1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. CHEMICAL ENGINEERING DEPARTMENT
  4. 259 CHEMICAL ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 315FOOD ADDITIVES3 + 06th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective There are numerous processed foods in the market and the number of food additives used in these products has sharply increased. In this course, considerations and various purposes for the use of food additives under the topics below are presented. .
Course Content Definition, history and classification of food additives, residues, importance of food additives from health point of view, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizatiors, emulgators, flavor enhancers, sweeteners, spices, food colorants, acids, phosphates, various food additives for chemical and microbiological control purposes and legislations for the use of food additives. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Identify the additives used in foods
2Identify the functions of additives used in foods
3Know the interactions between food components and additives
4Evaluate the relation between the quantity of additive and quality of product

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1HAKAN KARACA
Details 2022-2023 Spring1HAKAN KARACA


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 315 FOOD ADDITIVES 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. HAKAN KARACA hkaraca@pau.edu.tr MUH B0020 %
Goals There are numerous processed foods in the market and the number of food additives used in these products has sharply increased. In this course, considerations and various purposes for the use of food additives under the topics below are presented. .
Content Definition, history and classification of food additives, residues, importance of food additives from health point of view, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizatiors, emulgators, flavor enhancers, sweeteners, spices, food colorants, acids, phosphates, various food additives for chemical and microbiological control purposes and legislations for the use of food additives. .
Topics
WeeksTopics
1 Food Additives
2 Food Antioxidants
3 Food Acidulants
4 Food Emülsifiers
5 Food Gums
6 Food Preservaties
7 Food Flavours
8 Food Flavour Researchs
9 Development Food Colours
10 Food Chelating Agents
11 Food Sweeteners
12 Food Anticaking Agents
13 Flour Processing Agents
14 Other food additives
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes