1	Course Title:	FOOD ANALYSES
2	Course Code:	GIDS209
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Dr. Gamze DÜVEN
16	Course Lecturers:	MYO Yönetim Kurulları tarafından görevlendirilen öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Gamze DÜVEN (Karacabey MYO) gamzeduven@uludag.edu.tr
18	Website:
19	Objective of the Course:	With this subject, it is aimed to make students gain the abilities to analyse milk and milk products, drinking water, fats to be used within dishes, meat and meat products, flour and flour products, canned food, drinks with or without alcohol, honey in accordance with the methods of analysis and regulations.
20	Contribution of the Course to Professional Development	To learn food analysis.

21

Learning Outcomes:

1 Analysing and evaluating milk and milk products; 2 Analysing and evaluating drinking water and potable water; 3 Analysing and evaluating the fats to be used within dishes; 4 Analysing and evaluating meat and meat products; 5 Analysing and evaluating flour and flour products; 6 Analysing and evaluating canned food; 7 Analysing and evaluating drinks with or without alcohol; 8 Analysing and evaluating honey; 9 Analysing and evaluating microbiological points;

22	Course Content:

Week	Theoretical	Practical
1	A general informing on regulations and related associations	Description of the lab
2	Analysing raw milk, UHT milk and pasteurized milk	Application and evaluation
3	Analysing milk and milk products	Application and evaluation
4	Analysing drinking water and potable water	Application and evaluation
5	Analysing the fats to be used within dishes	Application and evaluation
6	Analysing meat and meat products	Application and evaluation
7	Analysing flour and flour products	Application and evaluation
8	Repeat course - Midterm exams	Application and evaluation
9	Analysing canned food	Application and evaluation
10	Analysing drinks without alcohol	Application and evaluation
11	Analysing drinks with alcohol (beer)	Application and evaluation
12	The analysis of wine	Application and evaluation
13	The analysis of honey	Application and evaluation
14	The analysis of microbiological points

23	Textbooks, References and/or Other Materials:	Assoc.Prof.Canan Hecer , “Food Analysis” , Marmara Publishing Prof. Dr. Bekir Cemeroglu, Food Analysis Food Codex and standards
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	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	Measurement and evaluation is carried out according to the principles of Bursa Uludag University Associate and Undergraduate Education Regulation
Information	Results are determined with the letter grade determined by the student automation system.

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	0	10	10
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	1	1
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 3 5 5 4 4 4 4 5 4 3 3 4 LO2 2 5 5 4 4 3 3 5 4 3 3 4 LO3 2 5 5 4 4 3 3 5 4 3 3 4 LO4 2 5 5 4 4 3 3 5 4 3 3 4 LO5 2 5 5 4 4 3 3 5 4 3 3 4 LO6 2 5 5 4 4 3 3 5 4 3 3 4 LO7 2 5 5 4 4 3 3 5 4 3 3 4 LO8 2 5 5 4 4 3 3 5 4 3 3 4 LO9 3 5 5 5 4 5 4 5 4 3 3 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High