LABORATORY TECHNIQUES II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP152	LABORATORY TECHNIQUES II	2	4	2	10

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	Lecturer ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to learn basic food analysis methods through practical applications, to perform accurate measurements in the laboratory environment, to interpret analysis results by relating them to legislation, and to gain competence in food quality control processes.
Contents of the Course Unit:	This course covers solution preparation, unit conversions, separation of mixtures (decantation, filtration, centrifugation and distillation), milk and fat analyses, determination of vitamin C, color measurement (L*, a*, b*, Hue, Chroma), spectrophotometric analyses, fat determination by the Soxhlet method, free fatty acidity, peroxide value, total polar material determination and sensory analysis.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Comprehend measurement and units of measurement used in laboratory studies.
Prepare solutions at appropriate concentrations.
Apply methods for the separation of mixtures.
Perform basic food analysis methods.
Interpret analysis results by relating them to legislation.
Perform spectrophotometric and sensory analyses.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Laboratory Rules and Preparation of Laboratory Reports	Narration, Discussion
2	Literature review, Individual research	Unit Conversions and Solution Preparation	Narration, Discussion, Question solving
3	Literature review, Individual research	Separation of Mixtures: Decantation and Filtration – QUIZ	Practice
4	Literature review, Individual research	Separation of Mixtures: Centrifugation and Distillation	Practice
5	Literature review, Individual research	Fat Determination in Milk (Gerber Method)	Practice
6	Literature review, Individual research	Determination of Vitamin C	Practice
7	Literature review, Individual research	Color Analysis (L*, a*, b*, Hue, Chroma)	Practice
8	Literature review, Individual research	Spectrophotometric Analyses	Practice
9	Literature review, Individual research	Fat Determination by Soxhlet Method – QUIZ	Practice
10	-	MID-TERM EXAM	-
11	Literature review, Individual research	Free Fatty Acidity	Practice
12	Literature review, Individual research	Peroxide Value and Total Polar Material Determination	Practice
13	Literature review, Individual research	PRACTICAL EXAM	Practice
14	Literature review, Individual research	Sensory Analysis	Practice
15	-	-	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Saltan Evrensel, S. (2019). Laboratuar Teknikleri. Dora Publishing.
Tayar, M., Telli, N., & Çetin, K. (2020). Laboratuvar Teknikleri ve Güvenliği. Dora Publishing.
Nielsen, S. S. (2017). Food analysis laboratory manual (3rd ed.). Springer.

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

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2			1
3				2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3
2			1
3			1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2							5
3							5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2				2
3							5
4			1
5					3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2							5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

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	3	4	12
Preliminary & Further Study	14	5	70
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	11	4	44
Reading	14	4	56
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	11	5	55
Final Exam	1	1	1
Preparation for the Final Exam	1	8	8
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	2	1	2
Preparation for the Short Exam	2	5	10
TOTAL	59	0	258