Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring 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 | |||||
| To make analysis of various food groups | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to interpret analyzes and results physical, chemical and microbiological analyzes of foods |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-2 | To be able to evaluate the results of food analysis in accordance with food legislation and standards |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-3 | To be able to use equipment needed for anlayzes of food safety and quality control in food laboratories |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-4 | To be able to analyze meat and meat products |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-5 | To be able to analyze milk and milk products |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-6 | to be able to analyze solid and liquid oil products |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-7 | To be able to analyze fruits and vegetables and their products |
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 PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Specific analysis of wheat and wheat flour (farinograph, mikroviscoanalizör (RVA), Zeleny sedimentation test, wet and dry gluten, gluten index, falling number), solid and liquid oil products, special analyzes (melting point determination of fatty acid composition by gas chromatography determination), a special analysis of meat and meat products (free of water, water binding capacity, cooked meat products rancidity test, TBA test, myoglobin, and nitrozomiyoglobin analysis, putrefaction test), milk and milk products, special analyzes (volume of ice cream, UHT milk blur , homogenization and sterilization control), fruits and vegetables and their products, special analyzes (hydroxymethylfurfural and patulin analysis, peroxidase test, formol index, microbiological analysis) | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Farinographical analysis of wheat flour | Experimentation metod |
| 2 | Microviscoanalyser analysis of wheat flour | Experimentation metod |
| 3 | Zeleny sedimentation test of wheat flour | Experimentation metod |
| 4 | Wet and dry gluten, gluten index, falling number analysis of wheat flour | Experimentation metod |
| 5 | Determination of the melting point of fat and oil products | Experimentation metod |
| 6 | To determine the fatty acid composition of fat and oil products by gas chromatography | Experimentation metod |
| 7 | Free water, water binding capacity analysis of meat and meat products, | Experimentation metod |
| 8 | mid-term exam | |
| 9 | Cooked meat products rancidity test, TBA test, myoglobin, and nitrozomiyoglobin analysis, putrefaction test | Experimentation metod |
| 10 | Analysis of the volume of ice cream | Experimentation metod |
| 11 | Turbidity, homogenization and sterilization control of UHT milk | Experimentation metod |
| 12 | Hydroxymethylfurfural analysis of fruits and vegetables, and their products | Experimentation metod |
| 13 | Patulin analysis of fruits and vegetables, and their products | Experimentation metod |
| 14 | Canned products peroxidase test | Experimentation metod |
| 15 | fruit tins formol index, microbiological analysis | Experimentation metod |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | • Kurt, A., Çakmakçı, S., Çağlar, A., 2007. Süt ve Mamülleri Muayene ve Analiz Metotları Rehberi. | |
| 2 | • Nas, S., Gökalp, H.Y., Ünsal, M. 2008. Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi Ders Kitapları Yayın No:5, Denizli. | |
| 3 | • Elgün, A., Ertugay, Z., Certel, M., Kotancılar, H.G., 2002. Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi No: 867, Ziraat Fakültesi No:335, Ders Kitapları Serisi No:82. Erzurum | |
| 4 | • Acar, J., Alper, N., Gökmen, V., 1997. Meyve Ve Sebze Teknolojisi Kalite Kontrol Laboratuar Kılavuzu, Hacettepe Üniversitesi, Mühendislik Fakültesi Yayınları Ders Notları, No:32, Ankara, 156s. | |
| 5 | • Cemeroğlu, B., 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No:34, Ankara. s.168–171. | |
| 6 | • Gökalp, H. Y., Kaya, M., Tu¨ lek, Y., Zorba, O., 1993. Et ve Ürünlerinde Kalite Kontrolu ve Laboratuvar Uygulama Kılavuzu. Atatürk Üniv. Erzurum. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 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 | 3 | 14 | 42 |
| 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 | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 10 | 1 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 12 | 1 | 12 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 150 | ||