Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To define analysis methods performed by absorption and separation methods using devices that produce signals proportional to the type or concentration of any component in a sample, and to support this information with laboratory experiments in accordance with these definitions.
Course Content	Explanation of spectroscopic methods, electrochemical methods, chromatographic methods, thermal analysis methods, gas chromatography methods, HPLC methods and supporting these methods with laboratory experiments.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Definition of Instrumental Analysis
2	Introduction to Ultranviolet-Visible spectroscopy
3	Spectroscopic absorption theory with ultraviolet - visible
4	Introduction to infrared spectroscopy
5	Applications of infrared spectroscopy system on the bonds and structures of molecules
6	Introduction to the Electromagnetic Resonance spectroscopic method
7	Analytical applications of the Electromagnetic Resonance (NMR) spectroscopic method
8	General principles of refractometer
9	Midterm
10	General principles of Gas Chromatography
11	Qualitative and quantitative applications of gas chromatography analysis methods
12	Explanation of HPLC methods and analysis methods
13	Atomic absorption principles and applications
14	Analysis methods using electro-chemical methods

Resources

1-Ensrumental Analysis by Henry H.Bauer etal. 1988 Allyn and Bacon,Inc.

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu