Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-219FOOD ANALYSES ICompulsory234
Level of Course Unit
First Cycle
Objectives of the Course
Understanding the basic working rules and working conditions in laboratory, Be able to prepare appropriate solutions to use for food analysis, Be able to comprehend and use laboratory materials and devices, To have knowledge about basic analyzes in food and gain the ability to make
Name of Lecturer(s)
Öğr.Gör.Onur BASANÇELEBİ
Learning Outcomes
1Understanding the basic working rules and working conditions in laboratory
2Be able to prepare appropriate solutions to use for food analysis
3Be able to comprehend and use laboratory materials and devices
4To have knowledge about basic analyzes in food and gain the ability to make
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Laboratory rules, working conditions and cautions Functions of laboratory materials and devices of the laboratory Preparing solution Technics of sampling Preparing samples for analysis Moisture content of foods Protein Analysis in foods Carbohydrates and lipid analysis in foods Ash, total mineral analysis Measuring pH and determination of total acidity of food Vitamin, cholesterol, food additives and residue analyzes in foods Genral food analysis methods and quality controls Determination of brix value of honey and other sugary samples
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Laboratory rules, working conditions and cautions
2Functions of laboratory materials and devices of the laboratory
3Preparing solution
4Technics of sampling, preparing samples for analysis
5Moisture content of foods
6Lipid analysis in foods
7Midterm examination
8Carbohydrates and protein analysis in foods
9Ash, total mineral analysis
10Measuring pH and determination of total acidity of food
11Vitamin, cholesterol, food additives and residue analyzes in foods
12Genral food analysis methods and quality controls
13Determination of brix value of honey and other sugary samples
14Final examination
Recommended or Required Reading
Gıda Analizleri, Bekir S. Cemeroğlu, Bizim Grup Basımevi, 2013 Gıda Analizleri, Beyza Ulusoy , Canan Hecer, Dora Yayıncılık, 2015 Temel Gıda Analizleri, Vildan Uylaşer , Fikri Başoğlu, Dora Yayıncılık, 2011 Laboratuar Teknikleri ve Temel Gıda Analizleri, Ömer Faruk Gamlı, Dora Yayıncılık, 2014
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination0100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination0100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Quiz111
Laboratory14456
Question-Answer717
Demonstration14456
TOTAL WORKLOAD (hours)123
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 2      
LO2 2      
LO3 5      
LO4 5      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr