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Information
| Code | GM663 |
| Name | Advanced Instrumental Analysis Methods |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| 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
To introduce the basic principles of precision instrumental devices to the graduate students and to describe the problem in food analysis and to explain to students the solution of this problem with the related instrumental analysis techniques.
Course Content
General Theory of Instrumental Analysis, Sample Preparation Techniques for Instrumental Devices, Color Analysis with HunterLAB, Spectroscopy Theory, Ultraviolet and Visible spectroscopy, UV-VIS spectrophotometers, analytical applications, fluorescence and fluorescence spectroscopy methods, refractometrical, interferometric and polarimetric methods and measurements, atomic absorption and flame emission spectroscopy, chromatography: principles and analytical applications, paper chromatography, liquid and gas chromatography, GC-MS-Olfactometry, HPLC and GC's food analysis applications
Course Precondition
YOK
Resources
G.R. Chatwal, Sham Anand, Instrumental Methods of Chemical Analysis, 2011.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the basic theory and principles of instrumental analysis. |
| LO02 | Recognizes devices for spectrometric methods and uses the device in practice. |
| LO03 | Recognizes devices for chromatographic methods and uses the device in practice. |
| LO04 | Learns sample preparation and analysis techniques of gas chromatography, mass spectrometry, Olfactometry and HPLC. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Theory of Instrumental Analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 2 | Sample preparation techniques for analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 3 | Principles of UV-Visible Spectrophotometer and Some Basic Analyzes | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 4 | Basic Principles of Turbidimeter and Color Meter and Making Some Basic Analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 5 | Basic Principles of Polarimeter and Some Basic Analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 6 | Basic Principles of Atomic Absorption Device and Some Basic Analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 7 | Preparation Techniques of Paper and Column Chromatography | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Preparation to Exams | Öğretim Yöntemleri: Deney / Laboratuvar |
| 9 | Aroma Extraction methods - liquid-liquid extraction - solid phase extraction - solid phase microextraction - purge and trap extraction - microwave extraction | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 10 | Aroma Compounds Extraction Applications | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 11 | Basic Principles of GC and GC-MS and Some Basic Analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 12 | Panelist training for aroma-active compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 13 | Analysis of Aroma-Active Compounds by GC-MS-Olfactometry | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 14 | Sample Preparation for HPLC | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 15 | Food Analysis by HPLC | Lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 16 | Term Exams | Preparation to Exams | Öğretim Yöntemleri: Deney / Laboratuvar |
| 17 | Term Exams | Preparation to Exams | Öğretim Yöntemleri: Deney / Laboratuvar |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||