Information Package / Course Catalogue
| Course Code | : KGK100 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of this course is to learn theoretic and practical knowledge of the instruments used in the food analysis.
Molecular spectroscopy (UV-visible, FT-IR), mass spectrometry (EI-MS, MALDI-TOF), Nuclear Magnetic Resonance (NMR), Chromatographic techniques (column chromatography, GC, HPLC, UPLC), hyphenated techniques (GC-MS, HPLC-MS, HPLC-MS/MS), refractive index, optical activity, atomic absorption (AAS), their principles and practical.
| 1. | 1. Learn various instruments used in food analysis |
| 2. | To learn the working principles of instruments used in food analysis |
| 3. | Learn GC-MS instruments used in food analysis |
| 4. | Learn UPLC instruments used in food analysis |
| 5. | Learn FTR instruments used in food analysis |
| 1. | Skoog, A.D., 1985. Principles of Inst. Analysis. HRW Int Ed. CBS College publ. Printed in Japan |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 49 |
| Assignment | 1 | 3 | 1 | 4 |
| Quiz | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 7 | 1 | 8 |
| TOTAL WORKLOAD (hours) | 73 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | ||||||
OÇ-2 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | ||||||
OÇ-3 | 4 | ||||||||||||
OÇ-4 | 4 | ||||||||||||
OÇ-5 | 4 | ||||||||||||