Food Laboratory Techniques
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Laboratory Techniques | GTP105 | Compulsory | Associate degree | 1 | Fall | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Sevgi FERSİZ
Assistant Prof. Dr. Nadide SEYHUN
Lecturer Halit Sinan ÇETİN
Lecturer Mine Nazan KERİMAK ÖNER
Lecturer İlknur MERİÇ AKYOL
Learning Outcomes of the Course Unit
1) Apply working principles for laboratory.
2) Classify the risks for laboratory.
3) Classify the equipments used in laboratory.
4) Use glass, plastic, metal and porcelain equipments in laboratory.
5) Use the basic instruments in laboratories.
6) Perform the general analyses.
7) Perform the physical analyses.
8) Perform the chemical analyses.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | Low | No relation | High | No relation | No relation | High | |
| 2 | Middle | Low | No relation | High | No relation | No relation | Middle | |
| 3 | Middle | Low | No relation | Middle | No relation | No relation | High | |
| 4 | Middle | Low | No relation | Middle | No relation | No relation | Low | |
| 5 | High | High | No relation | High | No relation | No relation | High | |
| 6 | High | High | No relation | High | No relation | No relation | High | |
| 7 | High | High | No relation | High | No relation | No relation | High | |
| 8 | High | High | No relation | High | No relation | No relation | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
none
Course Contents
The course includes the definition of laboratory and the basic properties of a laboratory., the basic rules for laboratory and laboratory accidents, the equipments, chemicals and solutions used in laboratory, preparation of chemical solutions, the basic equipments used in food laboratories.
Weekly Schedule
1) Principles of laboratory, laboratory safety2) Classification of risks in laboratory
3) Safety rules for chemicals, risk symbols
4) Classification of lab equipments
5) Glass equipments used in laboratory
6) Plastic, porcelain and metal equipments used in laboratory
7) Preparation of chemical solutions
8) Midterm examination/Assessment
9) Basic instruments used in laboratories
10) Importance of water used in experiments, distilled and deionised water
11) General experiments (heating, drying, ash content, extraction)
12) General experiments (distillation, titration)
13) General experiments (crystallization, filtration)
14) Physical experiments (density, texture, viscosity measurements)
15) Chemical experiments
16) Final examination
Recommended or Required Reading
1- Gıda Laboratuvar Tekniği, İsmet Şahin, Uludağ Üniversitesi Yayınları
2- Genel Mikrobiyoloji ve Laboratuvar Kılavuzu, Selma Güven, Nobel Yayınevi
3- Modern Temel Kimya Laboratuvarı, Mustafa Özcan, Nobel Yayınevi
4- Laboratuvar Teknikleri, Süreyya Saltan Evrensel - Canan Dözen, Nobel Yayınevi
5- Gıda Analizleri, Bekir Cemeroğlu, Nobel Yayınevi
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required