Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is upskill about food coloring agents, the rules and regulations of artificial and natural food colorants, the differences between them . | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | knows the importance of color in foods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | can distinguish between natural and synthetic food colorants. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | knows the effects of food dyes on health. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | knows the legislation related to the use of food additives. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| - The difference between artificial and natural food colorants · Rules and regulations concerning food colorants · Health promoting properties of carotenoids, flavonoids, and chlorophyll · The artificial colorants and its effects on health · Examples of natural colorants as potential replacements for artificial colorants | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The importance of color in food | Description method |
| 2 | Natural food colorants - Anthocyanins | Description method |
| 3 | - Curcumin - Betalain - Caramel - Carmine | Description method |
| 4 | - Carotenoids - Chlorophyll | Description method |
| 5 | - Phycocyanin - Heme - Phycocyanin | Description method |
| 6 | - Minerals (inorganic food colorants) | Description method |
| 7 | Natural food colorants and its effects on health | Description method |
| 8 | mid-term exam | |
| 9 | Artificial food colorants, classification | Description method |
| 10 | - Tartrazine - Quinoline Yellow - Azorubine | Description method |
| 11 | - Sunset yellow - Allura red - Erythrosine | Description method |
| 12 | - Brilliant blue - Brilliant Black - Fast green | Description method |
| 13 | - Nitrate and Nitrite | Description method |
| 14 | How are safe levels for artificial colorant use established? | Description method |
| 15 | Artificial food colorants and its effects on health | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Muthusamy Ramesh, Arunachalam Muthuraman, 2018. Flavoring and Coloring Agents: Health Risks and Potential Problems.Natural and Artificial Flavoring Agents and Food Dyes, Chapter 1 | |
| 2 | Zeece, M. (2020). Food colorants. Introduction to the Chemistry of Food, Chapter 8. | |
| 3 | Ida I. Muhamad, Yanti M.M. Jusoh, Norazlina M. Nawi, Azni A. Aziz, Alyani M. Padzil, Hong L. Lian, 2018. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment. Natural and Artificial Flavoring Agents and Food Dyes, Chapter 15. | |
| 4 | David Wiley, Christy Ng Yen Nee, 2020. Food ingredients. Food and Society, Chapter, 20. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 175 | ||