Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
WORKING PRINCIPLES IN FOOD ANALYSIS LABORATORIES 10104065 4 + 0 4.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Bahar ONARAN
Assistants
Goals It is aimed to learn the working principles in Food Analysis Laboratories.
Course Content Food analysis, Laboratory conditions, Working Principles
Learning Outcomes 1) Working Principles in Food Laboratories
2) Chemicals, Media and Equipment Used in Food Laboratories
3) First Aid in Food Laboratories

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Foodstuffs general features Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time)
2. Week Technical features to be considered in laboratory studies Lecture; Question Answer; Problem Solving
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time)
3. Week Health features to be considered in Food Analysis Laboratories Lecture; Question Answer; Discussion
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week Chemicals to be considered in Food Laboratories Lecture; Question Answer
Brainstorming; Opinion Pool
Project Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week Chemicals, Reagents Used in Food Laboratories 1 Lecture; Question Answer; Discussion
Brainstorming; Opinion Pool
Project Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
6. Week Chemicals, Reagents Used in Food Laboratories 2 Lecture; Question Answer; Discussion
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
7. Week Microbiological Analysis Working Principles in Food Laboratories Lecture; Question Answer; Discussion

Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
8. Week Equipment and Features Used in Food Microbiology Laboratory 1 Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week Equipment and Features Used in Food Microbiology Laboratory 2 Lecture; Question Answer
Brainstorming
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week Media Used in Food Microbiology Laboratory Lecture; Question Answer; Discussion
Brainstorming
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
11. Week Antisepsis and Sterilization in Food Microbiology Laboratories Lecture; Question Answer; Discussion
Brainstorming
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
12. Week Labeling and Signs in Food Laboratories Lecture; Question Answer; Discussion
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
13. Week Labeling and Signs in Food Laboratories 2 Lecture; Question Answer; Problem Solving
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Accidents and First Aid in Food Laboratories Lecture; Question Answer; Discussion
Brainstorming
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)

Sources Used in This Course
Recommended Sources
Ayanoğlu, E.; Ayanoğlu, K. (2003). Laboratuvara Giriş. II.Baskı.
HACETTEPE ÜNİVERSİTESİ KİMYA MÜHENDİSLİĞİ BÖLÜMÜ LABORATUVARLARI LABORATUVAR GÜVENLİK KILAVUZU

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25555
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 10 4
Homework 2 6
Presentation (Including Preparation Time) 2 2
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 8 14
Final Exam 1 2
Time to prepare for Final Exam 1 12
2 2
1 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload