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Course Information

Course Name
Turkish Gıda Analizleri: Teori ve Uygulamalar
English Food Analysis:Theory&Applications
Course Code
GID 501E Credit Lecture
Semester 1
3 3 - -
Course Language English
Course Coordinator Dilek Boyacıoğlu
Course Objectives Provide knowledge on analytical methods used to elucidate the composition of foods, their chemical and physical properties as well as to investigate their authenticity. Apply this knowledge with particular emphasis on analytical chemistry to food analysis by providing various examples for individual food commodity types.
Course Description Introduction: Bodies engaged in food analyses, standards used, legislative aspects, sampling and techniques, proximate analysis for nutrition labeling, ashing, mineral analyses on ash, analysis of vitamins, enzymes: Determination of enzymatic activity, applications of enzymes in other analyses as analytical aids, contaminants: Mycotoxins, pesticides, animal drugs, food additives: So2, food dyes (qualitative and quantitative), analyses for authenticity testing, analysis of sensory attributes: Objective methods for color and texture analyses
Course Outcomes
Required Facilities
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