LABORATORY TECHNIQUES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP101	LABORATORY TECHNIQUES I	1	4	3	7

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	With this course, students; It is aimed to provide the competencies of providing a safe working environment in the laboratory, performing processes before and after analysis, performing separation processes, preparing solutions and applying the basic analysis techniques of the laboratory.
Contents of the Course Unit:	Personal Safety Precautions, Laboratory General Safety Precautions, Safe Working with Chemical Substances, Preparations before Analysis, Filtration, Precipitation, Centrifugation, Percent Solution, Molar Solution, Normal Solution, ppm and ppb Solutions, Sensory Analysis, Gravimetric Analysis, Titrimetric Analysis

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
The student who completes this course; Able to take personal safety measures in accordance with laboratory work and hygiene rules
Will be able to perform pre-analysis and post-analysis processes in accordance with the analysis methods of the student,
Separate mixtures by settling or centrifuging
Will be able to prepare a solution in accordance with her/his technique
Will be able to perform gravimetric analysis in accordance with the method
Able to make accurate moisture determination and total dry matter analysis depending on the sample
Will be able to determine ash in food samples
Will create and evaluate sensory panels
Able to determine salt depending on the characteristics of the food sample

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, individual research.	Laboratory General Safety Measures, Waste Management	Lecture, question and answer, practice
2	Literature search, individual research.	Materials Used in the Laboratory	Lecture, question and answer, practice
3	Literature search, individual research.	Sampling and Sample Preparation	Lecture, question and answer, practice
4	Literature search, individual research.	Weighing, Drying, Heating and Cooling, Mixing, Shaking, Transferring, Precipitation, Crystallization	Lecture, question and answer, practice
5	Literature search, individual research.	Analysis for Foreign Substances	Lecture, question and answer, practice
6	Literature search, individual research.	Moisture and Total Dry Matter Analysis, Determination of Water Insoluble Dry Matter	Lecture, question and answer, practice
7	Literature search, individual research.	Solutions; Definition, Type, Properties, Preparation Methods	Lecture, question and answer, practice
8	-	MID-TERM EXAM	-
9	Literature search, individual research.	Solutions; Buffer Solutions, Preparation Methods	Lecture, question and answer, practice
10	Literature search, individual research.	Ash Analysis and water activity determination	Lecture, question and answer, practice
11	Literature search, individual research.	pH and Titration Acidity	Lecture, question and answer, practice
12	Literature search, individual research.	Salt Analysis	Lecture, question and answer, practice
13	Literature search, individual research.	Sensory Analysis	Lecture, question and answer, practice
14	Literature search, individual research.	Evaporation, Distillation, Centrifugation, Extraction	Lecture, question and answer, practice
15	Literature search, individual research.	Oil characterization	Lecture, question and answer, practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
B, Cemeroğlu. (2018). Gıda Analizleri. Gıda Teknolojisi Dergisi Yayınları No: 34.
S, Suzanne Nielsen., K, N, Turhan. (2020). Gıda Analizi Laboratuvar El Kitabı. Springer. Nobel Akademik Yayıncılık.8
T, Altuğ Onoğur ve E, Elmacı. (2011). Gıdalarda Duyusal Değerlendirme. Sidas Medya.
S, S, Evrensel.(2014).Laboratuvar Teknikleri. Dora Yayın. 4. Baskı.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.					4
2	Analyze the characteristic properties of food components.						5
3	They can take samples effectively, collect data through experimentation and analysis.						5
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.						5
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.						5
2	Has knowledge about food products and ingredients and uses this information in food processing.						5
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.						5
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.						5
2	They take responsibility in the fields of production and/or R&D in the food industry.						5
3	They use information resources related to food safety and production technologies.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.						5
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.						5
3	Uses basic devices and related technologies related to the field in food laboratories.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.						5
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.	0
2	Uses visual, written and verbal communication effectively.	0
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.	0
5	She/He can take part in team work related to her field.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.		1
4	They can take part in the follow-up and implementation of food legislation.			2

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	2	2	4
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	14	2	28
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	2	2	4
Final Exam	1	1	1
Preparation for the Final Exam	1	1	1
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	2	1	2
Preparation for the Short Exam	2	1	2
TOTAL	68	0	128