COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Instrumental Food Analyses GM 204 4/Spring 2+2 3 4
Prerequisites -
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assoc.Prof. Zafer Erbay
Assistants Res.Assist. Cennet Pelin Boyacı Gündüz, PhD.
Goals To teach the principles of instrumental food analyses; the main instrumental methods in the determination of physical properties of foods; the main parts of spectroscopic instrument and principles of the spectroscopic methods; the working principles and types of mass spectrometers; the theory and principles of chromatography and applications of gas and liquid chromatography. To make interested in the modern instrumental equipment and methods.
Content Introduction to instrumental analyses; Determination of physical properties of foods with instrumental methods (viscosity, texture, morphology, particle size, color); Light, electromagnetism and matter; Spectroscopic methods (atomic and molecular spectroscopy; atomic absorption and emission spectroscopy); Mass spectroscopy; Principles of chromatography and chromatographic methods (liquid and gas chromatography); Electrochemical methods (potentiometry); Thermal methods (thermogravimetry)
Learning Outcomes Teaching Methods Assessment Methods
1. To understand the principles of instrumental analysis methods used in food analyses.    
2. To recognize the modern instruments used in food analyses.
3. Gaining the ability to decide the appropriate technique and method for food analyses.
4. To be aware of the importance and functionality of modern instruments used in food analyses.
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Instrumental Analyses  
2 Physical Properties of Foods: Viscosity and Texture  
3 Physical Properties of Foods: Morphology and Particle Size  
4 Light, Electromagnetic Radiation and Matter / Refractometry  
5 Physical Properties of Foods: Color  
6 Spectroscopy  
7 Molecular Spectroscopy: UV-Visible Spectroscopy  
8 Atomic Absorption and Emission Spectroscopy  
9 Mass Spectrometry  
10 Chromatographic Methods: Theory and Principles  
11 Chromatographic Methods: HPLC-1  
12 Chromatographic Methods: HPLC-2  
13 Chromatographic Methods: Gas Chromatography  
14 Electrochemical Methods (Potentiometry) and Thermogravimetry  
           
       
RECOMMENDED SOURCES
Textbook 1. Skoog, D.A., Holler, F.J., Crouch, S.R., 2007. Principles of Instrumental Analysis, 6th Edition, Thomson.
2. Rouessac, F., Rouessac, A., 2007. Chemical Analysis: Modern Instrumentation Methods and Techniques, 2nd Edition, John Wiley & Sons Ltd.
Additional Resources 3. Hışıl, Y., 2013. Enstrümental Gıda Analizleri, 4.Baskı, Ege Üniversitesi Yayınları.
4. Yetim, H., Çam, M., 2009. Enstrümental Gıda Analizleri, Erciyes Üniversitesi Yayınları.
 
 
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 40
     
     
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100