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Course Code: 
NUT 252
Course Period: 
Spring
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
Students will be informed about the properties of food additives, the structure, formation of food toxins and their effects of on health, methods of transmission to food and methods to prevent hazards they may cause and food additives.
Course Content: 

Definition of food additives, classification of additives used in food industry (antioxidants, acidity regulators, emulsifiers, gums, preservatives, flavorings, flavor enhancers, colorants, chelating agents, foaming agents, moisture transmitters, antifoaming agents and stabilizers). Definition and classification of toxicity, factors affecting toxicity, toxicity sources in foods, toxic substances formed due to production, preparation and storage conditions of foods and their effects, risk groups and food allergy

Course Methodology: 
1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Learn about food additives.

1,8,11

1,2,3

1,2,3,4,5

2) Have knowledge about food additives in Food Codex and their usage.

1,8,11

1,2,3

1,2,3,4,5

3) Learns which microorganisms produce which toxins and the effects of these metabolites.

1,8,11

1,2,3

 1,2,3,4,5

4) Have knowledge about chemical properties of toxins which are metabolites of microorganisms.

1,8,11

1,2,3

1,2,3,4,5

5) Have knowledge about the positive and negative aspects of food additives.

1,8,11

1,2,3

 1,2,3,4,5

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

Definition of food additives, their purpose of use, classification and basic principles in their usage

 

2

Legislative regulations and toxicological assessments on food additives determined by FDA and GRAS

 

3

Definition and classification of toxicity

 

4

Toxicity and mechanism of action of toxins

 

5

Toxin sources in food

 

6

The effects of toxic substances formed due to production, preparation and storage conditions of foods

 

7

MIDTERM

 

8

Antioxidants

 

9

Acidity regulators

 

10

Emulsifiers

 

11

Gums, Preservatives

 

12

Colorants

 

13

Chelating agents

 

14

Sweeteners, Anti-coagulants

 

15

Risk groups and food allergy

 

 
 

Recommended Sources

RECOMMENDED SOURCES

 

Textbook

 

Additional Resources

Food Toxicology

Debasis BagchiAnand Swaroop

 

CRC Press, 2016

Chemistry of Food Additives and Preservatives

 

Titus A. M. Msagati B.Sc. (Hons), MSc, Ph.D., CChem,

First published:4 October 2012

 

     
 

 

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Midterm

1

75

Homework

1

25

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

X

 

 

2

 Gains expertise in the scientific researh methods.

 

 

 

X

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

x

 

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

x

 

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

x

 

 

 

 

 

 

8

 Gains abilitiy to communicate with his/her colleagues and applies the most  appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

X

 

 

9

 Organizes activities aimed at improving nutritional status if necessary by     determining the nutritional status of his/her environment.

x

 

 

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

x

 

 

 

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

 

 

 

x

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

3

45

Hours for off-the-classroom study (Pre-study, practice)

14

3

42

Mid-terms

1

12

12

Homework

1

6

6

Final examination

1

15

15

Total Work Load

 

 

120

Total Work Load / 25 (h)

 

 

4,8

ECTS Credit of the Course

 

 

5