TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Make physical and chemical analysis in honey, 2) Have knowledge about sugar product production and analysis methods.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	No
COURSE DEFINITION
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 Mid-term 8th Week Determination of Diastase Count 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 Production and Control of Other Sugary Products 15th Week Final Exam
RECOMENDED 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 50 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 24 24 Course hours 14 2 28 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 1 12 12 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No