Information Package / Course Catalogue
Labratories Techniques
Course Code: KGK103
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

to teach how to reach information regarding the completion of a given experimental task • to improve students skills in analyzing and interpreting data on physical and chemical characteristics of food materials

Course Content

General rules of laboratory, Personal and laboratory safety, Preparation of sample and chemical solutions Conversion of concentration units,Organoleptic, gravimetric and titrimetric analyses

Name of Lecturer(s)
Ins. Nurhan GÜNAY
Learning Outcomes
1.To provide a safe working environment in the laboratory, to learn basic analysis techniques, to perform pre / post analysis procedures, to gain the ability to work by following the general rules in the food laboratory.
2.Ability to prepare solutions, make solution calculations, factorization.
3.It can analyze moisture, dry matter, ash, salt, acidity, fat, protein, sugar, raw cellulose, etc. in foods.
4.In the Food Laboratory, pycnometer, refractometer, scale, pH meter, viscometer, lactodensimeter, bomemeter, etc. Learning how to use equipment and how to analyze and calculate using them.
5.Learning the working principles of instrumental devices. Using a spectrophotometer, drawing a calibration chart, making calculations from the chart, evaluating the chart.
Recommended or Required Reading
1.Laboratuvar Teknikleri- Süreyya Saltan Evrensel
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Introduction to laboratory, Types of food laboratories
Week 2 - Theoretical
General laboratory safety precautions
Week 3 - Theoretical & Practice
Laboratory materials (balances, pH meter, Oven, incubator, fume cupboard, water activity device, viscometer, picnometer, etc.)
Week 4 - Theoretical & Practice
Safely working with chemicals, preparations before analysis and Operations after analysis
Week 5 - Theoretical & Practice
Preparation of Solutions-calculation(%, molar, ppm etc. solutions)
Week 6 - Theoretical & Practice
Instrumental analysis techniques (Chromatography - Spectroscopy etc.)
Week 7 - Theoretical & Practice
Gravimetric Analysis in Foods
Week 8 - Theoretical & Practice
Gravimetric Analysis in Foods
Week 9 - Theoretical & Practice
Gravimetric Food Analysis -Determination of Moisture and Dry Matter in Foods
Week 10 - Theoretical & Practice
Gravimetric Food Analysis-Determination of oil and ash in Foods
Week 11 - Theoretical & Practice
Volumetric Analysis in Foods-Determination of salt and acidity in Foods
Week 12 - Theoretical & Practice
Volumetric Analysis in Foods-Determination of Sugar in Foods
Week 13 - Theoretical & Practice
Volumetric Analysis in Foods-Protein in Foods determination
Week 14 - Theoretical & Practice
Determination of Crude Cellulose in Foods
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Individual Work141128
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)106
Contribution of Learning Outcomes to Programme Outcomes
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
4
4
OÇ-2
4
4
4
OÇ-3
4
4
5
OÇ-4
4
4
4
OÇ-5
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026