Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Dilek KESKİN

Assoc. Prof. Yeliz TEKGÜL BARUT

Ins. Hayri KEMİKSİZOĞLU

Ins. İsmail BÖLÜK

Lec. Hüseyin Nail AKGÜL

Lec. Mithat Evrim DEMİR

Lec. Nurhan GÜNAY

Applied Food Analyses

Course Code	: KGK272
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	: 3

Objectives of the Course

To provide students with the ability to learn and analyze food by practicing food analysis.

Course Content

Sampling, sample preparation, principles and application of fundamental food analysis and evaluation of analytical data. The student will prepare an analysis report for each analysis.

Name of Lecturer(s)

Learning Outcomes

1.	Learns routine and specific analyzes applied to foods.
2.	Acquires the discipline of working in the laboratory.
3.	Learns to interpret analysis results.
4.	Since each student is given the opportunity to perform the analysis personally, it also provides a significant improvement in their manual skills.
5.	Learns to take samples from food.

Recommended or Required Reading

1.	Food Analyses Bekir S. Cemeroğlu
2.	Food Analyses Canan Hecer Dokuzlu

Weekly Detailed Course Contents

Week 1 - Theoretical & Practice

Sampling, storing and preparation for analysis

Week 2 - Theoretical & Practice

pH and conductivity analyses

Week 3 - Theoretical & Practice

Determination of humidity and dry-material in foods

Week 4 - Theoretical & Practice

Determination of acid in foods. Expression and determination of fat determination with stylet in foods.

Week 5 - Theoretical & Practice

Determination of salt in foods. Expression of protein determination in foods and demonstration of its stages

Week 6 - Theoretical & Practice

Determination of ascorbic acid in foods

Week 7 - Theoretical & Practice

Determination of specific gravity of foods with pycnometer Quiz

Week 8 - Theoretical & Practice

Determination of specific gravity of foods with pycnometer

Week 9 - Theoretical & Practice

Determination of hardness and / or calcium in waters

Week 10 - Theoretical & Practice

Making analysis in spectrophotometer (having one of phosphorus / aluminum / iron / specific absorbance / total phenol etc. analysis)

Week 11 - Theoretical & Practice

Determination of sugar in foods( invert sugar and/or total sugar)

Week 12 - Theoretical & Practice

Determination of CO2 in foods

Week 13 - Theoretical & Practice

Compensation experiments and explaining the ash determination in foods and showing the stages

Week 14 - Theoretical & Practice

Compensation experiments and explaining of raw cellulose in foods

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Assignment	1	%5
Quiz	1	%5
Midterm Examination	1	%30
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	1	28
Lecture - Practice	14	1	1	28
Assignment	1	1	1	2
Quiz	1	1	3	4
Midterm Examination	1	7	1	8
Final Examination	1	10	1	11
TOTAL WORKLOAD (hours)				81

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	3			3	4
OÇ-2	4				4		4	4			4	4
OÇ-3	4				4		4	4			4	4
OÇ-4	4				4		4	4			3	4
OÇ-5	4				3		3	3			3	3