Ders Bilgileri

FOOD ANALYSIS TECHNIQUES
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 118	Spring	3	1	4	3

Ön Koşulu Olan Ders( ler )	none
Dili	en
Türü	Elective
Seviyesi	Associate
Öğretim Elemanı( ları )	Doç.Dr. Sadin ÖZDEMİR
Öğretim Sistemi	Face to Face
Önerilen Hususlar	none
Staj Durumu	None
Amacı	Fundamental principles and applications in the area of food analysis; teach the various foods making this analysis applications.
İçeriği	Research in the food industry (R & D) and the control functions of the laboratories, Sampling and sample preparation, Moisture (water) and Total Dry Matter Determination, Dry Matter Determination of Soluble and Insoluble, Determination of Ash, Determination of pH and titratable acidity, Determination of Salt, Determination of Ascorbic acid (vitamin C), Determination of sugar (Lane-Eynon method, according to Luff-Schoorl method), Determination of fatty, Determination of Protein, Determination of Alcohol

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	TSE in accordance with the sample (sample) and the rules of the sample preparation methods will be understood
2	Explain how to analyze and apply the general principles of food area
3	Food analysis and processing skills, explain different methods of application of the products wins
4	Can evaluate the results of the analysis

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Research in the food industry (R & D) and the control functions of the laboratories	Lecture and discussion
2	Sampling and sample preparation	Lecture and discussion
3	Moisture (water) and Total Dry Matter Determination	Lecture and discussion
4	Dry Matter Determination of Soluble and Insoluble	Lecture and discussion
5	Determination of Ash	Lecture and discussion
6	Determination of pH and titratable acidity	Lecture and discussion
7	Determination of Salt	Lecture and discussion
8	Midterm Exam
9	Determination of Ascorbic acid (vitamin C)	Lecture and discussion
10	Determination of sugar (Lane-Eynon method, according to Luff-Schoorl method)	Lecture and discussion
11	Determination of fatty	Lecture and discussion
12	Determination of fatty	Lecture and discussion
13	Determination of Protein	Lecture and discussion
14	Determination of Protein	Lecture and discussion
15	Determination of Alcohol	Lecture and discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	TSE in accordance with the sample (sample) and the rules of the sample preparation methods will be understood	4	1͵2
2	Explain how to analyze and apply the general principles of food area	4	1͵2
3	Food analysis and processing skills, explain different methods of application of the products wins	4	1͵2
4	Can evaluate the results of the analysis	4	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	4	56
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	1	14
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	1	1
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	2	2
15	Final Exam	1	1	1
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