PAÜ .:. Eğitim Öğretim Bilgi Sistemi

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

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

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

Prospective Student