TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G342 |
| Name | Food Analysis and Metrology |
| Term | 2018-2019 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
Prof. Dr. NURAY GÜZELER
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Provide basis for the food analyses and enable the students to gain skills in performing important physical, chemical and sensory analyses of foods.
Course Content
Laboratory safety rules. Analyses methods, gravimetry, volumetry, using of precision scales, volume measurements. Sampling and errors during sampling, sampling tools and equipments. Preparation of samples for analyses, expression of results. Densimeter, picnometer, refractometer, pH and acidity in foods, humidity and dry matter analyses in foods, determination of fats in foods, determination of proteins in foods, determination of sugars in foods, determination of ash and minerals in foods. Sensory evaluation of foods.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains how to work in the laboratory |
| LO02 | Performs food analysis |
| LO03 | Takes samples from food |
| LO04 | Performs physical, chemical and sensory analysis on foods |
| LO05 | Evaluates the analysis results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 2 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 2 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 2 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 1 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Laboratory safety rules | Related topics in course notes | |
| 2 | Analyses methods, gravimetry, volumetry | Related topics in course notes | |
| 3 | Using of precision scales, volume measurements | Related topics in course notes | |
| 4 | Sampling and errors during sampling | Related topics in course notes | |
| 5 | Sampling tools and equipments | Related topics in course notes | |
| 6 | Preparation of samples for analyses, expression of results | Related topics in course notes | |
| 7 | Densimeter, picnometer, refractometer | Related topics in course notes | |
| 8 | Mid-Term Exam | ||
| 9 | pH and acidity in foods | Related topics in course notes | |
| 10 | Humidity and dry matter analyses in foods | Related topics in course notes | |
| 11 | Determination of fats in foods | Related topics in course notes | |
| 12 | Determination of proteins in foods | Related topics in course notes | |
| 13 | Determination of sugars in foods | Related topics in course notes | |
| 14 | Determination of ash and minerals in foods | Related topics in course notes | |
| 15 | Sensory evaluation of foods | Related topics in course notes | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||