Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction Türkçe
Level of Course Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator Assist. Prof. Dr. AYLA ÜNVER ALÇAY
Instructor (s)
Course Assistant Food technician Seda Kiraz

Purpose and Content

The aim of the course To teach the use of laboratory equipment and instruments, which are used in microbiology and chemistry laboratory tests and methods, explaining the rules and enforcement laboratory.
Course Content Microbiology and chemistry lab, basic rules must be complied with, the definition and use of laboratory equipment and devices, laboratory safety, pre-preparation experiments, basic definitions, the molar, the normal solutions, solutions of the preparation, determination of salt analysis, the use of a microscope, media preparation

Weekly Course Subjects

1Laboratory rules and safety
2Safety precautions and classification of chemicals in laboratories
3First aid in laboratory accidents
4Presentation of laboratory equipment and glassware
5While the basic points to be aware of the laboratory experiment, weighing, cleaning of glass material, sterilization preparation,
6Laboratory sampling, sampling types quiz1
7Solution types and preparation of percent solution
8Midterm
9Preparation of normal, molar
10Preparation of normal, molar
11Volumetric Analysis calculations
12Sensory analysis techniques, sensory panel application,
13Food analysis and quality parameters in food
14GENERAL OVERVİEW

Resources

1-Laboratory Techniques, Süreyya Saltan Evrensel, dora publications, 2015
2-Food Laboratory Technique, Prof. Dr. İsmet Şahin, Prof. Dr. Duygu Göçmen NOBEL ACADEMIC PUBLISHING,2020