| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011302T11217 | FOOD ANALYSES | Elective | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| To define the concept of quality, quality control and total quality.To teach the functions of quality assurance department and its relationship with other departments. To classify food quality characteristics. To explain the objective and subjective quality criteria for foods. To understand sensory testing techniques. To clarify the composition of foods. To give information about analysis of nutrients, contaminants and additives. |
| Name of Lecturer(s) |
| Doç. Dr. Nur CEYHAN GÜVENSEN |
| Learning Outcomes |
| 1 | Ability to define the concept of quality, food quality, total quality management and quality control. | | 2 | Ability to explain functions of quality asuurance department and its relationship between other parts. To sort the problems encountered in practice. | | 3 | Ability to explain food quality characteristics. | | 4 | Ability to evaluate quality of foods with objective and subjective methods. | | 5 | Ability to apply sensory testing techniques. | | 6 | Ability to explain analysis illuminating food composition. | | 7 | Ability to explain contaminants that transmitted food in different ways and its contamination ways. | | 8 | Ability to have knowledge about desingn of food quality control laboratories. |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The concepts of quality, quality control and total quality. The functions of quality assurance department and its relationship with other departments. Quality characteristics. Appearance and kinesthetic properties of foods. Sensory evaluation of foods. The analysis for in order to elucidate the structure of food. Contaminants and food additives. Design of food quality control laboratory. |
| Weekly Detailed Course Contents |
|
| 1 | Basic concepts of quality control | Determination of moisture and dry matter (oven and refractometer) | | | 2 | The basic description of food quality and control | Determination of acidity | | | 3 | Appearance properties of foodstuffs | Fat determination with Soxhlet method | | | 4 | Color in foods | Total sugar determination | | | 5 | Kinesthetic properties of foods | Determination of ammonia in water | | | 6 | Viscosity and consistency | Determination of nitrate and nitrite in water | | | 7 | Defect | Determination of water hardness | | | 8 | Mid term exam | 1’st laboratory exam | | | 9 | Flavor | Qualitative determination of starch | | | 10 | Sensory evaluation of foods | Titrimetric determination of CO2 in alcoholic beverages | | | 11 | Control of nutrients | Total SO2 determination in fruit juices | | | 12 | The analysis for in order to elucidate the structure of food | Determination of ascorbic acid in fruit juices | | | 13 | Contaminants | Determination of salt in cheese | | | 14 | Food additives | Determination of Reichert-Meissl number in butter | | | 15 | Design of food quality control laboratory | Determination of alcohol in beer and wine | | | 16 | Final exam | 2’nd laboratory exam | |
|
| Recommended or Required Reading |
| 1. Altuğ, T., G. Ova, K. Demirağ, Ü. Kurtcan, 1995. Food Quality Control. Ege University Press, Publication No: 29, İzmir.
2. Cemeroğlu, B., 2010. Food Analysis. Nobel Yayın Dağıtım, Ankara. ISBN: 9789759857868
3. Dokuzlu, C., 2004. Food Analysis. Marmara Bookstore, Bursa. ISBN: 975-6955-06-6 |
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 9 | 9 |
| Individual Study for Final Examination | 1 | 16 | 16 |
| Laboratory Midterm Examination | 2 | 1 | 2 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | 3 | | 3 | | | | | 5 | | | | | LO2 | | | | | | | | | 5 | | | | | LO3 | | 3 | | 5 | | | | | 3 | | | | | LO4 | | | 4 | 3 | 5 | 5 | | | 3 | | | | | LO5 | | | 4 | | 5 | 5 | | | | | | | | LO6 | | 3 | 4 | 3 | 5 | 5 | | | | | | | | LO7 | 3 | 5 | | 5 | | | | | | | | | | LO8 | | | 4 | | 4 | | | | 3 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |