FOOD ADDITIVES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY251	FOOD ADDITIVES	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about the general properties, classification, toxicological values and health effects of food additives.
Contents of the Course Unit:	Definition and purpose of use of food additives, classification of food additives, toxicological evaluations of food additives, legal regulations on food additives and the effects of food additives on health

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines food additives.
Classifies food additives according to their intended use.
Explains the legal regulations about food additives.
Interprets food additives in terms of toxicology.
Categorise food additives according to their usage areas.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Self Study	Definition of Food Additives and Purposes of Use	Lecture, Discussion
2	Literature Review, Self Study	Definition of Food Additives and Purposes of Use	Lecture, Discussion
3	Literature Review, Self Study	Legal Regulations Regarding Food Additives	Lecture, Discussion
4	Literature Review, Self Study	Legal Regulations Regarding Food Additives	Lecture, Discussion
5	Literature Review, Self Study	Toxicological Evaluations of Food Additives	Lecture, Discussion
6	Literature Review, Self Study	Classification of Food Additives	Lecture, Discussion
7	Literature Review, Self Study	Overview	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Self Study	Antioxidants	Lecture, Discussion
10	Literature Review, Self Study	Acidity regulators-Emulsifiers	Lecture, Discussion
11	Literature Review, Self Study	Colorants, Preservatives	Lecture, Discussion
12	Literature Review, Self Study	Sweeteners, Stabilizers, Thickeners, Gelling Agents and Water-Soluble Gums	Lecture, Discussion
13	Literature Review, Self Study	Effects of Food Additives on Health	Lecture, Discussion
14	Literature Review, Self Study	Effects of Food Additives on Health	Lecture, Discussion
15	Literature Review, Self Study	Overview	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Codex Alimentarius Commission, www.codexalimentarius.net
Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html
Organization, World Health. Evaluation of Certain Food Additives : Eighty-Sixth Report of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization, 2019. ProQuest Ebook Central, https://www.proquest.com/legacydocview/EBC/5910086?accountid=150320.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	14	3	42
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	149