Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
G314B2	Food Engineering Laboratory Practice II	Compulsory	3	6	5

Level of Course Unit

First Cycle

Objectives of the Course

To make analysis of various food groups

Name of Lecturer(s)

Learning Outcomes

1	To be able to interpret analyzes and results physical, chemical and microbiological analyzes of foods
2	To be able to evaluate the results of food analysis in accordance with food legislation and standards
3	To be able to use equipment needed for anlayzes of food safety and quality control in food laboratories
4	To be able to analyze meat and meat products
5	To be able to analyze milk and milk products
6	to be able to analyze solid and liquid oil products
7	To be able to analyze fruits and vegetables and their products

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Specific analysis of wheat and wheat flour (farinograph, mikroviscoanalizör (RVA), Zeleny sedimentation test, wet and dry gluten, gluten index, falling number), solid and liquid oil products, special analyzes (melting point determination of fatty acid composition by gas chromatography determination), a special analysis of meat and meat products (free of water, water binding capacity, cooked meat products rancidity test, TBA test, myoglobin, and nitrozomiyoglobin analysis, putrefaction test), milk and milk products, special analyzes (volume of ice cream, UHT milk blur , homogenization and sterilization control), fruits and vegetables and their products, special analyzes (hydroxymethylfurfural and patulin analysis, peroxidase test, formol index, microbiological analysis)

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Farinographical analysis of wheat flour
2	Microviscoanalyser analysis of wheat flour
3	Wet and dry gluten, gluten index, falling number analysis of wheat flour
4	Determination of the melting point of fat and oil products
5	To determine the fatty acid composition of fat and oil products by gas chromatography
6	Free water, water binding capacity analysis of meat and meat products,
7	Cooked meat products rancidity test, TBA test, myoglobin, and nitrozomiyoglobin analysis, putrefaction test
8	Midterm
9	Drymatter and fat analysis of milk
10	Homogenization and sterilization control of UHT milk
11	Analysis of the volume of ice cream
12	Hydroxymethylfurfural analysis of fruits and vegetables, and their products
13	Patulin analysis of fruits and vegetables, and their products
14	Canned products peroxidase test
15	Fruit tins formol index, microbiological analysis
16	Final

Recommended or Required Reading

Kurt, A., Çakmakçı, S., Çağlar, A., 2007. Süt ve Mamülleri Muayene ve Analiz Metotları Rehberi, Nas, S., Gökalp, H.Y., Ünsal, M. 2008. Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi Ders Kitapları Yayın No:5, Denizli, Elgün, A., Ertugay, Z., Certel, M., Kotancılar, H.G., 2002. Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi No: 867, Ziraat Fakültesi No:335, Ders Kitapları Serisi No:82. Erzurum, Cemeroğlu, B., 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No:34, Ankara.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Practice	14	2	28
Laboratory	14	3	42
Experiment	14	1	14
Case Study	14	1	14
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	20	20
Report	14	1	14
TOTAL WORKLOAD (hours)			146

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1				4
LO2
LO3						4
LO4
LO5			4
LO6
LO7					4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High