Instrumental Methods in Food Analysis

Course Code:

FDE 444

Course Period:

Autumn

Course Type:

Core

Credits:

2

Theoric:

1

Practice:

2

Laboratory Hour:

1

ECTS:

4

Course Language:

English

Course Coordinator:

Gonca Bilge Özel

Courses given by:

Gonca Bilge Özel

Course Objectives:

The main objective of this course is to make the student familiar with gravimetric, volumetric methods and instrumental methods used in food analysis; Specifically, it aims to teach the basic principles of chromatographic, spectroscopic and thermal analysis techniques.

Course Content:

Introduction to analytical chemistry, volumetric and gravimetric analyses, analytical techniques, instrumental analysis methods, spectroscopic techniques; UV-vis, fluorescence, atomic, infrared and nuclear magnetic resonance, chromatographic techniques; column, ion exchange, isoelectric Liquid chromatography, HPLC, GC, GC-MS, thermal analysis techniques, DSC and DTA

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Learning Outcomes	Programme Learning Outcomes	Teaching Methods	Assessment Methods
Knowledge about theoretical basics and ability to make calculations in of instrumental food analyses	1a	1,2,3	A, E
Ability to choose the appropriate analysis method for the analysis of a specific molecule in food systems	2b	1,2	A, E
Ability to use modern techniques and systems used in food analysis	4a	7	D
Ability to interpret experimental data obtained with instrumental methods and think analytically	5b	7	D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to analytical chemistry theory and applications, pH, volumetric and gravimetric analysis methods	Lecture Notes
2	Calibration and validation of instrumental methods	Lecture Notes
3	Calibration and validation of instrumental methods	Lecture Notes
4	Sample preparation methods	Lecture Notes
5	Sample preparation methods	Lecture Notes
6	Introduction to spectroscopy, UV-Vis and fluorescence spectroscopies	Lecture Notes
7	Infrared and Raman spectroscopies	Lecture Notes
8	Atomic-Absorption Spectroscopy (AAS), Inductively Coupled Plasma-Mass Spectrometry (ICP-MS)	Lecture Notes
9	Nuclear magnetic resonance (NMR)	Lecture Notes
10	Basic principles of chromatographic methods	Lecture Notes
11	Paper-based chromatography, thin layer chromatography (TLC)	Lecture Notes
12	Column chromatography ion exchange chromatography, affinity chromatography, high performance liquid chromatography (HPLC)	Lecture Notes
13	Gas chromatography, Liquid Chromatography-Mass Spectrometry (LCMS), Gas Chromatography-Mass Spectrometry (GC-MS)	Lecture Notes
14	Thermal Methods of Analysis: Thermogravimetric Analysis, Differential Thermal Analysis (DTA), Differential Scanning Calorimetry (DSC)	Lecture Notes

Recommended Sources

RECOMMENDED SOURCES

Textbook

Lecture notes

Additional Resources

Skoog, D.A., West, D.M., Holler, F.J., Crouch, S.R. (2013). Fundamentals of Analytical Chemistry (Ninth edition). Brooks/Cole, Cengage Learning, USA.

Skoog, D.A., Holler, F.J., Crouch, S.R. (2018).Principles of Instrumental Analysis (Seventh edition). Cengage Learning, USA.

Material Sharing

MATERIAL SHARING
Documents	Yulearn
Assignments	Yulearn
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterms	1	35
Homework/Report/Quizzes	3	30
Final	1	35
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		35
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		65
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAMME
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,					X
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.					X
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.					X
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.					X
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.
7a	Ability to communicate effectively in English, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,
8b	Ability to continue to educate him/herself.
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Lectures	14	2	28
Laboratory	5	1	5
Homework/Report/Quizzes	3	10	30
Midterm exam	1	20	20
Final Exam	1	20	20
Total Work Load			103
Total Work Load / 25 (h)			4,12
ECTS Credit of the Course			4

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Instrumental Methods in Food Analysis

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