FOOD ANALYSİS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
LTP255	FOOD ANALYSİS	3	4	2	5

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. SEÇİL KIRLANGIÇ ATAŞEN
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 principles of food analyses, the importance of analyses and their legal bases; to provide knowledge about sampling, sample preparation, laboratory safety and fundamental analytical methods; and to enable students to understand and evaluate chemical, physical, sensory and microbiological analyses within the duties and responsibilities of a laboratory technician.
Contents of the Course Unit:	This course covers an introduction to food analysis, the importance of analyses and related legislation, sources of errors in analyses, sampling and sample preparation, laboratory equipment and safety, preparation of solutions and concentration calculations, moisture, ash, vitamin, acidity, pH, lipid and protein analyses, sensory analyses, and basic microbiological analysis applications.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the purpose, importance and legal basis of food analyses.
Define sources of errors in analyses, sampling and sample preparation processes.
Correctly distinguish laboratory equipment, basic terms and safety signs.
Correctly distinguish laboratory equipment, basic terms and safety signs.
Perform solution preparation and concentration calculations at a basic level.
Explain basic food analyses (moisture, ash, pH, acidity, vitamin, lipid and protein) according to their methodological principles.
Evaluate the obtained analysis results within the responsibilities of a laboratory technician.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Introduction to Food Analysis, Importance of Analyses and Legal Regulations	Narration, Discussion
2	Literature review, Individual research	Sources of Errors in Analyses, Sampling and Sample Preparation	Narration, Discussion
3	Literature review, Individual research	Laboratory Equipment, Basic Terms and Safety Signs	Narration, Discussion
4	Literature review, Individual research	Solution Preparation and Concentration Calculations	Narration, Discussion, Question solving
5	Literature review, Individual research	Moisture and Dry Matter Analysis	Practice
6	Literature review, Individual research	Ash Analysis – QUIZ	Practice
7	Literature review, Individual research	Sensory Analyses	Practice
8	Literature review, Individual research	Total Acidity and pH Analysis	Practice
9	Literature review, Individual research	Vitamin Analyses – QUIZ	Practice
10	-	MID-TERM EXAM	-
11	Literature review, Individual research	Microbiological Analyses – Inoculation Methods on Solid and Liquid Media	Practice
12	Literature review, Individual research	Microbiological Analyses – Gram Staining and Microscope Use	Practice
13	Literature review, Individual research	PRACTICAL EXAM	Practice
14	Literature review, Individual research	Lipid Analysis	Practice
15	Literature review, Individual research	Protein Analysis	Narration, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Başoğlu, F., & Uylaşer, V. (2016). Temel Gıda Analizleri. Dora Publishing.
Yetim, H., & Kesmen, Z. (2008). Gıda Analizleri. Erciyes University.
Nielsen, S. S. (2020). Gıda Analizi. Nobel Publishing.
Hecer, C., & Tayar, M. (2015). Gıda Analizleri. Dora Publishing.
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	Explains the basic concepts of mathematics and natural sciences.		1
2	Defines the basic concepts and theoretical knowledge used in laboratories.						5
3	Explains the properties and operating principles of instruments, materials, and chemicals used in laboratories.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Has knowledge of current laboratory practices, scientific literature, and emerging technologies.					4
2	Explains laboratory safety and occupational health principles in a systematic manner.						5
3	Explains national and international standards used in laboratory fields in detail.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluates the data collected through sampling, experimentation, and analysis processes.						5
2	Interprets the data obtained from laboratory instruments on a scientific basis.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses laboratory equipment and tools appropriate for the experiment effectively.						5
2	Prepares solutions required for experimental studies using accurate calculations.						5
3	Applies modern laboratory methods used in food, water, plant–soil, and medical analyses.					4
4	Determines the chemical, physical, and biological properties of samples (food, water, medical, soil, and plant) using various analytical methods.					4
5	Uses chemical substances in accordance with safety rules and occupational health and safety regulations.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Communicates effectively with the laboratory team by supporting teamwork and interdisciplinary collaboration.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Demonstrates awareness of the importance of lifelong learning by keeping up with developments in science and technology and continuously improving oneself.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Acts in accordance with professional ethical principles.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies laboratory safety and emergency procedures during work processes.					4
2	Uses techniques related to laboratory technology and laboratory instruments, equipment, and devices appropriately and effectively.						5
3	Performs analyses of food, water, plant, soil, chemical, microbiological, and medical materials.					4

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	5	4	20
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	9	4	36
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	9	2	18
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
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	3	6
TOTAL	43	0	130