FOOD ANALYSIS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
LTP209	FOOD ANALYSIS	3	4	3	3

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	Lecturer ECEM BAYKAL ALPASLAN
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; 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.
Contents of the Course Unit:	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.

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

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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.

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							5
2					3
3							5
4			1

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

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

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

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

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

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

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

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	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