| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP152 | LABORATORY TECHNIQUES II | 2 | 4 | 2 | 10 |
Objectives and Contents |
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| Objectives: | 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. |
| Content: | 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. |