Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| 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 skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | To be able to apply instrumental analysis methods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | To be able to give samples to application ares in food industry. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | To be able to use equipments of instrumental analysis |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | To be able to apply instrumental analysis methods for different food products |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-6 | To be able to evaluate and interpret the results of instrumental analysis. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| 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 | Solvent Systems, General Properties of Solvents | Lecture, discussion or distance education |
| 2 | Resolution, Dielectric constant, Partition Coefficient | Lecture, discussion or distance education |
| 3 | Historical Development of Chromatography, Meanings of Some Terms | Lecture, discussion or distance education |
| 4 | Chromatography Theory-I | Lecture, discussion or distance education |
| 5 | Chromatography Theory-II | Lecture, discussion or distance education |
| 6 | Gas Chromatography-I | Lecture, discussion or distance education |
| 7 | Gas Chromatography-II | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Thin Layer Chromatography | Lecture, discussion or distance education |
| 10 | Column Chromatography | Lecture, discussion or distance education |
| 11 | Paper Chromatography | Lecture, discussion or distance education |
| 12 | Electrophoresis | Lecture, discussion or distance education |
| 13 | High Pressure Liquid Chromatography- I | Lecture, discussion or distance education |
| 14 | High Pressure Liquid Chromatography-II | Lecture, discussion or distance education |
| 15 | Chromatographic Applications in Food Analysis | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Hışıl, Y., 2013. Enstrümental Gıda Analizleri. Ege Üniversitesi Basımevi, İzmir, 545s. | |
| 2 | Yeshajayu, P., Clifton, E.M., 1994. Food Analysis,Chapman And Hall | |
| Required Course instruments and materials | ||
| Books | ||
| 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 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||