COURSE SYLLABUS

FOOD ADDITIVES

1	Course Title:	FOOD ADDITIVES
2	Course Code:	GESS010
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. ÇİĞDEM GÜCEYÜ
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr.Gör.Çiğdem GÜCEYÜ 0224 2942890 cguceyu@uludag.edu.tr Teknik Bilimler Meslek Yüksekokulu Gıda İşleme Bölümü /Gıda Teknolojisi Programı
18	Website:
19	Objective of the Course:	This course is to help the students to understand the use and capabilities of analyis methods which are applicable to increase shelf life by using ingredients, to manipulate the emotional senses by using these ingredients and to inerese the nutricial benefits by using these methods.
20	Contribution of the Course to Professional Development	To gain the competence to use food additives

Learning Outcomes:

1	To inspect the ingredients which help to increase shelf life;
2	Using the ingredients to manipulate the emational sences,;
3	Using the ingredients to increase the nutricial benefits;
4	Using the ingredients that help the pracess;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to food additives, History of food additives, Definitions of food additives
2	Classification of food additives, Usage purposes of food additives, Basic principles in the use of food additives
3	Food additives important in the food industry - Color substances
4	Uncertified color agents
5	Colorants in Turkish food legislation, Technological features of food dyes, Aroma substances
6	Sweeteners, Acidity regulators
7	Antioxidants
8	Repeating courses and midterm exam
9	Emulsifiers, Preservatives (Antimicrobials)
10	Antibiotics, Gas Sterilants, Stabilizers
11	Chelates, Flavor enhancers
12	Oil substitutes, Phosphates,
13	Embossing agents, Polishing agents, Moisturizers, Firming agents,
14	Turkish Food Legislation and Additives, Turkish Food Codex Regulation on Food Additives

23	Textbooks, References and/or Other Materials:	FOOD ADDİTİVES AND INGRADIENTS; PROF.DR.FİKRİ BAŞOĞLU / BURSA ULUDAĞ UNIVERSTY AGRICULTURE FACULTY DEPARTMENT OF FOOD ENGINEERING, Textbook No: 110 Food additives and ingredients;Prof.Dr.İlbilge SALDAMLI/Hacettepe Unv. Engineer faculty Food additives and ingedients;Prof.Dr.Tomris ALTUĞ Ege Unv. Engineer faculty.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa Uludağ Universty Associate and Educatian Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High