Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. HALİT TANJU BESLER
Instructor (s)	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Course Assistant

Purpose and Content

The aim of the course	The objective of this course is to explain and evaluate, identification and general features of food additives,classification of food additives, usage in the food industry, toxicological evaluation of food additives and their impacts on health and legal arrangements in Turkey and the world.
Course Content	The identification, general features and classification of food additives, usage areas, toxicological evaluations on food additives and their impacts on health, purposes and methods in the food industry, legal arrangements related to food additives in Turkey and the world.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Introduction to food additives:definition, usage areas, purposes and functions
2	Legal arrangements and toxicological evaluations of food additives
3	Classifications of food additives, Antioxidants
4	Acidity regulators-Emulsifiers
5	Article discussion (presentation)
6	Colorants
7	Midterm exam
8	Food preservatives
9	Sweeteners, flavors and fragnances
10	Stabilizers, thickening agents, gelling agents and water-soluble gums
11	Starter cultures and others(chelating agents, anti-clumping agents, raising agents)
12	Impact of food additives on health (1)
13	Impact of food additives on health (2)
14	Article discussion (presentation)

Resources

1.Anon.Codex Alimentarius Commission, www.codexalimentarius.net
2.Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html
3. Saldamlı İ, Uygun Ü. Gıda Katkı Maddeleri.Saldamlı İ (ed) Gıda Kimyası,Hacettepe Üniversitesi Yayınları,1998.
4.Branen AL., Davidson PM., Salminen S., Thorngate III JH. (2001). Food Additives (Edited by), Second Edition, CRC press.
5.Lu FC.,Kacew S. (2009) Lu?s Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press.
6.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.
7.Vries J. (1996) .Food Safety and Toxicity, ( Edited by), CRC press.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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