| 1 | Definition of food additives, mechanisms of action, history, code number and terms related to use, Turkish Food Codex Additives Regulation, some overview, |
| 2 | Relationship between Food Additives and Toxicology, its history, toxicity tests, institutions carrying out toxicological studies, toxicological properties of some additives, |
| 3 | Classification of Food Additives, E codes, definitions in the Colorants group, history, areas of use, classification, properties, amount and limits of use in the legislation, analysis methods, evaluation of EU, USA and Turkey legislation, |
| 4 | Toxicological studies for some colorants published by EFSA and EU commissions, Definition of antimicrobial substances, issues to be considered in the selection of food production and classification of antimicrobial substances, the properties of some of them and the amount and limits of use in the legislation, |
| 5 | Toxicological studies and new regulations for some antimicrobial substances published by EFSA and EU commissions, the properties of other antimicrobial substances and the amount and limits of use in the legislation, the factors affecting the use of preservatives, the definition and classification of antioxidants, the issues to be considered in the selection of food production, the reasons for use, the effect mechanisms, the features of some of them and the amount and limits of use in the legislation |
| 6 | Definitions of some food processing systems related to food additives, Definition, properties and mechanisms of emulsions, Definition and functions of emulsifiers, properties required for food production, classification, properties of some, properties of some and usage amounts and limits in legislation, Definition of stabilizers, classification, properties of some stabilizer substances and the amount and limits of use in the legislation, |
| 7 | Definition of acidity regulators, reasons for use, classification, properties of the most commonly used ones, and the amount and limits of use in the legislation, |
| 8 | Definition of sweeteners, reasons for use, properties that an ideal sweetener should have, metabolism and digestion, classification, properties of the most commonly used ones and the amount and limits of use in the legislation, areas of use, toxicological studies carried out in institutions such as EFSA, responsibilities in food label declarations, relationship to aspartame and microbiota |
| 9 | Midterm |
| 10 | Definitions of flavor, detection mechanism, basic flavors, flavor enhancers, classification, the most commonly used features and the amount and limits of use in the legislation, safety assessment |
| 11 | Definition of anti-caking agents, their use in the food industry, their mechanism and classification, the characteristics of the most commonly used ones, and the amount and limits of use in the legislation, |
| 12 | Definition of flour processing aids, their use in the food industry, their mechanism and classification, the characteristics of the most commonly used ones, and the amount and limits of use in the legislation. |
| 13 | Definition of enzymes, functions of use in the food industry, production methods, properties of the most commonly used ones in the flour and bakery industry and their use amounts and limits in the legislation, definitions of other processing aids, properties of the most commonly used ones in the food industry and their usage amounts and limits in the legislation, definition of carriers and solvents. , properties of the most commonly used ones in the food industry and the amount and limits of use in the legislation, Definition of chelates, the functions they perform together with antioxidants, classification of chelating agents, the properties of the most commonly used ones in the food industry and their usage amounts and limits in the legislation, Definition of phosphates, their functions, areas of use, Definition of flavor and fragrance substances, purpose of use in the food industry, classification, definition of food fortifiers, classification, functions, characteristics of the most commonly used ones in the food industry, and the amount and limits of use in the legislation. |
| 14 | Definition of flavorings, history, production methodology, classification, regulatory evaluation, definition of bulking agents, classification, most commonly used and regulatory limits, definition of propellants, areas of use, definition of foaming agents, areas of use, most commonly used and regulatory limits, foam definition of inhibitors, factors affecting their use, functional compounds, forms of use, areas of use, most commonly used and regulatory limits and presentation |
