Information Package / Course Catalogue
Instrumental Analysis of Foods
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
Objectives of the Course

The aim of this course is to learn theoretic and practical knowledge of the instruments used in the food analysis.

Course Content

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.

Name of Lecturer(s)