Information Package / Course Catalogue
Food Laboratory Practices
Course Code: VBH655
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To learn why and how to do routine chemical analysis, instrumental analysis, serological analysis and routine microbiological analysis in foods  

Course Content

Routine chemical analysis, instrumental food analysis, chromatographic methods and serological analysis in foods

Name of Lecturer(s)
Learning Outcomes
1.To gain sufficient knowledge about advanced laboratory techniques
2.To have sufficient knowledge related with ELISA (Enzyme Linked Immunosorbent Assay), choromotografik tests, microbiological tests
3.To learn the solution preparations and the chemical features of solutions
4.To learn the chemistry laboratory equipments
5.To have detailed knowledge about the laboratory usage rules and principles
6.To gain the ability to use the basic knowledge related with advanced molecular applications in food science
Recommended or Required Reading
1.C.DOKUZLU, Gıda Analizleri, Bursa, 2000
2.Öğrenci Uygulama Ders Notları, Besin Hijyeni ve Teknolojisi ABD, Ankara, 1995
3.James, C.S. Analytical chemistry of foods. An Aspen Publication, Gaithersburg, Maryland, 1999.
4.The ELISA Guidebook
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Materials used in the food laboratory, devices, filter materials, laboratory equipment, storage of chemicals and disposal of laboratory waste & Rules to be considered in the food laboratory
Week 2 - Theoretical & Practice
Solution preparation (molar, normal solutions preparation, factor calculation, percentage solution preparation) & Practice to solution preparation
Week 3 - Theoretical & Practice
Common pre-treatments applied in food analysis (sampling, shredding, homogenization, weighing, drying, separation, purification, etc. applications) &
Week 4 - Theoretical & Practice
Routine chemical analysis in foods I (pH, acidity, aw, dry matter, ash and salt determination) & Practice to pH, acidity, aw, dry matter, ash and salt determination - Assignment
Week 5 - Theoretical & Practice
Routine chemical analysis in foods II (lipid and protein determination) & Practice to lipid and protein determination
Week 6 - Theoretical & Practice
Instrumental food analysis in food laboratories & Practice to instrumental food analysis in food laboratories
Week 7 - Theoretical & Practice
Solvent systems and chromatographic methods & Practice to solvent systems and chromatographic methods
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical & Practice
Practices of Thin Layer Chromatography in Food Analysis & Practice to Thin Layer Chromatography
Week 10 - Theoretical & Practice
Practices of gas chromatography in food analysis & Practice to gas chromatography
Week 11 - Theoretical & Practice
HPLC applications in food analysis & Analysis of mycotoxins by HPLC
Week 12 - Theoretical & Practice
Serological and biochemical tests used in food microbiology & Practice to serological and biochemical tests - Student’s presentation
Week 13 - Theoretical & Practice
Routine microbiological methods in the food laboratory & Practice to routine microbiological methods
Week 14 - Theoretical & Practice
Determining some pathogens in foods & Practice to determine some pathogens
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%5
Assignment1%5
Midterm Examination1%20
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment1415
Presentation 1516
Midterm Examination1819
Final Examination112113
TOTAL WORKLOAD (hours)75
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
5
5
5
5
5
4
5
OÇ-2
5
5
5
5
5
5
5
OÇ-3
5
3
3
3
3
5
5
OÇ-4
5
5
OÇ-5
5
5
OÇ-6
5
5
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026