Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 students are informed about the general characteristics of food additives, toxicological assessments, uses in food and legal arrangements of food additives. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | gain knowledge about food additive analysis. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | gain knowledge of the general properties of food additives. |
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-7 Has the endowments to lecture at the undergraduate level |
Examination |
| LO-3 | can think about toxicological evaluations of food additives. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-4 | know regulation of food additives and additional major legislation |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definition of food additives, their intended use, the mechanism of action, areas of usage, regulations and toxicological evaluations of food additives, methods of analysis of food additives | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition of food additives, purposes of use, mechanism of action, functions. | Description method |
| 2 | Legal regulations and toxicological evaluations of food additives. | Description method |
| 3 | Uses of additives in foods | Description method |
| 4 | Food additives classification | Description method |
| 5 | - Toxicity of Food Additives - Toxicity of food colours - Toxicity of antioxidants - Toxicity of sweeteners | Description method |
| 6 | - Toxicity of food preservatives - Toxicity of flavoring agents - Toxicity of emulsifiers | Description method |
| 7 | - Toxicity of acidifiers and acidity regulators - Toxicity of gelling agents | Description method |
| 8 | mid-term exam | |
| 9 | Methodology for Toxicity Evaluation of Food Additives - In Vitro Genetic Toxicity Tests - In Vivo Genetic Toxicity Tests | Description method, Distance Learning |
| 10 | New technologies in toxicity studies | Description method |
| 11 | Analytical Methods for the Determination of Food Additives - Sample pretreatment: extraction and cleanup | Description method |
| 12 | Food Additives: Determination, Separation, and Detection | Description method |
| 13 | Identification of food additives | Description method |
| 14 | Quality and safety assessment | Description method |
| 15 | Quality and safety assessment | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Fernanda C.O.L. Martins, Michelle A. Sentanin, Djenaine De Souza,2019. Analytical methods in food additives determination: Compounds with functional applications. Food Chemistry Volume 272, 30 January 2019, Pages 732-750. | |
| 2 | Isabel CFR Ferreira and Ma´rcio Carocho, 2019. Food and Nutritional Analysis j Food Additives.Encyclopedia of Analytical Science, 3rd edition, Volume 3. | |
| 3 | Neeraj Kumar, Anita Singh, Dinesh Kumar Sharma and Kamal Kishore, 2019. Toxicity of Food Additives. Food Safety and Human Health, Chapter 3. | |
| 4 | M.J. Scotter, 2015. Methods of analysis for food colour additive quality and safety assessment. Colour Additives for Foods and Beverages, Chapter 6. | |
| 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 | 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 | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 182 | ||