PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 432	CHROMATOGRAPHY IN FOOD ANALYSIS	2 + 2	7th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to teach the basic principles of different chromatographicl methods used in food analysis and practical usage of modern instruments. The main goal of the course is to educate analysts for the food quality control and food researches. .
Course Content	Theory of chromatography and meaning of some terms, Properties of columns, Detectors, Retention index system, Carrier gases and liquids (mobile phases), Column restoration methods, Types of chromatography; Gas chromatography, Types of chromatography; Thin layer chromatography, Types of chromatography; Column chromatography, Types of chromatography; Paper chromatography, High performance liquid chromatography, High performance liquid chromatography/mass spectrometry, Treatments of gas, thin layer, column, paper and liquid chromatography’s in food analysis, Problems of chromatography, probable reasons and solutions.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn the detector types
2	To recognize the devices for chromatographic methods and use of these devices practically.
3	Sample preparation for gas chromatography, liquid chromatography and mass spectrofotometry and learning analsis techniques
4	To learn the applications of chromatographic methods in food industry

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 002	5			3								5
LO 003	5	5	5	5	5	5	5	5	5	5	5		4
LO 004	5					3			5	5	5
Sub Total	20	10	10	13	10	13	10	10	15	15	15	10	9
Contribution	5	3	3	3	3	3	3	3	4	4	4	3	2

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	12	2	24
Assignments	2	8	16
Mid-terms	1	14	14
Laboratory	14	2	28
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 432	CHROMATOGRAPHY IN FOOD ANALYSIS	2 + 2	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. HAKAN KARACA	hkaraca@pau.edu.tr		MUH A0113 MUH A0210	%70

Goals		The aim of this course is to teach the basic principles of different chromatographicl methods used in food analysis and practical usage of modern instruments. The main goal of the course is to educate analysts for the food quality control and food researches. .
Content		Theory of chromatography and meaning of some terms, Properties of columns, Detectors, Retention index system, Carrier gases and liquids (mobile phases), Column restoration methods, Types of chromatography; Gas chromatography, Types of chromatography; Thin layer chromatography, Types of chromatography; Column chromatography, Types of chromatography; Paper chromatography, High performance liquid chromatography, High performance liquid chromatography/mass spectrometry, Treatments of gas, thin layer, column, paper and liquid chromatography’s in food analysis, Problems of chromatography, probable reasons and solutions.

Topics

Weeks	Topics
1	THEORY OF CHROMATOGRAPHY AND SOME CHROMATOGRAPHY TERMS
2	EXTRACTION AND CLEAN-UP STEPS
3	QUALITATIVE AND QUANTITATIVE ANALYSES WITH CHROMATOGRAPHIC EQUIPMENTS
4	LIQUID CHROMATOGRAPHY
5	LIQUID CHROMATOGRAPHY IN FOOD ANALYSES
6	GAS CHROMATOGRAPHY
7	GAS CHROMATOGRAPHY IN FOOD ANALYSES
8	PAPER AND THIN LAYER CHROMATOGRAPHY
9	COLUMN CHROMATOGRAPHY
10	MASS SPECTROMETER
11	MASS SPECTROMETER IN FOOD ANALYSES
12	PRESENTATIONS OF STUDENTS I
13	PRESENTATIONS OF STUDENTS II
14	PRESENTATIONS OF STUDENTS III

Materials

Materials are not specified.

Resources

Resources	Resources Language
ERDİK E., OBALI M., YÜKSEKIŞIK N., ÖKTEMER A., PEKEL T., 2008. DENEL ORGANİK KİMYA, 5. BASKI, FERSA MATBAACILIK, 1226 SAYFA, ANKARA.	Türkçe

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student