| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | GM213.1B | Food Analysis | Seçmeli | 2 | 3 | 3 |
|
| Dersin Seviyesi |
| Lisans |
| Dersin Amacı |
| To promote the students to practice their knowledge on Food Analysis I. To provide the students with the knowledge of instrumental analysis. To promote the students to perform instrumental analysis. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
|
| Öğrenme Çıktıları |
| 1 | Recognize of analysis materials and instruments, prepare of solutions and indicators, | | 2 | Explain and practice of essential food analyses (dry matter, ash, protein, fat/oil, carbohydrate, acidity, pH, salt, vitamin etc.), | | 3 | Enlighten and make of textural and sensorial analyses | | 4 | Explain of essentials of spectrophotometric and chromatographic analyses and realizes some of them | | 5 | Explain of essentials of electrophoretic analyses and evaluate of analysis results | | 6 | | | 7 | | | 8 | | | 9 | |
|
| Öğrenim Türü |
| Normal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| Determination of fats & oils, quality control methods for fats & oils, analysis of vitamins, enzymes, enzyme analysis, sugar determination techniques, quality control analysis of fruit-based products, instrumental techniques in food analysis, absorption & mass spectroscopy, gas & liquid chromatography. |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 | Determination of fat content in food materials | | | | 2 | Determination of fat contentin food materials using soxhelet henkel & gerber techniques | | | | 3 | Quality analysis of fats & oils, determination of free acids & acid number | | | | 4 | Peroxide number, iodine number & TBA analysis | | | | 5 | Vitamin analysis & determination of ascorbic acid content | | | | 6 | Enzyme analysis & determination of peroxidase activity | | | | 7 | MIDTERM | | | | 8 | | | | | 9 | Quality control in foods & determination of the formol number | | | | 10 | Carbohydrate analysis in foods & determination of sugar content | | | | 11 | Methods of instrumental analysis | | | | 12 | Absorption & mass spectrometry | | | | 13 | Gas chromatography & GC-MS | | | | 14 | Liquid chromatography & HPLC | | |
|
| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| AOAC, 2010. Official Methods for Analysis. Association of Official Analytical Chemists. |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
|
| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
|
| İş Yükü Hesaplaması |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 15 | 15 |
| Reading | 14 | 1 | 14 |
|
| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | | | | | | | | ÖÇ2 | | | | | | | | ÖÇ3 | | | | | | | | ÖÇ4 | | | | | | | | ÖÇ5 | 5 | 5 | 4 | | | | | ÖÇ6 | | | | 4 | | | | ÖÇ7 | | | | | 4 | | | ÖÇ8 | | | | | | | | ÖÇ9 | | | | | | 4 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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