Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
The aim of this course is to teach undergraduate students the general laboratory techniques used in food engineering and the basis and application of frequently used analyses.
Course Content
Instrumental analysis topics, Refractometry, Polarimetry, UV Vis spectroscopy, FT-IR, Mass Spectroscopy, Paper chromatography, HPLC, Gas chromatography. Sampling, sample preparation for analysis, applications and the principles of fundamental food analysis in food materials; 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, vitamin, rheologic and sensory analysis.
Required Resources
Nielsen, S.S. 2003. Food Analysis, 3rd Ed. Kluver Academic.
Recommended Resources
Lecture notes
Explanations
Explanations are given in the course information package.
Rules
Rules are given in the course information package.
Course Learning Outcomes
- Evaluating and Commenting of Analysis Results.
- Students who successfully completed the course knows about the fundamental food analysis methods, can evaluate the results and write result report at a specified format, knows about new methods in food analysis and can choose suitable method
- Applicating and designing food analysis methods in different products.
- Understanding and comprehending the principles of General Food Analysis Methods.
- Understanding the problems can occur during food analysis and applicating the solutions.
- Understanding the function and application of research and control laboratories in food facilities.
- Understanding and comprehending the Sampling Rules and Sample Preparation Methods by Turkish Food Codex and TSE.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 25 | 1 | 25 |
| Midterm | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Assignment | 5 | 5 | 25 |
| Practice | 16 | 2 | 32 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction, Refractometry, Polarimetry | Respective references |
| 2 | UV vis spectroscopy | Respective references |
| 3 | FT-IR spectroscopy | Respective references |
| 4 | Mass Spectroscopy | Respective references |
| 5 | Paper and Column chromatography | Respective references |
| 6 | HPLC , GC | Respective references |
| 7 | HPLC , GC | Respective references |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Sampling and data analysis | Respective references |
| 10 | Moisture, dry matter, ash and mineral analyses | Respective references |
| 11 | pH, acidity, and vitamin analyses | Respective references |
| 12 | Oil analyses | Respective references |
| 13 | Protein analyses | Respective references |
| 14 | Carbohydrate analyses | Respective references |
| 15 | Rheological and Sensory analyses | Respective references |
| 16 | Final Sınavı | Final Sınavı |