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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES2022 - FOOD ADDITIVES
Contents Of The Courses in a weekly Period
Week
Subjects
Sources
1
Definition, intended use, classification of food additives
2
Legal regulations, competent institutions and international authorities on additives
3
Antioxidants
4
Antimicrobial agents
5
Sweeteners
6
Emulsifiers
7
Flavorings
8
Acidity Regulators
9
Food Dyes-Colourants
10
Flour, meat etc. processing agents
11
Others
12
Student presentations-1
13
Student presentations-2
14
Öğrenci sunumları -3
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