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Course Description Course Name : Food Analyses 2 Course Code : G 336 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Asst.Prof.Dr. ASİYE AKYILDIZ Asst.Prof.Dr. MEHMET SERTAÇ ÖZER Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Recognizes dairy products, fruit-vegetable, cereal and fermentation products laboratories at food engineering department. Applies precise food analysis methods to different foods (dairy products, fruit-vegetable, cereal and fermented products) Understands and applies the solutions to problems that occur during food analysis. Evaluates and reviews analysis results. Reports the results obtained by analysis. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Giving bacis information about general and instrumental analysis subjects applied to foods and build essential foundation about laboratory practices, result evaluation and report preparation. Course Contents : Introduction of food analyses laboratory, quality control of fermented dairy products, definining quality standards of white cheese. Definining quality standards of ice-cream, color analyses of alcoholic beverages. Determination of enzyme activity, determination of ethanol and volatile acids. Principles method validation, determination of HMF in foods, determination of sugars in foods, ascorbic acid in food. Falling number, extensograph values, farinograph values. 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 Introduction of food analyses laboratory Related course notes Lecture, laboratory practice 2 Quality control of fermented dairy products Related course notes Lecture, laboratory practice 3 Definining quality standards of white cheese Related course notes Lecture, laboratory practice 4 Definining quality standards of ice-cream Related course notes Lecture, laboratory practice 5 Color analyses of alcoholic beverages Related course notes Lecture, laboratory practice 6 Determination of enzyme activity Related course notes Lecture, laboratory practice 7 Determination of ethanol and volatile acids Related course notes Lecture, laboratory practice 8 Principles method validation Related course notes Lecture, laboratory practice 9 Midterm exam Related course notes Written exam 10 Determination of HMF in foods Related course notes Lecture, laboratory practice 11 Determination of ascorbic acid in foods Related course notes Lecture, laboratory practice 12 Determination of sugars in foods Related course notes Lecture, laboratory practice 13 Falling number Related course notes Lecture, laboratory practice 14 Extensograph values Related course notes Lecture, laboratory practice 15 Farinograph values Related course notes Lecture, laboratory practice 16/17 Final exam Related course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Food Analysis Theory and Practice 1994- Y. Pomeranz and C.E. Meloan  Food Analyses 2007 - Prof. Dr. Bekir Cemeroğlu Required Course Material(s)  Instrumental Analyses in Foods-Prof. Dr. Yaşar HIŞIL   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 4 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 1 3 Has knowledge in the fields of basic science, engineering and food science and technology 3 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 1 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 2 14 Knows a foreign language at a level to follow the literature about foods and communicate 1 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 1 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 4 4 16     Mid-term Exams (Written, Oral, etc.) 1 4 4     Final Exam 1 4 4 Total Workload: 108 Total Workload / 25 (h): 4.32 ECTS Credit: 4