GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD ADDITIVES/BAN-2020
Course Title: FOOD ADDITIVES
Credits 3 ECTS 7
Course Semester 1 Type of The Course Compulsory
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Student will be able to describe food additives
Student will be able to evaluate effects of food additives on the health
Student will be able to explain intended use of food additives

 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Definition and Importance of Food Additives
2. Week  Classification of Food Additives
3. Week  Evaluation of Food Additives in terms of Health Aspect
4. Week  Intended Use of Additives in Food Industry
5. Week  Definition and Classification of Sweeteners
6. Week  Sweeteners Used in Foods
7. Week  Dyes Used in Foods, Definition and Classification of Dyes
8. Week  Antimicrobial Additives
9. Week  Antioxidants
10. Week  Acidity Regulators
11. Week  Flavor Enhancers
12. Week  Emulsifiers
13. Week  Stabilizers
14. Week  Presentation of Homework
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
80
 Assignment
1
20
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
50
 Percentage of Final Exam to Total Score  
50
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
3
42
 Weekly Tutorial Hours
0
 Reading Tasks
14
3
42
 Searching in Internet and Library
12
3
36
 Material Design and Implementation
0
 Report Preparing
1
22
22
 Preparing a Presentation
1
10
10
 Presentation
1
3
3
 Midterm Exam and Preperation for Midterm Exam
1
8
8
 Final Exam and Preperation for Final Exam
1
12
12
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
175
 TOTAL WORKLOAD / 25: 
7
 Course Credit (ECTS): 
7
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has awareness of lifelong learning and current information about the area of food analysis and nutritionX
2Uses theoretical and practical knowledge about food analysis to solve food analysis problems
3Produces and realizes projects to solve problems in the field of food
4Designs food and water related analysis, selects, applies, evaluates and reports the analytical methods suitable for the purpose
5Uses computer and advanced technological analysis devices for applications related to food analysis
6Evaluates the nutrition-health relationship and uses it in her/his professionX
7Knows and interprets nutrient content, food-drug, drug-food interactions, food additives, food regulationX
8In addition to individual study, she/he actively works in disciplinary and interdisciplinary scientific groups
9Conducts national and international resource research in order to access informationX
10Presents his/her research on a scientific subject in written, oral and visual form at national/international level
11Knows and applies professional and ethical responsibilitiesX
12Follows and interprets social and cultural developments in food analysis and nutritionX
 -- NAME OF LECTURER(S)
   (Assoc. Prof. Buket ER DEMİRHAN , Assist. Prof. Burak DEMİRHAN)
 -- WEB SITE(S) OF LECTURER(S)
   (http://www.websitem.gazi.edu.tr/site/erbuket , https://websitem.gazi.edu.tr/site/bdemirhan)
 -- EMAIL(S) OF LECTURER(S)
   (erbuket@gazi.edu.tr , bdemirhan@gazi.edu.tr)