| Explain laboratory safety rules and the principles of experiment reporting. |
| Prepare solutions and perform concentration calculations accurately. |
| Apply mixture separation and sample preparation methods. |
| Perform basic food analyses such as vitamin, preservative, milk and fat analyses in the laboratory environment. |
| Determine fat content using Gerber and Soxhlet methods and calculate the results. |
| Determine and evaluate fat quality parameters (free fatty acidity, peroxide value and total polar materials). |
| Conduct spectrophotometric analyses and interpret results by preparing calibration curves. |
| Evaluate analysis results in terms of food quality control and food legislation. |