| Course Name | Food Analysis |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| MLBT 205 | Fall | 2 | 2 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Required | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to be able to teach food analysis methods at the basic level. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course includes basic food analysis (acidity, density, browning, fat determination, freezing point, ash content, microbiological analysis). |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Food Analysis Principles | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 1 |
| 2 | Sample Preparation - Evaluation of Analytical Methods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 2 |
| 3 | Protein Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 3 |
| 4 | Protein Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 3 |
| 5 | Fat Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 4 |
| 6 | Carbohydrate Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 5 |
| 7 | Mid term | |
| 8 | Ash and Mineral Analysis of Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 6 |
| 9 | Acidity and pH Analyzes in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 7 |
| 10 | Vitamins Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 8 |
| 11 | Alcohol Detection in Food | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 9 |
| 12 | Analyzes of Food Additives | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 10 |
| 13 | Quality Control Analysis in Food Industry | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 11 |
| 14 | Foodborne Bacterial Pathogens / Staphylococcus Aureus Counts in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 12 |
| 15 | Review of the Semester | |
| 16 | Final |
| Course Notes/Textbooks | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı |
| Suggested Readings/Materials | Marvaha, K.,“Control and Analysis for Food and Agricultural Products”, Gene Tec Books, (2010) ISBN 978-81-89729-93-6 Yetim, H., Kesmen, Z., “Gıda Analizleri”, Erciyes Üniversitesi Ders Yayınları-163 Geçgil, Ş., “Besin Analizi”, Fatih yayınevi, (1987) |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 9 |
| Laboratory / Application | 1 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | 1 | 16 |
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 16 | 1 | 16 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | 1 | 10 | |
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 15 | |
| Total | 120 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge on theories, concepts, methods and tools which are the basis of Laboratory Technology. | X | ||||
| 2 | To be able to synthesize, analyze, interpret, question, criticize and follow professional legal regulations. | X | ||||
| 3 | To be able to use the theoretical knowledge acquired in the field of application and improve solutions for problems. | X | ||||
| 4 | To be able to work effectively as an individual and on multidisciplinary teams and use them in the working environment. | X | ||||
| 5 | To be able to use computer programs and information and communication technologies at the level required by his/her profession. | X | ||||
| 6 | To be aware of the necessity of lifelong learning, monitor developments in science and technology and constantly renew itself. | X | ||||
| 7 | To be able to have a professional and ethical responsibility. | X | ||||
| 8 | To be able to have the ability to communicate effectively in Turkish both oral and written. | |||||
| 9 | To be able to monitor the developments in the field and to communicate with colleagues by using English at least at a level of European Language Portfolio A2 General Level. | |||||
| 10 | To be able to know the concepts of work safety, environmental protection, quality and fulfill their requirements. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
