GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
ANALYTICAL FOOD QUALITY CONTROL PRACTICE/BAN-1031
Course Title: ANALYTICAL FOOD QUALITY CONTROL 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 perform some chemical analysis in foodstuffs
Student will be able to evaluate results of the analysis performed in foodstuffs
Student will be able to apply the analytical methods in foodstuffs
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Sampling Rules
2. Week  Water Analysis-Some Chemical Parameters
3. Week  Water Analysis-pH, Hardness Determination
4. Week  Lipid Analysis in Foodstuffs
5. Week  The Determination Foreign Oil in Edible Oils
6. Week  Acidity Analysis in Foodstuffs
7. Week  The Determination of pH in Foods
8. Week  Salt Analysis in Foodstuffs
9. Week  Sugar Analysis in Foodstuffs
10. Week  The Determination of Dye in Foods
11. Week  Enzyme Experiments in Milk
12. Week  Control of Leucocyte and Pureness in Milk
13. Week  The Determination Preservatives in Foods
14. Week  Determination of Moisture in Foods
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
40
 Assignment
0
0
 Application
1
60
 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
8
8
 Final Exam and Preperation for Final Exam
1
12
12
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
76
 TOTAL WORKLOAD / 25: 
3.04
 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)