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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES2022 - FOOD ADDITIVES
GENERAL INFORMATION ABOUT THE COURSE
Course Code
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Course Title
Theoretical
Practical
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Course Objective
To provide information about the properties of food additives and the points to be considered during their use.
Brief Content of the Course
Definition of food additives, points to be considered in the use of food additives, classification of additives used in the food industry (antioxidants, acidity regulators, emulsifiers, gums, preservatives, flavoring agents, flavor enhancers, colorants, chelating agents, sweeteners, anti-caking agents, flour processing agents , bulking agents, propellants, leavening agents, foaming agents, anti-foaming agents, humectants, polishing agents, firming agents and stabilizers) and its examination.
Prerequisites
There is no
Course Objectives
Course Objectives
1
Have knowledge about additives that are harmful to human health
2
Gains knowledge about additives beneficial to human health
3
Becomes informed about the future status of food additives.
4
Learn about additives in food products
5
Examines and acquires knowledge about the additives in all industrial food products found in food consumption.
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Course Category
Course Category
Percentage
Expertise /Field Courses