Information Package / Course Catalogue
| Course Code | : KGK211 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 1 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The students, in accordance with legislation and methods of analysis dough, bread, pasta and biscuits, making analysis / evaluation aimed to gain proficiency.
Determinations of conductivity, color, moisture, Total Acidity, Ash, diastase, Hydroxymethyl furfural (HMF), invert sugar, Sucrose, Physical Analysis, Sensory Analysis and Chemical Analysis in Honey
| Ins. Nurhan GÜNAY |
| 1. | Knows the properties of honey. |
| 2. | Analyzes and evaluates acidity and ash in honey and sugary products. |
| 3. | Analyzes and evaluates HMF and dextrin in honey and sugary products. |
| 4. | Analyzes and evaluates invert sugar, total sugar and sucrose in honey and sugary products. |
| 5. | Determines and evaluates moisture in honey. |
| 1. | Doç. Dr. C. ( Dokuzlu ) Hecer, Gıda Analizleri, Marmara Yayınevi İlgili TSE Standartları |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Individual Work | 14 | 0 | 1 | 21 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 99 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 4 | 3 | 3 | 4 | |||||||||
OÇ-2 | 4 | 4 | 3 | 4 | |||||||||
OÇ-3 | 4 | 4 | 3 | 4 | |||||||||
OÇ-4 | 4 | 4 | 3 | 4 | |||||||||
OÇ-5 | 4 | 4 | 3 | 4 | |||||||||