| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Analysis | GID1222 | Turkish | Compulsory | 2. Semester | 2 + 1 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Dr. Nihal DURMUŞ |
| Instructor(s) | |
| Goals | To define the concept of quality, quality control and total quality.To teach the functions of quality assurance department and its relationship with other departments. To classify food quality characteristics. To explain the objective and subjective quality criteria for foods. To understand sensory testing techniques. To clarify the composition of foods. To give information about analysis of nutrients, contaminants and additives. |
| Course Content | Determination of samples and analytical results, determination of moisture, fat, protein, carbohydrate, ash and mineral analysis and burning methods in foods, determination of pH and acidity in foods, vitamins, cholesterol, food additives and residue analysis in foods. General food analysis methods and quality controls. |
| # | Öğrenme Kazanımı |
| 1 | 1 Ability to define the concept of quality, food quality, total quality management and quality control. 2 Ability to explain functions of quality asuurance department and its relationship between other parts. To sort the problems encountered in practice. 3 Ability to explain food quality characteristics. 4 Ability to evaluate quality of foods with objective and subjective methods. 5 Ability to apply sensory testing techniques. 6 Ability to explain analysis illuminating food composition. 7 Ability to explain contaminants that transmitted food in different ways and its contamination ways. 8 Ability to have knowledge about desingn of food quality control laboratories. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Basic concepts of food quality | Research, Preparation, After Class Study, Other Activities |
| 2. Week | Sampling, storage and preparation for analysis | |
| 3. Week | Preparation of Mass and Volume% Solution | |
| 4. Week | Molar Solution Preparation | |
| 5. Week | Normal Solution Preparation | |
| 6. Week | Determination of moisture and dry matter in foods | |
| 7. Week | Determination of Ash content | |
| 8. Week | Midterm Exams | |
| 9. Week | Specific Gravity and Density Determination | |
| 10. Week | Determination of pH and Total Acid Content | |
| 11. Week | Protein Analyses | |
| 12. Week | Lipid Analyses | |
| 13. Week | Color Determination in Foods | |
| 14. Week | Salt Analyses |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 8 | 1 | 8 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 8 | 1 | 8 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
