3-8-9 |
| 7 | Midterm Exam | - |
| 8 | Flavoring Agents and Enhancers - Sweeteners | 1. Chemistry of Food Additives and Preservatives – Chap.4-5 |
| 9 | Dietary Supplements - Other Food Additives | 1. Chemistry of Food Additives and Preservatives – Chap.10-11-13-14 |
| 10 | Impact of food additives on health (1) | 1. Agents Classified by the IARC Monographs, Volumes 1–140 https://monographs.iarc.who.int/agents-classified-by-the-iarc/ 2. WHO guideline on the use of non-sugar sweeteners: a need for reconsideration - https://pmc.ncbi.nlm.nih.gov/articles/PMC10630128/#:~:text=However%2C%20results%20from%20the%20prospective,all%2Dcause%20and%20cardiovascular%20mortality. |
| 11 | Impact of food additives on health (2) | 1. Agents Classified by the IARC Monographs, Volumes 1–140 https://monographs.iarc.who.int/agents-classified-by-the-iarc/ 2. WHO guideline on the use of non-sugar sweeteners: a need for reconsideration - https://pmc.ncbi.nlm.nih.gov/articles/PMC10630128/#:~:text=However%2C%20results%20from%20the%20prospective,all%2Dcause%20and%20cardiovascular%20mortality |
| 12 | Article discussion (student presentation) | - |
| 13 | Article discussion (student presentation) | - |
| 14 | Article discussion (student presentation) | - |
| 15 | General Discussion | - |
| 16 | Final Exam | - |
Sources
| Course Book | 1. Chemistry of Food Additives and Preservatives, Titus A. M. Msagati. Wiley, 2013. |
|---|---|
| Other Sources | 2. General Standards for Food Additives – CODEX ALIMENTARIUS |
| 3. Principles for the safety assessment of food additives and contaminants in foods – WHO | |
| 4. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği | |
| 5. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) – EFSA | |
| 6. Agents Classified by the IARC Monographs, Volumes 1–140 | |
| 7. WHO guideline on the use of non-sugar sweeteners: a need for reconsideration |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 20 | 20 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 20 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 120 | ||