Instrumental Methods in Food Analysis

Course Code:

FDE 444

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Food Analysis Laboratory

Course Language:

English

Course Objectives:

The main objective of this course is to make the student familiar with the basic concepts of chromatography and spectroscopy utilized for food analysis.

Course Content:

Knowledge about analytical techniques in food analysis, Instrumental analysis techniques, spectroscopy: UV-visible, fluorescence, atomic, infrared and nuclear magnetic resonance, Chromatography: Column, ion exchange, isoelectric focusing, adsorption, liquid chromatography, HPLC, GC, GC-MS

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
To ensure that the students gain basic instrumental food analysis background at a theoretical level, that they have the capability to design and carry out experiments for instrumental analysis of food and thus to provide effective solutions to questions and problems that they may face in the future	11,15,23	1,2	A,C,D
The ability to design and perform independent experiments and to analyze and interpret the experimental results	11,25	1,2	A,C,D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Sample Preparation, Sample Storage, Sample Processing	Lecture Notes
2	Sample Preparation, Sample Storage, Sample Processing	Lecture Notes
3	Measurement, Calibration Methods, Quality assurance and Quality	Lecture Notes
4	Measurement, Calibration Methods, Quality assurance and Quality	Lecture Notes
5	Fundamentals of Spectrophotometer, Spectrophotometers (UV-visible, fluorescence, and nuclear magnetic resonance etc.)	Lecture Notes
6	Spectrophotometers: Atomic, Infrared, Raman	Lecture Notes
7	Exam 1	Lecture Notes
8	Spectrophotometers: Nuclear magnetic resonance, Mass	Lecture Notes
9	Introduction to Separation Methods, Chemistry of Separation Chromatography	Lecture Notes
10	Column, affinity, adsorption, ion-exchange, size exclusion chromatography	Lecture Notes
11	Exam 2	Lecture Notes
12	HPLC, LC	Lecture Notes
13	LC, GC,	Lecture Notes
14	GC-MS	Lecture Notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Slides
Additional Resources	Principles of Instrumental Analysis by Douglas A Skoog, 2006 Food Analysis, Nielsen, S. Suzanne (Ed.) 4th ed. 2010

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	2	67
Term Project and Quizzes	1	33
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
3	Theoretical knowledge about food processes and food technologies.
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.
6	Theoretical knowledge about national and international food regulations and laws.
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
8	Theoretical knowledge about applications of biotechnology in the food industry.
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
11	Analysis of foods and evaluation of data.					X
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.			X
16	Design and application of experiments in food processes, evaluation and discussion of data.
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.
22	Efficient contribution to team work and inter disciplinary collaborations.
23	Studying individually and taking initiatives when necessary.			X
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.					X
26	Awareness of legal aspects of engineering practices.
27	Awareness of professional ethics and responsibilities.
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)			Total Workload (Hour)
Lectures	14		3	42
Quizzes	4		0.25	1
Hours for off-the-classroom study (Term-projectsPre-study, practice)	14		4	56
Midterm – Pre-study Exam	2		12	24
	2		2	4
Final – Pre-study Exam	1		24	24
	1		2	2
Total Work Load					153
Total Work Load / 30 (h)					5,1
ECTS Credit of the Course					5

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Instrumental Methods in Food Analysis

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