Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 3 T+P+L: 2+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Mehmet DEMİRCİ
Course Objective
The aim of the course is to understand the characteristics of food additives and their potential uses, and to evaluate their applications in the field of Nutrition and Dietetics based on the literature.
Course Content
The course content includes the definition and classification of food additives, the foods in which they are used, and the use of additives in gastronomic applications.
Required Resources
Course Notes
Core Area Distribution
(44) Physical Sciences%50 (72) Health%50
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 5 | 5 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 6 | 6 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to the course, history and importance of food additives. | Course Notes |
| 2 | Definition and classification of food additives (colorants, preservatives, flavorings, etc.). | Couse Notes |
| 3 | The uses and functions of food additives. | Course Notes |
| 4 | Preservatives and oxidation inhibitors: their mechanisms and examples of use. | Course Notes |
| 5 | Colorants and flavorings: types, properties, and applications. | Course Notes |
| 6 | Sweeteners and texture modifiers: chemical structures and functions. | Course Notes |
| 7 | Toxicological evaluation and safety criteria for food additives. | Course Notes |
| 8 | Legal regulations and food additive standards (Codex, EFSA, FDA) | Course Notes |
| 9 | Midterm Exam | Midterm Exam |
| 10 | Labeling and consumer information: requirements and practices. | Course Notes |
| 11 | The effects of food additives on nutrition and health. | Course Notes |
| 12 | Public Holiday | Public Holiday |
| 13 | Functional additives and natural alternatives. | Course Notes |
| 14 | Current research and debates: public health issues related to food additives. | Course Notes |
| 15 | Student presentations | Güncel Literatür |
| 16 | Student presentations | Current Literature |