| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | GIM-23-123 | GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ | Elective | 1 | 1 | 6 |
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| Dersin Seviyesi |
| Yüksek Lisans |
| Dersin Amacı |
| In general, the course aims to reach the following end terms:
Knowledge: Providing detailed scientific knowledge quality parameters of food products with emphasis on basics, and types of product quality parameters.
Skills: Teaching students to analyse and measure the quality of food products. More specific, the course discusses the used methods and parameters in determination of food product quality. |
| Name of Lecturer(s) |
| Prof. Dr.Dureyt Veziroğlu |
| Öğrenme Çıktıları |
| 1 | On ending the course the student will be capable to:
- Obtain the knowledge about the methods used in measurement of food quality in food industry.
- Evaluate the methods used in evaluation of different parameters used in quality control in food processing.
- Determine the quality of different food products. |
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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
| no |
| Ders İçin Önerilen Diğer Hususlar |
| no |
| Dersin İçeriği |
| Introduction in Food quality
Importance of food quality in food industry
Food quality parameters
Color measurement
Texture measurement
Brix measurement
Dry weight measurement
pH measurement
Titration acidity measurement
Rheological property measurement
Water activity measurement
Microbiological analysis
Oxidation parameters analysis
Chemical composition analysis |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 | Introduction in Food quality | | | | 2 | Importance of food quality in food industry | | | | 3 | Food quality parameters | | | | 4 | Color measurement | | | | 5 | Texture measurement | | | | 6 | Brix measurement | | | | 7 | Dry weight measurement | | | | 8 | pH measurement | | | | 9 | Titration acidity measurement | | | | 10 | Rheological property measurement | | | | 11 | Water activity measurement | | | | 12 | Microbiological analysis | | | | 13 | Oxidation parameters analysis | | | | 14 | Chemical composition analysis | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Color quality of fresh and processed foods |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Midterm Examination | 1 | 50 | | Makeup Examination | 1 | 50 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | no |
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| İş Yükü Hesaplaması |
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| Report Preparation | 5 | 18 | 90 |
| Seminar | 5 | 18 | 90 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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