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 the basic laboratory techniques used in food analysis through practical applications, to perform accurate measurements and calculations in the laboratory environment, to properly apply analytical methods, and to acquire the knowledge and skills necessary to interpret the obtained results within the framework of food quality control and food legislation.
Contents of the Course Unit:	This course covers laboratory rules and experiment reporting, solution preparation and concentration calculations, separation of mixtures, vitamin and preservative analyses, color and sensory analysis methods, milk and fat analyses (Gerber and Soxhlet methods), fat quality parameters (free fatty acidity, peroxide value and total polar material determination), spectrophotometric analyses, and basic laboratory applications for the preparation of calibration curves.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Laboratory Rules and Report Writing	Narration, Discussion
2	Literature review, Individual research	Solution Preparation and Concentration Calculations	Narration, Discussion, Question solving
3	Literature review, Individual research	Separation of Mixtures – QUIZ	Practice
4	Literature review, Individual research	Vitamin Analyses – Determination of Vitamin C	Practice
5	Literature review, Individual research	Preservative Analysis – Determination of SO₂	Practice
6	Literature review, Individual research	Color Analysis (L*, a*, b*, Hue, Chroma)	Practice
7	Literature review, Individual research	Sensory Analysis Methods	Practice
8	Literature review, Individual research	Fat Determination in Milk (Gerber Method)	Practice
9	Literature review, Individual research	Total Fat Determination by Soxhlet Method – QUIZ	Practice
10	-	MID-TERM EXAM	-
11	Literature review, Individual research	Fat Quality Parameters – Free Fatty Acidity	Practice
12	Literature review, Individual research	Fat Quality Parameters – Peroxide Value and Total Polar Material Determination	Practice
13	Literature review, Individual research	PRACTICAL EXAM	Practice
14	Literature review, Individual research	Spectrophotometric Analyses and Calibration Curves	Practice
15	-	-	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Şahin, İ., & Göçmen, D. (2020). Gıda Laboratuvar Tekniği. Nobel Yayınları.
Saltan Evrensel, S. (2023). Laboratuar Teknikleri. Dora Yayıncılık.
Hecer, C., & Tayar, M. (2015). Gıda Analizleri. Dora Yayıncılık.
Sanders, S. (Ed.). (2018). Your practical guide to basic laboratory techniques. AAAS Custom Publishing Office.
Nielsen, S. S. (2017). Food analysis (5th ed.). Springer.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Computer-Lab-Practice Exam
TOTAL	1	100

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