VOCATIONAL SCHOOL
Department of Laboratory Technology (Turkish)
MLBT 205 | Course Introduction and Application Information
| Course Name |
Food Analysis
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MLBT 205
|
Fall
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to be able to teach food analysis methods at the basic level. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course includes basic food analysis (acidity, density, browning, fat determination, freezing point, ash content, microbiological analysis). |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Food Analysis Principles | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 1 |
| 2 | Sample Preparation - Evaluation of Analytical Methods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 2 |
| 3 | Protein Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 3 |
| 4 | Protein Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 3 |
| 5 | Fat Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 4 |
| 6 | Carbohydrate Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 5 |
| 7 | Mid term | |
| 8 | Ash and Mineral Analysis of Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 6 |
| 9 | Acidity and pH Analyzes in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 7 |
| 10 | Vitamins Analysis in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 8 |
| 11 | Alcohol Detection in Food | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 9 |
| 12 | Analyzes of Food Additives | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 10 |
| 13 | Quality Control Analysis in Food Industry | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 11 |
| 14 | Foodborne Bacterial Pathogens / Staphylococcus Aureus Counts in Foods | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı Bölüm 12 |
| 15 | Review of the Semester | |
| 16 | Final |
| Course Notes/Textbooks | Ötleş, S., Ocak, Ö.Ö., Taş, E., Kartal, C., 2016. Gıda Kimyası Laboratuvar Deneyleri, Ege Üniversitesi Yayınları, 3. Baskı |
| Suggested Readings/Materials | Marvaha, K.,“Control and Analysis for Food and Agricultural Products”, Gene Tec Books, (2010) ISBN 978-81-89729-93-6 Yetim, H., Kesmen, Z., “Gıda Analizleri”, Erciyes Üniversitesi Ders Yayınları-163 Geçgil, Ş., “Besin Analizi”, Fatih yayınevi, (1987) |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
9
|
| Laboratory / Application |
1
|
20
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop |
1
|
16
|
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
1
|
16
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
1
|
10
|
10
|
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
15
|
15
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To have knowledge on theories, concepts, methods and tools which are the basis of Laboratory Technology. |
X | ||||
| 2 | To be able to synthesize, analyze, interpret, question, criticize and follow professional legal regulations. |
X | ||||
| 3 | To be able to use the theoretical knowledge acquired in the field of application and improve solutions for problems. |
X | ||||
| 4 | To be able to work effectively as an individual and on multidisciplinary teams and use them in the working environment. |
X | ||||
| 5 | To be able to use computer programs and information and communication technologies at the level required by his/her profession. |
X | ||||
| 6 | To be aware of the necessity of lifelong learning, monitor developments in science and technology and constantly renew itself. |
X | ||||
| 7 | To be able to have a professional and ethical responsibility. |
X | ||||
| 8 | To be able to have the ability to communicate effectively in Turkish both oral and written. |
|||||
| 9 | To be able to monitor the developments in the field and to communicate with colleagues by using English at least at a level of European Language Portfolio A2 General Level. |
|||||
| 10 | To be able to know the concepts of work safety, environmental protection, quality and fulfill their requirements. |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
