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 | Introduction to food additives:definition, usage areas, purposes and functions | Read from the source |
| 2 | Legal arrangements and toxicological evaluations of food additives | Read from the source |
| 3 | Classifications of food additives, Antioxidants | Read from the source |
| 4 | Acidity regulators-Emulsifiers | Read from the source |
| 5 | Article discussion (presentation) | Read from the source |
| 6 | Colorants | Read from the source |
| 7 | Food preservatives | Read from the source |
| 8 | Sweeteners, flavors and fragnances | Read from the source |
| 9 | Stabilizers, thickening agents, gelling agents and water-soluble gums | Read from the source |
| 10 | Starter cultures and others(chelating agents, anti-clumping agents, raising agents) | Read from the source |
| 11 | Midterm exam | Read from the source |
| 12 | Impact of food additives on health (1) | Read from the source |
| 13 | Impact of food additives on health (2) | Read from the source |
| 14 | Article discussion (presentation) | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Other Sources | 1. Anon.Codex Alimentarius Commission, www.codexalimentarius.net |
|---|---|
| 2. Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html | |
| Course Book | 3. Saldamlı İ, Uygun Ü. Gıda Katkı Maddeleri.Saldamlı İ (ed) Gıda Kimyası,Hacettepe Üniversitesi Yayınları,1998. |
| 4. Branen AL., Davidson PM., Salminen S., Thorngate III JH. (2001). Food Additives (Edited by), Second Edition, CRC press. | |
| 5. Lu FC.,Kacew S. (2009) Lu?s Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press. | |
| 6. Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press. | |
| 7. Vries J. (1996) .Food Safety and Toxicity, ( Edited by), CRC press. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 2 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 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 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
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 | 15 | 15 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 20 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 30 | 30 |
| Total Workload | 125 | ||