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INTRUMENTAL ANALYSIS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP213	INTRUMENTAL ANALYSIS	3	2	2	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Food analyzes with objective methods (chemical and biochemical methods, physicochemical methods, microscopic methods, physical properties examination method)	Lecture,Question and Answer
2	Literature research	Food analysis with objective methods (appearance and color analysis, determination of geometric properties, texture analysis)	Lecture,Question and Answer
3	Literature research	Food analysis with sensory methods-Instrumental analysis techniques and basic principles	Lecture,Question and Answer
4	Literature research	Food analyzes with sensory methods-Refractometer	Lecture,Question and Answer
5	Literature research	Food analyzes with sensory methods-Inferometry	Lecture,Question and Answer
6	Literature research	Food analysis with sensory methods-Polorimetry	Lecture,Question and Answer
7	Literature research	Food analysis with sensory methods-Absorption spectroscopy	Lecture,Question and Answer
8	-	MID-TERM EXAM	-
9	Literature research	Food analysis with sensory methods-Infrared spectroscopy	Lecture,Question and Answer
10	Literature research	Food analysis with sensory methods-Atomic spectroscopy	Lecture,Question and Answer
11	Literature research	Food analysis using sensory methods--Nuclear magnetic resonance	Lecture,Question and Answer
12	Literature research	Food analysis with sensory methods-Mass spectrometry	Lecture,Question and Answer
13	Literature research	Food analysis with sensory methods-X-ray spectroscopy	Lecture,Question and Answer
14	Literature research	Food analysis with sensory methods-Chromatography techniques	Lecture,Question and Answer
15	Literature research	Food analysis with sensory methods-Electrophoretic methods	Lecture,Question and Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-