Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
INSTRUMENTAL ANALYSES I	Second cycle	KVBH 671		1	4.00	4.00	Print

Description of course unit

Prerequisites and course requisities	There is no prerequisite.
Language of instruction	Turkish
Coordinator	ASSOC. PROF. DR. NAİM DENİZ AYAZ
Lecturer(s)	ASSOC. PROF. DR. NAİM DENİZ AYAZ
Teaching assitant(s)	-
Mode of delivery	Face to face
Course objective	The aim of this lecture is to practical explain to students that the basic principles of instrumental precision devices, identification of problems in food analysis and find the solution with instrumental analysis techniques.
Course description	This lecture includes details of enstumental food analyses and compared methods in labaratory

Course contents

1	Definition of instrumental metods mostly used in food industry
2	Definition of instrumental metods mostly used in food industry
3	UV-spectrometry
4	Electromagnetic luminescence
5	Atomic Absorbsion spectroscopy
6	Electro analytical methods
7	Electro analytical methods
8	Potancyometry
9	Liquid chromotography
10	Gas, thin layer, colon chromotography
11	PCR analyses
12	PCR analyses
13	Electrophoresis
14	Electrophoresis
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20

Learning outcomes of the course unit

1	The basic principles of instrumental precision devices,
2	Optimization of instrumental analysis
3	Using the correct techniques in food analysis
4	The identification of problems in food analysis
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10

*Contribution level of the course unit to the key learning outcomes

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Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	14	1	14
Study hours out of classroom (study before and after the class)	14	1	14
Homework	0	0	0
Presentation / seminar	0	0	0
Quiz	0	0	0
Preparation for midterm exams	10	3	30
Midterm exams	1	1	1
Project (term paper)	0	0	0
Laboratuar	0	0	0
Field study	0	0	0
Preparation for final exam	10	3	30
Final exam	1	1	1
Research	3	5	15
Total work load			105
ECTS			4.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	1	100
Quiz	0	0
Homework	0	0
Semester total		100
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	Internet access
Additional references	Prof. Dr. Yaşar HIŞIL. (2011). Enstrümental Gıda Analizleri. Ege Üniv. Basımevi.

Files related to the course unit