1	Course Title:	FOOD ANALYSIS
2	Course Code:	GMD2208
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç. Dr. NIHAL TÜRKMEN EROL
16	Course Lecturers:	-
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941565 Fax: 0224 2941402 e-posta: nihalt@uludag.edu.tr
18	Website:
19	Objective of the Course:	Sampling, sample preparation, principles and application of fundamental food analysis and evaluation of analytical data.
20	Contribution of the Course to Professional Development	The course creates awareness and knowledge in students in the field of food analysis.

21

Learning Outcomes:

1 The routine and specific analysis of foods; 2 Interpretation of analysis results; 3 The improvement in the handicrafts of students;

22	Course Content:

Week	Theoretical	Practical
1	Reasons for food analysis and food analysis methods	Sampling, storing and preparation for analysis
2	Sampling and pretreatments applied to samples before analysis	Determination of moisture and dry matter in foods
3	Evaluation of analysis results using statistical methods	Determination of moisture and dry matter in foods
4	Importance of moisture and dry matter in foods, determination methods and evaluation of the analysis results	Determination of ash
5	Principles of titrimetric methods, importance of acidity analysis in foods and evaluation of the analysis results	DDetermination of acidity in foods with titrimetric method
6	Protein determination by Kjeldahl method and evaluation of the analysis results	Determination of acidity in foods with titrimetric method
7	The importance of ash determination in foods and evaluation of the analysis results	Determination of specific density in foods with areometers
8	Principles of spectrophotometric methods and determination of total phenolic substance	Determination of specific density in foods with areometers
9	Standard curve preparation and its use in the evaluation of results of phenolic substance analysis	Determination of salt in foods
10	Standard curve preparation and its use in the evaluation of results of phenolic substance analysis	Determination of salt in foods
11	Determination of antioxidant capacity in foods by DPPH method and evaluation of the results	Determination of total phenolic substance by spectrophotometric method
12	Chromatographic methods and their principles	Determination of total phenolic substance by spectrophotometric method
13	Steps to be applied in the analysis of individual food components by liquid chromatography (HPLC)	Analysis of pigments by paper chromatography
14	Steps to be applied in the analysis of individual food components by liquid chromatography (HPLC)	Analysis of pigments by paper chromatography

23	Textbooks, References and/or Other Materials:	Uylaşer V., Başoğlu F. 2011. Temel Gıda Analizleri, Dora Yayıncılık, ISBN 978-605-4485-13-0, 125s. http://www.gkgm.gov.tr/
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	12	10
Final Exam	1	60
Total	14	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	In the evaluation of the course, midterm and final exams are made and weekly homework is taken.
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	14	2	28
Homeworks, Performances	12	2	24
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			124
Total workload/ 30 hr			4,13
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 4 5 0 0 4 5 0 0 0 0 0 LO2 4 5 0 0 5 4 0 0 0 0 0 LO3 4 5 0 0 5 3 0 0 0 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High