COURSE INFORMATION FORM
Course Code and Title GDM 212 INSTRUMENTAL FOOD ANALYSIS
H+T/C
2+2/3
ECTS Credit
5
Year / Semester
Sophomore Year / Fall Semester
Course Level
Undergraduate
Course Type
Compulsory
Department
Food Engineering
Prerequisites
None
Teaching Method
Theoretic-Practice
Period (week-hour)
14 week-2 hours of lectures 2 hours of practical per week
Course Language
Turkish
Course Objective
To adopt the basic concepts underlying the major instrumental methods and to give
the theoretical and experimental information about devices and applications because
today, almost all laboratory analysis is implemented with small or large instruments
Course Content
Introduction to instrumental food analysis, techniques of instrumental analysis and
basic principles, refractometry and polarimetry, UV-Vis absorption spectroscopy,
fluorometry and chemiluminescence, infrared (IR) spectroscopy, atomic absorption
spectroscopy, atomic emission spectroscopy, NMR spectroscopy, mass spectroscopy,
X-ray spectroscopy, chromatographic techniques-1: HPLC-GC applications,
chromatographic techniques-1: GC-MS applications, electrophoretic techniques.
Assessment System
Semester Requirements
Number
Contribution %
1
20
Midterm Exam
Quiz
Homework
Attendance
14
20
Application
15
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to the Overall
60
Success
Total
100
ECTS Workload Table Criteria
Number
Time
Total Workload
(hour)
(hour)
14
4
56
Course Time
Outside Classroom Study
14
5
70
Time
Homework
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
129
Course ECTS Credit
5
Learning Outcomes
The student who accomplishes the course successfully;
1.Learns the information about the instrumental food analyses and their basic
principles.
2.Learns theoretical and practical information towards the instruments widely used in
food analysis and operation of them.
3.Obtains the information about the selection of the appropriate instrument and
method for determination of various components in food samples
Course Stream
Course Sources
4.Gains practical information about the application of food analysis by Refractometry
an Polarimetry.
5.Gains practical information about the applications by Atomic Absorption and
Atomic Emission Spectrometry for the analysis of mineral and trace elements in food
samples.
6.Gains practical information about the applications of chromatographic techniques
for analysis of organic species in food samples
7.Learns the information about IR and NMR techniques used for the disclosure of
chemical structures.
8.Learns the comparative information about some other alternative techniques as well
as instrumental techniques for food analysis.
Week Education Modules
Preliminary Documents
Studies
1.
Introduction to Instrumental Food Analysis
Presentation Proposed
Sources
2.
Techniques of Instrumental Analysis and
Presentation Proposed
Basic Principles
Sources
3.
Refractometry and Polarimetry
Presentation Proposed
Practice
Sources
4.
UV-Vis Absorption Spectroscopy
Presentation Proposed
Practice
Sources
5.
Fluorometry and Chemiluminescence
Presentation Proposed
Sources
6.
Infrared (IR) Spectroscopy
Presentation Proposed
Practice
Sources
7.
Atomic Absorption Spectroscopy
Presentation Proposed
Practice
Sources
8.
Mid-Term Exam
9.
Atomic Emission Spectroscopy
Presentation Proposed
Practice
Sources
10.
NMR Spectroscopy
Presentation Proposed
Sources
11.
Mass Spectroscopy
Practice
Proposed
Sources
12.
X-Ray Spectroscopy
Presentation Proposed
Sources
13.
Chromatographic Techniques-1: HPLC-GC Presentation Proposed
Applications
Sources
14.
Chromatographic Techniques-2: GC-MS
Practice
Proposed
Applications
Sources
15.
Electrophoretic Techniques
Presentation Proposed
Practice
Sources
1. D.A., Skoog; Holler, F.J. and Nieman, T.A. 2000; Principles of Instrumental
Analysis (Trans. Ed. To Turkish: Kılıç, E.; Köseoğlu, F. and Yılmaz H.) Bilim
Yayıncılık, Ankara.
2. Gündüz, T. 1993; Instrumental Analysis (In Turkish), Bilge Yayıncılık, 1993,
Ankara.
Contribution of the
Course to Department
Learning Outcomes
Course Learning Outcomes
Dep. Learn.
Outcomes
1.Learns the information about the instrumental food analyses and
2, 3
their basic principles.
2.Learns theoretical and practical information towards the
2, 3
instruments widely used in food analysis and operation of them.
3.Obtains the information about the selection of the appropriate
2, 3
instrument and method for determination of various components in
food samples
4.Gains practical information about the application of food analysis 2, 3
by Refractometry an Polarimetry.
5.Gains practical information about the applications by Atomic
2, 3
Absorption and Atomic Emission Spectrometry for the analysis of
mineral and trace elements in food samples.
6.Gains practical information about the applications of
2, 3
chromatographic techniques for analysis of organic species in food
samples
7.Learns the information about IR and NMR techniques used for the 2, 3
disclosure of chemical structures.
8.Learns the comparative information about some other alternative 2, 3
techniques as well as instrumental techniques for food analysis.
Course Coordinator(s) Asst. Prof. Ali GUNDOGDU, Asst. Prof. Cemalettin BALTACI