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Course Information
Course Unit Title : Additives in Seafood
Course Unit Code : 01SAI5101
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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.
Languages of Instruction : Turkish
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
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.
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction; from yesterday to today, food additives

  Study Materials: Textbook
2 Definition of food additives and food industry
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
3 Reasons for the use of food additives

  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
4 Food additives in Turkish Food Codex
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
5 Legal regulations related to food additives
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
6 Antioxidants

  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
7 Acidity regulators
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
8 Emulsifiers

  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
9 Users increase consistency
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
10 Preservatives

  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
11 Flavor materials
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
12 Colorants and flavorings

  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
13 Increase the volume and preventing agglomeration
  Study Materials: Textbook
Altuğ, T. Gıda Katkı Maddeleri. II. Baskı,276 s.
Internet facilities
14 General Assesment