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| MGKT2015 | Analyzes of Honey and Sugar Products | 2+2+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Dr. Öğr. Üyesi Esra ULUSOY | | Co-Lecturer | Gülşah OKUMUŞ YÜKÜNÇ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | With this course it is aimed to gain competencies to the students of making and evaluation of the analysis of honey and sugar yproducts in accordance with the methods of analysis and legislation |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Ability to perform physical and chemical analyzes on honey and sugar products | 2,6 | 1,4, | | LO - 2 : | Ability to calculate analysis results and interpret them according to the standards | 2,6 | 1,4, | | LO - 3 : | Understanding the importance of beekeeping products for our country
| 2,6 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Description of honey, its types and properties, composition.
Characteristics that honey must have according to the notifications.
Statistics of honey production and trade in the world and in Turkey.
Total acidity, moisture, color, diastase number, HMF (hydroxy methyl furfural), invert sugar, sucrose, optical rotation angle and water-insoluble solids analyzes in honey and sugar products.
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Analysis of Total acidity
Definition of honey
Types of honey by source
Types of honey according to the method of production / presentation to the market
Composition of honey
Theoretical knowledge of acidity determination in honey
Laboratory: Concentration calculations and preparation of solutions to be used in honey acidity determination
| | | Week 2 | Factors affecting the composition of honey
Properties that honey should have according to the TS3036 Honey Standard and Turkish Food Codex Honey notification.
Turkey and World beekeeping data, Honey production in the world, honey production in Turkey, honey production by province, Turkey and World beekeeping product trade statistics
Laboratory: Standardization of the base solution to be used in honey acidity determination and related calculation
| | | Week 3 | To perform total acidity analysis in honey, making calculations for preparation and standardization of solutions and, acidity analysis, comparison of the results with standards and example question solutions
Laboratory: Determination of acidity in samples with standardized base solution and calculation and interpretation of the results and writing the experiment report.
| | | Week 4 | Refractometer and its use.
Total dry matter, brix, water insoluble dry matter, refractive index
Dry matter and moisture determination methods in foods
Laboratory: Determination of moisture in honey with a refractometer, calculation of the results and comparison with the standards
| | | Week 5 | Analysis of diastase number (principle of experiment, function of diastase enzyme, optimum pH and optimum temperature, denaturation, purpose of determining diastase number in honey, preparation of test solutions)
| | | Week 6 | Analysis of diastase number (principle of experiment, function of diastase enzyme, optimum pH and optimum temperature, denaturation, purpose of determining diastase number in honey, preparation of test solutions)
| | | Week 7 | Hydroxymethyl furfural (HMF) Analysis
| | | Week 8 | Hydroxymethyl furfural (HMF) Analysis
| | | Week 9 | Mid-term exam | | | Week 10 | Determination of invert sugar in honey
| | | Week 11 | Determination of invert sugar in honey | | | Week 12 | Determination of sucrose in honey | | | Week 13 | Determination of sucrose in honey | | | Week 14 | Determination of specific rotation angle with polarimeter | | | Week 15 | Color determination | | | Week 16 | End-of term exam | | | |
| 1 | TSE; TS 3036 Bal Standardı | | | 2 | Türk Gıda Kodeksi Bal Tebliği | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 13.11.2023 | 1 | 50 | | End-of-term exam | 16 | 03.01.2024 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 14 | 14 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 3 | 6 | | Arasınav | 1 | 1 | 1 | | Ödev | 1 | 14 | 14 | | Dönem sonu sınavı için hazırlık | 3 | 4 | 12 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 104 |
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