Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST528

Course Name:

Food Additives

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	Today, processed food products have become extremely diversified and the number of food additives used in production has increased rapidly. It is aimed to give the necessary information for more conscious and purposeful use of additives used within the framework of the topics. .
Course Content:	Definition, history, classification, residual substances, importance of additives for health, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizers, emulsifiers, flavor enhancers, sweeteners, spices, colorants, acids, phosphates, chemical and microbiological control of additives, legal regulations. .

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to define additives used in foods
2) To be able to determine the functions of additives used in foods
3) To have knowledge about the interactions of food components and additives used in foods
4) To gain the ability to define the relationship between the amount of additives used in foods and product quality.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Food additives
2)	Antioxidants
3)	Acidity Regulators
4)	Emulsifiers
5)	Gams
6)	Protectors
7)	Flavor Ingredients
8)	Flavor Enhancers
9)	Colorants
10)	Chelating Agents
11)	Sweeteners
12)	Anti-caking Agglutinants
13)	Flour Processing Agents
14)	Other Additives

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	3

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Lesson

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	28
Midterms	1	2
Final	1	2
Total Workload		32