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Course Description Course Name : Instrumental Analysis Course Code : G 312 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Learning Outcomes of the Course : is able to decide which instrumental analysis technique should be used for component analysis of foods. Recognizes the instruments for spectrometrci analysis and uses them in pactice. Recognizes the instrumental devices for chromatography and uses these devices for basic analysis. Learns about sampling for GC, Ms, HPLC and Olfactometry and analysis techniques Comprehends the basic theory and principles of instrumental analysis. Evaluates the analysis results and prepares a report. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Introduce the student to some basic instrumental techniques for food analysis. Explain all the technical details of the corresponding instrumentation in order to solve food analysis problem. Course Contents : 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. Language of Instruction : Turkish Work Place : Classroom and Lab.   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Basic Principles of Instrumental Analysis Text book Lecture, laboratory practices , features standard classrooms , computer and projector 2 Describing the problem for Instrumental Analysis Text book Lecture, laboratory practices , features standard classrooms , computer and projector 3 Selection of physicochemical analysis method and equipments for physicochemical analysis Text book Lecture, laboratory practices , features standard classrooms , computer and projector 4 Teory of spectrometry and instruemnt for spectrometric analysis Text book Lecture, laboratory practices , features standard classrooms , computer and projector 5 Refractometry and interferometry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 6 Turbidimetry, polarymetry and saccharimetry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 7 UV-Vis absorption spectrometry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 8 Atomic absorption spectrometry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 9 Chromatographic methods Text book Lecture, laboratory practices , features standard classrooms , computer and projector 10 Exam Text book Written 11 Absorption, paper, ion exchange chromatography Text book Lecture, laboratory practices , features standard classrooms , computer and projector 12 Gas chromatography Text book Lecture, laboratory practices , features standard classrooms , computer and projector 13 Mass Spectrometry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 14 Olfactometry Text book Lecture, laboratory practices , features standard classrooms , computer and projector 15 High pressure liquid chromatography Text book Lecture, laboratory practices , features standard classrooms , computer and projector 16/17 Final exam Text book Written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  SKOOG, D. A., HOLLER, F. J., &. NIEMAN, T. A. 1992. Principles of Instrumental Analysis. 5. Bas. Florida: Saunders College Publishing. HISIL, Y., 2008. Enstrümental Gıda Analizleri, E.Ü.M.F. Yayınları, Yayın No: 48, İzmir.  KILIÇ, E., KOSEOGLU, F., YILMAZ, F. 1998. Enstrümental Analiz, Bilim Yayıncılık. YESHAJAYU, P., CLIFTON, E.M., 1994. Food Analysis,Chapman And Hall. 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 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 3 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 5 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 5 14 Knows a foreign language at a level to follow the literature about foods and communicate 3 15 is respectful of professional ethics 3 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * 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 2 28     Out of Class Study (Preliminary Work, Practice) 10 6 60 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 92 Total Workload / 25 (h): 3.68 ECTS Credit: 4