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Information
| Code | GM554 |
| Name | Basic Analysis Methods in Milk and Milk Products |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
1 |
Course Goal / Objective
Sampling methods in milk and dairy products, physical, chemical, sensory and microbiological analysis methods, preparation of some necessary solutions and media for analysis, evaluation of analysis results.
Course Content
Sampling methods in milk and dairy products, physical, chemical, sensory and microbiological analysis methods, preparation of some solutions and media required for analysis, analysis results.
Course Precondition
None
Resources
Şanlıdere Aloğlu, H. ve Öner, Z. Süt ve Süt Ürünleri Analiz Yöntemleri. 2018. Sidas Yayınları
Notes
Kırdar, S.S. Süt ve Ürünlerinde Laboratuvar Uygulamaları Analiz Yöntemleri. 2019. Sidas Yayıncılık
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows how to work in laboratory. |
| LO02 | Knows the purposes of milk and dairy products analysis. |
| LO03 | Knows and prepares samples from milk and milk products. |
| LO04 | Knows the physical, chemical and sensory analysis of milk and dairy products. |
| LO05 | Interpret the results of analysis in milk and dairy products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Rules to be followed during laboratory work | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Methods of physical analysis in milk | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Methods of physical analysis in yoghurt | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Methods of physical analysis in cheese | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Methods of physical analysis in ice cream | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Methods of chemical analysis in milk | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Methods of chemical analysis in yoghurt | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Related topics in lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Methods of chemical analysis in cheese | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Methods of sensory analysis in milk | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Methods of sensory analysis in yoghurt | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Methods of sensory analysis in cheese | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Methods of instrumental analysis in milk | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Methods of instrumental analysis in yoghurt | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Methods of instrumental analysis in cheese | Related topics in lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Related topics in lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||