Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | LABORATUAR TECHCNOLOGY | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MERT KARIŞ (mertkaris@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| In this course it is aimed to gain competence in examining the basic components of foods and other components in accordance with the legislations and methods of analysis. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can analyze/evaluate water, carbohydrates, proteins and lipids in foods |
PO-1 He/she has theoretical knowledge on basic subjects of chemistry, biology, microbiology and biotechnology.
PO-2 They have detailed information on the use of machinery-equipment and equipment in the laboratory. PO-5 He/she makes basic evaluations in the fields of chemistry, biology, microbiology and biotechnology. PO-18 He/she has the ability to solve basic problems in scientific subjects related to the application areas of chemistry (environment, health, cosmetics, textile, food, energy, defense industry etc.). PO-26 He/she has basic knowledge and background in chemistry sub-disciplines (analytical chemistry, inorganic chemistry, organic chemistry and biochemistry) and uses this knowledge. PO-28 They are knowledgeable about modern and contemporary instrumental analysis techniques, and apply what they have learned effectively and practically. |
Examination Laboratory Exam |
| LO-2 | Can analyze/evaluate enzymes, minerals and vitamins in foods. |
PO-1 He/she has theoretical knowledge on basic subjects of chemistry, biology, microbiology and biotechnology.
PO-2 They have detailed information on the use of machinery-equipment and equipment in the laboratory. PO-5 He/she makes basic evaluations in the fields of chemistry, biology, microbiology and biotechnology. PO-18 He/she has the ability to solve basic problems in scientific subjects related to the application areas of chemistry (environment, health, cosmetics, textile, food, energy, defense industry etc.). PO-25 He/She has sufficient knowledge and skills in the production of industrially important products and their analysis in laboratory conditions. PO-28 They are knowledgeable about modern and contemporary instrumental analysis techniques, and apply what they have learned effectively and practically. |
Examination Laboratory Exam |
| LO-3 | Can analyze/evaluate phenolics, natural flavorings, contaminants and toxic materials in foods. |
PO-1 He/she has theoretical knowledge on basic subjects of chemistry, biology, microbiology and biotechnology.
PO-2 They have detailed information on the use of machinery-equipment and equipment in the laboratory. PO-5 He/she makes basic evaluations in the fields of chemistry, biology, microbiology and biotechnology. PO-6 He/she has the ability to interpret and evaluate data, to identify problems, to analyze and to develop solutions based on evidence, by using the basic knowledge and skills acquired in the field. PO-18 He/she has the ability to solve basic problems in scientific subjects related to the application areas of chemistry (environment, health, cosmetics, textile, food, energy, defense industry etc.). PO-25 He/She has sufficient knowledge and skills in the production of industrially important products and their analysis in laboratory conditions. PO-26 He/she has basic knowledge and background in chemistry sub-disciplines (analytical chemistry, inorganic chemistry, organic chemistry and biochemistry) and uses this knowledge. PO-28 They are knowledgeable about modern and contemporary instrumental analysis techniques, and apply what they have learned effectively and practically. |
Examination Laboratory Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The importance, functions analyses of water, carbohydrates, proteins and lipids in food are mentioned. Then, functions and analyses of enzymes, minerals and vitamins are mentioned. At th end, functions and analyses of phenolics in food, natural flavorings and contaminants and toxic materials in food are mentioned. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Water in foods, its importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 2 | Water in foods, its importance and functions, and carbohydrates in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 3 | Carbohydrates in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 4 | Carbohydrates in foods, their importance and functions, and proteins in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 5 | Proteins in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 6 | Lipids in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 7 | Lipids in foods, their importance and functions, and enzymes in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 8 | mid-term exam | |
| 9 | Enzymes in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 10 | Minerals in foods, their importance and functions, and vitamins in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 11 | Vitamins in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 12 | Phenolics in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 13 | Natural flavorings in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 14 | Natural flavorings in foods, their importance and functions, and toxicants and contaminants in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 15 | Toxicants and contaminants in foods, their importance and functions | Verbal and visual expression, class discussions, research, practice, observation, question-answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 30 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | 12 | 1 | 20 |
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 50 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 1 | 14 | 14 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 2 | 1 | 2 |
| Own study for mid-term exam | 5 | 2 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 4 | 20 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||