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FIRST CYCLE - BACHELOR'S DEGREE
FACULTY OF ENGINEERING
FOOD ENGINEERING DEPARTMENT
250 Food Engineering (Evening Classes)
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
FENG 315
FOOD ADDITIVES
3 + 0
6th Semester
3
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
1
Identify the additives used in foods
2
Identify the functions of additives used in foods
3
Know the interactions between food components and additives
4
Evaluate the relation between the quantity of additive and quality of product
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
LO 001
4
4
5
4
5
LO 002
4
5
5
4
5
LO 003
4
5
4
LO 004
5
4
5
4
Sub Total
9
8
5
5
9
5
8
9
4
14
Contribution
2
2
0
1
1
2
1
2
0
2
0
1
4
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
3
42
Hours for off-the-classroom study (Pre-study, practice)
14
1
14
Mid-terms
1
8
8
Final examination
1
14
14
Total Work Load
ECTS Credit of the Course
78
3
COURSE DETAILS
Select Year
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2022-2023 Spring
2020-2021 Spring
2019-2020 Spring
2016-2017 Fall
2015-2016 Spring
2015-2016 Fall
2014-2015 Fall
2013-2014 Fall
2012-2013 Fall
2011-2012 Fall
2010-2011 Summer
2010-2011 Fall
Course Term
No
Instructors
Details
2022-2023 Spring
1
HAKAN KARACA
Details
2020-2021 Spring
2
HAKAN KARACA
Details
2019-2020 Spring
2
HAKAN KARACA
Details
2016-2017 Fall
2
RACİ EKİNCİ
Details
2015-2016 Spring
2
RACİ EKİNCİ
Details
2015-2016 Fall
2
RACİ EKİNCİ
Details
2014-2015 Fall
2
RACİ EKİNCİ
Details
2013-2014 Fall
2
RACİ EKİNCİ
Details
2012-2013 Fall
2
RACİ EKİNCİ
Details
2011-2012 Fall
2
RACİ EKİNCİ
Details
2010-2011 Summer
1
RACİ EKİNCİ
Details
2010-2011 Fall
2
RACİ EKİNCİ
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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
2022-2023 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Prof. Dr. HAKAN KARACA
hkaraca@pau.edu.tr
MUH A0212
%
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
Weeks
Topics
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 Methods
Percentage (%)
Assesment Methods Title
Final Exam
60
Final Exam
Midterm Exam
40
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes