| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Analysis | GTP102 | Compulsory | Associate degree | 1 | Spring | 5 |
Name of Lecturer(s)
Prof. Dr. Halim Aytekin ERGÜL
Assistant Prof. Dr. Sevgi FERSİZ
Lecturer Zuhal AKTOP
Lecturer Halit Sinan ÇETİN
Learning Outcomes of the Course Unit
1) Use the basic mathematical knowledge.
2) Use the basic and applied laboratory techniques.
3) Evaluate the appropriate methods of analyses according to the situation.
4) Define the rules for sampling and preparation of analysis methods.
5) Describe chemical, physical and sensory analyses related to foods.
6) Describe applications of volumetric, gravimetric and enstrumental analyses.
7) Interpret the analysis results obtained and prepares analysis report.
8) Use scientific references in his study.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | |
| 5 | High | High | High | High | High | High | High | |
| 6 | High | High | High | High | High | High | High | |
| 7 | High | High | High | High | High | High | High | |
| 8 | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Yok
Course Contents
This course includes sampling, preparation of samples for the analyses, principles and application of some analyses, such as moisture content and total dry matter content, water soluble and water insoluble dry matter content, ash content, pH and total acidity, carbohydrate content, fat content, protein content, ascorbic acid content analyses will be provided.
Weekly Schedule
1) Determination Of Moisture In Foods (1.-2.Group)2) Determination Of Moisture In Foods (3.-4. group)
3) 1. Quiz
4) Determination of water soluble dry substances, water insoluble dry substances, total of dry substances in foods (1.-2.Group)
5) Determination of water soluble dry substances, water insoluble dry substances, total of dry substances in foods (3.-4.Group)
6) 2. Quiz
7) Determination of total acidity (1.-2. Group)
8) Determination of total acidity (3.-4. Group)
9) 3. Quiz
10) Determination of salt content (Mohr Method) (1.-2.Group)
11) Determination of salt content (Mohr Method) (3.-4.Group)
12) 4. Quiz
13) Determination of water hardness (1.-2. Group)
14) Determination of water hardness (3.-4. Group)
15) 5. Quiz
16) Final examination
Recommended or Required Reading
1- Gıda Analizleri, Prof.Dr. Canan HECER, Yrd.Öğr.Üyesi Beyza ULUSOY
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