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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
CHEMICAL FOOD ADDITIVES	800900715210		3 + 0	3.0	8.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	It is given oral presentation using power point
Course Coordinator
Instructors	Berrin ÖZKAYA
Assistants
Goals	The basic principles of the properties and use of different additives used in foods to deal with all aspects, the importance of food additives, functional effects, assessing the impact on the conditions of use and human health and to provide information about their determination and methods.
Course Content	Technological impartance of food additives, choosing and application of additives to foods, properties of additives, classification of food additives, chemical preservatives, antioxidants, natural and artificial colorants, flavoring-agents, sweeteners, nutritive agents, chemicals which effect texture and functional properties of foods, mıscellaneus additives, international legistlations and regulations of food additives, additives and health aspects, detection and analyses of food additives
Learning Outcomes	1) Classification of food additives, defines the basic principles of use 2) Classification of food additives, defines the basic principles of use 3) Classification of food additives, defines the basic principles of use 4) Relate the properties of food additives and their functional effects on food 5) Establishes the relationship between the use of additives for different products and their effects on food properties 6) Gains the ability to make analyzes and evaluate the results of diagnosis and determination methods of additives 7) Evaluates national and international restrictions and legal status on food additives