| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Defines the quality criteria of honey and sugar products and explains the analysis methods for these criteria.
- Evaluates product conformity by comparing the analysis results obtained with quality standards.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | No |
|---|
| Course Description | This course covers the physical, chemical, and sensory analysis methods of honey and sugar-based products. Students gain knowledge in quality control, regulatory requirements, adulteration detection, and standardization, enabling them to evaluate the safety and compliance of products with the necessary competence. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Fundamental concepts |
|
2nd Week |
Conductivity Determination in Honey |
|
3rd Week |
Determination of Color in Honey |
|
4th Week |
Determination of Moisture in Honey |
|
5th Week |
Total Acidity Determination |
|
6th Week |
Ash Determination |
|
7th Week |
Determination of Diastase Count |
|
8th Week |
Mid-term Exam |
|
9th Week |
Determination of Hydroxymethyl Furfural |
|
10th Week |
Sensory and Physical Analysis |
|
11th Week |
Chemical Analysis |
|
12th Week |
Production and Control of Tahini and Molasses |
|
13th Week |
Confectionery Production and Control |
|
14th Week |
General Review and Presentations |
|
| Recommended or Required Reading | Nielsen, S.S. Food Analysis, 2010, Springer US.
Nielsen, S.S. Food Analysis Laboratory Manual, 2003, Springer US. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Quiz |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
2 |
9 |
18 |
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
14 |
1 |
14 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
15 |
15 |
| Total Work Load | 147 |
| Total Work Load / 30 (h) | 4.9 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
