LABORATORY TECHNIQUES

Course Description

The first section of the course will be on “General structure of an analysing laboratory; chemicals that might be found in a lab; cups and bottles that can be used in a lab; basic instruments of analysing labs. Second division will be on all about “Proper sampling, recording and conservation methods”. The evaluation methods will be explained in the third section depending on sensational characteristics (color, odor, taste, etc) following by colorimetric measurements, and also measuring hardness-softness-shear value; evaluation taste characteristics through taste tests and taste panels. In the next section, methods of chemical and or instrumental analysis of energy (calorimetric), protein, fats and oils, minerals, fiber (ADF;NDF), vitamins and toxins will be detailed. The next step will cover microbiological analysis, and classical, in-vitro, in-sacco digestion trials.

LABORATORY TECHNIQUES

Evaluation Tools (Active Term)

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Course outcomes

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Course Syllabus

Reference Books & Course Materials

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Learning Outcomes

1. L01 The students completing the course satisfactorily will be able to apply (4) the principles governing laboratory techniques, and sufficient theoretical knowledge in basic engineering and agricultural science. SOLO 4
2. L02 The students completing the course satisfactorily will be able to analyze (4) plant and soil samples. SOLO 4
3. L03 The students completing the course satisfactorily will be able to Interpret the principles governing combinations of laboratory analyses. SOLO 3
4. L04 The students completing the course satisfactorily will be able to (4) argue interpretations on scientific articles about assays results. SOLO 4
5. L05 The students completing the course satisfactorily will be able to explain (4) the effects of sample time on the results of assays. SOLO 4

Program Outcomes

1. PCST PÇ1: Develop and deepen knowledge acquired in plant science and technologies based on undergraduate level competencies.
2. PCST PÇ2: Understand the interaction between plant science and technologies field and related disciplines.
3. PCST PÇ3: Combine and interpret the theoretical and practical knowledge related to horticultural plants with the knowledge, data and findings obtained from different disciplines, to be able to create new knowledge and theories by synthesizing them by using the theoretical and practical knowledge related to horticultural plants in the field of expertise and supporting the current developments with quantitative and qualitative.
4. PCST PÇ4: Solve problems by using research methods and solving cause and effect relationships.
5. PCST PÇ5: Conduct a study requiring expertise on plant science and technologies independently.
6. PCST PÇ6: Develop an analytical approach for solving unpredictable complex problems encountered in applications of plant science and technologies, to design the research process, to produce solutions by taking responsibility and to evaluate and defend the results obtained.
7. PCST PÇ7: Lead the plant science and technologies in an environment that requires solving problems.
8. PCST PÇ8: Access to resources related to plat science and technologies, benefiting from these resources and self-renewal.
9. PCST PÇ9: Transfer his / her studies, developments in his / her field of expertise and research results using oral, written and visual tools.
10. PCST PÇ10: Use advanced computer software and information and communication technologies as necessary in relation to plant science and technologies.
11. PCST PÇ11: Collect data with scientific methods for solving problems related to plant science and technologies, to be able to control and interpret the collected data by taking into consideration the social, scientific and ethical values.
12. PCST PÇ12: Utilize and explain integrated knowledge in plant science and technologies in interdisciplinary studies, communicate it effectively, and critically evaluate the conclusions drawn.

Po-Lo Matrix