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Course Description Course Name : Food Analyses I Course Code : G 305 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 5 Name of Lecturer(s) : Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows how to work at the laboratory. Knows the purposes of food analyses. Knows about sampling and sample preparation of foods. Knows to perform physical, chemical and sensory analyses of foods Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Provide basis for the food analyses and enable the students to gain skills in performing important physical, chemical and sensory analyses of foods. Course Contents : Laboratory safety rules. Analyses methods, gravimetry, volumetry, using of precision scales, volume measurements. Sampling and errors during sampling, sampling tools and equipments. Preparation of samples for analyses, expression of results. Densimeter, picnometer, refractometer, pH and acidity in foods, humidity and dry matter analyses in foods, determination of fats in foods, determination of proteins in foods, determination of sugars in foods, determination of ash and minerals in foods. Sensory evaluation of foods. 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 Related topics in course notes Lecture, laboratory practice 2 Analyses methods, gravimetry, volumetry Related topics in course notes Lecture, laboratory practice 3 Using of precision scales, volume measurements Related topics in course notes Lecture, laboratory practice 4 Sampling and errors during sampling Related topics in course notes Lecture, laboratory practice 5 Sampling tools and equipments Related topics in course notes Lecture, laboratory practice 6 Preparation of samples for analyses, expression of results Related topics in course notes Lecture, laboratory practice 7 Densimeter, picnometer, refractometer Related topics in course notes Lecture, laboratory practice 8 pH and acidity in foods Related topics in course notes Lecture, laboratory practice 9 Humidity and dry matter analyses in foods Related topics in course notes Lecture, laboratory practice 10 Determination of fats in foods Related topics in course notes Lecture, laboratory practice 11 Determination of proteins in foods Related topics in course notes Lecture, laboratory practice 12 Determination of sugars in foods Related topics in course notes Lecture, laboratory practice 13 Determination of ash and minerals in foods Related topics in course notes Lecture, laboratory practice 14 Sensory evaluation of foods Related topics in course notes Lecture, laboratory practice 15 Midterm exam Related topics in course notes Written exam 16/17 Final exam Related topics in course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Food Analyses (Cemeroğlu, B., 2007. Gıda Teknolojisi Derneği Yayınları, Ankara, 535 s.)  Food Analysis Theory and Practice (Edited by Yeshajahu Pomeranz, Clifton E. Meloan)  Course notes prepared by using different sources Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 8 50 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. 5 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 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 3 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 4 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 4 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 2 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 2 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 4 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 1 * 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 8 4 32     Mid-term Exams (Written, Oral, etc.) 1 6 6     Final Exam 1 6 6 Total Workload: 128 Total Workload / 25 (h): 5.12 ECTS Credit: 5