Course Information

Course Name	Turkish	Gıda Analizleri: Teori ve Uygulamaları
	English	Food Analysis:Theory&Applications
Course Code	GID 501E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	-	3	-	-
Course Language		English
Course Coordinator		Dilara Erdil
Course Objectives		Provide knowledge on analytical methods used to elucidate the composition of foods, their chemical and physical properties as well as to investigate their authenticity. Apply this knowledge with particular emphasis on analytical chemistry to food analysis by providing various examples for individual food commodity types.
Course Description		Bodies engaged in food analyses, standards used, legislative aspects, sampling and techniques, proximate analysis for nutrition labeling, ashing, mineral analyses on ash, analysis of vitamins, enzymes: Determination of enzymatic activity, applications of enzymes in other analyses as analytical aids, contaminants: Mycotoxins, pesticides, animal drugs, food additives: So2, food dyes (qualitative and quantitative), analyses for authenticity testing.
Course Outcomes
Pre-requisite(s)		none
Required Facilities
Other
Textbook		Nielsen, S.S. 1998. Food analysis. 2nd edition. Aspen Publishers, Gaithersburg, MD
Other References		Pomeranz, Y. and C.E. Meloan. 1987. Food Analysis: Theory and Practice. The AVI, NY. Nollet, L.M.L. 1992. Food analysis by HPLC. Marcel Dekker, NY. Multon, J.L. 1997. Analysis of food constituents, New York : Wiley-VCH, Roger Wood, Foster, L., Damant, A. and Key, P. Analytical Methods for Food Additives. CRC Press. Otles, S. 2005. Methods of Analysis of Food Components and Additives, Taylor & Francis Group.

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