GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
RESEARCH TECHNICS IN FOOD ANALYSIS PRACTICE/BAN-2041
Course Title: RESEARCH TECHNICS IN FOOD ANALYSIS PRACTICE
Credits 2 ECTS 3
Course Semester 1 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Student will be able to analyze foods with chemical methods
Student will be able to apply instrumental analysis methods used in foods
Student will be able to select extraction methods in foods
Student will be able to evaluate and report the results of the chemical analysis applied in foods
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Preparing of Solution
2. Week  Chemical Analysis Methods-Quantitative Methods
3. Week  Chemical Analysis Methods-Titrimetric Methods
4. Week  Chemical Analysis Methods-Voltammetric Methods
5. Week  Extraction Methods-1
6. Week  Extraction Methods-2
7. Week  Colorimetric Analyzes Preparation
8. Week  Spectrophotometric Analysis
9. Week  Sample Preparation in Chromatographic Analysis
10. Week  Chromatographic Analysis
11. Week  Paper Chromatography
12. Week  Thin Layer Chromatography Preparation
13. Week  Thin Layer Chromatography
14. Week  Presentation of Homework
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
60
 Assignment
1
20
 Application
1
40
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
50
 Percentage of Final Exam to Total Score  
50
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
0
 Weekly Tutorial Hours
14
2
28
 Reading Tasks
14
1
14
 Searching in Internet and Library
0
 Material Design and Implementation
0
 Report Preparing
14
1
14
 Preparing a Presentation
0
 Presentation
0
 Midterm Exam and Preperation for Midterm Exam
1
7
7
 Final Exam and Preperation for Final Exam
1
12
12
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
75
 TOTAL WORKLOAD / 25: 
3
 Course Credit (ECTS): 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has awareness of lifelong learning and current information about the area of food analysis and nutritionX
2Uses theoretical and practical knowledge about food analysis to solve food analysis problemsX
3Produces and realizes projects to solve problems in the field of foodX
4Designs food and water related analysis, selects, applies, evaluates and reports the analytical methods suitable for the purposeX
5Uses computer and advanced technological analysis devices for applications related to food analysisX
6Evaluates the nutrition-health relationship and uses it in her/his profession
7Knows and interprets nutrient content, food-drug, drug-food interactions, food additives, food regulationX
8In addition to individual study, she/he actively works in disciplinary and interdisciplinary scientific groupsX
9Conducts national and international resource research in order to access informationX
10Presents his/her research on a scientific subject in written, oral and visual form at national/international level
11Knows and applies professional and ethical responsibilities
12Follows and interprets social and cultural developments in food analysis and nutrition
 -- NAME OF LECTURER(S)
   (Assoc. Prof. Buket ER DEMİRHAN , Assist. Prof. Burak DEMİRHAN)
 -- WEB SITE(S) OF LECTURER(S)
   (http://www.websitem.gazi.edu.tr/site/erbuket , https://websitem.gazi.edu.tr/site/bdemirhan)
 -- EMAIL(S) OF LECTURER(S)
   (erbuket@gazi.edu.tr , bdemirhan@gazi.edu.tr)