Course Information

Course Title

Code

Semester

L + U Hour

Credits

ETCS

Food Additives

GM 311

5/Fall

3+0

3

6

Prerequisites:

None

Language of Instruction

Turkısh

Course Level

Bachelor

Course Type

Elective

Mode of Delivery

Face to face-Lecture based

Course Coordinator

 

Instructors

 

Assistants

-

Goals

To inform students about food additives, basic food-borne risks and their effects on human metabolism. To inform the students about the food additive substances, the causes of usage in the foods, their toxicological evaluations.

 

Learning basic concepts for identification and identification of hazards (acute and chronic effects, NOAEL, LOAEL and ADI values, LD50, etc.). International standards, Food safety agencies (Codex Alimentarius, FAO, WHO, EFSA).

 

Recognize groups of additives and learn the usage areas (preservatives, antioxidants, acidity regulators, emulsifiers, gelling agents, thickeners, stabilizers, preservatives, colorants, sweeteners, anti-agglomeration inhibitors, etc.).

Course Content

Classification, physicochemical properties and role of food additives. Health aspects and legalisation of food additives. Classification, chemical structure, quality standards of food additives. Natural and synthetic colourants. Major preservatives, their effect on product shelf life, toxicological aspects. Natural, nature-identical and synthetic flavours and their identification. Chemical structure of emulsifiers, thickeners, antioxidants, stabilisers and other additives, and their effect on product quality. Mechanisms of action of food additives

Learning Outcomes

  • Gaining basic knowledge offood additive substances usage.

     

  • Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.

     

  • Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.

 

Course Content

Week

Theoretical

Practice

Laboratory

1.

Introduction to Food Additives

-

-

2.

Food additive intake assesments, how to read codexes?

-

-

3.

Safety

-

-

4.

Antioxidants

-

-

5.

Acidity Regulators

-

-

6.

Emulsifiers

-

-

7.

Gelling agents, thickeners, stabilisers

-

-

8.

Midterm Exam

-

-

9.

Preservatives

-

-

10.

Flavourings

-

-

11.

Food Colorants

-

-

12.

Sweeteners

-

-

13.

Anticaking agents

-

-

14.

Other additives

-

-

15.

Student presentations and discussion on popular additives

-

-

16.

Final exam

-

-

 

 

Resources 

Recommended Resources

1. "Essential Guide to Food Additives" (Mike Saltmarsh and Lynn Insall, 2013),

2. Understanding Food Additives, 1998, Author Ann Lawrence, Editors Miranda Stephenson and Gill Thomas, ISBN 1 85342 571 0

3. Turkish Food Codex-Regulation for food additives and its changes in 2014-2016-2017.

4."Gıda Katkı Maddeleri" (Tomris Altuğ, 2009 - 2017 Print).

 

Course Workload

Event

Number

Contribution (%)

Midterm Exam

1

40

Final Exam

1

60

Assignment

1

-

Project

1

-

TOTAL

100