| 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 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. |
| Content: | 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. |