PAÜ .:. Eğitim Öğretim Bilgi Sistemi

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	Elective
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
LO 001	4	3		4	3	4	4	3		3	3	4
LO 002	3		5	4	2	4		3	4	4
Sub Total	7	3	5	8	5	8	4	6	4	7	3	4
Contribution	4	2	3	4	3	4	2	3	2	4	2	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	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

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	2016-2017 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ÇETİN KADAKAL	ckadakal@pau.edu.tr		MUH A0174	%

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

Prospective Student