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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
INGREDIENTS IN FOOD MYO 279 3 3 + 0 3 4
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Önlisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Öğr. Gör. HÜSEYİN DURAN
Dersi Verenler Öğr. Gör. Dr. YELİZ PARLAK
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Temel Öğretim
Dersin Amacı
To provide information about the properties and use of food additives.

 
Dersin İçeriği
Definition of food additives and issues to be considered during use, classification of food additives used in the food industry and examination of food additive groups.

 
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Defines the food additives and lists the intended use. 2 - 1 - C - A -
2 - Explain the qualities of food additives. 2 - 1 - C - A -
3 - Explain the legal regulations in the use of food additives. 2 - 1 - C - A -
4 - Categorize food additives and give examples. 2 - 1 - C - A -
5 - Describe the properties and mechanisms of action of food additives. 2 - 1 - C - A -
6 - Explain the use of food additives in foods. 2 - 1 - C - A -
Öğretim Yöntemleri: 2:Question-Answer 1:Lecture
Ölçme Yöntemleri: C:Homework A:Testing

Ders Akışı

Hafta Konular ÖnHazırlık
1 Definition of food additives, intended use, basic principles of classification and usage, legal regulations and toxicological evaluations on this subject.
2 Preservatives
3 antioxidants
4 Acidity regulators
5 emulsifiers
6 stabilizers
7 Anti-caking agents, bulking agents, propellants, embossing agents.
8 Foaming agents, antifoaming agents, moisture transmitters, polishing agents, firming agents
9 Mid-term, Flour processing agents, chelating agents
10 Flour processing agents, chelating agents
11 colorants
12 Flavors and flavor enhancers
13 sweeteners
14 Fortifiers

Kaynaklar

Ders Notu
Ders Kaynakları
  1. Altuğ, "Gıda katkı maddeleri" Meta Basım, İzmir, 2006, ISBN:9759740826
  2. Demirci,´Süt Mikrobiyolojisi ve Katkı Maddeleri´VI:Süt ve Süt Ürünleri Tebliğler Kitabı,Rebel Yayıncılık,Tekirdağ,2000

Çakmakçı S, Çelik İ (1995): Gıda Katkı Maddeleri. Atatürk Üniv Zir Fak Ofset Tesisi, 2. Baskı, Erzurum.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 To gain the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
KisaSinav 1 10
Odev 1 20
Odev 2 20
AraSinav 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 8 8
Quiz 2 5 10
Assignment 1 8 8
Final examination 1 16 16
Toplam İş Yükü 106
Toplam İş Yükü /25(s) 4.24
Dersin AKTS Kredisi 4.24
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