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Course Information
Course Unit Title : Food Analysis
Course Unit Code : GDM305
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 5,00
Name of Lecturer(s) : ---
Course Assistants : ---
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish
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
Course Aims : To teach implementation of food analysis methods and comparison with standards
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
2 10 20  
Presentation :
1 1 1  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
107  
Course's ECTS Credit :
5      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Safety rules in the laboratory
 
2 Strong and weak electrodes
 
3 Solutions, concentration related problems
 
4 Molarity and Normality, ve pH calculations
 
5 Appropriate sample preperation
 
6 Molarity and Normality, ve pH calculations
 
7 Titration acidity and pH
 
8 Laktodansimetry, total solids, soluble total solids, Abbe refraktometry
 
9 Protein Analysis methods, Kjeldahl Method
 
10 Protein Analysis methods, Folin Method
 
11 Salt Analysis in Foods
 
12 Ash Analysis
 
13 Sugar Analysis, Luff-Scrool Method
 
14 Vitamin Analysis