COURSE SYLLABUS

INSTRUMENTAL ANALYSIS

1	Course Title:	INSTRUMENTAL ANALYSIS
2	Course Code:	GMD2212
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	2
8	Theoretical (hour/week):	0
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:	GMD 2217 Food Analysis
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç.Dr. ARZU AKPINAR BAYİZİT
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941496 Fax: 0224 2941402 e-posta: abayizit@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to inform about the developed instrumental analysis methods and their applicability in order to determine physical and chemical properties of various foods. Electrochemical methods, potantiometry, spectroscopic methods, absorption spectroscopy, chromatographic methods, and electrophoretic methods will be taught.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	To understand the importance of instrumental analysis among chemical analysis methods;
2	To be acquainted with instrumental analysis equipments and to comprehend operation principles;
3	To be informed about application areas of instrumental analysis in food industry;
4	To classify method and equipment of instrumental analysis for the component of consideration;
5	To understand and compare the advantages and disadvantages of any method to another;
6	To apply instrumental analysis methods to various foods ;
7	To evaluate, comment and prepare a report on the results of instrumental analysis ;

22	Course Content:

Week	Theoretical	Practical
1		Definition and Basic Principles of Instrumental Analysis
2		Spectroscopic Techniques and Basic Principles
3		Spectroscopic Techniques and Basic Principles
4		Spectroscopic Techniques and Basic Principles
5		Atomic Spectroscopy
6		Nucleic Magnetic Resonance (NMR) Spectroscopy Mass Spectroscopy (MS)
7		Chromatography Techniques Column, Paper and Thin Layer Chromatography
8		Class Discussion and Mid-term Exam
9		Gas Chromatography Liquid Chromatography
10		Electrophoretic Methods
11		TUBITAK BUTAL Technical/Field Trip
12		TUBITAK BUTAL Technical/Field Trip
13		Bursa Food and Feed Control Central Research Institute Technical/Field Trip
14		Bursa Food and Feed Control Central Research Institute Technical/Field Trip

23	Textbooks, References and/or Other Materials:	Instrumental Analysis (Assist. Prof. Dr. Arzu AKPINAR-BAYİZİT, unpublished lecture notes) 1. GÜNDÜZ, T. 2005. İnstrumental Analiz, Gazi Yayınevi, 1357 s. 2. GÜNDÜZ, T. 2005. Kantitatif Analiz (Ders & Lab), Gazi Yayınevi, 1322 s. 3. DİKMAN, E. 1985. Enstrümental Analiz, Çağlayan Kitapevi, 271 s. 4. YETİM, H., ÇAM, M. 2009. Enstrümental Gıda Analizleri, Erciyes Üniversitesi Yayınları, 286 s. 5. BOLLAG, D.M., EDELSTEIN, S.J. 1991. Protein Methods. Wiley-Liss Pub., 415 p. 6. HIŞIL, Y. 2010. Enstrümental Gıda Analizleri (3 Cilt Birarada). Ege Üniversitesi Basımevi, İzmir, 545 s. 7. SKOOG, D.A., Holer, F.J., NIEMAN, T.A. 2007. Principles of Instrumental Analyses. Brooks Cole Publ., 1039 p. 8. ROBINSON, J.W., SKELLY, E.M., FRAMEII, G.M. 2004. Undergraduate Instrumental Analysis, CRC Press, 1080 p.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	2	10
Final Exam	1	60
Total	4	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High