Information Package / Course Catalogue
| Course Code | : SU125 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 1 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim is to provide students with theoretical and practical knowledge of laboratory work principles, occupational health and safety (OHS) rules, the use of personal protective equipment, the correct and safe use of basic laboratory tools and equipment; and fundamental laboratory techniques such as solution preparation, weighing, volume measurement, disinfection-sterilization, aseptic work, and sample preparation; to develop the necessary basic skills in the food sector; and to prepare students for workplace practice.
The course covers laboratory working principles and procedures; laboratory safety and health; glass and porcelain materials; cleaning, drying, and maintenance of glass materials; basic tools and equipment (balances, pipettes, burettes); measurement, weighing, and volumetric measurement techniques; solutions and concentration concepts; solution preparation, dilution, and standardization; disinfection and sterilization; microbiological work and aseptic techniques; sampling, preparation, and storage; classification, handling, and storage of chemicals (GHS); laboratory waste management, accidents, and first aid; experiment planning, experiment logbook keeping, and reporting.
| 1. | Students acquire fundamental, current, theoretical, and practical knowledge in their field; they can explain laboratory techniques, basic analysis and measurement methods, quality control, and safety principles. |
| 2. | In laboratory work, students gain knowledge about quality assurance systems, relevant legislation, hygiene and sanitation, occupational health and safety, environmental protection, and sustainability principles, and apply this knowledge to their professional practices. |
| 3. | It uses methods, techniques, tools, equipment, and laboratory devices effectively and accurately in analysis, measurement, and quality control processes. |
| 4. | They effectively use information technologies related to their profession, software used in laboratory processes, digital applications, and data analysis tools. |
| 5. | They evaluate problems encountered in laboratory processes with an analytical and critical approach; develop and implement appropriate solutions based on scientific data. |
| 6. | They present and report information, findings, and application results related to their field in a clear, understandable manner, using written, oral, and visual communication tools, accurately and effectively in Turkish, and in accordance with professional ethical rules. |
| 7. | In laboratory work, they actively participate in individual and team work; they take responsibility and demonstrate the ability to work independently when necessary. |
| 8. | They pursue their professional development in line with the concept of lifelong learning; they continuously improve their knowledge and skills by following current methods, techniques, and technologies in their field. |
| 9. | The laboratory conducts sample collection, analysis, measurement, recording, storage, and reporting processes in accordance with national and international standards, with a sense of scientific, ethical, environmental, and legal responsibility. |
| 10. | The student effectively applies laboratory work principles, occupational health and safety and hygiene-sanitation rules, basic laboratory techniques, and the correct use of equipment in their professional practice. |
| 1. | Laboratuvar teknikleri ve güvenliği. Dora Basım ve Yayımcılık. 2020 |
| 2. | General Laboratory Techniques and Applications (current associate degree course resources). |
| 3. | National/international resources and standards (TS/ISO) related to milk and dairy product analysis methods. |
| 4. | Relevant legislation: Occupational Health and Safety Law No. 6331, Turkish Food Codex, and GHS/CLP labeling regulations. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 1 | 0 | 14 | 14 |
| Lecture - Practice | 1 | 0 | 7 | 7 |
| Laboratory | 1 | 0 | 7 | 7 |
| Quiz | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 6 | 1 | 7 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 5 | 5 |
OÇ-2 | 5 | 4 | 5 | 4 | 5 | 4 | 5 | 4 | 3 | 5 | 4 |
OÇ-3 | 4 | 5 | 4 | 5 | 4 | 3 | 5 | 4 | 3 | 4 | 5 |
OÇ-4 | 5 | 4 | 3 | 5 | 4 | 3 | 4 | 5 | 4 | 5 | 4 |
OÇ-5 | 3 | 4 | 5 | 4 | 3 | 4 | 5 | 4 | 3 | 4 | 3 |
OÇ-6 | 4 | 3 | 2 | 4 | 5 | 4 | 3 | 4 | 3 | 3 | 4 |
OÇ-7 | 4 | 3 | 5 | 3 | 5 | 4 | 3 | 5 | 3 | 4 | 3 |
OÇ-8 | 3 | 5 | 4 | 5 | 3 | 5 | 4 | 3 | 4 | 3 | 3 |
OÇ-9 | 5 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 |
OÇ-10 | 4 | 3 | 5 | 4 | 3 | 4 | 5 | 4 | 5 | 3 | 4 |