Course Name Code Semester T+U Hours Credit ECTS
Food Analys GDM 313 5 2 + 2 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ
Course Lecturers Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ, Dr.Öğr.Üyesi MUSTAFA ÖZTÜRK,
Course Assistants
Course Category
Course Objective Giving basic information about food analysis and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Course Content Sampling, sample preparation for analysis, applications and the principles of fundamental food analysis in food plants; moisture (water content) and total solids analysis, soluble and insoluble solids analysis, ash analysis, pH and titratable acidity analysis, carbohydrate (total sugar), crude fat, protein and ascorbic acid analysis
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehens the sampling rules and sample preparation methods given by Turkish Food Codex and TSE Lecture, Question-Answer, Lab / Workshop, Testing,
2 Comprehends the the principles of general food analysis methods Lab / Workshop, Lecture, Question-Answer, Testing, Performance Task,
3 Applies and designs food analysis methods in different products Lecture, Question-Answer, Lab / Workshop, Testing, Performance Task,
4 Comprehends the problems in foods analysis and finds the solutions Lecture, Question-Answer, Lab / Workshop, Testing, Performance Task,
5 Evaluates and comments the results of analysis Lecture, Question-Answer, Lab / Workshop, Problem Solving, Homework, Performance Task,
6 Comprehends the lab safety rules Lecture, Question-Answer, Demonstration, Lab / Workshop, Testing, Performance Task,
Week Course Topics Preliminary Preparation
1 Functions of research (Ar-Ge) and control laboratories in food plants, lab safety rules
2 Sampling and preparation of samples for analysis
3 Moisture (water content) and total solids analysis
4 Soluble and insoluble solids analysis
5 Ash Analysis
6 Salt analysis
7 pH and titratable acidity analysis; preperation of solutions
8 Sugar analysis
10 Protein analysis
11 Fat analysis
12 Total phenolic compound analysis
13 Sensory analysis
14 Evaluation of course
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Kısa Sınav 20
2. Kısa Sınav 20
1. Ödev 10
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 5 5
Quiz 1 4 4
Assignment 1 4 4
Performance Task (Laboratory) 1 14 14
Final examination 1 14 14
Total Workload 137
Total Workload / 25 (Hours) 5.48
dersAKTSKredisi 5