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THIRD CYCLE - DOCTORATE DEGREE
THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
FOOD ENGINEERING DEPARTMENT
1721 Food Engineering PhD
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
GMU 545
USE OF CHROMATOGRAPHY IN FOOD INDUSTRY
3 + 0
2nd Semester
7,5
COURSE DESCRIPTION
Course Level
Doctorate Degree
Course Type
Compulsory
Course Objective
The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of tomato and tomato products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Course Content
Theory and principles of chromatographic techniques, principles and application of HPLC, gas, paper, thin layer, column, adsorption and partition chromatography's; chromatography's instrument and detectors, the use of chromatography in food sciences, advantages of chromatographic methods, properties of columns; detectors, retention index system, mobile and stationary phases, use of High performance Liquid Chromatograpy in food analysis, extraction methods, sample preparation in chromatographic analysis, looking for solutions to HPLC problems. .
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Comprehend chromatographic methods
2
Comprehend 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
LO 002
5
5
5
5
5
5
5
5
5
5
Sub Total
10
10
10
10
10
10
10
10
10
10
Contribution
5
5
5
5
5
5
5
5
5
5
0
0
0
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
3
42
Hours for off-the-classroom study (Pre-study, practice)
10
9
90
Assignments
6
3
18
Final examination
1
15
15
Presentation / Seminar Preparation
6
5
30
Total Work Load
ECTS Credit of the Course
195
7,5
COURSE DETAILS
Select Year
All Years
2022-2023 Spring
2021-2022 Spring
2020-2021 Spring
2019-2020 Spring
2018-2019 Spring
2017-2018 Spring
2017-2018 Fall
Course Term
No
Instructors
Details
2022-2023 Spring
1
ÇETİN KADAKAL
Details
2021-2022 Spring
1
ÇETİN KADAKAL
Details
2020-2021 Spring
1
ÇETİN KADAKAL
Details
2019-2020 Spring
1
ÇETİN KADAKAL
Details
2018-2019 Spring
1
ÇETİN KADAKAL
Details
2017-2018 Spring
1
ÇETİN KADAKAL
Details
2017-2018 Fall
1
ÇETİN KADAKAL
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
GMU 545
USE OF CHROMATOGRAPHY IN FOOD INDUSTRY
3 + 0
1
Turkish
2022-2023 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Prof. Dr. ÇETİN KADAKAL
ckadakal@pau.edu.tr
MUH A0175
%
Goals
The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of tomato and tomato products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Content
Theory and principles of chromatographic techniques, principles and application of HPLC, gas, paper, thin layer, column, adsorption and partition chromatography's; chromatography's instrument and detectors, the use of chromatography in food sciences, advantages of chromatographic methods, properties of columns; detectors, retention index system, mobile and stationary phases, use of High performance Liquid Chromatograpy in food analysis, extraction methods, sample preparation in chromatographic analysis, looking for solutions to HPLC problems. .
Topics
Weeks
Topics
1
Theory and principles of chromatographic techniques
2
3
Adsorbsion chromatography
4
Column chromatography
5
Detectors
6
HPLC
7
Gas chromatography
8
Paper chromatography
9
Midterm examination
10
Thin layer chromatography
11
calibration and spectrum
12
errors in Chromatography
13
Error solutions in chromatography
14
Final examination
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
50
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes