Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
0100106102FOOD ANALYSISCompulsory366
Level of Course Unit
First Cycle
Objectives of the Course
Name of Lecturer(s)
Learning Outcomes
1Applies food processing techniques
2Analyses undesired substances that emerge during the processing and storage of foods
3Interprets the results of food analyses
4Selects the suitable methods for food analyses
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
1- Identification of pure cultures of bacteria 2- The control methods of homogenisation in milk 3- Sampling techniques and applications of milk and milk products 4- Application areas of Differential Scanning Calorimetry (DSC) in food technology 5- Analysis of non-protein nitrogen in meat and meat products 6- Determination of amilolytic enzyme activity 7- Mycotoxin analysis in foodstuffs 8- Milk coagulating enzymes and determination of strength of rennet in cheese technology 9- HMF analysis in foods 10- The use of absorption spectroscopy in foods 11- Aroma analysis with GC-MS 12- Vitamin C analysis in Fruits 13- Flavor types and colour measurements, Viscosimeter measurements in milk and milk products 14- Basic genetic concepts in food engineering and PCR, Heterocylic aromatic amines in meat and meat products
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Giriş, malzeme tanıtımı, çözelti hazırlama
2Örnek alımı ve hazırlık, verileri değerlendirme
3Kurumadde analizi, mineral madde analizi
4Yağ ve protein analizleri
5Karbonhidrat analizleri
6Asitlik ve pH analizleri
7Tuz , vitamin ve kolesterol analiz
8Ara sınav
9Tekstür ve reoloji analizleri, duyusal analizler
10Spektrofotometri (UV-Visible-florometri)
11Kolon kromatografisi
12Paylaşım kromatografisi,
13Jel filtrasyon-afinite kromatografisi
14Gaz-likit ve sıvı kromatografisi
15Elektroforez
16
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Self Study15050
Individual Study for Mid term Examination15050
Individual Study for Final Examination15050
Homework13838
TOTAL WORKLOAD (hours)190
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1               
LO2               
LO3               
LO4               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr