DEGREE PROGRAMS  Associate's Degree (Short Cycle)  Bachelor’s Degree (First Cycle)  Master’s Degree (Second Cycle)

Course Description Course Name : Advanced Instrumental Methods of Analysis Course Code : GM-663 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Learning Outcomes of the Course : Selects suitable instruments for food analysis and precise sampling techniques Determines standard solutions for spectrophotometric analysis and evaluate the results Determines standard solutions for chromatografic analysis and evaluate to results Learns aroma extraction techniques, prepares aromatic extract and analyzes it. Knows how to analyze Aroma-Active compounds by using GC-Ms-Olfactometry Learns extraction technique for HPLC and analysis of liquid chromatography Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To introduce the MSc students the precise instrumental techniques for food analysis; To explain all the technical details of the corresponding instrumentation in order to solve the problems in food analysis. Course Contents : General teory of instrumental analysis, Sampling Techniques for Instruments, Color Analysis usuing HunterLAB, 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. Language of Instruction : Turkish Work Place : Classroom and Laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Teory of Instrumental Analysis Text Book Lecture, laboratory practices , computer and projector 2 Sampling Techniques for Analysis Text Book Lecture, laboratory practices , computer and projector 3 The Principles of UV-Vis Spectrophotometer and Some Basic Analysis with this device Text Book Lecture, laboratory practices , computer and projector 4 The Principles of UV-Vis Spectrophotometer and Some Basic Analysis with this device Text Book Lecture, laboratory practices , computer and projector 5 The Principles of polarimeter and Some Basic Analysis with this device Text Book Lecture, laboratory practices , computer and projector 6 The Principles of Atomaic Absorption and Some Basic Analysis with this device Text Book Lecture, laboratory practices , computer and projector 7 Preparing paper and coloum chromatography techniques Text Book Lecture, laboratory practices , computer and projector 8 Midterm Exam Review for the exam Written Exam and Lab. 9 Aroma Extraction tehniques - liquid-liquid extraction - solid phase extraction - solid phase micro extraction - purge and trap extraction - microwave extraction Text Book Lecture, computer and projector 10 Analysis of aroma extractions Text Book Lecture, laboratory practices , computer and projector 11 The Principles of GC, GC-MS and Some Basic Analysis with this device Text Book Lecture, laboratory practices , computer and projector 12 Education of panellists for aroma-active compouunds Text Book Lecture, laboratory practices , computer and projector 13 Analysis of Aroma-Active Compounds by GC-MS-Olfactometry Text Book Lecture, laboratory practices , computer and projector 14 Sampling for HPLC Analysis Text Book Lecture, laboratory practices , computer and projector 15 HPLC Analysis for Food samples Text Book Lecture, laboratory practices , computer and projector 16/17 Final Exam Review for the exam Written exam and Lab   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Douglas A. Skoog, F. James Holler, Timothy A. Nieman, 1998 -Principles of instrumental analysis Saunders College Pub., 849 pages  Ahuja, S., Jespersen, N. 2006. Modern Instrumental Analysis, Elsevier, UK Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 0 10 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 2 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 2 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 1 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 12 7 84 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 3 3 Total Workload: 146 Total Workload / 25 (h): 5.84 ECTS Credit: 6