| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT114B2 | Laboratory Technique | Compulsory | 1 | 2 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is to gain the theoretical knowledge and skills about the devices used in the food laboratory, the working rules and the basic analysis methods applied. |
| Name of Lecturer(s) |
| Dr.Öğr.Üyesi Kübra ÇİNAR TOPÇU |
| Learning Outcomes |
| 1 | Gains the knowledge about the provision of laboratory safety. | | 2 | Recognize the tools and equipment used in the laboratory and gains the knowledge about their functions. | | 3 | Gain ability to set up an experiment, practice, and interpret the results obtained | | 4 | Learns and apply the procedures that need to be done before and after the analysis. | | 5 | Learns and successfully applies sterilization procedures. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Provision of laboratory safety, introduction and functions of instruments and equipments used in laboratory, preparations to be made before analysis, sterilization procedures, sampling for analysis, certain analyzes applied to food. |
| Weekly Detailed Course Contents |
|
| 1 | Laboratory Rules and Security
| | | | 2 | Laboratory Rules and Security
| | | | 3 | Introduction of glassware used in laboratories and their use
| | | | 4 | Introduction of glassware used in laboratories and their use
| | | | 5 | The basic operations performed in the laboratory and equipment used
| | | | 6 | The basic operations performed in the laboratory and equipment used
| | | | 7 | The basic operations performed in the laboratory and equipment used
| | | | 8 | Midterm Exam
| | | | 9 | Preparations for Analyzes
| | | | 10 | Preparations for Analyzes
| | | | 11 | Solutions
| | | | 12 | Solutions
| | | | 13 | Sources of Error in Quantitative Analysis and Elimination of errors
| | | | 14 | Sources of Error in Quantitative Analysis and Elimination of errors
| | | | 15 | Preparation of samples for analysis
| | |
|
| Recommended or Required Reading |
| Laboratuvar Teknikleri ve Temel Gıda Analizleri / Yrd. Doç. Dr. Faruk Gamlı /2015 |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 3 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 5 | 3 | 2 | | LO2 | 1 | 3 | 5 | 3 | 3 | | LO3 | 2 | 3 | 5 | 3 | 4 | | LO4 | 2 | 3 | 5 | 3 | 4 | | LO5 | 1 | 3 | 5 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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