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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5101
Additives in Seafood
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Levent İZCİ
Course Instructors
 
Course Assistants
 
Course Aims
Today, with a quick tempo in the production and consumption of ready foods rather increased and use of food additives in food industry has become inevitable. Knowing the properties of food additives and their products in accordance to the Turkish Food Codex consider the features, use of these additives to give the necessary information. In addition, the necessary R & D activities can be done by executing necessary to interpret is to train individuals.
Course Goals
To understand the reasons for the use of food additives
To teach the function of food additives in foods
Ability to use appropriate additives in foods to give
Learning Outcomes of The Course Unit
1- Ability to determine appropriate additives, appropriate of seafood
2- To have capabilities of of R & D work for increasing of seafood consumption
3- Should be taken daily ability determines the amount of food additives
Course Contents
Food additive definition, classification, food additives and general features, food additives usage in recent years because of the increase, used in seafood, food additives, should be taken daily supplements of the determination of the amount of seafood, processing technology, food additives location.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
14
14
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
14
14
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
165
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Textbook
Additional Resources
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
Material Sharing
Documents
Power point presentation
Assignments
Reasons for the use of food additives

Exams
Mid Term and Final Exam
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
3