GIDA ANALİZLERİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
LTP209	GIDA ANALİZLERİ	3	4	3	3

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Lecturer ECEM BAYKAL ALPASLAN
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. ESRA NUR YAŞA
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course; taking samples from foods, preparing samples for analysis, giving the basic principles of food analysis techniques and evaluating the quality of foods, theoretically and practically, and evaluating and interpreting the results of the analysis.
İçerik:	This course; It includes sampling, preparation of samples for analysis, evaluation of results, water and total dry matter analysis, mineral matter and ash analysis, pH and titration acidity, fat, protein, carbohydrate analysis, vitamin analysis.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Defines correct sampling.
Defines sample preparation methods.
Classifies general analysis methods in the field of food.
Interprets the results of food analysis.
Applies food analysis methods in analysis devices.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature review, individual research	Food Analysis Principles	Expression, question and answer, practice.
2	Literature review, individual research	Sampling and Preparation	Expression, question and answer, practice.
3	Literature review, individual research	Evaluation of Analytical Methods	Expression, question and answer, practice.
4	Literature review, individual research	Protein Analysis in Foods	Expression, question and answer, practice.
5	Literature review, individual research	Fat Analysis in Foods	Expression, question and answer, practice.
6	Literature review, individual research	Carbohydrate Analysis in Foods	Expression, question and answer, practice.
7	Literature review, individual research	Ash Analysis in Foods	Expression, question and answer, practice.
8	-	MID-TERM EXAM	-
9	Literature review, individual research	Mineral Matter Analysis in Foods	Expression, question and answer, practice.
10	Literature review, individual research	Color Analysis in Foods	Expression, question and answer, practice.
11	Literature review, individual research	pH Analysis in Foods	Expression, question and answer, practice.
12	Literature review, individual research	Acidity Analysis in Foods	Expression, question and answer, practice.
13	Literature review, individual research	Vitamin Analysis in Foods	Expression, question and answer, practice.
14	Literature review, individual research	Determination of Alcohol in Foods	Expression, question and answer, practice.
15	Literature review, individual research	Quality control analyzes in Foods	Expression, question and answer, practice.
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Nielsen, S.S. (1998). Food Analysis. Gaithersburg, Maryland; An Apsen Publication, Apsen Publishers, Inc.
Nielsen, S. S., Turhan, K. N. (2020). Gıda Analizi Laboratuvar El Kitabı. Springer. Ankara; Nobel Akademik Yayıncılık.
Uylaşer, V., Başoğlu, F. (2016). Temel Gıda Analizleri. Bursa; Dora Yayıncılık.
Cemeroğlu, B. (2018). Gıda Analizleri. Gıda Teknolojisi Dergisi Yayınları No: 34.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They have basic theoretical and practical knowledge in the field of laboratory science.						5
2	They have a minimum technical infrastructure in basic mathematics and science subjects.				3
3	They acquire the ability to effectively collect data through efficient sampling, experiments, and analysis, and to interpret and evaluate the obtained data.						5
4	They are aware of the fundamental concepts related to quality assurance and quality management systems, and they can conduct work in accordance with the importance of the quality control process within total quality management.		1

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They have knowledge of ethical principles and rules related to their field.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They possess the capability to generate original ideas that can respond to the demands and advancements in the laboratory sector, as well as the ability to conduct research and development (R&D) activities.						5

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They interpret and evaluate data using the basic level of knowledge and skills acquired in their field, identify problems, analyze them, and participate/take responsibility in planned activities for solving them.					4

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They have the ability to work independently.					4

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They acquire an awareness of the necessity of lifelong learning and gain an understanding of keeping up with developments in science and technology, as well as continually renewing themselves.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They are respectful towards historical values and possess social responsibility awareness.	0
2	They understand the necessity of teamwork and engage in team collaboration when needed.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They are knowledgeable about laboratory technology and proficiently utilize laboratory instruments and equipment in an appropriate and effective manner.						5
2	They can conduct analyses of food, water, plants, soil, chemicals, microbiological samples, and medical materials.						5
3	They have sufficient awareness regarding individual and public health, environmental protection, and occupational safety.			2
4	They act in accordance with laws, regulations, legislation, and professional ethical standards regarding their duties, rights, and responsibilities as an individual.		1

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	13	1	13
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	45	0	81