TÜRKÇE
ENGLISH
Information
| Code | G332 |
| Name | Instrumental Analysis |
| Term | 2022-2023 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
| Course Instructor |
Prof. Dr. SERKAN SELLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of course is to introduce some basic instrumental techniques for food analysis to the student. Explain all the technical details of the corresponding instrumentation in order to solve food analysis problem.
Course Content
Basic principles of instrumental analysis, description of problem, Sampling Techniques, Color Analysis, Teory of UV and VIS spectroscopy, UV-VIS spectrophotometers and their applications, fluorescence and methods of fluorescence spectroscopy, refractometric, interferometric ve polarimetric methods and their analysis, atomic absorbtion and flame emission spectroscopy, chromatography; principles and analytical applications, paper chromatography, liquid and gas chromatography, Gc,MS,Olfactometry, HPLC and GC applications for food analysis.
Course Precondition
YOK
Resources
Erno Pungor, G. Horvai, A Practical Guide to Instrumental Analysis
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students learn the basic theory and principles of instrumental analysis. |
| LO02 | Decides on how to carry out food component analysis with suitable and precise instrumental analysis techniques. |
| LO03 | Recognizes spectrometric methods and devices and uses the devices practically. |
| LO04 | Recognizes chromatographic methods and devices and uses the devices practically. |
| LO05 | Learns about gas chromatography, mass spectrometry, olfactometry and HPLC sample preparation and analysis techniques. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 4 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Instrumental Analysis Methods, and Fundamental Principles of Instrumental Analysis Techniques | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 2 | Definition of Problem in Instrumental Analysis; Noise Sources and Signal-Noise Improvement | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 3 | Analytical Method Selection and Equipments in Physicochemical Analysis, Method Validation | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 4 | Introduction to spectrochemical methods, devices for optical spectrometry | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 5 | Refractometry, interferometry | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 6 | Turbidimetry, polarimetry, saccharimetry | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 7 | UV-VIS absorption spectroscopy | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Atomic absorption spectrometer | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 10 | Introduction to chromatographic methods | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Adsorption, paper and ion exchange chromatography | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 12 | Gas Chromatography and Extraction techniques | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 13 | Mass spectrometry | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 14 | Olfactometry | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Proje Temelli Öğrenme |
| 15 | High pressure liquid chromatography | Related topics in the lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 16 | Term Exams | Related topics in the lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in the lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||