Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 aim of course inform about natural additives that are added to foods in order to change the appearance and taste of foods according to the consumer's wishes and to increase their shelf life by preventing their spoilage. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can interprete the effects of additives and their mode of action in food systems. |
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 PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | can choose the correct additives towards purpose and product |
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-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | can follow food 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-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-4 | can know the details about the use of additives, comprehend risks in terms of toxicology |
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-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader 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 | ||
| Sources and use of natural antimicrobials, natural antioxidants, natural sweeteners, natural food colorants, natural sweeteners and other natural additives, | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to food additives | Description method |
| 2 | Antimicrobial compounds from microbial sources | Description method |
| 3 | Antimicrobial compounds from animal sources | Description method |
| 4 | Antimicrobial compounds from plant sources | Description method |
| 5 | Natural sweeteners for use in foodstuffs | Description method |
| 6 | Natural food coloring agents | Description method |
| 7 | Natural food coloring agents (cont.) | Description method |
| 8 | mid-term exam | |
| 9 | Natural emulsifiers and stabilizers | Description method |
| 10 | - Flavor-Enhancing Agents - Glazing agent | Description method |
| 11 | Natural antioxidants | Description method |
| 12 | Natural antioxidants (cont.) | Description method |
| 13 | GDO | Description method |
| 14 | Plant toxins | Description method |
| 15 | Legislation on food additives | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Zeece, M. (2020). Food colorants. | |
| 2 | J. Delves-Broughton, Danisco Food Protection, UK, 2012. Natural antimicrobials as additives and ingredients for the preservation of foods and beverages. | |
| 3 | Joy L. Frestedt, 2018. Foods, Food Additives, and Generally Regarded as Safe (GRAS) Food Assessments. | |
| 4 | Zeece, M. (2020). Food additives. | |
| 5 | Ida I. Muhamad, Yanti M.M. Jusoh, Norazlina M. Nawi, Azni A. Aziz, Alyani M. Padzil, Hong L. Lian, 2018. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment. Natural and Artificial Flavoring Agents and Food Dyes, Chapter 15. | |
| 6 | David Wiley, Christy Ng Yen Nee, 2020. Food ingredients. Food and Society, Chapter, 20. | |
| 7 | D. R. Berdahl, R. I. Nahas and J. P. Barren, Kalsec Inc., USA, 2010. Synthetic and natural antioxidant additives in food stabilization: current applications and future research. ©Woodhead Publishing Limited. | |
| 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 | 2 | 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 | 2 | 3 | 6 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 1 | 3 |
| Oral Examination | 0 | ||
| Quiz | 1 | 3 | 3 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 183 | ||