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MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING
Food Quality Control and Analysis
Course Catalog
http://mackamyo.ktu.edu.tr/
Phone: +90 0462 3777637
MAMYO
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING / Food Quality Control and Analysis
Katalog Ana Sayfa
  Katalog Ana Sayfa  KTÜ Ana Sayfa   Katalog Ana Sayfa
 
 
MGKT1008Laboratory Techniques-II2+2+0ECTS:5
Year / SemesterSpring Semester
Level of CourseShort Cycle
Status Compulsory
DepartmentDEPARTMENT of FOOD PROCESSING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures and 2 hours of practicals per week
LecturerÖğr. Gör. Dr Meryem Nur KANTEKİN ERDOĞAN
Co-Lecturer
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
To provide people with sufficient knowledge and equipment regarding the application of basic methods used in food analysis, the preparation of the necessary solutions, laboratory safety, and the working principles of laboratory tools and equipment.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Knows the food laboratory and has information about the chemicals, features, tools, and equipment used.2,41,
LO - 2 : Have knowledge about basic food analyses, solutions used in analyses, and their preservation methods.6,71,
LO - 3 : Can interpret the results of the data obtained as a result of the analysis and check its compliance with the legislation.4,61,
LO - 4 : Gains the ability to analyze and produce solutions by examining the problems encountered in the laboratory environment.7,141,
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

 
Contents of the Course
Laboratory safety and working discipline, characteristics of basic equipment and devices used in the laboratory, physical, chemical, sensory and instrumental analysis methods, preparation method and calculations of the solutions used in the analyses, evaluation and interpretation of the data obtained from the analyses.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Food Quality and Quality Control
 Week 2Quality and Quality Properties
 Week 3Sensory Analysis Procedures
 Week 4Sensory Analysis Procedures
 Week 5Sensory Analysis Procedures
 Week 6Gravimetric Analysis Procedures
 Week 7Gravimetric Analysis Procedures
 Week 8Titrimetic Analysis Procedures
 Week 9Mid-term exam
 Week 10Titrimetic Analysis Procedures
 Week 11Titrimetic Analysis Procedures
 Week 12Instrumental Analysis Procedures
 Week 13Instrumental Analysis Procedures
 Week 14Instrumental Analysis Procedures
 Week 15Instrumental Analysis Procedures
 Week 16End-of-term exam
 
Textbook / Material
 
Recommended Reading
1Şahin, İ ve Göçmen D. 2020; Gıda Laboratuvar Tekniği, Nobel Akademik Yayıncılık , Ankara.
2Saltan Evrensel, S. 2011. Laboratuvar Teknikleri. Dora Yayıncılık, Bursa.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 16.04.2024 1 50
End-of-term exam 16 11.06.2024 1 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 2 14 28
Sınıf dışı çalışma 2 14 28
Laboratuar çalışması 2 14 28
Arasınav için hazırlık 3 6 18
Arasınav 1 1 1
Dönem sonu sınavı için hazırlık 4 4 16
Dönem sonu sınavı 1 1 1
Total work load120