Food Additives

Course Code:

FDE 346

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Courses given by:

Özlem Güçlü Üstündağ

Course Objectives:

To provide theoretical knowledge on the definition of food additives, and their role in the food industry in the context of current food regulations; current national and international regulations on food additives; functional classification and safety assessment of food additives. To develop the scientific approach and critical thinking and communication skills required for the assessment of the impacts of food additive applications on health, food safety, and quality, and the current issues related to food additives.

Course Content:

Definition of food additives, use in foods, national and international food additive regulations, safety assessment of food additives, functional properties of food additives.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper,9: Presentation by guest

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Knowledge on the definition, classification and specifications of permitted food additives and their conditions of use in the context of current regulations.	1a	1, 2, 6	A, B, C, E
Knowledge on current national and international food regulations.	9b	1, 2, 6	A, B, C, E
Knowledge on safety assessment of food additives	10a, 11a	1, 2, 6, 9	A, B, C, E
Ability to assess the impacts of food additive applications on health, food safety and quality.	11a	1,2, 6	A, C, E, F
Ability to communicate food additive related information effectively.	7d	1, 2, 6, 12	A, E, G
Ability to critically assess news and information on current issues related to food additives on different media channels.	11a	1, 2, 6, 10	E, F
Knowledge of professional and ethical responsibilities	9a	1,2	A, E
Ability to work effectively in teams	6a	9, 11	E, F
Ability to use a variety of resources effectively to access information	8a, 8b	1,2,6	E, F

Course Flow

COURSE CONTENT
	Week Topics	Study Materials
1	Introduction to food additives, food label reading	Lecture Notes
2-3	Definition and use of food additives in the context of current regulations	Lecture Notes
4-6	Global, international and national regulation of food additives	Lecture Notes
7-9	Application of food additives in foods: Functional classification	Lecture Notes
10-12	Safety assesment of food additives	Lecture Notes
13-14	Student projects	Literature review

Recommended Sources

Textbook	Lecture notes provided by instructor
Additional Resources	Selected resources provided by the instructor (food regulations, civil society/panel/government/comission reports, articles, monographs, book chapter, media resources)

Material Sharing

MATERIAL SHARING
Documents	All course materials (documents, assignments and exams) will be shared via Google Classroom:
Assignments	FDE 346 Invite link:
Exams	https://classroom.google.com/c/MTQ5NTkwNDEwMDYw?cjc=cyxcau2

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Assigments, quizzes, in-class activity and projects		46
Midterm	1	54
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		35
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		65
Total		100

Course’s Contribution to Program

	COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems.
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.
7a	Ability to communicate effectively in Turkish, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,	√
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.	√
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Assignments/Projects	4	5	20
Midterm	1	15	15
Final exam	1	25	25
Total Work Load			116
Total Work Load / 25 (h)			4.6
ECTS Credit of the Course			5

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Food Additives

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