G332 Instrumental Analysis

3 ECTS - 2-2 Duration (T+A)- 6. Semester- 3 National Credit

Information

Code G332
Name Instrumental Analysis
Term 2024-2025 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
1 2
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

Update Time: 09.05.2024 05:50