Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Students to conduct laboratory studies, and laboratory tools and equipment used to inform about the work of | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to work in food laboratories safely. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination Quiz Laboratory Exam |
| LO-2 | Students will be able to carry out first aid methods in laboratory accidents. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination Quiz Laboratory Exam |
| LO-3 | Students will be able to prepare the chemical subtances and chemical solutions |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination Quiz Laboratory Exam |
| LO-4 | Students will be able to use the basic devices in food laboratory. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination Quiz Laboratory Exam |
| LO-5 | Students will be able to have to take responsibility in laboratory |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination Quiz Laboratory Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Laboratory rules and safety, and laboratory materials, recognition, basic laboratory procedures, sample preparation and analysis based on different principles of instrumental analysis is about. Milk, meat, grain, oil, fruits and vegetables and their products, raw materials, sampling methods, physical analysis, titratable acidity, pH, moisture, ash, salt, oil, nitrogen, nitrite, nitrate and sugar, such as chemical analysis to determine the amount of the color and texture measurement, sensory analysis, determination of fraud in milk and meat products, water analysis and determination of residual chlorine in water | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Personal and general safety precautions in the laboratory, safe working with chemicals | Lecture, question and answer, practice, Distance education |
| 2 | The use of glass materials and cleaning methods in the laboratory | Lecture, question and answer, practice, Distance education |
| 3 | Sampling Methods for Food Analysis | Lecture, question and answer, practice, Distance education |
| 4 | Centrifuge and filtration processes | Lecture, question and answer, practice, Distance education |
| 5 | Dilution (dilution) concept in microbiology (What is dilution? 1: 9 ratio in dilution, solutions used in dilution, dilution preparation) | Lecture, question and answer, practice, Distance education |
| 6 | Methylene blue reduction test | Lecture, question and answer, practice, Distance education |
| 7 | Determination of pH and total acidity in foods | Lecture, question and answer, practice, Distance education |
| 8 | mid-term exam | |
| 9 | Distillation | Lecture, question and answer, practice, Distance education |
| 10 | Extraction Applications | Lecture, question and answer, practice, Distance education |
| 11 | Cultivation and Incubation, Colony count and evaluation | Lecture, question and answer, practice, Distance education |
| 12 | Rope disease and rope spore analysis in foods | Lecture, question and answer, practice, Distance education |
| 13 | Chromatographic separation methods | Lecture, question and answer, practice, Distance education |
| 14 | Determination of Alcohol by Volume in Alcoholic Beverages with Manual and Electronic Densimetry | Lecture, question and answer, practice, Distance education |
| 15 | Spectrophotometer and color measurement in food | Lecture, question and answer, practice, Distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Cemeroğlu, B., 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No:34, Ankara. s.168–171 | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | 4-12 | 1 | 20 |
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 2 | 5 | 10 |
| Laboratory exam | 1 | 2 | 2 |
| Own study for mid-term exam | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 155 | ||