G342 Food Analysis and Metrology

4 ECTS - 2-2 Duration (T+A)- 6. Semester- 3 National Credit

Information

Code G342
Name Food Analysis and Metrology
Term 2024-2025 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
1 2
Prof. Dr. NURAY GÜZELER (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

Update Time: 09.05.2024 05:50