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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM305
Food Analysis
2.00
0.00
1.00
2.50
5.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Professor Zeynep SEYDİM
Course Instructors
2-Zeynep Seydim
Course Assistants
7-Özge Okur
Course Aims
To teach implementation of food analysis methods and comparison with standards
Course Goals
To teach basic analyses with application of appropriate methods
To teach principals of food analysis methods
To teach necessary equipment and optimum conditions for specific food analysis
Learning Outcomes of The Course Unit
Achievement of excellent laboratory competencies
To be able to reach and apply appropriate methodology
Comparison of results with codex and standards
Course Contents
Safety rules while working in a laboratory; Solutions, Molarity, Normality,problems; Sampling: How to get appropriate samples representing the population, sampling for chemical analysis, AOAC methods, Acidity, titration, pH determination, strong electrodes, weak electrodes Determination of total solids in foods, Fat analysis: Crude fat extraction with organic solvents Nitrogen determination: Total nitrogen, non-protein nitrogen definitions, Kjeldahl method, Folin method, Salt Analysis, Ash Analysis, Sugar analysis Color Measurement, description of L; a, b values , Vitamin analysis
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
0
0
Homeworks
2
10
20
Attendance
0
0
Presentation
1
1
1
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
15
15
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
107
The ratio of the term to success
0
Course's ECTS Credit
5
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
 
Additional Resources
Susan Nielsen, Food Analysis
Laboratory Technics (class notes), Clemson University, Department of Animal, Dairy and Veterinary Sciences, A. B. Bodine
Material Sharing
Documents
 
Assignments
Term paper and pp presentation
Exams
Quiz, Mid-term and final exams
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5