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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM2082016959 | FOOD ANALYSES | Compulsory | 2 | 4 | 2 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Give information about the principles of food analysis and introduce the methods used in food analysis. | | Name of Lecturer(s) | | Yrd. Doç. Dr. Atilla ŞİMŞEK | | Learning Outcomes | | 1 | Students understands the general methods in food analysis, methods can be applied | | 2 | Students discuss and interpret the results of analysis. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | | Recommended Optional Programme Components | | | Course Contents | | Sampling, sample handling, evaluation of results, analysis of water content and total dry matter, analysis of mineral substances and ash content, pH and titratable acidity, analysis of protein, carbohydrate and fiber, determination of enzyme activity, vitamin analysis, analysis of mitotoxins and pexticides in foods, rheological analysis, color analysis and sensory evaluation of color | | Weekly Detailed Course Contents | |
| 1 | Sampling of foodstuffs , Storage and Preparation, Evaluation of Analytical Methods and Data
| | | | 2 | Determination of moisture or total dry matter | | | | 3 | Analysis of ash and mineral matter in foods | | | | 4 | Acidity and pH Analysis | | | | 5 | Specific gravity ( density bottles ) , Density determination ( Areometric) | | | | 6 | Protein Analysis ( Kjeldahl ) | | | | 7 | Determination of salt ( Mohr 's method ) | | | | 8 | Overall Assessment and EXAM
| | | | 9 | Determination of sugar in foods ( lena- Eynon, Luff Schoorl ) | | | | 10 | Ascorbic acid ( VITC ) analysis, preservative agent ( SO2) analysis, CO2 analysis | | | | 11 | Determination of Water Hardness ( French and German degrees of hardness , alkalinity of water )
| | | | 12 | Antioxidant activity determination in foods , determination of total phenolic | | | | 13 | Oil Analysis and characterization of oil ( refractive index, free fatty acids , iodine , peroxide value, saponification number , boiling point, freezing point, Bitterness test , Antioxidant search ) | | | | 14 | Food in the color analysis, analysis of HMF in food
| | | | 15 | Nitrate analysis, test weight in wheat , gluten amount | | | | 16 | Final exam | | |
| | Recommended or Required Reading | | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 2 | 28 | | Experiment | 14 | 1 | 14 | | Report Preparation | 2 | 2 | 4 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | | LO2 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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