Module - Culinary Scince - Food Analysis Laboratory

Course Code:

FDE 226

Course Type:

Area Elective

P:

2

Lab:

0

Credits:

4

ECTS:

7

Course Language:

İngilizce

Course Objectives:

To provide theoretical and practical knowledge on fundamental food analysis principles and their applications, to enable the understanding of the principles of the analytical techniques employed in food analysis, to develop students’ lab skills.

Course Content:

General lab rules, lab safety, lab calculations, evaluation of analytical data: accuracy and precision, determination of total solids and moisture content, determination of ash content, standard solutions and titratable acidity, vitamin analysis: determination of vitamin C, mineral analysis: determination of salt, carbohydrate analysis, crude fat analysis, protein analysis

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student, H: Quiz I: Lab performance assessment

Vertical Tabs

Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to explain the use and significance of food analysis in the food system.	1a	1, 2	A, B, D
Ability to explain the fundamentals of food analysis.	1a	1, 2, 7	A, B, D
Ability to apply their scientific knowledge, practical know-how and safety rules to use food analysis lab in a safe and effective manner and to perform food analyses.	5b, 7e	1, 2, 7	A, D, I
Ability to gather and analyze data and evaluate the results.	5b, 6c	1, 2, 3	A, D
Ability to write scientific reports for effective presentation of experimental results	6c, 7b, 7c	1, 2, 7	D
Ability to evaluate food analysis in the context of national and international food regulations and laws.	7b, 7c, 8b, 9b	1, 2	A, D
Ability to select the most suitable method(s) for a food analysis assessing the objective of the analysis, available resources, characteristics of the samples and methods	1a	1, 2, 7	A, D
Ability to work efficiently in intra-disciplinary teams	6a	7	I
Ability to apply academic ethical rules	9a	1, 2	D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction: Syllabus, course plan, course rules and practices, lab safety, lab orientation	Lecture notes
2	Lab report writing, information resources, excel, Lab safety quiz	Lecture notes
3	Introduction to food analysis, sampling and sample preparation Evaluation of analytical data: accuracy and precision (Report 1)	Lecture notes, Lab manual
4	Determination of total solids and moisture content (Report 2)	Lecture notes, Lab manual
5	Color analysis in food products	Lecture notes, Lab manual
6	Determination of ash (Report 3)	Lecture notes, Lab manual
7	Titratable acidity (Report 4)	Lecture notes, Lab manual
8	Midterm-I	-
9	Vitamin analysis: Determination of vitamin C (Report 5)	Lecture notes, Lab manual
10	Mineral Analysis: Determination of Salt (Report 6)	Lecture notes, Lab manual
11	Crude Fat Analysis: Soxhlet method (Report 7)	Lecture notes, Lab manual
12	Protein Analysis, Kjeldahl method (Report 8)	Lecture notes, Lab manual
13	Carbohydrate Analysis (Report 9)	Lecture notes, Lab manual
14	Midterm-II	-

Recommended Sources

RECOMMENDED SOURCES
Textbook	Course material prepared by the instructor. Nielsen, S.S. (ed.), 2010. Food Analysis Laboratory Manual, 2nd ed. Springer. American Chemical Society. 2017. Safety in Academic Chemistry Laboratories. 8th edition. ACS.
Additional Resources	Nielsen, S.S. (ed.), 2010. Food Analysis, 4th ed., Springer.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	Google classroom, Turnitin
Exams	Midterm I-II, Quizzes, Lab Reports

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Quizzes	10	10
Exams	2	40
Reports	9	40
Lab performance assessment		10
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		-
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		100
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.	√
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including exams)	14	2	28
Lab practical and training	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Preparation of lab reports	9	8	72
Midterm Individual Study	2	8	16
Total Work Load			186
Total Work Load / 25 (h)			7.44
ECTS Credit of the Course			7

None

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