| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G311B2 | Food Engineering Laboratory Practice I | Compulsory | 3 | 5 | 5 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Students to conduct laboratory studies, and laboratory tools and equipment used to inform about the work of |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Halil İbrahim AKGÜL |
| Learning Outcomes |
| 1 | Students will be able to work in food laboratories safely. | | 2 | Students will be able to carry out first aid methods in laboratory accidents. | | 3 | Students will be able to prepare the chemical subtances and chemical solutions | | 4 | Students will be able to use the basic devices in food laboratory. | | 5 | Students will be able to have to take responsibility in laboratory |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Laboratory rules and safety, and laboratory materials, recognition, basic laboratory procedures, sample preparation and analysis based on different principles of instrumental analysis is about. Milk, meat, grain, oil, fruits and vegetables and their products, raw materials, sampling methods, physical analysis, titratable acidity, pH, moisture, ash, salt, oil, nitrogen, nitrite, nitrate and sugar, such as chemical analysis to determine the amount of the color and texture measurement, sensory analysis, determination of fraud in milk and meat products, water analysis and determination of residual chlorine in water |
| Weekly Detailed Course Contents |
|
| 1 | Course introduction, showing the resources | | | | 2 | Personal Security Precautions | | | | 3 | Laboratory General Safety Precautions | | | | 4 | Laboratory General Safety Precautions | | | | 5 | Laboratory General Safety Precautions | | | | 6 | The basic equipment in the laboratory | | | | 7 | Laboratories cleaning materials, sampling, analysis, preparation | | | | 8 | Midterm | | | | 9 | General methods of analysis | | | | 10 | Colorimetric methods of analysis-physical methods of analysis | | | | 11 | Preparation of Solutions-calculation | | | | 12 | Preparation of Solutions-calculation | | | | 13 | Preparation of Solutions-calculation | | | | 14 | Preparation of Solutions-calculation | | | | 15 | Preparation of Solutions-calculation | | |
|
| Recommended or Required Reading |
| Cemeroğlu, B., 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No:34, Ankara. |
| 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 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Practice | 14 | 2 | 28 |
| Laboratory | 14 | 1 | 14 |
| Problem Solving | 14 | 1 | 14 |
| Team/Group Work | 14 | 1 | 14 |
| Experiment | 14 | 1 | 14 |
| Case Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 10 | 10 |
| Report | 14 | 1 | 14 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 4 | 3 | | LO2 | 3 | 5 | 5 | 5 | 4 | 4 | | LO3 | 4 | 3 | 5 | 4 | 3 | 4 | | LO4 | 5 | 5 | 5 | 3 | 5 | 5 | | LO5 | 4 | 4 | 3 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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