Instrumental Analysis Techniques
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Instrumental Analysis Techniques | GTP214 | Elective | Associate degree | 2 | Spring | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Explain the principles of instrumental analysis and recognize the equipments of instrumental analysis.
2) Describe chromatographic methods used in food analysis.
3) Describe spectroscopic methods used in food analysis.
4) Describe electrophoresis methods used in food analysis.
5) Describe potentiometric methods in food analysis.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | Low | High | High | No relation | No relation | Middle | |
| 2 | No relation | No relation | High | High | No relation | No relation | Middle | |
| 3 | No relation | No relation | High | High | No relation | No relation | Middle | |
| 4 | No relation | No relation | High | High | No relation | No relation | Middle | |
| 5 | No relation | Low | High | High | No relation | No relation | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
Sampling, preparation of samples to analysis, To provide knowledge about principles and application of instrumental analysis (e.g. HPLC, GC, TLC, electrophoresis, spectroscopy, potentiometry) used in food industry. HPLC-MS and GC-MS applications.
Weekly Schedule
1) Classification of food analysis methods. Importance and properties of instrumental analyses. Classification of instrumental analyses.2) Theory of chromatography and definition of basic terms. Types and basic characteristics of chromatography.
3) High performance liquid chromatography and HPLC applications in food analyses.
4) Gas chromatography and GC applications in food analysis.
5) Thin layer chromatography and TLC applications in food analysis.
6) Column chromatography and its applications in food analysis.
7) Paper chromatography and applications in food analysis.
8) Midterm examination/Assessment
9) Electrophoresis and its applications in food analysis.
10) Spectroscopy. Electromagnetic radiation. Applications of ultraviolet and visible absorption.
11) Absorption measurement laws and design of instruments.
12) Atomic absorption and emission spectrophotometry.
13) Fluorescence and infrared spectrophotometry.
14) Potentiometry. Electrodes and potentiometric titrations.
15) Potentiometry. Electrodes and potentiometric titrations.
16) Final examination
Recommended or Required Reading
1- Öğretim elemanını ders notları
2- Lecture course notes
3- Enstrümental Gıda Analizleri-I (Yüksek Basınç Sıvı Kromatografisi)
Enstrümental Gıda Analizleri-II (Gaz, İnce Tabaka, Kolon, Kağıt Kromatografileri ve elektroforez)
Enstrümental Gıda Analizleri-III (Spektroskopi-Potansiyometri)
Prof.Dr.Yaşar HIŞIL. Ege Üni. Müh. Fak. Gıda Müh. Bölümü. ege Üniversitesi Ders Kitapları Yayın No:30,31,41. E.Ü. Basımevi Bornova-İzmir,1990
4- Instrumental analysis-I (High performance liquid chromatography )
Instrumental analysis-I (Gas,Thin layer , Column, Paper chromatographies )
Instrumental analysis-I (Spectroscopy-Potentiometry)
Prof.Dr.Yaşar HIŞIL. Ege Üni. Müh. Fak. Gıda Müh. Bölümü. ege Üniversitesi Ders Kitapları Yayın No:30,31,41. E.Ü. Basımevi Bornova-İzmir,1990
5- İnstrümental Analiz. Prof.Dr.Porf.Dr.Turgul GÜNDÜZ. A.Ü.Fen Fakültesi,Kimya Bölümü. Bilge Yayıncılık,Ankara,1993.
6- Hışıl, Ş., Dağıstanlı, Z., 1996. Enstrümantal Gıda Analizleri Laboratuar Kılavuzu, Ege Üniversitesi,
Mühendislik Fakültesi Çoğaltma Yayınları no:55, İzmir, 45 s.
7- Hışıl, Ş., Dağıstanlı, Z., 1996. Enstrümantal Gıda Analizleri Laboratuar Kılavuzu, Ege Üniversitesi,Mühendislik Fakültesi Çoğaltma Yayınları no:55, İzmir, 45 s.
8- İnstrümental Analiz. Prof.Dr.Porf.Dr.Turgul GÜNDÜZ. A.Ü.Fen Fakültesi,Kimya Bölümü. Bilge Yayıncılık,Ankara,1993.
9- Hışıl, Ş., Dağıstanlı, Z., 1996. Enstrümantal Gıda Analizleri Laboratuar Kılavuzu, Ege Üniversitesi,
Mühendislik Fakültesi Çoğaltma Yayınları no:55, İzmir, 45 s.
10- Hışıl, Ş., Dağıstanlı, Z., 1996. Enstrümantal Gıda Analizleri Laboratuar Kılavuzu, Ege Üniversitesi,Mühendislik Fakültesi Çoğaltma Yayınları no:55, İzmir, 45 s.
11- Enstrümental Gıda Analizleri.
12- Instrumental Analysis of Food.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required