TÜRKÇE
ENGLISH
Information
| Code | G342 |
| Name | Food Analysis and Metrology |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
Doç. Dr. SÜLEYMAN POLAT
(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
None
Resources
Cemeroğlu, B. Gıda Analizleri. 2010. Nobel Akademik Yayıncılık.
Notes
Uylaşer, V. ve Başoğlu, F. Temel Gıda Analizleri. 2011. Dora Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows how to work at the laboratory. |
| LO02 | Knows the purposes of food analyses. |
| LO03 | Knows about sampling and sample preparation of foods. |
| LO04 | Knows to perform physical, chemical and sensory analyses of foods |
| LO05 | Knows interpreting results of analysis |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Laboratory safety rules | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Analyses methods, gravimetry, volumetry | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Using of precision scales, volume measurements | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Sampling and errors during sampling | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Sampling tools and equipments | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Preparation of samples for analyses, expression of results | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Densimeter, picnometer, refractometer | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Related topics in course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | pH and acidity in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Humidity and dry matter analyses in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Determination of fats in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Determination of proteins in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 13 | Determination of sugars in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Determination of ash and minerals in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Sensory evaluation of foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Related topics in course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in course notes | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||