| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM163A | Gıda Analizlerinde Spektroskopi Ve Titrimetri Analizleri | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To gain to student build skill in analytical spectroscopic methods development for the determination food components. To build skill in planing and reaaalization of advanced food analyses, evaluation of experimental data 2.To gain to make color and various analyses in foods by using spektroskopy and colorimeter. 3.To gain to student a safe working environment in laboratory in conformity with legislation and analysis methods; to gain the student the ability to make pre-purification before analysis; to improve the student’s ability and knowledge to make and regulate a solution in different units and concentrations; to gain the students the ability to analyze and evaluate the results using, different enstrumental devices |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Gıda analizlerinin temel prensiplerini, spektroskopinin prensipleri, gıda analizlerinde spektroskopinin uygulamaları. | | 2 | Gıda analizlerinin temel prensiplerini, spektroskopinin prensipleri, gıda analizlerinde spektroskopinin uygulamaları. | | 3 | Absorpsiyon spektroskopisinin kullanma | | 4 | Tartı ve çözelti hazırlama ile ilgili ilke ve prensipleri kavrar | | 5 | Çeşitli gıda analizleri yapıp, sonuçları yorumlamak | | 6 | Çözelti hazırlayarak, titrasyon sonucu elde edilen değerleri yorumlar | | 7 | He/she can explain the basic principles of food analysis, principles of applications of , spectroscopy in food analyses. |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| This lesson informs about the laboratory safety, use of instrumental, performing the analysis and evaluation. |
| Weekly Detailed Course Contents |
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| 1 | Principles Spectroscopy | Lecturer | | | 2 | Spectroscopy applications in food analysis | Lecturer | | | 3 | Spectroscopy applications in food analysis | Lecturer | | | 4 | Spectroscopy applications in food analysis | Lecturer | | | 5 | The basis of color analysis | Lecturer | | | 6 | The basis of color analysis | Lecturer | | | 7 | The use of the colorimetrer in color analyses | Lecturer | | | 8 | The use of the colorimetrer in color analyses | Lecturer | | | 9 | Titrimetry principles | Lecturer | | | 10 | Titrimetry applications in food analysis | Lecturer | | | 11 | Titrimetry applications in food analysis | Lecturer | | | 12 | The solutions used in titrated and preparation | Lecturer | | | 13 | The solutions used in titrated and preparation | Lecturer | | | 14 | Evaluation of results | Lecturer | | | 15 | | | | | 16 | | | |
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| Recommended or Required Reading |
| Lecture notes
1.Nielsen, S.S., 2010. Food Analiz 2.Gündüz, T., 2011. Kantitatif Analiz Ders Kitabı. Gazi Kitapevi. 3.Kılıç, E., Yılmaz, H., 2013. Enstrümental Analiz İlkeleri (Çeviri) Bilim Yayınları. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 10 | 10 |
| Final Examination | 1 | 12 | 12 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 22 | 22 |
| Reading | 14 | 5 | 70 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | | | | | LO2 | 5 | | | | | LO3 | 4 | | | | | LO4 | 4 | | | | | LO5 | 3 | | | | | LO6 | 4 | | | | | LO7 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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