Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Spring 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 | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Producing the standard qualities product in food plant and learning the methods and principles of instrumental analysis application which resolving the routine analysis for providing the continuity of quality in different foods | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain the importance of instrumental analysis methods between chemical analysis. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| LO-2 | To be able to apply instrumental analysis methods. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| LO-3 | To be able to give samples to application ares in food industry. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| LO-4 | To be able to use equipments of instrumental analysis |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| LO-5 | To be able to apply instrumental analysis methods for different food products |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| LO-6 | To be able to evaluate and interpret the results of instrumental analysis. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination Quiz |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Theory and practice of physical and chemical methods for determination of food components, modern separation and instrumental analysis techniques, electrophoresis, introduction to chromatographic methods, adsorption, and ion exchange chromatography paper, gas chromatography, olfactometry, high-pressure liquid chromatography-mass spectrometry (LC-MS), Thermal analysis techniques and applications. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Physical and chemical methods for determination of food components | Description and experimentation methods |
| 2 | Theory and practice | Description and experimentation methods |
| 3 | Modern separation and instrumental analysis techniques | Description and experimentation methods |
| 4 | Modern separation and instrumental analysis techniques (cont.) | Description and experimentation methods |
| 5 | Electrophoresis | Description and experimentation methods |
| 6 | Introduction to chromatographic methods | Description and experimentation methods |
| 7 | Adsorption | Description and experimentation methods |
| 8 | mid-term exam | |
| 9 | Paper and ion-exchange chromatography | Description and experimentation methods |
| 10 | Gas chromatography | Description and experimentation methods |
| 11 | Gas chromatography and olfactometry | Description and experimentation methods |
| 12 | High pressure liquid chromatography-mass spectrometry (LC-MS) | Description and experimentation methods |
| 13 | High pressure liquid chromatography-mass spectrometry (LC-MS) (cont.) | Description and experimentation methods |
| 14 | Thermal analysis techniques | Description and experimentation methods |
| 15 | Thermal analysis applications | Description and experimentation methods |
| 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 | 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 | 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 | 1 | 10 | 10 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 7 | 7 |
| mid-term exam | 0 | ||
| Own study for final exam | 2 | 7 | 14 |
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 115 | ||