Information Package / Course Catalogue
Honey and Candy Products Analysis
Course Code: GKA209
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

This course aims to teach how to do the analysis of honey and sugar products

Course Content

Determinations of conductivity, color, moisture, Total Acidity, Ash, diastase, Hydroxymethyl furfural (HMF), invert sugar, Sucrose, Physical Analysis, Sensory Analysis and Chemical Analysis in Honey

Name of Lecturer(s)
Ins. Ali Kemali ÖZUĞUR
Learning Outcomes
1.Knows the activities of beekeeping
2.Knows the properties of honey
3.Performs and evaluates physical analysis in honey
4.Analyzes and evaluates chemical analysis in honey
5.Analyzes and evaluates sugar products
Recommended or Required Reading
1.Doğaroğlu, M.,(2008); modern arıcılık, ISBN:975-942-10-0-3
2.Gıda analizleri
Weekly Detailed Course Contents
Week 1 - Theoretical
Beekeeping activities
Week 1 - Practice
Beekeeping applications
Week 2 - Theoretical
Beekeeping activities
Week 2 - Practice
Beekeeping applications
Week 3 - Theoretical
definition and classification of honey
Week 3 - Practice
representation of various honeys
Week 4 - Theoretical
Composition and types of honey
Week 4 - Practice
representation of various honeys
Week 5 - Theoretical
Description of equipment used in honey analysis
Week 5 - Practice
Introduction of equipment
Week 6 - Theoretical
honey analysis and color determination
Week 6 - Practice
color determination in honey
Week 7 - Theoretical
Hydroxymethyl furfural (HMF) Analysis
Week 7 - Practice
analysis production
Week 8 - Theoretical & Practice
Sensory Analysis (Midterm Exam)
Week 9 - Theoretical
Determination of invert sugar in honey
Week 9 - Practice
analysis production
Week 10 - Theoretical
Determination of Sucrose in Honey
Week 10 - Practice
analysis production
Week 11 - Theoretical
determination of dextrin in honey
Week 11 - Practice
analysis production
Week 12 - Theoretical
Definition of sugary products and raw materials used
Week 12 - Practice
display of sugary products
Week 13 - Theoretical
production technology of sugar products
Week 13 - Practice
chemical analysis
Week 14 - Theoretical
Sensory Analysis
Week 14 - Practice
analysis production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice141128
Assignment2126
Laboratory22310
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)80
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
3
OÇ-2
2
2
2
2
OÇ-3
2
OÇ-4
2
3
OÇ-5
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026