Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-123	GIDA ÜRÜNLERİNİN KALİTE PARAMETRELERİ ÖLÇÜMÜ	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

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

Learning Outcomes

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.‎

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

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

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
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

Recommended or Required Reading

Color quality of fresh and processed foods

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	50
Makeup Examination	1	50
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Report Preparation	5	18	90
Seminar	5	18	90
TOTAL WORKLOAD (hours)			180

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	PO 16
LO1	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High