Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course will provide information on the methods and equipment used in food analysis, sample preparation for analysis is intended to teach and evaluate the data obtained. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the methods of instrumental analysis |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-5 Grasps the methods of access to knowledge. PO-9 Has the awareness of Professional and ethical responsibilities. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-2 | Students will be able to perform the methods of food analysis. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-9 Has the awareness of Professional and ethical responsibilities. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-3 | Students will be able to explain how the devices used in food analysis works. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-5 Grasps the methods of access to knowledge. |
Examination |
| LO-4 | Students will be able to prepare a sample for analysis. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-5 Grasps the methods of access to knowledge. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-5 | Students will be able to evaluate the data obtained as a result of analysis. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Theory of physical and chemical methods for determination of food components, the application of modern separation and instrumental analysis techniques, the basic principles of instrumental analysis techniques, Introduction to Spectrochemical methods, optical spectrometry, refractometers, interferometry, turbidimetry, polarimetry, Molecular absorption spectroscopy, UV-VIS absorption, Atomic absorption spectrometry, mass spectrometry techniques and applications. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Theory and application of physical and chemical methods for determination of food components | Lectures, question-and-answer, Distance education |
| 2 | The basic principles of instrumental analysis techniques | Lectures, question-and-answer, Distance education |
| 3 | The basic principles of instrumental analysis techniques | Lectures, question-and-answer, Distance education |
| 4 | Introduction to Spectrochemical methods | Lectures, question-and-answer, Distance education |
| 5 | Refractometry | Lectures, question-and-answer, Distance education |
| 6 | polarimetry | Lectures, question-and-answer, Distance education |
| 7 | Interferometry and turbidimetry | Lectures, question-and-answer, Distance education |
| 8 | mid-term exam | |
| 9 | Introduction to spectroscopy | Lectures, question-and-answer, Distance education |
| 10 | UV-VIS absorption spectroscopy | Lectures, question-and-answer, Distance education |
| 11 | IR spectroscopy | Lectures, question-and-answer, Distance education |
| 12 | Molecular absorption spectroscopy | Lectures, question-and-answer, Distance education |
| 13 | Atomic absorption spectroscopy | Lectures, question-and-answer, Distance education |
| 14 | Atomic absorption spectroscopy (ICP) | Lectures, question-and-answer, Distance education |
| 15 | Nuclear Magnetic Resonance | Lectures, question-and-answer, Distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Hışıl, Y., 2008. Enstrümental Gıda Analizleri, E.Ü.M.F. Yayınları, Yayın No: 48, İzmir. | |
| 2 | Kılıç, E., Köseoğlu, F., Yılmaz, F. 1998. Enstrümental Analiz, Bilim Yayıncılık | |
| 3 | Yeshajayu, P., Clifton, E.M., 1994. Food Analysis,Chapman And Hall. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 129 | ||