| Course Description |
|
| Course Name |
: |
Basic Analysis Methods in Milk and Milk Products |
|
| Course Code |
: |
GM-554 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. NURAY GÜZELER
|
|
| Learning Outcomes of the Course |
: |
Knows how to work in laboratory
Knows the purposes of milk and diary products analysis
Knows how to take a sample of milk and diary products and prepare.
Knows how to do physical, chemical and sensory analysis of milk and diary products.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
This course aims to teach medhods of sampling milk and diary products, physical, chemical, sensory and microbiological analysis methods, preparing some solutions and mediums necessary for analysis and mediums and evaluation of results. |
|
| Course Contents |
: |
medhods of sampling milk and diary products, physical, chemical, sensory and microbiological analysis methods, preparing some solutions and mediums necessary for analysis and evaluation of results. |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom, laboratory |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Laboratory safety rules |
Issues related to the course notes |
Lecture, laboratory practices |
|
2 |
Physical analysis methods for milk and diary products. |
Issues related to the course notes |
Lecture, laboratory practices |
|
3 |
Physical analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
4 |
Physical analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
5 |
Chemical analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
6 |
Chemical analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
7 |
Chemical analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
8 |
Sensory analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
9 |
Sensory analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
10 |
Sensory analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
11 |
Instrumental analysis methods for milk and milk products |
Issues related to the course notes |
Lecture, laboratory practices |
|
12 |
Instrumental analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
13 |
Instrumental analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
14 |
Instrumental analysis methods for milk and diary products |
Issues related to the course notes |
Lecture, laboratory practices |
|
15 |
Midterm exam |
Issues related to the course notes |
Written exam |
|
16/17 |
Final exam |
Issues related to the course notes |
Written exam |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
5 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
4 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
4 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
4 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
4 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
5 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
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